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Boston Revue Gala Tasting Menu

Gabriel Bremer {Salts}

Roasted Beet Salad with Goat Cheese Foam, Orange Dust, Beet Paper

Sunchoke Soup with Olive Oil Foam and Dried Olives
wine pairing Castello di Ama Rosato, Tuscany, Italy 2005


Gabriel Frasca & Amanda Lydon {Straight Wharf Restaurant}

Chantenay Carrot Gnocchi, Braised Rabbit, Pickled Ramps and Pecorino
wine pairing George (Vintage II) Pinot Noir, Russian River Valley- Sonoma County, California 2004

Pistachio Financier, Tarragon Ice Cream and Apricot
wine pairing Saracco Moscato d'Asti 2004


Geoff Gardner {Sel de la Terre}

Pancetta-Wrapped Trout with Arugula and Roasted Red Grapes

Lamb Tenderloin with Fava Beans, Dates and Smoked Bacon
wine pairing Mario Schiopetto Tocai Friulano, Collio, Italy 2004


Andy Husbands {Tremont 647}

Andy’s Award-Winning Ribs and Corn Bread
beer pairing Hacher-Pschorr Dark Weiss Beer

Wood-Grilled Steak with New Orleans Sauce and Creamed Spinach
wine pairing Vineyard 7 Cabernet Sauvignon, Spring Mountain, California 2001


Pino Maffeo {Restaurant L}

Bruleed Hudson Valley Foie Gras with Barbecued Japanese Eel and Balsamic Reduction
wine pairing Elio Perrone Bigaro Rosato, Piedmont, Italy 2005

Scallop, Pork Belly and Asparagus
wine pairing Vineyard 8 Chardonnay, Spring Mountain, California 2003


Tony Maws {Craigie Street Bistrot}

Crispy Fried Pork Jowls

Eggs en Cocotte with Crabmeat and Green Garlic Sauce
wine pairing Domaine Saint Peyre, Picpoul de Pinet Coteaux du Languedoc, France 2005


David Reynoso {The Butcher Shop}

Roasted Cervena Venison Loin with Pasilla Sauce and Shiitake Mushroom Tamales
wine pairing Produttori del Barbaresco Langhe Nebbiolo, Piedmont, Italy 2004

Slow-Braised Short Ribs, Pickled Raisins, Pearl Onions and Stewed Lentils


Host Chef John Merrill {Aura at the Seaport Hotel}

Duck Confit and Exotic Mushroom Wellington with Vanilla Bean Game Reduction
wine pairing Darioush Shiraz, Napa Valley, California 2002

Alaskan King Crab with Smoked Tomato-Basil Butter and Focaccia Crisps


Pastry Chef Rick Billings {Clio}

Frozen Blood Orange and Amaretto Capsule with Bitter Almond Cream
wine pairing Lustau East India Solera Sherry, Andalucia, Spain, NV

Salted Caramel Foam with Freeze-Dried Raspberries and Thyme


Pastry Chef Lynn Moulton {blu}

Lemon Tart with Orange Flower Cream and Fresh Citrus
wine pairing Saracco Moscato d’Asti, Piedmont, Italy 2004

Chocolate Pots de Crème with Coriander Madeleines and Amaretto Milk


Bar Chef John Gertsen {No. 9 Park}
Spiced Cider Brulée


Sommelier Alex DeWinter {Grill 23 & Bar}
Fine Wine Pairings with Each Chef’s Signature Dish
Wine Tips


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  • Boston Rising Stars – Why They Shine

  •    Published: February 2006
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