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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
Palmyra

***

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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