Vivaldi-inspired dinner sold out at BSO event
BOSTON – A Vivaldi-inspired dinner with custom musical pairings at Symphony Hall is sold out for both Jan. 5 and Jan. 7 performances. The pre-concert dinner will have customized music pairings to achieve what the Boston Symphony Orchestra describes as “an unprecedentedly close synchronization of music with a meal, enhancing the enjoyment of both.”
NYC’s Del Posto chef leaves to open quick service unit
NEW YORK – At the acclaimed Batali & Bastianich Hospitality Group-owned Del Posto in Chelsea, Chef Mark Ladner will leave in late January to open his own quick service concept, Pasta Flyer, under construction in Greenwich Village, the New York Times reports.
Champagne Afternoon Tea pops up at Hub Mandarin
BOSTON – The Mandarin Oriental debuts Champagne Afternoon Tea with Champagne Taittinger and Dammann Fréres Tea in the Lobby Lounge. Start with Champagne Taittinger Brut La Francaise and go on to six natural loose leaf tea blends, finger sandwiches, fresh scones and classic French pastries from Chef Robert Differ. There’s even a special kids experience with hot cocoa and a homemade marshmallow plus a gingerbread cookie and chocolate peppermint cupcake. http://www.mandarinoriental.com/boston/hotel/hotel-news/.
BOSTON – Summer is the season to explore new rosés and we did exactly that at a media tasting at the Mandarin Oriental Hotel here for food and lifestyle bloggers and even trade publications such as foodserviceeast.com!
The rosé served was an Aitzalde Txakoli from the Basque Country in Spain where the slopes of the vineyard go down to the Atlantic Ocean.The grapes are harvested by hand and the must is fermented naturally, turning it into txakoli (pronounced chock-a-lee). After a long rest for several months, the resulting wine is aromatic and dry with high acidity.
This is a wine for rosé haters who think all rosés are sickly sweet. Not so! This slightly effervescent wine is poured from a Porron, a glass pitcher with a spout, so it’s poured from an elevated position to aerate the wine as it comes out of the bottle into the glass.
In the U.S., the wine is available from Scorpetta Importing – The Marchetti Company. It is the result of using 50 percent Hondarrabi Zuri (white grapes) and 50 percent Hondarrabi Beltza (red).
At the tasting, servers stayed true to the Basque tradition, pouring from their pitchers at a distance which allowed a bit of bubbles. Guests feasted on fresh oysters and a platter of various veggies, served with their own tasty sauce for dipping.
As a sweet treat, Pastry Chef Robert Differ offered platters of a wide variety of different cookies – a delicious ending to a delightful event.