Month: November 2013

I am just beyond thrilled to write that my husband and I have been invited to Kathleen’s and Chef Matt Beach’s Open Chef”s Table tomorrow night at Savour Wine and Cheese. There are three seats left at the table. Please come join us!!!

I have never had rabbit before and am so excited to try Chef Matt’s Rabbit Ragout. My husband and I both adore mushroom soup and I think my all time favorite desert is apple tart tatin. The wine pairings sound exquisite–I just hope I can stay not tipsy enough to photograph through desert! Monday I’ll post the photos (and perhaps more) from the dinner party!

Open Chef’s Table – Sunday, December 1st (3 seats remaining)

The main course of Rabbit Ragout and homemade pasta is one of the best dishes I have ever had.  With the Cocci Grifoni Tellusred, it is also one of our most
successful wine pairings. Come join us for Beach Gourmet’s Open Chef’s Table!

MENU

Hors d’oeuvres
Broiled Shrimp Cocktail

Pear and Blue Cheese Tartlet

Wine:Ferrari Brut

Trentino, Italy

Mixed Greens with Roasted Squash, GoatCheese, Toasted Pecan, and Shallot Vinaigrette

Wine: Cellar de Roure Cullerot Bianco

Valencia, Spain

Wild Mushroom Soup

Wine: Twelfth Night Pinot Noir

Central Otago, New Zealand

Entrée
Rabbit Ragout with Pappardelle

Wine:Cocci Grifoni Tellus

Marche, Italy

Warm Apple Tart Tatin

Wine: Casa Lola Tre Monte Albana PassitoRomagna, Italy

The Open Community Chef’s Table

Here is how it works. There are twelve seats available at the table.  You can reserve as many seats as you like.

Take one or take all twelve seats and invite your friends to join you. Your personal dining experience begins at 6:00 p.m. when you arrive at Savour Wine and Cheese for hors d’oeuvres and wine tasting at the wine machines.

Dinner begins at 6:30 p.m. when you join your dining companions (whomever has bought the other 11 seats) for a four-course meal, each course paired with tasting-portion wines chosen by our in-house expert, Kathleen Erickson Morgan.

Call today to reserve your seat.  You can use a credit card to reserve your place and we will  not charge it until the day of the event.  If you choose to pay by check, make it out to Beach Gourmet.  
Checks will be held until the evening of the event.  (As this is such a small gathering, we must charge for no-shows, or cancellations within the 24 hours prior to the event.  Just call and let us know).
Price per seat is $90.00.  Wine is served in tasting portions, and is complimentary.  (MA Meals Tax and gratuity not included).  As always, if you have a food allergy, please inform your server.  We look forward to sharing this great event with you!

Sincerely,

Chef Matt Beach and Kathleen Erickson Morgan(Co-owners of Savour Wine and Cheese)

Beach Gourmet 978 282-1414
Savour 978-20282-1455