The Boston Wine Expo’s Grand Tasting event unites varietals from nearly 200 wineries around the world with cuisine from more than 40 local eateries during four hours of culinary harmony. Attendees can sip more than 1,000 red and white elixirs culled from the grape-producing and wild-cork-taming regions of North America, Europe, the Southern Hemisphere, and the Mediterranean. Samples from Boston-area restaurants such as Ruth’s Chris Steak House and Sandrine’s Bistro complement each swig as vintners enlighten enophiles on current winemaking trends. Throughout the afternoon, top gastronomic maestros tread two stages during live demonstrations that divulge recipes and directions for finding the secret compartment hidden inside every wine bottle. Lifestyle exhibits and a full schedule of seminars enlighten guests on topics ranging from cheese-and-wine matching to the diversity of Italian varietals (not included with this Groupon). A portion of the event’s proceeds will benefit local charities.
Cambridge Brewing Company experiments with hops and barrel-aging processes to create house beers on-site. You don’t have to look hard to catch a glimpse of their brewing tanks and kettles—they’re as much a part of the décor as the exposed-brick walls and pine accents.
A lifelong entrepreneur with a green thumb, Dave Neilson transformed Coastal Vineyards from an idea to a reality in 2004. Joined by his wife Linda, family, and friends, Dave continues to tend to his small but continually expanding winery, situated along southeastern New England's lengthy coastal wine trail. Like a shadow cast by Godzilla, the property's thriving vineyards cover eight acres, producing 12 varietals including chardonnay, pinot gris, riesling, and merlot.
No matter the bottle, Dave's goal remains consistent: to lure every ounce of fruity zest from each varietal, specifically by blending flavors to create unique bouquets. To accomplish this, Coastal Vineyards utilizes a combination of stainless steel and oak barrels to ensure it consistently serves up a diverse repertoire of complex flavors, which can be bought or tested in the facility's tasting room when it swings open its doors on the weekends.
Front Street Gourmet furnishes home feasts with comprehensive deli offerings, spirits, and sweet confections available for carryout and catering. The daily takeout menu wraps up and sandwiches slow-cooked barbecue chicken, lobster salad, and classic cold cuts, and hefty catering trays boast Boar's Head meat and artisan cheeses to be mixed and matched by groups and famished cement trucks. At the onsite bakery, confectioners decorate desserts such as cupcakes and full-size cakes with custom artwork that conveys anything from a birthday message to a baby's first haiku. An extensive cache of international beers, wines, and spirits rounds out the epicurean inventory, and Front Street Gourmet's team of gastronomes specializes in at-home wine tastings, providing parties with staff members upon request.
Executive chef Stephen Sherman (Union Bar and Grille, Aquitaine, New York's Union Square Cafe) heats up Scarlet Oak Tavern's kitchen with his culinary creativity, crafting a menu of upscale steak, seafood, and elevated tavern fare. The raw bar gathers wellfleet clams, crab, local oysters, and other shellfish, creating a flavorful precursor to main-course dishes. Stephen fires up locally sourced steaks, including filet mignon and sirloin, all of which are available au poivre—coated in pepper and cut into the shape of France. Though Scarlet Oak is firmly rooted in steakhouse soil, the tavern also serves a variety of specialties such as chicken pot pie, meatloaf, and pumpkin ravioli with roasted pecans and maple mascarpone.Scarlet Oak Tavern inhabits a restored historic home. Inside, warm fires roar during colder months, illuminating rich wood floors and classic historic architectural embellishments. The sophisticated interior sets the scene for nights out, special occasions, or private dining for groups while still remaining inviting for families. Part of the Webber Restaurant Group, the tavern holds itself to the strictest of standards regarding freshness and quality of ingredients. All produce is sourced locally from Gibbet Hill Farm in Groton, and meats and seafood are aquired from other local farms and fish mines.