Farm to Post at Post 390: New England Creameries
When:
Wednesday, Apr 03, 2019 6:00p -
9:00p
Wednesday, Apr 03, 2019 6:00p -
9:00p
Where:
Post 390
406 Stuart St
Boston, MA 02216
Admission:
$55
Categories:
< 21, Alcohol, Date Idea, Food
Event website:
https://www.eventbrite.com/e/farm-to-post-new-england-creameries-tickets-58338591297
On Wednesday, April 3, guests are invited to Post 390 to enjoy Executive Chef Nick Deutmeyer’s Farm to Post kick-off dinner featuring ingredients from some of the oldest dairy-producing farms in the region. The dishes will spotlight dairy sourced from three leading local creameries including Valley View Farmstead Cheese (Topsfield, Mass), High Lawn Farm (Lee, Mass.) and the certified organic Sidehill Farm (Hawley, Mass.).
Guests will experience a special cocktail hour where they can mingle with some of the farmers who work each day to produce the highest quality of yogurt, butter, milk and cheese. Following the welcome reception, Chef Nick Deutmeyer and team will present a four-course dinner celebrating the extraordinary local creameries in each dish.
Tickets are $55 and include a welcome reception, four course dinner, and beverage pairings. Tax and gratuity are included. Limited tickets are available. Following the April 3 kick-off dinner, the menu will be available nightly at Post 390 for the coming weeks.
Post 390’s Farm to Post series, offered nightly, celebrates New England’s food system innovators with next level farm-to-table dishes showcasing the region’s finest and freshest ingredients and the inspiring people behind them. Following the April 3 kick-off dinner, the New England Creamery Farm to Post menu will be available nightly at Post 390 for the coming weeks.
The full Farm to Post: New England Creameries menu is as follows:
Reception
Liquid Nitrogen-Churned Ice Cream
Red curry & coconut ice cream, spicy honey-glazed carrots, fried chickpeas
Yogurt-Marinated Chicken Tikka Masala
Crispy basmati rice, cilantro
Ghee & Goat Samosas
Cucumber & yogurt raita
First Course:
Black Garlic & Goat Milk Panna Cotta
Buttermilk-fried moondancer oysters, pickled green strawberries, charred scallion chimichurri
Second Course:
Whey-Poached Cod Cheeks
Chive-potato gnocchi, peas, asparagus, crispy pancetta, jersey butter hollandaise
Entrée Course:
Milk-Braised Veal Breast Involtini
Artichoke heart fritters, grilled fiddlehead ferns, sweet onion, foraged morels, Pingree hill tomme
Dessert:
Goat Cheese & Roast Peach Galette
Stewed blueberries, sweet cream, pistachio brittle
