Legal Harborside’s Chehalem Wine Dinner
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When:
Tuesday, Mar 26, 2019 6:30p -
11:00p
Where:
Legal Harborside
270 Northern Avenue
Boston, MA 02210
Admission:
$135
Categories:
< 21, Alcohol, Food
On March 26th, Legal Harborside will host a wine dinner with Chehalem Winery, a popular Oregon-based vineyard winery specializing in both red and white varietals. Legal Harborside will team up Chehalem’s winemaker, Katie Santora, to host a four-plus-course dinner featuring signature cuisine paired with choices from their vine. Chehalem, the local Calapooia Indian word meaning “gentle land” or “valley of flowers,” prides itself on reflecting what its vineyard has produced, purely, with minimal processing and without compromising great fruit.
The menu will be presented as follows on Legal Harborside’s scenic second level overlooking the Boston Harbor:
HORS D’OEUVRES
Scallop Tartlet, Scallop Mousse, Hollandaise
Crab Croquette, Lemon-chive Crème Fraîche, Steak Tartare, Brioche Toast, Whole Grain Mustard
Chehalem “Three Vineyard” Pinot Gris, Willamette Valley, 2017
FIRST COURSE
Butter-poached Chilean Sea Bass
spring bean salad, preserved lemon vinaigrette, hedgehog mushrooms
Chehalem “INOX” Unoaked Chardonnay, Willamette Valley, 2017
Chehalem “Ian’s Reserve” Stoller Vineyards Chardonnay, Dundee Hills, 2013
SECOND COURSE
Pan-seared Arctic Char
sun-dried tomato pesto, root vegetable ragout, morel mushrooms
Chehalem “Three Vineyard” Pinot Noir, Willamette Valley, 2016
THIRD COURSE
Pan-roasted Duck Breast
pea greens, carrot-ginger purée, red currant demi-glace
Chehalem “Corral Creek Vineyards” Pinot Noir, Chehalem Mountains, 2015
Chehalem “Ridgecrest Vineyards” Old Vine Pinot Noir, Ribbon Ridge, 2014
CHEESE COURSE
Époisses, Aarewasser, Missouri Truckle
Chehalem “Mystery” Pinot Noir, Willamette Valley, Library Vintage
The menu will be presented as follows on Legal Harborside’s scenic second level overlooking the Boston Harbor:
HORS D’OEUVRES
Scallop Tartlet, Scallop Mousse, Hollandaise
Crab Croquette, Lemon-chive Crème Fraîche, Steak Tartare, Brioche Toast, Whole Grain Mustard
Chehalem “Three Vineyard” Pinot Gris, Willamette Valley, 2017
FIRST COURSE
Butter-poached Chilean Sea Bass
spring bean salad, preserved lemon vinaigrette, hedgehog mushrooms
Chehalem “INOX” Unoaked Chardonnay, Willamette Valley, 2017
Chehalem “Ian’s Reserve” Stoller Vineyards Chardonnay, Dundee Hills, 2013
SECOND COURSE
Pan-seared Arctic Char
sun-dried tomato pesto, root vegetable ragout, morel mushrooms
Chehalem “Three Vineyard” Pinot Noir, Willamette Valley, 2016
THIRD COURSE
Pan-roasted Duck Breast
pea greens, carrot-ginger purée, red currant demi-glace
Chehalem “Corral Creek Vineyards” Pinot Noir, Chehalem Mountains, 2015
Chehalem “Ridgecrest Vineyards” Old Vine Pinot Noir, Ribbon Ridge, 2014
CHEESE COURSE
Époisses, Aarewasser, Missouri Truckle
Chehalem “Mystery” Pinot Noir, Willamette Valley, Library Vintage