Tuesday, July 12th at 6:00 PM ($90 through EventBrite)
As we look towards our fourth Chef’s Best dinner series, we go to the heart of the Commonwealth where Executive Chef Damian Evangelous blends locally sourced ingredients and sustainable methods to create the forward-thinking dishes at Armsby Abbey.
The event will start off with a welcoming reception for the first hour which will showcase Armsby Abbey’s favorite farmstead cheeses, charcuterie, pickled items and freshly baked breads. From there Chef Evangelous will be presenting four seasonal courses (with optional beer pairings to be purchased at the table) that take advantage of the season and New England’s resources. While medical dietary needs are respected, there is no gluten-free or vegetarian option available. This allows you to truly trust the Chef and enjoy artisanal crafted flavors, textures, and smells.
Reception
- Charcuterie – made in house with assorted pickled vegetables
- Tortilla Española – salsa picante
- Mushrooms en escabeche – goat cheese, honey, thyme
- Croquetas – Ham and chicken
- Gazpacho – tomato, cucumber, bread, olive oil
- Boiled Eggs – tomato, peas, peppers
- Tocino – cherry & beet jam, pickled green strawberry, olive oil
1st course
- Tomatoes [raw, charred and pickled], rye ajoblanco, sorrel, onions, fennel, sheep cheese
2nd course
- Lubina [Veta la Palma] a la plancha, phytoplankton “risotto”, radishes, herbs, pickled green strawberries
3rd course
- Slow cooked lamb neck [Lilac hedge], summer squash and lamb marrow puree, local potatoes, lovage, celery, jus
4th course
- Fruit tart. Local fruit, whole grain crust, hop and herb ice cream, sea salt
This event is limited to 40 reservations and all sales are final.