We’re thrilled to invite you to our first Sunset Wine Tasting at Polar Park on Saturday, June 3rd! VIP Sunset Wine Tasting & Dinner ticket includes a preview of the tasting along with a seated 5-course dinner organized by the region’s most celebrating chefs. Not looking for a seated experience? The Sunset Wine Tasting Ticket will give you access to unlimited tastes of some of the world’s most exciting wines. Each ticket includes one small bites pairing, additional food tickets are available for purchase for the walk around tasting.

VIP Sunset Wine Tasting & Dinner Ticket

DINNER TICKET SOLD OUT

The evening will begin for VIP Sunset Wine Tasting & Dinner Ticket holders a 6:00pm where they can enjoy a luxury experience of tasting wines from all over the world in a walk-around style tasting overlooking the Polar Park and Worcester’s skyline at twilight. At 7:00pm, VIP Sunset Wine Tasting & Dinner Ticket holders will be escorted to the field for a white table cloth experience featuring a five course wine dinner with meals prepared by invited guest chefs with wines selected by Lock 50 Sommelier, Patrick Suleski. A brief discussion of the food and wine pairing will be presented before each course under the lights. At the conclusion of dinner, around 8:30pm VIP Dinner Ticket holders are invited back to the wine tasting until last call at 9:30pm.

Curated Wine Tasting Menu Curated by Guest Chefs

	Chef Billy Nemeroff has a long history with Central Massachusetts’ culinary scene, starting with his time opening Cedar Street in Sturdbidge. Trained at Johnson & Wales, Chef Nemeroff has been involved in every major restaurant brand that has made its mark in Worcester—from The People’s Kitchen, Ceres Bistro, and more. Most recently, Chef Nemeroff is co-owner of B.T.’s Fried Chicken in Worcester and advises at the newest grocer in the region, Maker To Main Market, where they are focused on curated locally sourced products from farmers to makers. Additionally, Chef Nemeroff has a long standing record of wins and awards from regional organizations and competitions. First Course // Roasted Local Carrots and Arugula Kitchen Garden Farm, Sunderland MA. Carrot Greens Pistou, Birchtree Bread Company Olive and Herb Bread Crouton, Tahini and Local Honey Vinaigrette, Sumac Onion Caves Ilopart Corpinnat Brut Reserva NV // A Spanish sparkling wine made the same way as Champagne, with tight yield controls and mandatory organic viticulture, these classic bubbles will cheerfully open the meal without overpowering the subtleties of the local vegetables, while its ‘autolytic’ flavors of rising dough and baking bread will complement the sweet-and-savory dressing.
	Brian Treitman, owner of B.T.’s Smokehouse in Sturbridge and co-owner of B.T.’s Fried Chicken in Worcester, comes from an accomplished background including working in restaurants from across the country. Having opened his wildly popular BBQ business—first out of a trailer in Brimfield before finding a permanent home in Sturbridge in 2007—Treitman has earned a reputation (like #1 BBQ Joint in New England and #20 in the US) and many awards (including several Worcester’s Best Chef awards) for his dishes. In addition to the two storefronts, you can find BT’s name splashed around Polar Park as the smells from the smoker permeate the air during a Worcester Red Sox game. Second Course // Smoked olive oil poached mackerel with rhubarb, fennel and strawberry gastric. 2021 Albert Bichot Chablis // Lean and energetic, with just a hint of flinty smoke, this medium-bodied white Burgundy has plenty of acidity to refresh the palate from the richness of the oil poach, hints of lemon curd and pineapple to complement the sweetness of the strawberry and tang of the rhubarb, and plenty of minerality on the palate to absorb any lingering fishy flavors from the dish.
	Chef Rick Araujo has been cooking in and around Central Massachusetts for the last 25 years. With education and training at both the Culinary Institute of America in Hyde Park NY as well as Johnson & Wales Providence, Chef Rick brings an elevated comfort food approach to his cooking. As one of the usual suspects at the podium during local cooking competitions,  Chef was recently featured on the Food Network show ” Guys Grocery Games” where he brought a first place trophy back to Worcester. Third Course // Chicken Liver Mousse with salad of tender herbs, ver jus, Lavash crisp and pickled ramps 2022 Planeta Rosato // This Nero d’Avola-driven rosé has plenty of lush texture and physical weight to stand up to the richness of chicken liver mousse, zesty acid to refresh the palate, and hints of red fruit to complement the verjus; rosato is also a traditional pairing for liver mousse in its native Sicily.
	Chef Tim Russo, a Worcester native, is currently the Executive Chef at Russo Italian Restaurant and Lock 50—both located in the Canal District. A graduate of Johnson & Wales’ Culinary Arts school, Chef Russo began his career at both Volturno and The Armsby Abbey after returning to Central Massachusetts after working at several restaurants in Providence, RI and the island of Nantucket. Recognized for his talents and skill, Chef Russo placed first in Worcester Best Chef’s Judge’s Choice, second place People’s Choice, and was named Worcester’s overall Best Chef within the same year. Fourth Course // Moroccan Harissa Roasted Lamb, apricot & herb couscous salad, chermoula 2019 Catena “La Consulta” Malbec //This muscular, high-elevation Malbec shows plenty of black and blue fruit, firm structure, and the physical weight necessary to complement the lamb, but its subtle layers of herb and spice tones will help bring out the complexities of the dish’s spice blend, and are a natural match with chermoula – a cousin of Argentina’s favorite condiment, chimichurri
	Executive Chef Tom Whalen of Professional Sports Catering came to Worcester after serving as Premium Chef for both the The Chesapeake Arena and the Oklahoma City Thunder. Recognized for his skill and talent, Chef Whalen has executed high-profile events in the Sports and Entertainment world including the Kentucky Derby, Indianapolis 500, NASCAR, Professional Tennis, College Football, and nearly a decade in the Minor League Baseball industry. Fifth Course // Crema Catalana Pedro Ximenez Sherry // A luscious sweetness and rich, mouth-coating texture to match this indulgent dessert, while its toffeed, nutty flavors complement the caramelized crust of Crema Catalan and hints of lemon curd and apricot highlight the dish’s refreshing, citrusy component.
	Patrick Suleski, began his wine studies at the culinary school, Apicius, in Florance, Italy where he was certified from the Wine Scholars Guild with both the prestigious Spanish Wine Scholar designation and Wine and Spirits Education Trust. Having joined Lock 50 as their Sommelier after a career in education and retail, Patrick’s knowledge of wine and experience with food set the stages to master wine pairings with even the most complex dishes. The founder of Worcester Sommelier Society, Patrick continues to elevate the standards of wine knowledge, sales, and service in Central Massachusetts.

DINNER TICKET SOLD OUT

Sunset Wine Tasting Ticket

TASTING TICKET SOLD OUT

Sunset Wine Tasting Ticket holders will be granted admission beginning at 7:00pm to enjoy the walk-around wine tasting on the concourse level. In addition to a selection of wines to enjoy, there will be four food stations selling different pairings to be enjoyed with the wines… an oyster shucking station, chicken and steak kabob station, a Caprese salad station, and a chocolate mousse station. Sunset Wine Tasting Ticket holders will enjoy one complimentary food option with the ability to purchase tickets for additional foods.

A very limited number of tickets will be made available for both the Sunset Wine Tasting and the VIP Sunset Wine Tasting & Dinner. As with all Worcester Wine Festival events, our goal is to elevate a curated wine experience for those looking to further their understanding, regardless their level.

Learn more about other events at Polar Park.