Legal Harborside’s Peter Michael Wine Dinner
When:
Tuesday, May 01, 2018 6:30p -
8:30p
Tuesday, May 01, 2018 6:30p -
8:30p
Where:
Legal Harborside
270 Northern Avenue
Boston, MA 02210
Admission:
$195
Categories:
< 21, Alcohol, Food
Event website:
www.legalseafoods.com
On May 1, Legal Harborside will host a four-plus-course wine dinner with selections from the acclaimed Knights Valley family retreat, Peter Michael Winery. The evening’s pours will be chosen by Peter Michael, a driven entrepreneur whose passion for winemaking began at his father’s side in Bordeaux and Burgundy. The dream of having his own vineyard came to realization in 1982 when he caught eye of the 630 acres of volcanic ridges and creeks on the western face of Mount St. Helena in Knights Valley, today known as the Peter Michael Winery.
Drawing inspiration from the wineries of Burgundy and Bordeaux, the Peter Michael vision is to perfect terroir-driven wines exclusive to the Cabernet, Pino Noir, Sauvignon Blanc and Chardonnay families. Since Peter Michael fulfilled his dream and created a family empire, the complete collection consist of fifteen different blends, eight of which have earned spots on The Wine Spectator‘s Top 100 lists, and three of those blends continued on to make the Top 10.
Legal Harborside will team up with Michaels for a four-plus-course dinner featuring signature cuisine paired with select northern California-grown wines. The menu will be presented as follows on Legal Harborside’s scenic second level overlooking the Boston Harbor:
HORS D’OEUVRES
Lobster Puff, Chive Pâte à Choux
Kampachi Crudo, Finger Lime
Pork & Crab Gyoza, Soy Sesame Vinaigrette
Peter Michael “L’Après-Midi” Sauvignon Blanc, Knights Valley, 2014
FIRST COURSE
Prosciutto-Wrapped Monkfish
Meyer lemon butter, veal demi-glace, warm spring bean salad
Peter Michael “Ma Belle-Fille” Chardonnay, Knights Valley, 2012
Peter Michael “La Carrière” Chardonnay, Knights Valley, 2015
SECOND COURSE
Pan-Roasted Wild Salmon
sunchoke purée, pea greens, king oyster mushrooms
Peter Michael “Le Caprice” Pinot Noir, Fort Ross-Seaview, 2013
THIRD COURSE
Dry-Aged Sirloin
smoked white asparagus, wild ramp chimichurri, cipollini onions
Peter Michael “Les Pavots,” Knights Valley, 2006
CHEESE COURSE
Saint-Nectaire (cow, Guvergne)
Crémeux de Bourgogne (cow, Bourgogne)
Comté Fort Saint-Antoine (cow, Franche-Comté)
Peter Michael “Au Paradis” Cabernet Sauvignon, Oakville, 2014
*Served raw or undercooked, or contains (or may contain) raw or undercooked ingredients.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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