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Encore Boston Harbor announces March Master Class schedule2 March 2020(PRESS RELEASE) -- Encore Boston Harbor will continue its renowned Master Class and wine dinner series with four exceptional events this March. Classes and dinners include: Wednesday, 4 March: Veuve Clicquot Wine Dinner – Veuve Clicquot winemaker, Bertrand Varoquier will join Rare's executive chef James Ash for an evening of champagne alongside a four-course meal. The spectacular champagne lineup will build throughout the night from non-vintage Rosé to the 2008 La Grande Dame. Dinner will include black bass tartare with citrus caviar dressing, shellfish bake with Maine lobster and more. The first bottle will be popped at 6:30 p.m. and seats are $225 per person. This is a 21+ event. Thursday, 12 March: St. Patrick's Day Irish Whiskey Fair – In honor of St. Patrick's Day, Waterfront will host an extensive Irish whiskey tasting event presented by the Encore Boston Harbor beverage team. Guests will sample well-known whiskeys produced by Jameson, Bushmills and The Quiet Man, with exclusive tastes from Spot Whiskey and Midleton. All whiskeys will be perfectly paired with a selection of hors d'oeuvres. The celebration will begin at 7 p.m. and is $65 per person. This is a 21+ event. Sunday, 22 March: Oyster Shucking – Executive chef John Ross of Oyster Bar and Waterfront will host an interactive demonstration on the art of shucking oysters. Guests will learn the aquaculture associated with farming oysters and will be provided with a roadmap for choosing the perfect one. The course will be paired with crisp sparkling wines to provide for the perfect evening of education and enjoyment. This class is $95 per person and begins at 7 p.m. This is a 21+ event. Wednesday, 25 March: Miura Wine Dinner – Master sommelier Emmanuel Kemiji will showcase the wines of Miura Vineyards alongside perfectly paired dishes from Rare's executive chef James Ash. Guests will enjoy the vineyard's Napa Valley chardonnay before two side-by-side tastings of pinot noir. Dinner will consist of king crab salad, poultry terrine with shiitake mushrooms and foie gras followed by a Snake River Farms dry-aged New York strip. Dinner begins at 6:30 p.m. and is $195 per person. This is a 21+ event. |