The menu for A Feast of Music 2014 was created by the oustanding Chef Laurent Poulain of the Fairmont Copley Plaza. Chef Poulain has been working with A Feast of Music for many years, and has proven himself to be one of the finest Chefs in the Boston area. Chef Poulain incorporated tastes of Latin America into a truly unforgettable meal. 

 

First Course

Yellow Peruvian Potato & Jonah Crab Avocado Salad, Botija Olives & Tomato Salsa

 Luigi Bosca Brut Nature NV

 

Second Course

Achiote Rubbed Chilean Sea Bass,

Butternut Squash and Chorizo Stir Fry Quinoa, Mango Salsa

 Finca La Linda Torrontes 2012


Third Course

Strawberry and Mango Sorbet

 

Fourth Course

 Tamarind Braised Ecuadorian Braised Beef Short Ribs,

Purple Potato, Sweet Potato Frites

 Luigi Bosca Malbec 2010


Fifth Course

 Passion Fruit Mousse, Vanilla Pound Cake, Candied Papaya *with Chocolate Brigadiero

 Luigi Bosca Gewurztraminer 2012

*Chocolate provided by Taza Chocolate

2014-04-17

 


WITHOUT CRAFTSMANSHIP, INSPIRATION IS A MERE REED SHAKEN IN THE WIND. JOHANNES BRAHMS
Attention

NEC Update January 27
Due to the continuing weather conditions, NEC will be closed Wednesday, January 28, for classes, rehearsals and administrative offices. Victor Rosenbaum's faculty recital will go on as scheduled at 8 pm in Jordan Hall. The Jordan Hall building will re-open at 6 pm. 2015-01-27


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