The menu for A Feast of Music 2016 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 incorporates tastes of Spain into a truly unforgettable meal.

Cocktail Reception

Painous Brut, D.O. Cava
Cocktail Reception sponsored by Chubb Personal Insurance
Francis R. Doran Insurance Agency

Pre-set First Course

Grilled Spanish Octopus & Roasted Rainbow Potato Salad with Micro Herbs
and Foccacia Crisp
Bodegas Avancia Cuvee de O Godello 2014, D.O. Valdeorras
First Course sponsored by Commonwealth Student Services of Boston

Soup Course

Roasted Tomato, Garlic and Fennel Soup, Crispy Diced Chorizo,
Sweet Potato Shoe String
Bodegas Montebuena 2014, D.O.C. Rioja
Soup Course sponsored by Aramark Higher Education

Sorbet Intermezzo

Sangria Sorbet, Candied Valencia Orange Zests
Intermezzo sponsored by Colliers International New England, LLC

Main Course

Braised Beef Short Rib in Monastrell Wine, Chorizo, Patatas Bravas
Bodegas Volver, Triga 2013, D.O. Alicante
Main Course sponsored by The Hamilton Company Charitable Foundation

Dessert Course

Crema Catalana, Orange-Infused Custard over Salted Caramel Sauce
Jorge Ordoñez & Co., Victoria No. 2 2014, D.O. Málaga
Dessert Course sponsored by Stephen J. Wessling Architects

2016-02-16


THERE ARE NOTES BETWEEN NOTES, YOU KNOW. SARAH VAUGHAN