Is bettering yourself part of your new years resolution? Learning new things? Having new experiences? If that was on your list, then Eastern Standard, located in Kenmore Square has put together a full day just for you!
On February 8th, the restaurant will be hosting a Standard day of classes ranging from the study of Sherry, to enjoying cheese post dinner. Participants can elect to enjoy one class, several or the whole day. This sounds like an awesome experience, and a great way to dive further into the world of food and spirits. Details on the classes and how to sign up below (information below pulled from official press release).
Demystifying Sherry ($40)
Jackson Cannon (Bar Director of Eastern Standard and Proprietor/Bar Director of The Hawthorne)
11:00 – 11:50 AM
Fresh off a week in Jerez, Spain, Bar Director Jackson Cannon leads guests on a virtual tour through the country’s primary Sherry production region with a tasting of fortified wines from various bodegas and an overview of the winemaking process. The class will also debunk common misconceptions about Sherry (grandma drink it is not!), discuss its comeback among bartenders and drinkers alike and show how it can be integrated into cocktails.
Raw Food: Classic and Modern ($40)
Patrick Campbell (Executive Chef)
12:00 – 12:50 PM
Explore the raw side of brasserie-style cuisine with Executive Chef Patrick Campbell, tasting through both classic and modern raw preparations (think oysters and tartares served alongside crudo and carpaccio). He’ll offer tips for preparing & serving raw items at home (including shopping tricks!), showcase raw dishes beyond seafood (venison carpaccio, anyone?) and elaborate on how the raw program fits into the ES dining experience.
Vermouth Unveiled ($40)
Bob McCoy (Beverage Programs Liaison)
1:00 – 1:50 PM
This hands-on walk through the history of Vermouth with Beverage Programs Liaison Bob McCoy includes a discussion on the loss and rebirth of the spirit, a look at its use in classic cocktails, an overview of new artisanal production and a tasting/comparison of dry Vermouth, sweet Vermouth and Eastern Standard’s house-made rosé Vermouth.
The Wines of Sud-Ouest France ($40)
Colleen Hein (Wine Director)
2:00 – 2:50 PM
Though Southwest France is one of the country’s largest winegrowing regions, it remains largely unexplored and underappreciated by way of glass and palate. Wine Director Colleen Hein sheds light on the diverse terroir of the Sud-Ouest, tasting through both familiar and lesser-known varietals to showcase the natural spirit of the grapes grown and its vignerons.
Cheese as Dessert ($40)
Matt Baum (Cheese Buyer)
3:30 – 4:20 PM
Tackle the age-old question of whether to cap off a meal with a traditional treat or a cheese course by taking a look at cheese in both sweet and savory settings. Cheese Buyer Matt Baum brings guests through the ES cheese program beginning to end, honing in on what to look for when purchasing cheese and how to form a classic cheese progression (with samples of cheeses unique to the restaurant, of course!).
The Study of Scotch ($40)
Naomi Levy (Assistant Bar Manager)
4:30 – 5:20 PM
With interest in Scotch growing across the country, Assistant Bar Manager Naomi Levy breaks down Scotland’s native spirit by style, region and raw materials. She also dives into how Scotch has made its way into current cocktail culture, when/why people drink Scotch, how to taste spirits and proper serving techniques.
WHEN: Saturday, February 8, 2014
WHERE: Eastern Standard Gallery Room
TICKETS: $40/person per class, sold a la carte.
$200 for the full day of classes.
With the purchase of three or more classes, guests may also choose to add on a five-course dinner at Eastern Standard ($70 for food; $40 for optional beverage pairings) and/or an overnight stay at Hotel Commonwealth at a special rate ($169 plus taxes).
Please visit http://
easternstandardeducation. eventbrite.com or email
dmarlette@ easternstandardboston.com for package and pricing inquiries.