Earth Week Dinner at Beacon Hill Hotel & Bistro

April 11, 2013 - PRLog -- From Monday, April 22nd, 2013 through Sunday, April 28th, 2013 Beacon Hill Hotel and Bistro will join more than 100 Chefs Collaborative member-restaurants to celebrate the 10th year anniversary of Earth Day dinners. Instead of limiting the celebration to just one day, the Bistro will offer a special, four-course prix fixe dinner menu ($45 per person, optional supplement course an additional $12) all week long. Chef Josh Lewin has planned a menu comprised of only local and sustainable ingredients, which includes dishes like Beet Terrine with an Upland Cress Salad with Granny Smith Apples and a Buttermilk Thyme Vinaigrette and Concord Rabbit Assiette, Andouille Sausage, Collard Greens and Saffron Risotto, all of which are inspired by the newly released The Chefs Collaborative Cookbook,.

If eating sustainably wasn’t enough, a portion of the Earth Day dinner proceeds will directly benefit Chefs Collaborative. Reservations for The Beacon Hill Bistro’s Earth Week Dinners are highly recommended and can be made by calling 617-723-7575.

WHERE: The Beacon Hill Hotel & Bistro| 25 Charles Street, Boston, MA | 617-723-7575 | www.beaconhillhotel.com.

COST: $45, four-course prix fixe menu /additional $12 per person for optional supplement course. Tax and gratuity not included.

WHEN: Monday, April 22nd, 2013 to Sunday, April 28th, 2013. Dinner is served 5:30PM to 11:00PM Monday to Saturday and 5:30PM to 10:00PM on Sunday.

MENU:          

Earth Week Dinner

Four-course prix fixe menu $45
Optional supplement course +$12

Recipes inspired by the newly released The Chefs Collaborative Cookbook.

Amuse Bouche

Pair of Cured Sardine and Anchovy
Sourdough, Sumac, Sesame
(Cookbook p.179)

To Begin

Beet Terrine with Upland Cress Salad
Granny Smith Apple, Buttermilk Thyme Vinaigrette
(Cookbook p.13)

Or

Classic Caesar Salad
With Parsley, Lemon Zest and Piment d’Espelette
(Cookbook p.15)

To Supplement (optional)

Pimento Cheese Gougeres
Foraged Greens, Crispy shallot
(Cookbook p.227)

Or

Pate de Campagne
Spring Pickles, Violet Mustard
(Cookbook p.117)

Main Courses

Seared Scituate Scallops
Israeli Couscous, Forest Mushroom, Spiced Beurre Rouge
(Cookbook p.219)

Or

Assiette of Concord Rabbit
Andouille, Braised greens, Saffron Risotto
(Cookbook p.164)

To End

Citrus Roulade
Blackberry Compote, White Chocolate Herb Bark
(Cookbook p.86)

Or

Goat’s Milk Panna Cotta
Oats, Honeycomb Ice Cream, Caraway Brittle
(Cookbook p.253)