Showing posts with label post 390. Show all posts
Showing posts with label post 390. Show all posts

Friday, October 13, 2017

Farm-to-Post Foraged and Wild Dinner at Post 390 (Back Bay, Boston, MA)

Farm to Post is the dinner series at Back Bay's Post 390 that showcases the local farmers and New England producers the restaurant works with. I attended a pork dinner last year featuring Dogpatch Farm and I had another opportunity to attend a special dinner recently. In September, Post 390 held a "Foraged and Wild" dinner featuring (you guessed it) foraged ingredients.

Each Farm to Post dinner always starts with a cocktail reception with passed hors d'oeuvres. This year's most popular appetizer was probably the fried Damariscotta oyster (from Maine) with creamed wild spinach and bacon.
Post 390 Foraging
The first cocktail is a sparkling Cocchi Americano drink with wild peppermint and sweet fern tea
Post 390 Foraging

First course: "Secret spot" mushroom vol-au-vent
Marsh greens, spiced black walnuts, blackberries, wild flower petals, Solomon's plume vinaigrette.
This was paired with Oxbow Brewing Farmhouse Pale Ale from Newcastle, ME.
Post 390 Foraging
The pastry for the vol-au-vent was perfectly flaky. The mushrooms, and other foraged items in the dinner were foraged by Nicholas Deutmeyer. The mushrooms came from his secret spot (hence the name). We had black trumpet mushrooms, lobster mushrooms, and chanterelles. The greens also featured foraged sea beans and sea arugula. Perfect start to a foraging dinner!

Sunday, June 5, 2016

Farm to Table Pork Dinner at Post 390 with Dogpatch Farm

Post 390 in Boston is already known for their farm-to-table fare, but every couple of months, they take it a step further by holding a special dinner featuring one local producer, and bring them into the restaurant! I recently attended this Farm-to-Post dinner with hog farmer Sue Frank from Dogpatch Farm in Washington, ME.

The dinner starts out with a cocktail reception on the second floor of the restaurant with delectable hors d'oeuvres like Coppa di testa (olive gardiniera, smoked provolone), Pork fat fried chicken oysters and habanero honey, and Pate en Croute (pistachios, pickled mustard seeds, apricot, pork liver, their own pate herb blend, other meat parts)
Post 390

The cocktail of the evening of course features the beloved pork as well: Lipstick on a Pig (smoked Bulleit bourbon, Pedro Ximenez sherry, bubbly charred rosemary lemonade, candied crackling)
Post 390
It took them 6 days to dry the pig skin to make the crackling!

The Farm to Post dinner was held in their private dining area which was beautifully set.
Post 390

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