I always try to find some place new to take Dr Food for his birthday. This year I found Sel De La Terre was having their one year anniversary Harvest dinner and the proceeds went to "Share Our Strength-No Kid Hungry". The dinner was cooked by 7 Top Boston chefs, and tops they were!
The evening started out with signature cocktails by local mixologists Tom Schlesinger-Guidelli and Kevin Martin. The Hors D'Oeuvres were by Chef Louis DiViccari, Sel de la Terre-Back Bay
First cocktail that we had was called 1771-Citadel gin, cardamom, orange, lime and sparkling wine
This is the second drink and it was called Fall River- Bols genever, ginger syrup and Regan's orange bitters. I love love love that genever!
Hors D'oeuvres were :
Fois gras torchon with concord grape gelee, sweet cracker
Arancini with gouda, sage and apple
Lobster consomme with capellini, lobster and baby bok choy
Roasted poussin with confit almond and dried cranberries
I didn't get pictures but after the second drink and a dark room this is what I saw:
Along the way we met two really nice people that we ended up eating with. Me being me I can't remember names, but take my word for it they had names and they were really nice.
Onto dinner...
I think this was one of my favorites. I am a pushover for good presentation. It also tasted wonderful.
First course
Chef Jamie Bissonnette
Toro, & Coppa
Oyster vichyssoise with lardo, uni and nasturtium flowers
wine: Gran Gesta, Brut Reserve Cava
Second course
Chef Dante deMagistris
Dante & il Casale
Grilled lambs tongue, guanciale, buckweat orzotto, porcini crema, grappa grapes
Wine: Albino Armani, Soave Incontro 2007
Pasta course
Chef Tony Susi
Sage
Cavatelli, Braised Pork Shoulder Ragu & Fresh Ricotta
Wine: Domaine des Terres Falmet, Cinsault 2008
backstory on this one is that I ate it before I got a picture. Being the gutsy blogger that I am I told the waiter my problem. I asked if he could go in the kitchen and get a picture of this course. He did better and brought me a plated and warm new serving so that I could take a picture. And because he was THAT nice he even wrapped it up for me to take home to eat the next day (waving at waiter.... "Thanks for everything, you are the BEST")
Fish course
Chef Colin Lynch
Barbara Lynch Gruppo
Halibut en Croute, Ratatouille, Olive and Basil Salad
Wine: Espelt, Emporda, Rosado 2008
Meat course
Chef Will Gilson
Garden at the Cellar
Pork tenderloin "pot au feu" with farmers market vegetables and maple-madiera jus
Wine: Il Cerreto, Colli Toscana Centrale 2006
and last but not least
Dessert
Chef Jiho Kim
L'Espalier
Soft chocolate, Cremeux au vanilla, olive oil and almond cake; squash ice cream
It was a fantastic dinner and we had a great time. There was an auction but we couldn't afford any of the stuff. Damn, could hardly afford the dinner itself.
