Please join Matt Hobbs from Paul Hobbs Winery at Liquid Art House on December 13th for an exclusive reception and five-course dinner complete with an elite selection of wines from the celebrated Paul Hobbs Winery.
During the Reception, hors d’oeuvres will be paired with three rare Paul Hobbs wines.
The 5-course dinner begins at 7 pm. Select wines will be served with each course prepared by Executive Chef Johnny Sheehan, Sous Chef Kylee Anderson and Pastry Chef Ryan Boya.
WHEN: December 13th, 2016
6 pm: Reception in the LAH Gallery
7 pm: Seated Dinner in the LAH Dining Room
Thank you delectables will be prepared to take with you!
PAUL HOBBS DINNER
Multiple passed Amuse Bouches
Paired with Paul Hobbs Crossbarn Chardonnay, Pinot Noir and a surprise from the vineyard!
East Meets West Seafood Mélange
Maine and Santa Barbara uni, Nantucket bay scallops, mero sea bass, oak infused cream, citrus, nori croquant
Paired with Paul Hobbs Chardonnay’s Ross Station and Ulises.
Celery root, black garlic, chanterelle mushroom, kohlrabi, faro, espresso, chocolate and chili crumble
Paired with Paul Hobbs Pinot Noirs from Ulises Vineyards and Hyde Vineyards.
Lamb Belly Presse
Shaved lamb tongue, Kashmiri rogan josh, papadom cracker
Paired with wines from the Bramare Estate in Argentina, Malbec Lujan De Cuyo and a surprise!
Aged Prime Beef Sirloin Tataki
Charred Cipollini onion, bone marrow, fried garlic, chili, shiso
Paired with Paul Hobbs Cabernet Napa, Hyde and Beckstoffer Las Piedras.
Cherry, honey, grapefruit, cactus flower
Paired with an amazing Ice Wine from Canada.
RSVP: Call 617-457-8130