The special dinner will include pairings and a brief introduction to Spanish wines by Folio Fine Wine Partners’ Nicole Andrus.
The two chefs met when Chef Klein was working in Harvard Square and have participated in various food and charity events together. Now, they are working on a fine meal, where each guest will enjoy one glass of wine and two plates per course.
Grilled Halibut with strawberry juice, lime, cilantro, romesco (Chef Klein)
Seared Scallop with English peas, radish, mint, Iberico ham jus (Chef Dumont)
Artazuri Garnacha (wine pairing)
Lamb Pappardelle with prunes, olives, parmesan (Chef Klein)
Heritage Braised Pork Sugo with broccoli rabe, elephant garlic, ricotta salata (Chef Dumont)
La Montessa Rioja (wine pairing)
Loin of Venison with espresso-brown sugar-chili rub, charred greens, bitter chocolate, currants (Chef Klein)
Seared Duck Breast with braised artichokes, black rice, orange, marcona almonds, Gordal olives (Chef Dumont)
Embruix Priorat (wine pairing)
Special Dessert from Chef Oralia Perez
Wednesday, March 6, 2013 beginning at 6 p.m.
Asana Restaurant, 776 Boylston Street
$182 per person