Here's what we're up to at the Beard House and beyond next week:
Tuesday, July 10, 7:00 P.M.
Flavors of the Yucatán
With its expansive tequila selection and vibrant night scene, Lolita Cocina & Tequila Bar beckons Boston diners in search of authentic Mexican cooking with a whimsical twist. For his Beard House dinner debut, chef Brian Roche will craft a tantalizing menu devoted to the bright flavors of the Yucatán Peninsula.
Wednesday, July 11, 12:00 noon
Beard on Books: Tama Matsuoka Wong and Eddy Leroux
There are no better experts on combining foraging with haute cuisine than Tama Matsuoka Wong, the forager for Daniel Boulud's flagship restaurant, Daniel, and Eddy Leroux, the restaurant's chef du cuisine. In their seasonally organized field guide and cookbook, Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, the duo divulges their secrets on how to forage for wild food and turn it into unique and delicious meals.
Wednesday, July 11, 6:30 P.M.
From Scratch Sessions: Summer Cocktails
Here’s a surefire way to beat the heat: Elayne Duke, mixologist and ambassador for Diageo’s Luxury Brand Division and cocktail instructor extraordinaire, will be teaching us how to make refreshing and delicious summer cocktails. We’ll learn basic mixing and tool techniques, as well as the art of creating the perfectly balanced cocktail. And once class is dismissed, we’ll get to enjoy our handiwork and the amazing views on the 36th floor of the Olivia.
Wednesday, July 11, 7:00 P.M.
Softshell Crab Extravaganza
Our annual softshell crab dinner is always popular, and for good reason: the crave-worthy crustacean, which is available for only a few months a year, is featured in every savory course. Indulge your crabby cravings at a blowout feast helmed by talented chefs (and Hell’s Kitchen alums) Kevin Cottle and Van Hurd.
Thursday, July 12, 7:00 P.M.
Bastille Day Celebration
Vive la France! Join us at the Beard House for our annual Bastille Day celebration with an incredibly talented group of French chefs—all of whom are members of the esteemed Maîtres Cuisiniers de France—over a menu of meticulously prepared, modern interpretations of classic French dishes paired with beautiful French wines, bien sûr.
