We've had a busy summer at Tasting Counter welcoming new staff to our team, launching TC Market with our line of preserves, hot sauces, and vinegars (see below), and venturing outside the restaurant to garden, forage, farm, as well as participate in some great community events, such as the Boston Local Food Festival.And there's no slowing down as we look into Fall. Cooler temperatures inspire us to add new dishes and wines to our menus... for lunch, dinner, and Wine Bar too. Outside the restaurant, join us at the WGBH Food & Wine Festival in October and Boston Magazine's Taste event in November, where we'll be celebrating our 3rd Best of Boston award. We look forward to seeing all of you this Fall!
FORAGING TOUR & DINNER – SUNDAY, OCTOBER 28
We're teaming up again with Tyler Akabane, of Mushrooms For My Friends, for another seasonal guided foraging tour of the Middlesex Fells, followed by a 9-course dinner at Tasting Counter, incorporating all the ingredients foraged earlier that day.
Guests will choose one of two foraging tours (10am–12pm or 1–3pm) where your guide, Tyler, will lead you through the forest, foraging for New England plants and fungi. Learn about all the wild edible ingredients found right here in our own backyard, culminating with dinner back at the restaurant at 6PM.
We've had great feedback on the house-made products we create for our tasting menus, so it was only natural we make more for our guests to take home and enjoy. We're very excited to share our preserves, hot sauces, and vinegars from the summer season... available for sale at the restaurant or email us at [email protected] for home delivery or to pre-order for when you visit us (online shop coming soon!).Also find us at the Davis Square Farmers Market on October 24, November 7, and November 21 from 12-6PM, with more farmers market dates in the near future!
As the weather gets colder, we're warming up with these amazing Italian reds...Masseria Starnali's Santo Sano from Campania, Italy, is made with Aglianico and Piedirosso grapes grown on the high slopes of a dormant volcano. Luigi, a self-taught winemaker, crafts his wines with quality and care in stainless steel. With subtle tannins and notes of cassis and spice, the wine's earthiness pairs well with our bright, seasonal dishes, making the 2012 vintage a perfect pour for Wine Bar.Ampeleia is a collaboration of winemakers led by cult-winemaker Elisabetta Foradori in the coastal hills of Tuscany. Bianco di Ampeleia, a Trebbiano with great depth and structure, has subtle notes of baking spice and stone fruit. Two weeks of skin contact gives this wine its pumpkin-orange hue. While poured at red wine temperature to complement savory dishes, it can easily fill the role of a traditional white wine as well!
