THANK YOU to all our wonderful guests and amazing team!
We're so excited to share the news that we've received this year's Best of Boston award from Boston Magazine for "Best Tasting Menu," as well as the "Hidden Gem" award for Wine Bar from The Improper Bostonian! Sometimes we lift our heads up from our work and realize people are noticing what we're doing... slowly changing Boston's dining landscape, 20 seats at a time.We've also been busy during these past few months making and bottling our own maple syrup and honey (see below), as well as planning our next Foraging Tour & Dinner (see below).
FORAGING TOUR & DINNER – SUNDAY, AUGUST 5
Our first foraging event in the spring was such a huge success that we've added a second date for the summer!We're teaming up again with Tyler Akabane, of Mushrooms For My Friends, for a 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 all about the wild edible ingredients found right here in our own backyard.
We strive to be 0|50|100 in everything we do... which refers to our commitment to creating a zero carbon footprint, ensuring 50% of all our ingredients are sourced within Massachusetts, and that 100% of what we serve is 100% natural.Our work at Wild Acres Farm, from our honey bees to our house-made maple syrup, is just another example of how we live our 0|50|100 mission every single day. Learn more about our mission on our website.
Honey Bees - Unlike many honey bees which come from Georgia, our bees come from Maine, and raised here in Massachusetts in the Pioneer Valley. Aside from being local, Northern bees tend to be stronger than Southern bees and can better withstand stress and disease.
Throughout the season, these bees pollinate apple trees, maple trees, and blueberry patches at Wild Acres Farms. We'll start harvesting their honey at the end of August. From there, it will make its way on to our tasting menu at the restaurant, as well as into jars which will be sold at Tasting Counter later this summer!
La Clarine Farm sits 2,600 feet up in the Sierra Foothills of California. We had the pleasure of hosting winemaker Hank Beckmeyer for an event last year and continue to be excited about La Clarine's new releases. On their farm, they raise goats that coexist with indigenous flora and fauna, while making terroir-driven wines in one of the most unexplored regions of California winemaking. Their wines have a distinct quality, made with passion and care that aligns perfectly with our values at Tasting Counter.
