Event Details

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  • November 12, 2013 - November 12, 2013

On Tuesday, November 12th, 2013 at 7:30PM guests are invited to Beacon Hill Hotel & Bistro for an unforgettable dinner inspired by personal chef and author Karen J. Covey and her book, The Coastal Table: Recipes Inspired By The Farmland and Seaside of Southern New England, a collection of dishes that represent beautiful Coastal New England, from beach day lunches to easy outdoor entertaining. Executive Chef Josh Lewin will serve a four-course dinner using fresh seafood and produce that are unique to the coasts of New England and are detailed in Covey's book.

For $60, guests will enjoy the special four-course dinner, a signed copy of   the book and the opportunity to meet and converse with the author herself. Covey is the former Creative Director of food magazine, Intermezzo, and has written for publications like The Boston Globe Magazine and Edible South Shore. She is also the creator of Gourmet Recipes for One, a blog full of delicious single-serving recipes, and teaches in-home cooking classes. Covey spent a majority of her career in design and within the publishing industry.

The Coastal Table is not only full of Covey's unique dishes, but features recipes from other celebrated chefs throughout New England as well, including Chef Lewin, Matthew Varga, Barbara Lynch, Aaron DeRego, Matthew Jennings, and Champe Speidel. Amy Traverso, editor of Yankee Magazine, raves about The Coastal Table, saying that she will "be cooking from this book through every season." South Coast Today exclaims that Covey's book is "a wealth of great recipes for entertaining."

Guests will not want to miss this opportunity to taste all that the New England coast has to offer. Reservations are required by calling 617-723-7575.

 

COST:  $60 per person (not including tax & gratuity). Includes signed copy of the book and four-course dinner. $25 for optional additional wine pairing.

RSVP: Reservations are required by calling 617-723-7575.

 

THE COASTAL TABLE

Tuesday, November 12th, 2013

 

Amuse

Bread and Garlic Soup

(page 35)

 

Red Fire Farm Beet Salad, Goat cheese, Candied Pistachio, Eva's Garden Beet Sherbet  

(page 51)

 

Seared Four Star Farms Polenta, Brooks Cloud Farm Bolognese, Parmigiano-Reggiano  

(page 153)

 

Shy Brothers Farm Hannabels, Peace Field Farm Tomato and Lemon Jam, Sesame Cracker

(page 56)

 

Vanilla Panna Cotta, Shortbread Crumble, Lemon Granita  

(page 204)

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