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Relais & Châteaux Chefs Cook Up a Storm
On the evening prior to Chef Barbara Lynch’s first annual Blizzard Bash, guests will have the opportunity to experience a five-course menu prepared by five Relais & Châteaux Grand Chefs at Menton, including Barbara Lynch, Daniel Boulud, Mark Ladner, Joseph Lenn, and Michael Tusk. Guests can purchase individual tickets or may bid on the Private Chef’s Table for 12 through Charitybuzz. Proceeds from the dinner will benefit the Barbara Lynch Foundation. 354 Congress St., 617-737-0099; barbaralynch.com/foundation
Acclaimed Chef Erin Zircher Cooks for You!
For fans of Nantucket’s restaurant Cru, or for those craving a taste of New England’s best cuisine, join Chef Erin Zircher at the James Beard House. Zircher has been invited to prepare a five-course meal for the February dinner, which will reflect Zircher’s work at Cru. Passed hors d’oeuvres, dessert, and carefully selected wine pairings are also included. Lobster bisque with orange and fennel, and Nantucket bay scallops paired with kumquat, pomegranate, and dressed in ginger vinaigrette are just a few of the menu items. The James Beard House, 167 West 12th Street, New York, NY, 212-675-4984; jamesbeard.org
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