May 22, 2018

Outdoor Summer Wine Dinners in Beacon Hill

The art of pairing food and drink is just as complex as the act of cooking or winemaking itself. Matching the subtleties of a sauce to those in a glass of pinot noir, or finding the perfect cocktail to complement lightly seared seafood, is a skill that can take a meal from good to outstanding. So what to do if you never received your sommelier certification? Let The Liberty Hotel take care of it for you, all while dining al fresco! Toast to the start of summer and dine al fresco this June at this outdoor dinner party series, taking place in our chic private courtyard, The Yard.

On June 1, we’re kicking off our outdoor summer dinner series with a rosé event pairing these beautiful, blushing wines with fresh, innovative dishes from CLINK. Executive Chef Daniel Kenney. Enjoy mingling outdoors with the other guests in The Yard, our chic outdoor courtyard, as you sip a welcome glass of delicate Provençal wine and nibble on canapés. Then take your seat at the table to experience three more courses, all expertly prepared by Chef Kenney and designed to be in perfect harmony with the chosen wines. Of course, Chef Kenney and our guest winemaker will be there to introduce each course and explain the pairings.

Each event over the course of the summer will feature four original courses, as well as highlight new, exciting wines and cocktails. There’s no better way to spend your summer Fridays than with us at The Liberty Hotel, where the food, drink, and stunning outdoor setting all come together to create an incredible experience.

Reservations for our June 1 kick-off dinner can be made by calling CLINK. at 617-224-4004 or online tickets can be purchased here. Don’t miss out on a night of chilled rosé, delicious food, and great conversation under the beautiful Boston sky.

June 1 Menu

First course:

Fleur De Mer Rose, Cote de Provence

Crispy Skate Wing, Lemon Aioli, Sea Salt

Second course:

Amelia Rose Brut Cremant de Bordeaux

Maine Red Fish Bouillabaisse

Third course:

Edna Valley Rose, California

California Squab, Dry Cherry, Foie Gras

Fourth course:

Villa Gemma Cerasuolo d’Abruzzo Rose

Italian Cheese Misto: Cacio Cavola, Ricota Salata, Fresh Farmers Cheese

Compressed Blackberry, Toast, Honeycomb



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