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Anthony Bourdain Wine Dinner

From pig ear torchon with pickled vegetables and a chardonnay gelée crafted by Chef Patrick Gilmartin of Su Casa in Plymouth as the opening meal, to a chocolate panna cotta with a blue cheese crumble and port wine gelée made by Chef Shakira Rock of Mallebar Brasserie for dessert, all paired with Maison & Domaines Henrot wines, each bite served as a delicious complement to and remembrance of an amazing chef and man—and all for a great cause. Other menu items included a savory pork belly, paté and fois gras dumpling prepared by Chef Stephen Coe of the Hilton in Boston and Woburn, a “spicy as f***” pollo verde by Chef Marc Swierkowski of Ella’s Wood Burning Oven in Wareham, a pastrami sandwich and pastrami ravioli, both prepared by Chef John Ricardo of Solstice in Kingston, and a fan favorite: braised lamb presse over a scallion pancake topped with long horn chili by Chef Johnny Sheehan of Salt Raw Bar in Plymouth. In total: eight tasting dishes perfectly paired with eight wines—all crafted in one restaurant over the course of just a few hours. The teamwork it took to successfully prepare these dishes, to make them both mouthwatering and eye-popping, was astounding and a true testament to the culinary culture of creativity and camaraderie that Bourdain cherished. 

As Bourdain famously said, “Your body is not a temple. It’s an amusement park. Enjoy the ride.” And if this event, complete with a silent auction and raffle, was an amusement park, the food was the roller coaster, plummeting guests into a flavorful ride, delicious and exciting from start to finish—much like Bourdain’s life. From savory squid ink risotto with oxtail marmalade by Chef Jim Casey of Mallebar to a crispy pork-seasoned rice cake tatsoi with a sweet barbecue flavor by Chef Dan Delancy of The Lobster Trap in Bourne (Bourdain also wisely pointed out once, “Barbecue may not be the road to world peace, but it’s a start”), each bite was a tiny piece of an amazing journey—one that surely would have made him proud.

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