Each of us have our favorite spots for dinner, brunch and when you just want (need?) a drink.
The Fairmont Copley Plaza has quickly become one of my favorite places to end an evening with a glass of bubbly surrounded by timeless luxury and a beautiful mix of Bostonians and a host of colorful characters only in our beautiful city for a few more hours.
When lovely Sarah sent me a note about an upcoming private 140 Supper Club dinner hosted by Executive Chef Laurent Poulain featuring Buffalo Trace Bourbon only accessible by private staircase and secret password…it goes without saying I was intrigued.
Always on the hunt to uncover more of Boston’s best kept food secrets, I was thrilled to hear Chef Poulain’s dishes were all seasonally inspired with delicious and inventive pairings by Trace.
Chef Poulain took the most interactive approach, taking the time to explain each course and his inspiration behind them. Gifted with a talent for describing each creation, I was on the edge of my seat awaiting each one (how embarrassing to admit but typical for me.)
Chef took what us New Englanders knew to be clam chowder to new heights with a creatively less creamed approach. The result: a light yet savory (hello again my good friend bacon) broth and baguettes used by all around the table to enjoy every remaining heavenly drop.
This lamb fell off the bone. So tender I closed my eyes upon both first and second bite.
Chef Poulain ended on an unbelievably high note with his Warm milk chocolate brioche bread pudding: bourbon brown sugar vanilla creme anglaise and whipped cream housemade with love.
Pairing; Vanilla Mint Julep.
That evening happened to be Chef’s birthday and such a memorable one I will hold onto forever. That night is exactly what I am on the constant search for; remarkable experiences alongside people I could not stand to go without.
My eternal thanks to Chef Poulain, Sarah and all of the Fairmont Copley staff.
Nicole Carter
April 20, 2016Wow, super fancy food! Looks like fun and yummy to me! Warm milk chocolate brioche bread pudding? Count me in!
Linda Manns Linneman
April 20, 2016This food looks wonderful. It sounds like you had a great experience. I am keeping a list of your suggestions so when I make this trip I can experience some of these places. Thank you for sharing