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"Standard" Education: A Day of Classes, Tastings and Demos with the Experts of Eastern Standard

Eastern Standard

Saturday, February 8, 2014 from 11:00 AM to 5:30 PM (EST)

Boston, MA

"Standard" Education: A Day of Classes, Tastings and Demos...

Ticket Information

Ticket Type Remaining Sales End Price Fee Quantity
Demystifying Sherry with Bar Director Jackson Cannon
11:00 - 11:50 AM Fresh off a week in Jerez, Spain, Jackson Cannon leads guests on a virtual tour through the country’s primary Sherry production region with a tasting of fortified wines from various bodegas and an overview of the winemaking process. The class will also debunk common misconceptions about Sherry (grandma drink it is not!), discuss its comeback among bartenders and drinkers alike and show how it can be integrated into cocktails.
Sold Out Ended $40.00 $3.19
Raw Food: Classic and Modern with Executive Chef Patrick Campbell
12:00 - 12:50 PM Explore the raw side of brasserie-style cuisine with Executive Chef Patrick Campbell, tasting through both classic and modern raw preparations (think oysters and tartares served alongside crudo and carpaccio). He’ll offer tips for preparing & serving raw items at home (including shopping tricks!), showcase raw dishes beyond seafood (venison carpaccio, anyone?) and elaborate on how the raw program fits into the ES dining experience.
2 Tickets Ended $40.00 $3.19
Vermouth Unveiled with Beverage Programs Liaison Bob McCoy
1:00 - 1:50 PM This hands-on walk through the history of Vermouth with Beverage Programs Liaison Bob McCoy includes a discussion on the loss and rebirth of the spirit, a look at its use in classic cocktails, an overview of new artisanal production and a tasting/comparison of dry Vermouth, sweet Vermouth and Eastern Standard’s house-made rosé Vermouth.
4 Tickets Ended $40.00 $3.19
The Wines of Sud-Ouest France with Wine Director Colleen Hein
2:00 - 2:50 PM Though Southwest France is one of the country’s largest winegrowing regions, it remains largely unexplored and underappreciated by way of glass and palate. Wine Director Colleen Hein sheds light on the diverse terroir of the Sud-Ouest, tasting through both familiar and lesser-known varietals to showcase the natural spirit of the grapes grown and its vignerons.
Sold Out Ended $40.00 $3.19
Cheese as Dessert with Cheese Buyer Matt Baum
3:30 - 4:20 PM Tackle the age-old question of whether to cap off a meal with a traditional treat or a cheese course by taking a look at cheese in both sweet and savory settings. Cheese Buyer Matt Baum brings guests through the ES cheese program beginning to end, honing in on what to look for when purchasing cheese and how to form a classic cheese progression (with samples of cheeses unique to the restaurant, of course!).
Sold Out Ended $40.00 $3.19
The Study of Scotch with Assistant Bar Manager Naomi Levy
4:30 - 5:20 PM With interest in Scotch growing across the country, Assistant Bar Manager Naomi Levy breaks down Scotland’s native spirit by style, region and raw materials. She also dives into how Scotch has made its way into current cocktail culture, when/why people drink Scotch, how to taste spirits and proper serving techniques.
Sold Out Ended $40.00 $3.19
All-Class Package
This package includes admission to all seminars for the day.
Sold Out Ended $200.00 $11.99

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Event Details

The New Year is all about self-improvement whether taking up a new hobby, exploring an area of interest or becoming an expert in a particular subject. Embracing the spirit of learning in 2014, beloved brasserie Eastern Standard gives guests an inside look at its unique, collaborative approach to staff training and culture with “Standard” Education – a day of interactive classes that recreate the restaurant’s pre-meal team teaching sessions and emphasize its above-and-beyond standards of internal education.

The day-long program on Saturday, February 8 gives guests of all experience levels – from industry vets to longtime fans – the opportunity to learn with and from members of the ES team in their craft of expertise, tying in various aspects of the restaurant’s lauded food and beverage programs with tastings and demos including:

  • Demystifying Sherry with Bar Director Jackson Cannon (11:00 - 11:50 AM)
  • Raw Food: Classic and Modern with Executive Chef Patrick Campbell (12:00 - 12:50 PM)
  • Vermouth Unveiled with Beverage Programs Liaison Bob McCoy (1:00 - 1:50 PM)
  • The Wines of Sud-Ouest France with Wine Director Colleen Hein (2:00 - 2:50 PM)
  • Cheese as Dessert with Cheese Buyer Matt Baum (3:30 - 4:20 PM)
  • The Study of Scotch with Assistant Bar Manager Naomi Levy (4:30 - 5:20 PM)

 

Tickets for the seminars may be purchased individually for $40 each or as a package for $200 for the entire day. With the purchase of three or more classes, you may also choose to add on a five-course dinner at Eastern Standard ($70 for food; $40 for optional beverage pairings) and/or an overnight stay at Hotel Commonwealth at a special rate of $169 plus taxes.

If you are interested in the dinner and/or overnight, or have any additional questions, please contact Deena at dmarlette@easternstandardboston.com.

Have questions about "Standard" Education: A Day of Classes, Tastings and Demos with the Experts of Eastern Standard? Contact Eastern Standard

When & Where



Eastern Standard Kitchen and Drinks
528 Commonwealth Avenue
Boston, MA 02215

Saturday, February 8, 2014 from 11:00 AM to 5:30 PM (EST)


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Organizer

Eastern Standard

Located in Boston's Kenmore Square neighborhood, Eastern Standard Kitchen & Drinks opened in May 2005. The definition of a neighborhood brasserie, its clientele of regulars runs the gamut from students to captains of industry, soccer moms to young professionals, and restaurant industry folks to sports figures. Open for breakfast, lunch and dinner 7 days a week, guests can enjoy dining at the bustling bar, canopied outdoor patio or handsome dining room. The first solo venture from restaurateur Garrett Harker, Eastern Standard has made an indelible impression on the Boston dining scene.

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