Four Course Wine Pairing

Orient Lodge of Masons

Four course meal with selected wine pairings

Norwood Masonic Building

Presented by certified sommelier <a href="https://www.instagram.com/not.that.parker/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Erin Malloy Parker</a> and executive chef <a href="http://www.chefjrex.com" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Justin Rexroad</a>.Seating at 6:30 , dinner at 7:00Braised Lamb Breast . White Bean Puree . Fennel . Pomegranate JamLamb breast (brisket) braised in fennel, olive, red wine, and herbs. Great Northern Beans, cream, and butter pureed into a smooth creamy finish. Garnished with Fennel Fronds and a sweet/tart pomegranate jam.Poached Turnip . House Bacon . Dijon Vinaigrette . Frisee . Soft Boiled Egg Local Turnips poached in butter and herbs. House cured and smoked bacon cubed and roasted. Soft Boiled Egg cut in half as its being served. Topped with a Dijon Mustard and Champagne vinaigrette. All of this on top of a bed of frisee greens.Cannelloni . Cured Pork . Mascarpone . English Pea . Heirloom Tomato . Fontina Cannelloni, the original “manicotti” just without the ridges. Stuffed with ground house cured pork, mixed with Mascarpone cheese and English peas. Topped with a sauce of heirloom tomato, garlic, and herbs. Topped with melted Fontina cheese.Banana Foster . Bread Pudding . Cinnamon WhipBread pudding made from house made custard, toasted brioche bread, vanilla, and spices. Topped with a warm banana foster consisting of banana liquor, dark rum, dark brown sugar, and fresh sliced bananas. Topped with a cinnamon infused house made whipped cream.---Justin Rexroad studied culinary at Johnson &amp; Wales University with a focus in sommelier studies. From there he worked at various top restaurants in Providence Rhode Island and Massachusetts. After a short hiatus from the industry to pursue a professional running career, he re-invented himself in the Seacoast area of southern New Hampshire and Maine, working in-home private and offsite events, eventually leading to his food truck “Belle's on Wheels” in beautiful Kittery, Maine.Erin Molloy Parker began her wine career in 2013 and quickly advanced, achieving various industry certifications, both in fine dining service and academia. She is a Certified Sommelier through the Court of Master Sommeliers and is Level 3 Advanced Wine Certified through the Wine &amp; Spirit Education Trust.

Four Course Wine Pairing

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Four Course Wine Pairing

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