On November 2, 2011, Bokx 109 invited a group of bloggers and guests to enjoy a complimentary six-course meal with wine pairings at the Chef's Table. Chef Jarrod Moiles treated us to everything from goat cheese brulee to a dish we dubbed 'inception pork' to cotton candy.
The always-full wine glasses were quite literally as big as my face.
Bokx 109 is located in the Hotel Indigo in Newton, Massachusetts. The menu for the evening:
Seared day boat scallop with house-cured pancetta, truffle, wild mushroom, baby Brussels sprout leaves, cranberry gastrique
Roasted beet timbale with goat cheese brulee, pistachio brittle, and balsamic onion jam
Lobster-stuffed Dover sole with braised Swiss chard and roasted shallot cream
Homestead farm pork tenderloin, bacon-wrapped, with house-made mostarda, pickled tomato relish, and corn cake (We dubbed this one 'inception pork.')
Braised beef short rib from Brandt Farm with fall vegetable ragout and bordelaise
Triple creme brie panna cotta with caramelized figs and spiced hazelnut praline
Cotton candy! I also fell in love with this wine pairing, Banfi Rosa Regale Brachetto d'Acqui (2010), a sparkling red (bright red!) wine.
A big thanks to Bokx 109, Chef Jarrod Moiles, and Joanna of Regan Communications for invited us to this feast.
Special thanks also to my trusty dining companion Joel Edinberg, who composed and recorded the music for this video. The song, "Fokxy Bokxing," is available for download here.
Disclosure: Joel and I attended this dinner with a group of bloggers for free. By accepting the invitation, we were not obligated to write a blog post or produce a video about the experience. All opinions expressed are our own.