I’m super excited to share photos from a Four-Course Gluten Free Dinner I attended last night (March 31, 2016). It was located at the restaurant inside of the Crowe Plaza Natick (The Verve), called Pantry.
I went with my friend Tiffany, of Boston Foodies. Upon arrival at 6:30 pm we were given a cocktail (may have been the strongest drink I’ve ever tried), and lots of “picky” finger food appetizers.
Nicely set up appetizer table. It was filled with finger foods soon after!
Taro chips (right) I wish I could’ve taken that bowl home…
Display of the menu & pickled vegetables
Taro chips (AMAZING), pickled vegetables (strong flavor but tasty), and some duck fat popcorn (I hate that it was so good)
Pork belly with a little toasted bun; Decent, but I wasn’t a huge fan of the spicy sauce on it
We had a front row view of this gorgeous table!
Obsessed with the photography here
Before each course the chef got our attention to tell us the details of the next course and where the dish and flavors originated from. We also got a different wine with each course. The first was an octopus salad. I was so hesitant but I tried it. I was expecting it to be rubbery and chewy like calamari, but it actually had a dense, meaty texture and tasted good. It’s not something I will order or make at home, but it was better than I expected!
First Course
Octopus Salad a la Plancha: chickpeas, red onion, red pepper harissa aioli Paired with Relax Riesling 2014
Second Course
The second course was my favorite savory course. I have been wanting to experiment with pork belly for some time, and this dish sealed the deal! The brussels sprouts were lightly prepared and crisp. The mostarda was sweet and provided a great contrast to the pork.
Porchetta: smoked yams, stone fruit mostarda, fire-roasted Fresno chili Brussels sprouts Paired with Carmenet Chardonnay 2014
Third Course
The third course was prime rib. It was decent. Sadly, it was really hard to cut and most of the fat hardened up. I was especially sad about the potatoes! All I could taste was the cheese in them, which was too overpowering for me.
72-Hour Herb-Crusted Prime Rib: aligot potatoes, forest mushroom and oxtail jus, crispy shitake Paired with Trapice Malbec 2013
Fourth Course
And finally, dessert! The menu touted dessert as a creation called “Air.” Tiffany and I were wondering the whole meal what “Air” could mean. We are both serious about our desserts, so we wanted to be wowed. I liked it a lot! The homemade marshmallow was light, which I like in a dessert. The Italian maraschino cherries were sweet and luscious. The chocolate mousse was much too rich for me, so Tiffany happily took it off my hands! 🙂
White and Dark Chocolate “Air” Roasted hazelnuts, Amarna cherry, house-made marshmallow Paired with Kendall Jackson, Cabernet Sauvignon 2011
