Post 390

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Summer is for strawberries, and a couple of weeks ago, I had the delicious pleasure of joining Post 390 for their Farm to Post dinner with Ward’s Berry Farm. Post 390 features a different farm every month; you may remember when I dined with the cheese farmers from 5Spoke Creamery. One of the things I love about these dinners is that they really introduce guests to the farm, its products, and the people behind them. It’s a warm and wonderful way to enjoy food while learning where it comes from. The Post 390 does an amazing job with the ingredients they select, and their wine pairings are always excellent.

Lin and I arrived and were welcomed with the cocktail of the evening, the “Strawberry Ward”. This delicious blend of Pisco Porton, Cherry Heering, Ward’s Farm strawberries, balsamic, ad lemon offered a refreshing, natural berry taste without too much sweetness.

Strawberry Ward Cocktail The cocktail was paired with Sea Scallop and Tuna Sashimi and Maine Crab Stuffed Monkfish Cheek. We then received an introduction to the guests from Ward’s Berry Farm and watched a video taken when the Post 390 staff visited the farm. Everyone had great things to say about the experience, and I now definitely want to plan a day trip there.

Ward's Berry Farm The first course of our tasting menu was Hot Smoked Salmon with Ward’s Berry Farm chioggia beets, herbed chevre, strawberry salsa, and candied pignole, paired with Domaine Pascal Pibaleau Crémant de Loire Rosé. This course was a favorite of many; the components just went so well together and made for an unforgettable dish. The wine’s strawberry notes complimented the flavors in the dish, and fine, abundant bubbles made it feel celebratory.

hot smoked salmon with beetscremant de loire Next up, we were treated to Ricotta and Arugula Ravioli Carbonara with sugar snap peas, spring onion, and house bacon, paired with Laporte Pouilly-Fume. Again, a perfect pairing, matching a rich, creamy and flavorful ravioli dish with a tart wine with minerality and acidity that brought out the flavors of the food really nicely.

ricotta and arugula ravioli carbonara Our third course was Skillet Seared Hailbut with German butterball potato vichyssoise, gremoulada braised romaine lettuce, baby carrots and baby peas, paired with St. Urbans-Hof Riesling. Light and flaky fish with the spring veggies. went well with a light, crispy, and fruity Riesling.

skillet seared halibut And there was more! Carved Saddle of Spring Lamb with the most delicious Cherokee and Two Star Lettuce salad with feta, oregano, and mustard vinaigrette. I could eat simple, zesty salads like this every day and wish the salads I made came close. A spicy, earthy red, Mas de la Dame La Stele was paired with this dish, and I could not stop sticking my nose in the glass. The nose of the wine was simply beautiful and required lots of time to stop and breathe it in.

lamb The final course of the night was a Strawberry Crème Fraiche Tart, paired with Chambers Muscat. As stuffed as I was from all of the other courses, I found eating this dessert easy (and necessary!). The tartness of the crème fraiche made it seem light and fresh; the strawberries added pure summer.

strawberry creme fraiche tart

My dining companions were a ton of fun, as they always are at Post 390. They have a great team that puts a lot of thought and love into the work they do, and they are happy to share. I would definitely recommend checking out a Farm to Post dinner soon.

How have you been enjoying summer strawberries? Have you had strawberries in a savory course?



My dinner was hosted by Post 390, however all opinions are my own.

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Tags: Boston, dinner, events, farm to post, farm to table, Food, food and wine, food and wine pairings, Post 390, strawberries

Post 390 is one of those places I keep meaning to visit. I had dinner there when they very first opened and have been in for drinks, but every time I try to go in for dinner, they are completely packed. It turns out, there’s a very good reason for that.

Wednesday night I had the delicious opportunity to attend the kickoff dinner for Post 390’s latest Farm to Post series, this time around featuring 5Spoke Creamery, raw milk cheese makers from Goshen, New York.

As I always do, I arrived early, which gave me time to photograph the beautifully set table. An upstairs private room was set up for our group, and the table featured floral arrangements mixed with cheese. One of the arrangements was inside of a basket made of baguettes.

Post 390

While I took photos, I was offered a Provencal Gimlet, a refreshing cocktail made of fennel-infused vodka,thyme, basil, lime, and lavender syrup over ice. Wow.

The Post 390 cocktail menu is creative and exciting, and this Provencal Gimlet was absolutely delicious. I loved the hint of lavender along with the herbs.

Provencal Gimlet

Before we all sat down, introductions were made, and we snacked on some incredible appetizers made with 5Spoke cheeses. These included griddled Tumbleweed Cheese and Ham Salad “Tacos” and Redman Cheddar-Pecan Shortbread with Apple Butter. I definitely want to make a cheddar shortbread sometime soon; it was the perfect vehicle for apple butter!

The owners and cheese makers at 5Spoke, Alan and Barbara Glustoff are delightful, and they have quite the interesting backgrounds. Cheese has always been an interest and passion of Alan’s, but his background is in food science. Barbara has a background in advertising. Now that their children are in college, they’ve taken on this exciting new venture, renovating a farm outside of New York City for their 35 Holstein cows. The farm will include a farm museum along with their farmhouse, which is over 100 years old.

Once we were seated, we devoured several courses, all paired perfectly with wine.


{Cauliflower and 5Spoke Heritage Cheese Soup, Brambly Farm Pork and Apple Croquette – paired with Godello, Rafael Palacios, Louro, Valdeorras Spain, 2011}

The soup was velvety and warm with the perfect hint of cheese flavor. The pork and apple went very nicely with it and added a hearty element to the soup course.


{Roasted Monkfish, Foraged Mushroom-Talcott Gratin, Lobster Demi Glace – Paired with Chenin Blanc, Marc Bredif, Vouvray, Loire, France 2010}

I have been loving Vouvray since the Hooray for Vouvray panel I participated on, and Post 390 could not have chosen a better wine for the flaky yet meaty monkfish and rich gratin.


{Rabbit and Welsh Cheddar Tamale, Ensalada de Pimientos – Paired with Brut Rose Cava, Anna de Codorniu, Spain NV}

First of all, we were served bubbly in the middle of the meal. What’s not to love? The crisp, light bubbles paired deliciously with the tamale and even better with the citrusy pepper salad. It was so fresh and perfect for refreshing the palate before the main course.


{Herb Roasted Veal and Sweetbreads, Orecchiette with Broccoli and Crawford Cloth Bound Cheddar Cheese – Paired with Barbera d’Alba, Sottimano, Pairolero, Italy 2009}

Wow. There was so much going on in this dish, but it came together and was wrapped up with a nice little bow of Barbera. :) Orecchiette with the 5Spoke Crawford Cloth Bound Cheddar should be the new macaroni and cheese everywhere. Between that and the meat and the juices on my plate, my palate was in pure heaven. Talk about a perfect dish for a day that started with snow.


{Welsh Cheddar Bavarian, Honey Apricots and Cinnamon Phyllo Crunch – Paired with Royal Tokaji, Mad Cuvee Late Harvest, Hungary, 2009}

I don’t know how we did it, but we even ate dessert. I adore desserts that incorporate cheese, and this one was simple and outstanding. I only wish I could have finished it. The team at Post 390 definitely deserved a round of applause for this meal.

This meal was definitely a treat, and I love what Post 390 is doing with its Farm to Post menus. The Post 390 team gets to see the highlighted ingredient/s right where they are produced and learn the stories of the producers, making a true farm-to-table relationship. The support for small farmers and producers is certainly evident in Post 390’s menu. In these times when, I think, small business can change our futures, it’s great to see a high-profile restaurant paying such attention to where their ingredients come from.

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Tags: Boston, cheese, cocktails, creamery, Dining out, dinner, events, farm to table, Post 390, wine, wine pairings

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