When: Thu., March 17, 6:30 p.m. 2011
What will you be eating on St. Patrick’s Day? Corned beef and cabbage with all the flavor boiled out? Not if you’re smart. Serious eaters will be at McCrady’s, dining on a unique feast prepared by chefs Tony Maws and Sean Brock. Maws, the executive chef of Craigie on Main in Boston, will join Brock and his team at McCrady’s to craft a multi-course meal that will hew close to what they both practice: nose-to-tail cooking using innovative techniques and locally sourced produce and meat. Indeed, reading Tony Maws’ biography and beliefs is like reading Brock’s. The two are muy simpatico, and the dinner should prove to be a mouth-watering collaboration.
Price: $65, $45/additional wine pairing