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Every day is an adventure at ECHO! ECHO Encounters, our brand of daily hands-on activities, changes regularly with new exhibit installations, new, dynamic volunteers willing to share their expertise, and outside partners adding their talents and knowledge to program events.

“Pop-Up” Gastronomy: Argentine Open Fire Cooking

Wednesday, July 9, 2014
Start: 6:00 pm

Food and wine are the first markers of culture - belief and geography made manifest on a plate and in a glass. Join us as we celebrate food, wine, eating and drinking in our hyper-regional series: Pop-Up Gastronomy on the Waterfront. Our chefs and sommeliers will present you with multi-course food, wine and beer dinners and brief discussions of the influence of each region on their work.

The seatings at each of these events will be limited to 100 people. Tickets can be purchased through ECHO at $65 for members and $75 for all others (ticket price includes dinner and a glass of each of the featured wines.) If last year’s very popular series is any indication, they’ll sell out fast. Each evening will have a different theme and on the last evening, August 20th, Bluebird will be pairing 7 Trappist beers with a delicious 7-course meal!

July 9: Argentine Open Fire Cooking

The sights, smells and flavors of Argentine open fire cooking have inspired a generation of American chefs to explore the food, drink and atmosphere of the Asado. This will be an evening of blazing hot coals, spit roasted meats and high altitude wines served family style. Join us for the mouthwatering opener of our Pop-Up Gastronomy Series.



The Asado - Argentine Open Fire Cooking
Course one:
Veal sweetbreads and 'chorizo'.
Chimichurri.
Pickled tomato and onion salad, torn baguette.

Course two
Coal roasted beef back ribs.
Salsa criolla.
Sweet corn puree, carrot-cumin slaw.

Course three
Flank steak.
Ají molido rojo.
Charred eggplant and sweet onion, flatbread.

Course four
Slow cooked brisket 'al asador'
Salt rub, hickory smoke.
Salad 'olivier', burnt tomato vinaigrette.

Dessert
Adam’s berries with sweet cow’s milk ricotta.

Executive Chef: Matt Corrente
Sommelier: Jason Zuliani

BUY TICKETS TO JULY 9 POP GASTRONOMY

Can't make it? This event is also being offered on the following dates:

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