Chefs talk up their culinary creations at tonight’s Corks and Courses, a monthly gathering at Bistro Joseph-Beth. Tonight’s menu is still being planned, but past dinners paired rack of lamb, roasted vegetable soup, and arugula-prosciutto-asparagus salad with red and white wines. Chefs and vino experts fill diners in on what’s filling up their bellies. Says manager Kim Dawson: “We look forward every month to pampering our guests.”
Tue., May 8, 6:30-9 p.m.
This article appears in May 2-8, 2007.