The Block at Woods Hill
Day 2: 5-Course Farm-to-Fork Tasting Series
Opened just this past June, this farm-driven Seaport eatery was promptly named to Boston Globe’s List of “5 Can’t-Miss Restaurant Openings,” Boston Magazine’s List of “Where to Eat in Boston,” and Eater’s List of “Best New Boston Restaurants.” Executive Chef Charlie Foster is a Foxboro native who earned his stripes at Oringer in Boston before moving to New York City, where he rose to Executive Chef at Daniel Boulud’s DBGB in the Bowery. He also spent formative time in Europe, at In de Wulf in Belgium and Restaurant Frantzen in Sweden. In his new home, he’s putting that CV to good use, executing a menu that celebrates sustainable agriculture and organic food with stellar charcuterie, as well as stellar dishes like local mackerel with compressed watermelon, Thai basil, and puffed rice, pig’s ear tots with souvlaki spice and garlic aioli, grilled local tuna ribeye with bearnaise, and lobster and ‘nduja pierogi with corn relish, cream, and Old Bay spice. Lush desserts too, like house-made coconut sorbet and a killer s’mores sundae. We are excited to visit here and hope you’ll be able to join us for what promises to be a very special evening!
About the Host:
Charlie Foster
Executive Chef
From working the line at Ken Oringer’s Clio, to being a personal chef for the Guinness family in Spain, Chef Charlie Foster has pursued his culinary education through trial by fire. A Foxboro native, he also served as Executive Chef at Daniel Boulud’s DBGB in the Bowery, as well as in the kitchens of Michelin-Starred In de Wulf in Belgium and 3-Michelin-Starred Frantzen in Sweden.
The Lineup
Courses #1 & #5 will be individually plated; courses #2 - #4 will be served family-style. This menu will be Nut and Shellfish Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Bluefin Tuna Tartare
compressed watermelon, furikake, puffed rice, aleppo
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Shaved Jarrahdale Pumpkin
feta, pepita, sage, roasted habanada vinaigrette
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Woods Hill Farm Charcuterie
selection of chef's favorite dry-aged meats
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Short Rib Steak
souvlaki spiced potato, bone marrow chimichurri
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Chocolate Torte
pumpkin mousse, dulce de leche, candied pepita
The Block at Woods Hill
300 Pier 4 Blvd. Retail Space #3
Boston, MA 02210
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- Will this event be handicap acccessible?
- According to the restaurant, this event is NOT handicap accessible. If applicable, please email support@tastingcollective.com with your needs to ask questions about proper accommodations.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Dairy, Gluten, Fish, Mushroom. They are NOT accommodating restrictions related to the following ingredients: Alliums. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
