2020 Pavilion “Winter Weekend Series”
We welcome you to come in from the cold and warm up to our friendly staffed bar serving cold wines, craft brews and Chef Matt’s new build your own TACO BAR! Both food and beverages are allowed for consumption in the pavilion. Restrooms are located inside the retail store during winter months. Pavilion is open to general public all weekends from 11 a.m to 4:30 p.m. Saturdays and Sundays through April 26th, 2020 even when our Sunday classes are in session.
Join us for Live Music, Events, and Interactive Classes
During the months of February, March and April Nashoba will be hosting a FREE “Live Music” series from 2:00 p.m. to 4:00 p.m. every Saturday. Free of admission. Uncork and unwind to local Bolton area artists while still enjoying iconic winery and orchard views. To spice it up we’ll be adding a few “themed based” Saturday celebration events for Leap Year, St Patrick’s Day, Picnic Kick and the much anticipated Spring Fling Grand Distillery Opening on March 21st. Sundays we challenge your creativity and curiosity with interactive classes to include Blind Wine Tastings, Paint n Sip, Mullahy’s Sip & Savor and Twisted Trivia for the geeks that like to drink and eat jumbo pretzels with local Trivia guru Scott Aubrey.
Nashoba has some winter fun for everyone so don’t miss out! Sign up today as our classes sell out quickly. Sunday “Event Series” tickets once purchased are non refundable but transferable. Our Saturday Music Series is free to general public. Suggestions and comments welcome to firstname.lastname@example.org.
Saturday “Acoustic Music” Series 2-4 pm
Free admission. Open to public.
February 8th – Fields
February 15th – Beckwith Music
February 22nd – Carol O’Malley
February 29th – Elizabeth Lorrey
March 7th – Fields
March 14 – John Fitzsimmons and the Folk Tradition
March 21st – Grayson Ty
April 11th – Shell Theory
April 25th – James Keyes
Sunday “Event” Series 1:00 to 3:00 p.m.
Learn how to Taste Wine
Time: 1:00 p.m. to 3:00 p.m.
Date: Sundays February 9th or March 8th
Cost is $35.00 to participate (Limit 40) in a blind tasting panel of 6 wines featuring 2 Whites, 2 Semi Sweets & 2 Reds and Smith’s Country Cheeses. Join Paul Malagrifa, a certified wine educator, as he simply shows you how to master tasting techniques, important wine attributes and the fundamental aromas and tastes that determine quality in wine. You’ll be ready for Napa in no time!
Paint & Sip
Time: 1:00 to 3:00 p.m.
Sundays: February 16th (SOLD OUT) March 15th (SOLD OUT) and April 19th
Cost is $40.00 which includes all painting supplies and artist instructions. No art experience is needed. Simply be ready to have a good time! Price includes wine glass, paint supplies, art instruction and one complimentary glass of wine or beer. Limited t0 50.
Time: 1:00 p.m. to 3:00 p.m.
Sundays: March 29th and April 26th (National Pretzel Day!)
Inviting all Geeks that Drink who know all there is to know about whatever there is to know!
Join Scott Aubrey as he challenges you to an afternoon of trivia. Cost $15.00 per person price includes one complimentary glass of beer or wine and a 10% discount coupon valid for retail sales date of event. Hot jumbo pretzel bar + cold beer. Please arrive 15 minutes early for registration and to submit team name if you have one. Open seating.
J’s Thursday Chef Dinner Series – Mardi Gras & Estate Wines
February 27th, 2020 at 6:00 p.m.
$55 per person inclusive | $15 Estate wine pairings
Join us on February 27th at 6:00 p.m. when Chef and Winemaker unite to create a four course Dixie-inspired menu showcasing Nashoba’s Estate wines paired with Cajun some delights to include Shrimp po boy salad, Jambayala and Cajun brisket!
All inclusive price is $55.00 per person which includes four course menu and NOLA – Nashoba style signature cocktail. $15.00 wine pairings additional. No substitutions. Please note dietary restrictions at time of booking.
Four Course PF Menu
Shrimp Po Boy Salad
Creole seasoned shrimp, Little leaf greens, grape tomatoes, French baguette croutons, remoulade style vinaigrette dressing – Estate Chardonnay
Louisiana favorite comfort dish with Northeast Lobster, Chicken thigh, andouille and chorizo sausage, onions, bell pepper, celery, okra, tomato sauce, lobster meat with long grain rice – Estate Riesling
New Orleans Brisket
24 hour sous vide beef brisket Cajun style, braised collard greens, Smith’s Cheddar cheese grits- Estate Cab Franc
Chicory Coffee Pot de Crème
French quarter beignets – Cherry Wine or NOLA Comfort Coffee
Mullahy’s Sip & Savor
Time: 1:00 p.m. to 3:00 p.m.
Sunday, March 1st
Today we welcome Katie Quinn, owner of Mullahy’s Cheese Shop in Hudson, for a delightfully educational afternoon of wine and cheese pairings.
Space is limited, tickets are $45 per person and include: guided class, samples of five (5) different cheeses from local farms all over Massachusetts, and five (5) different wines from Nashoba Valley Winery. Guests will leave with a souvenir wine class and 10% retail voucher valid date of event. Age 21 yr +
Chef’s Dinner Series – J’s “European Style” Craft Beer Dinner
Time: 6-8 pm
Thursday, March 19th
Brewer and Chef unite to bring you the best of our Bolton Beer Work brews paired with a 5 course “European Style” prix fixe with nods to our friends in Ireland, Germany and Italy!
All inclusive price is $55.00 per person which includes five course menu, $15.00 beer pairings additional. No substitutions. Please note dietary restrictions at time of booking.
J’s 2020 Chef’s Sunday Brunch Series – SOLD OUT
Get ready for an intense afternoon of dramatic and delicious sights, smells, and tastes as you watch a live demonstration of sophisticated cooking techniques and unusual tips made simple by one of our Executive Chef Matt Sciabarrasi. It’s a great way to sharpen your cooking skills and impress your friends and family with your new found abilities.
The all inclusive price is $65.00 per person and includes a complimentary mimosa, cooking demonstration, full menu tasting, brunch buffet, winery tour or tasting, tip and tax. Reservations are available for online purchase only. No refunds.
All events start at 11:00 a.m. We will do our best to accommodate group seating requests for parties of 5 or less.
## Timeline ##
– 11:00 – 11:15 a.m. – Complimentary welcome beverage
– 11:15 a.m. to 11:45 p.m. – Demonstration of sophisticated cooking techniques and unusual tips made simple by one of our chef instructors with Q&A
– 11:45 a.m. to 12:00 p.m. – Taste a food sampling prepared as part of our demonstration paired with a 3 ounce wine pairing
– 12:00 p.m. to 1:00 p.m. – Enjoy our full Sunday Brunch Buffet offering on the main dining room floor
– 1:00 p.m. to 2:00 p.m. – Winery Tour or Tasting (Tours are held on the hour from 11 a.m. to 4 p.m. in the wine shoppe)
Please note, the cooking demos are held in our upstairs private suite and is not handicap accessible. The brunch buffet is served downstairs.
Sunday, January 26th – “Sous Vide” Cooking with Beer and Science SOLD OUT
The art of Sous vide cooking is much more than just a trend; in the mid 70’s a French chef was the first to use the technique in a fine dining setting. He prepared fois gras sous vide at his three-star Restaurant after finding that gentle cooking preserved the size and shape of the liver, while also improving its texture and taste. It wasn’t until after revered chef Thomas Keller wrote his explanatory cookbook Under Pressure: Cooking Sous Vide in 2008 that the popularity began to rise. In this class we will go over the techniques used in sous vide cooking for your game day favorites to include brauts and beer, pulled pork sandwiches and buffalo hot wings.
Sunday February 23rd – Weeknight Soup and Stews SOLD OUT
Weeknight dinner can be challenging to prepare with everyone’s busy schedule especially when all you want is a soup or a stew on a winter evening. More often then not stews and soups long cook time and multiple ingredients dissuade people from making on the weeknight. We’ll teach you no fuss, flavorful and comforting soups and stews that easily come together in time for a weeknight dinner .
Sunday, March 8th – The Art of Tasting and Cooking with Wine SOLD OUT
Tower of power? complement or contrast? Aromatics? In this Demonstration Chef Matt will review proper techniques for tasting wines and how we go about pairing our wines with our food. Todays’s menus tastings to include a spicy street taco paired with Riesling and grilled pork tenderloin with Renaissance
Sunday, March 29th – Don’t be scared of cooking New England Seafood! SOLD OUT
A Healthy alternative; fish has a lot going for it. When it comes to home cooking, we either give fish either a pass or end up with overcooked shrimp or fish that never turns out quite right. Chef Matt will show you the basics of fabrication of fish and a few techniques to boost texture and flavor without running the risk of overcooking.
Sunday, April 26th – Herb Lessons SOLD OUT
Bitter, pungent, sweet and fresh, herbs are at the front of the line in all forms of Cooking. Sure, we toss pinches on dishes as a garnish—a familiar finishing flourish—but we’ve also learned to use them as major ingredients with grains, salads, meatballs, soups, dressings and more. In Vietnam, Italy, Morocco, Mexico and China, we have seen herbs used in ways to better prepare foods, and we want you to put these insights to use in your own kitchen. This class we will talk about and taste how everyday herbs such as parsley, cilantro, mint, basil, tarragon, dill and rosemary, will change the way you cook.