As many of you may know, autumn is my favorite season, with fall’s bounty including venison, pheasant, squashes, pumpkins, pears, apples, kales, cranberries and many other ingredients. It opens up many more opportunities to create dishes for Meritage. It is also by far the best time to harvest wild mushrooms and wild edibles in our area for which I have enjoyed foraging for many years. Here is a flavorful recipe featuring wild mushrooms and other vegetables, which is easy to make. It can be enjoyed with your favorite choice of mushroom. I hope to see you soon in Meritage as we roll out the colorful, seasonal menus.

Enjoy!

A Recipe from Daniel

Harvest Vegetable Ravioli in a
Wild Mushroom Broth

Yield 4 servings

Procedure
In sauce pan, melt butter, add onions, carrots and cook until lightly browned. Add turnips (cook until half done) then add squash. Cover and slow cook until tender. Puree and season.

For Wild Mushroom Broth
12 oz. Vegetable Broth
6 oz. Wild Mushrooms – thinly sliced
2 ea. Shallots – peeled, thinly sliced
3 Bunches Thyme – chopped
1 ea. Clove Garlic – peeled, thinly sliced
1/8 tsp. Salt and Pepper to Taste

Procedure
In pot, combine all ingredients; simmer for 20 minutes and season to taste.

For Pasta
1/2 c. Semolina
1 ea. Egg White

Procedure
In bowl, combine both ingredients and work by hand until developed. Roll thin through pasta machine. Cut dough into 2 inch squares and fill with above mixture. Form into wrapper style and place into boiling salted water for 3 minutes. Place into bowl, cover with broth and serve.

Notes from the Sommelier

As autumn soon will be upon us, and the menu shifts with the season, some of my favorite wines are from Argentina. Most of us have come to associate the Malbec grape with Argentinean wine due to its great success there, and many stunning examples are to be found at Meritage. Among my favorites are the extravagant single vineyard offerings from Archaval Ferrer, such as the Finca Altamira, which displays incredible intensity and finesse. Some other perennial favorites of mine are the Malbecs from La Posta and from Susana Balbo. Only in the high elevation vineyard sites of Mendoza has Malbec achieved such a richness and intensity, however, we can’t overlook the other grape varieties achieving greatness in this region.

Perhaps the greatest of these is Cabernet Sauvignon and the Cab blends such as the Quimera, also made by Archaval Ferrer, or Felino Viña Cocos--a relatively new Cabernet Sauvignon project from Paul Hobbs (of Napa Valley fame). Mendoza Cabernet can display every bit as much richness and texture as its Napa counterparts, often with more balanced acidity to sugar levels, due to the ability to ripen at such high elevation.

Despite these favorites, my most recent standout is the 2003 Raboso from Maestre de Campo. Raboso is a relatively obscure grape from northern Italy that has achieved new heights in Argentina, even more so than Bonarda, another northern Italian grape that has gained some New World following. This Raboso is robust, with smooth tannins, dark fruit flavors, cocoa, and some hints of tea leaf, followed by a lingering finish – a truly stunning wine. Be sure not to miss any of these wines to accompany our menu (or yours) for the season!

Seasonal Sips: Thursday Tastings at Meritage

Seasonal Sips: Thursday Tastings at Meritage is a hit among Boston’s wine lovers, casual connoisseurs, and the after-work cocktail crowd. Meritage invites guests to experience its exclusive wine collection in casual tastings every Thursday evening from 5:30pm to 7:00pm. Sommelier Jonas Atwood introduces three to four wines from selected regions, while Chef Daniel Bruce prepares tasting spoons and small bites to pair perfectly with each wine offering. Seasonal Sips is $25 per person. Upcoming Seasonal Sips: Thursday Tastings at Meritage will introduce the perfect autumn wines:

Sunday Brunch

Start your week with a leisurely Sunday brunch. Enjoy Meritage's spectacular harbor views by the light of day while you sip a glass of Piper Heidsieck and sample many culinary delights prepared by Chef Bruce. Meritage offers an American-style Dim Sum brunch. As you sample different courses from the plentiful buffet, our wait staff will pass small bites of savories whimsically created for that day. If your appetite allows, satisfy your sweet tooth with the full palate of dessert flavors by sampling the small bites available at our dessert station.

Bar Bites

There are many ways to enjoy our food and wine pairing experience. The Bar provides a casual setting where you can still enjoy Meritage's upscale ambiance and appreciate our exceptional cuisine. Select a trio of bites from our special bar menu, and let our sommelier and bartender pick the perfect wines to compliment your samplings.

About the Boston Harbor Hotel
The Boston Harbor Hotel is Boston's landmark waterfront hotel and a recipient of the Mobil Travel Guide Five Star Award. With its dramatic archway and domed rotunda at historic Rowes Wharf, the building is considered an architectural treasure and is one of the most photographed buildings in New England. With service as memorable as the setting, the Boston Harbor Hotel pampers every guest with thoughtful attention and distinctly Boston style. The city's only independent grand hotel, the Boston Harbor Hotel is a member of the international luxury collection, Preferred Hotels & Resorts. For additional information, please visit our website at www.bhh.com.

About Pyramid Hotel Group
The Boston Harbor Hotel is managed by Pyramid Hotel Group LLC. Founded in 1999, this Boston-based, full-service hotel company develops, manages and owns a collection of landmark properties throughout the United States. For more information about Pyramid Hotel Group and its affiliates, please visit the company’s website, www.pyramidhotelgroup.com.

Boston Harbor Hotel | Rowes Wharf | www.bhh.com | 617-439-7000