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The Basics: Tastings Wine Bar & Bistro restaurant information

Tastings Wine Bar & Bistro

201 Patriot Place
Foxborough, MA 02035
508-203-9463

Tastings Wine Bar & Bistro restaurant information
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Grown from a collective passion for fresh, creatively-inspired food and wine, Tastings Wine Bar & Bistro brings sophisticated fare to Foxborough via a menu of globally inspired dishes that use local farm-fresh ingredients (from the land and the sea). The wine list pulls bottles from all over the world, enabling wine drinkers to experience the best in flavor combinations whether they're trying a new vintage or revisiting a much loved vintage.

Housed in Patriot Place, the relaxed, totally unpretentious restaurant overlooks the north end zone of Gillette Stadium with a striking view of the iconic lighthouse and the Patriots Hall of Fame. Not a bad alternative to tailgating - though Tastings will draw fans whether the Pats are home or away.

News and Events at Tastings Wine Bar & Bistro restaurant

Tuesday Tastings in Foxborough
Tastings Wine Bar & Bistro continues their appropriately-named wine series, Tuesday Tastings, through May with globe-spanning options. 

Tunes at Tastings
Got the mid-week blues?

Wagner Family Wines at Tastings
Spend the evening getting acquainted with the Wagner Family wines when Tastings Wine Bar & Bistro plays host to the Napa ...

Benjamin Lacy

Chef at Tastings Wine Bar & Bistro

Chef Benjamin Lacy at Tastings Wine Bar & Bistro

Executive Chef Benjamin Lacy's is a fully engaged culinarian whose diverse cooking talents and passion for food is what inspires his menus at Tastings Wine Bar & Bistro.

Lacy's experimentation with food started at the age of four. As the first to rise in his household, he soon learned how to make breakfast for himself. His Chinese mother and Irish American father exposed him to a wide variety of both conflicting and complementary flavors and cultures. A large multi-cultural extended family and an always-filled kitchen have fostered a love of eclectic cooking.

He pursued this culinary interest part-time while attending Providence College, working as a summer grill cook at the Hopkinton Country Club where, his early dalliance with life as a chef took root. While completing his economics degree, Lacy maintained an on-campus cooking and bakery position. At the same time, he rose through the ranks at the Country Club during the summers and weekends. When he emerged as a magna cum laude graduate with a Bachelor of Arts degree, he had acquired valuable hands-on training in both cooking and baking, making him an attractive addition to Sel de la Terre at the Natick Collection.

He honed his craft as Sous Chef at Sel de la Terre in Natick and then as Executive Sous Chef at Union Bar and Grill in the South End where he expanded his scope of experience preparing his premium fare in a fast paced metropolitan environment. These collective experiences have fueled his unending and colorful imagination in the kitchen and landed him a position at Tastings Wine Bar & Bistro.

As Executive Chef at Tastings Wine Bar & Bistro, Lacy is intensely involved in the preparation, presentation and flavor array of all of his dishes. Among his specialties are varied selections of charcuteries, smoked meats, pastas and braises. His favorite meals to prepare and enjoy are hearty comfort foods like stews, cassoulets, and roasts.

Lacy promotes the use of locally grown farm fresh ingredients to deliver a premium dining experience reflecting the fresh flavors of New England. He participates in Massachusetts and Rhode Island sustainable food co-ops and locally sources the restaurant's organic produce, eggs and poultry.

For Lacy, kitchen life is learning about good food, preparing it in a way that celebrates its truest flavors and sharing it with his guests.

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Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Bourride
1. noun Mediterranean bouillabaisse.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Chorizo
1. noun Crumbly, spiced pork sausage.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
Guajillo
1. noun A shiny red, very hot chile.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Panna cotta
1. noun Egg-less Italian custard.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Queso
1. noun Spanish for cheese.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Semolina
1. noun Very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.