Two Exciting Dinners at reasonable prices

Wednesday June 3

New Zealand’s Jules Taylor

Margeaux Supper Parlor, Cambridge

Friday June 12

Dessert Reimagined

Catalyst Restaurant, Cambridge

Wedneday June 3, 6:30

New Zealand’s Jules Taylor in person

Better Grapes, Better Half?

You may have tasted her wines without knowing that she made them. Jules Taylor grew up in New Zealand's Marlborough and has been the winemaker at Kim Crawford and Saint Clair. There she was able view the gamut of region’s terroirs and especially encounter those micro plots that gave the best grapes for the most nuanced wines 

In 2001 she started her own label for which she sources grapes from her accumulated knowledge  of those micro plots. Although little known here, her wines have gotten  high marks from New Zealand critics . In 2021 was named by a journal of her peers New Zealand Winemaker of the Year.

Her husband George Elworthy collaborates with her in Jules Taylor and also makes his own Better Half label. You can judge which label is better but please be discreet in your answer.

Margeaux Supper Parlor  has paired the wines with some delicious dishes. his dinner will likely more fun than formal and a revelation on the quality of the wines and food

Amuse Bouche

Boursin & potato croquette, chives

2025 Better Half Sauvignon Blanc

Lemon Sole Amandine

Citrus beurre blanc, haricot vert

2024 Jules Taylor Sauvignon Blanc

2024 Jules Taylor Chardonnay\

Seared Duck Breast

Johnny cake (herbed polenta), apple, sugar cane brussels sprouts

2022 Better Half Pinot Noir

2022 Jules Taylor Pinot Noir

Cheese

2022 Jules Taylor OTQ Sauvignon Blanc

Margeaux Supper Parlor, Cambridge

1924 Massachusetts Ave, (Porter Sq,)Cambridge

617 576 2222

$135 per person

includes Tax and Gratuity

And something unique...

Desserts Reimagined

Friday, June 12, 2026, 6:00 PM

Catalyst Restaurant

An original tasting menu by pastry chef

Mia-Sara Gadea-Guidicelli

Many of those who have come to our dinners at Catalyst have remarked on the inventive quality of the desserts. Their pastry chef Mia-Sara Gadea is extraordinarily talented and creative, who makes some of the best baked goods in Boston. This dinner will frees her to present some of her favorites which in her words “celebrate the comfort, nostalgia, and artistry of pastry through sweet & savory courses. Carefully selected sweeter wines from Italy, France and Austria will nicely complement the dishes. Fans of the sweeter side should not miss this tour de force menu and wine pairing.

The Menu

Reception

Assorted Canapés

2024 Moscato d’Asti, Ceretto Santo Stefano

Amuse

Fennel Pollen Panna Cotta

Chorizo, Orange Preserve, Manchego

2021 Kracher Beerenauslese Cuvée, Austria

Second Course

Grilled Baba au Rhum

Rum Raisin Soak Smoked Vanilla, Whey Cream, Chicharrónes

2019 Chateau Rayne Vigneau, Madame de Rayne, Sauternes

Intermezzi

Yuzu Cucumber Sorbet

Third Course

Warm Chocolate Mousse

Toasted Marshmallow Ice Cream, Mango Hazelnut Espresso Crumb

2021 M. Chapoutier, Banyuls, Roussillon France

Final

Flan

Lemon Verbena Crémeux, Strawberry Meringue Masa Crumb

Laurent-Perrier Harmony Champagne Demi-Sec

Linited seating, reservations required,

$160 per person, including tax and gratuity

Free validated parking at the nearby 800 Technology Sq garage

To Reserve call (617) 576-3000

or reserve via the button below



Len Rothenberg

Discounts

All wines (except futures and those marked net 0 in stock assort as follows:

For 12 or more bottles of the same wine, take 15% off.

For 12 or more bottles of various wines, take 10% off.

Wines marked “net” help assemble cases but don’t discount themselves.

We Deliver!