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Sep 23, 2018







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 Cigar Dinner

When: Thursday, Aug. 27, at 6 p.m.
Where: Bedford Village Inn, 2 Olde Bedford Way, Bedford 
Cost: $125
Call: 472-2001 for reservations
Visit: bedfordvillageinn.com




A smoky summer night
Enjoy cigars, Scotch and fine dining

08/27/15
By Allie Ginwala aginwala@hippopress.com



 Spend an evening outdoors enjoying Scotch and cigars at Bedford Village Inn’s ninth annual Cigar Dinner on Thursday, Aug. 27. 

Blowin’ Smoke Cigars in Bedford will provide cigars to pair with different varieties of Scotch alongside a dinner prepared by Executive Chef Peter Agostinelli.
“There’s a lot of smoke in the air and Scotch,” Olivia Carnevale, project manager, said in a phone interview. “[It’s an] outdoor, summer night, mostly male attendance but some ladies.”
The annual end-of-summer evening event will be held under a sailcloth tent, starting with a cocktail hour featuring a hand-carved ham station and grilled hors d’oeuvres like bourbon and maple-glazed quail legs and bacon-wrapped smoked chicken-stuffed jalapeno poppers. 
Passed hors d’oeuvres include oysters on the half shell, deviled crab salad and ale poached shrimp before the dinner, which features a chopped salad with egg, smoked tomato, avocado, bacon, cheese, beets and tobacco onions and also black garlic roasted sirloin and braised beef short ribs. 
The “Tommy Bahama casual” evening will also feature acoustic guitar music from Charlie Chronopoulos, a cigar passing and a Scotch tasting led by a representative from Southern Wine & Spirits. 
Throughout the evening guests will learn about the Scotch, cigars and dish pairings and hear why each item was chosen for this particular dinner.
Bedford Village Inn General Manager and Sommelier Jon Carnevale will be the evening’s host.
“Jon ... usually does a welcome speech. … Blowin’ Smoke will talk about the cigars and the chef will talk about the food,” Carnevale said. 
Each year, Bedford Village Inn invites guests to the cigar dinner for the chance to experience their restaurant in a new way. 
“We do a lot of fine dining and weddings and formal things, so it’s nice to do something that’s more relaxed,” Carnevale said. 
While the menu changes from year to year, it usually reflects certain dishes or techniques currently being done in the restaurant. 
For example, last year’s dinner had a raw bar and this year the focus is on a cured meats carving station.
“It’s something we’re focusing more on in the restaurant as well,” she said. “We are trying to coincide with what we’re doing in the restaurant so they [guests] can come back and enjoy it again in a different setting.”
Carnevale is most anxious to see this year’s dessert — a dark chocolate cigar box, similar to the edible dark chocolate bags served at the restaurant. 





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