Boston's Renowned Chef Bruce Will Return To Cook For Frogtoberfest
During his three-decade career, Chef Daniel Bruce, Executive Chef of Meritage Restaurant and The Boston Harbor Hotel, has created thousands of original dishes; each crafted to compliment the special wine with which it is served. This October, for the seventh time, Chef Bruce will bring his expertise and talent out west to prepare our multi-course Frogtoberfest dinner, inspired by and paired with Frog's Leap wines.
Frog’s Leap Owner and Winemaker— John Williams —explains that Chef is “committed to sustainable cooking and eating as Frog’s Leap is committed to sustainable farming and grape growing.”
Chef Bruce founded The Boston Food and Wine Festival more than 25 years ago and it has expanded to include festivals in three other cities. Twice honored at the James Beard House as one of the “Best Hotel Chefs in America," Chef Bruce artfully integrates his passion for food and wine with his desire to use fresh, local ingredients in his spectacular culinary creations. Many of the items he will highlight in each course of the Frogtoberfest menu will be sourced and hand-selected from the Frog's Leap orchards and gardens that very morning.
It is apparent that John and Chef Bruce's shared beliefs and passions have become the basis for "a long term friendship, a commitment to excellence and the sharing of ideas and the fun of bringing great cuisine and great wines together."
Through his experience and talent matching his dishes with wines and creating flavor profiles that enhance both experiences, Chef Bruce has transformed the culinary landscape for wine and food enthusiasts. Theses skills make him uniquely qualified to be the Chef at the helm of our Frogtoberfest kitchen and we are thrilled to once again welcome him to Frog's Leap to prepare our celebratory meal.
On that note, please let us know if you or your Frogtoberfest guest(s) have any allergies or dietary restrictions that Chef needs to be aware of as he creates his inspired Frogtoberfest menu.