Chef In Residence: Summer Dinner Series

This summer, Bluepoint Hospitality’s culinary team will welcome into the kitchen a rotating guest chef who will contribute their expert knowledge, techniques, and ingredients for a full week. The training will culminate in two-night only dinner on Friday and Saturday evenings with the esteemed visiting chef cooking alongside executive chef Harley Peetto present a four-course prix-fixe menu with meticulously matched wine pairings. The inaugural dinner of the Chef in ResidenceSummer Serieskicks off on Friday, June 19and Saturday, June 20, 2020, featuring chef Michele Brogioniwhose illustrious career includes leading Michelin-starred restaurants such as Locanda dell’Amorosa in Sienna, Italy.  The multi-course menu features exquisite interpretations of luscious Italian dishes featuring the finest ingredients and seasonal selections of seafood. The sumptuous meal commences with Antipasti selections including vibrant Melone, Chilled Cantaloupe Melon Soup with Lime, Crab Salad,and Pickled Cucumber. The Primi Piatti shares savory and aromatic dishes like the MezzeluneaRavioli tenderlyfilled with Branzino with fresh Tomato Concasse, Yuzu, Castelvetrano, Olives, and Mozzarella Brothfollowed by the Secondi Piatti with offerings like the Pan-SearedStriped Bassadorned with braised Morels, fresh Green Peas, Lemonand Sweet Garlic Foam. A surprise sweet ending is creatively imagined by Bluepoint Hospitality pastry chef Glenn May. Each course will be thoughtfully paired with select vintages from the exceptional wine selection, recognized by Wine Spectator in 2019 with the accolade – “Best of Award of Excellence.”            
The exclusive repast denotes the start of a series of Chef in Residence Summer Seriesdinners at Bas Rouge, which will feature legendary culinarians from around the world. The second week [with dinners on Friday June 26and Saturday June 27, 2020,] welcomes corporate executive chefAlbert Leeof the Altamarea Group – which includes famed restaurants such as Marea, Al Molo, Osteria Morini, Ai Fiori, and Nicoletta – recognized by the Michelin Guide, James Beard Foundation, and The New York Times. The month of July brings star-studded toques like chef and Sake Sommelier Hirohisa Hayashi of New York City’s much-lauded and Michelin-starred restaurant HIROHISAas well as chef Sylvain Portay, a veteran chef of the Michelin-starred restaurants comprising the Alain Ducasse Entreprise, and the former executive chef of revered dining institutions including Le Cirque and most recently Le Bilboquet in New York City.  
The first six-course prix-fixe dinner in the Chef in Residence Summer Series is priced at $125 per person, exclusive of tax and gratuity – wine pairings are at an additional cost. Space is limited. Reservations are required in advance. To make reservations, please call Bas Rouge directly at 410-822-1637. 

Wine Dinner with Flanagan Wines

October 23, 2020 Join us October 23rd & 24th with Eric Flanagan of Flanagan Winery as he presents some of Sonoma’s finest Chardonnay, Pinot Noir & Cabernet. His daughter Riley will be tasting her wines, Riley’s Rows, at our sister restaurant, The Wardroom.
New Years Eve at Bas Rouge

New Years Eve at Bas Rouge

December 31, 2020 The time has come! Book your table now to welcome 2021 with us at Bas Rouge…
To ensure diners are safely distanced, we will be offering two seatings. 
First seating:  5:30/6pm - $175 Includes: Glass of Champagne, Amuse Bouche, 3 Savory Courses, Dessert  & Madeleines. Wine pairings: $100 / premium $150
Second seating: 8:30/9pm - $225 Glass of Champagne, 4 Savory Courses, Dessert, Madeleines, Macaroons & chocolates. Wine pairings: $125 / premium $175
Limited seating available — call Bas Rouge at 410.822.1637 to reserve your space!

Valentine's Day at Bas Rouge

Bas Rouge is celebrating Valentine’s Day early…and often. We will be open Wednesday, 2/11, through Sunday, 2/14 and will offer two seating’s each evening to ensure appropriate distancing. First seating at 5:30pm, $175pp, includes a glass of Billecart-Salmon Champagne, Amuse Bouche, three Savory Courses, Dessert and our famous Madeleines. Wine pairings available for $100/$150 premium Second seating at 8pm, $225pp, includes a glass of Billecart-Salmon Champagne, four Savory Courses, Dessert, Madeleines, Macaroons and Chocolates. Wine pairings available for $125/$175 premium Seating is limited. For reservations, call Bas Rouge at 410-822-1637 to reserve your space.Taxes and gratuity are additional.

Outdoor Dining Beginning Friday June 12th

Friends,
We have some exciting updates to share. We are reopening Bas Rouge for outdoor dinner service beginning Friday, June 12th. In order to finalize preparations – we will close all operations this Saturday, June 6th. Please see below for updated hours and operations for each Bluepoint Hospitality establishment. In addition to these hours, we will continue offering Tuesday Night Dinners To-Go.
Bas Rouge – Outdoor dining beginning Friday June 12th Friday & Saturday, reservations starting at 6pm.Seating is very limited. Reservations required.In the event of inclement weather, we will offer a takeaway dinner for those with reservations.
Social distancing and careful sanitation practices will, of course, be strongly enforced. 
We’ve missed you and look forward to welcoming you back!
See you soon.
Bluepoint Hospitality
An Evening with Huré Frères Wines

An Evening with Huré Frères Wines

November 17, 2018 "We liken our winemaking to that of a river. It starts upstream in the vineyards and flows downstream into the cellar." 
Join us next Saturday as the brothers of Champagne Huré Frères share with us the intricacies of their family business over a three-course dinner by Chef Harley Peet.

2019 Winter Sabbatical

Please note, we will be closed from January 7th through February 6th. Continuing our commitment to excellence, the Bluepoint Hospitality culinary team embarks on their third annual Winter Sabbatical, where they will undertake intensive study alongside Chef Mario Lohninger. A Salzburg native, Lohninger practiced under many culinary greats, such as Wolfgang Puck and Guy Savoy, before opening as Executive Chef at David Bouley’s Viennese-inspired restaurant, Danube, in New York City. His many accolades include New York Magazine’s Chef of The Year and a Michelin star for top culinary performance at restaurant Silk in Frankfurt. This time with Chef Lohninger will be used to diversify and enhance our chefs’ ever-evolving culinary repertoire, with a focus on fine Austrian fare. 

Château Cos d'Estournel Wine Dinner

June 08, 2019 Featuring three exclusive vintages direct from the Bordeaux Estate, including the much touted 2009 vintage. Accompanied by a multi-course seasonal menu by chef Harley Peet, this will be an evening to remember. Menu and more details to follow.

Winter in Austria

February 22, 2020 Michelin Star Chef Mario Lohninger returns to Easton to work alongside the Bluepoint Hospitality culinary team - together they will craft an elegant prix-fixe dinner menu with flavors that will transport you to a snowy evening in the Austrian Alps. Stay tuned for further details.
Nicolas Rossignol Wine Dinner

Nicolas Rossignol Wine Dinner

March 06, 2020 Winemaker Nicolas Rossignol will join the Bas Rouge team in showcasing his brilliant wines. The fifth generation of his family in Volnay, Nicolas started to make the wines of his 'Rossignol-Jeanniard' family domaine when he was just twenty. He started his own domaine in 1997 — the viticulture inspired by biodynamics, using no weedkillers and maintaining the vineyards by ploughing. Nicolas’ deeply-coloured, flavourful wines will be offered as a complement Chef Harley Peet’s dinner for an additional $110.
Krug Champagne Dinner

Krug Champagne Dinner

On Thursday, July 12th, join us for an elegant, unparalleled dining experience at Bas Rouge featuring Krug Champagnes paired with five courses of Executive Chef Harley Peet’s exquisite dishes, using the finest quality seasonal ingredients. Guests will be welcomed with caviar & blini and jumbo lump crab salad paired with Krug Grand Cuvee followed by a crudo of scallop and sole, before their lamb loin entrée, paired with Krug Brut 2004 and Krug Rosé respectively.  After a sweet finish, the festivities will move down the block to the newly-opened rare scotch bar, The Stewart, for a final cheese course paired with Krug Grand Cuvee. The Stewart is Bluepoint Hospitality’s newest project - a sophisticated 26-seat lounge with a focus on extremely rare and distinguished single-malt scotches and vintage champagne, in an expertly-designed space outfitted with distinct antique design elements and luxury textiles. Three seatings will be offered at 6:30pm, 7:00pm and 7:30pm - please call the restaurant to reserve your space. Tickets for the evening will be $450 per person, excluding tax and gratuity.
Keplinger Wine Dinner

Keplinger Wine Dinner

We hope you will join us for an evening of exquisite wines and delectable cuisine as we partner with Keplinger Wines on Thursday June 28th. To guide us through this intimate evening we welcome Winemaker Helen Keplinger. Helen's renowned California wines will be thoughtfully paired with four courses by Chef Harley Peet. Please call the restaurant to reserve your space.
Bluepoint Winter Sabbatical & Wine Dinner with Becky Wasserman

Bluepoint Winter Sabbatical & Wine Dinner with Becky Wasserman

Winter season at Blue Point is a time of renewal. Each year, our culinary and service teams begin a journey of discovery with the fruits of their work presented table side for your enjoyment.
This season, we have enlisted the talents of Master Baker Michael Färbinger and Chef Mario Lohninger, both Austrian natives, who will be working alongside our culinary team in an effort to bring to you an exceptional dining experience. Chef Mario Lohninger is a highly revered culinary master whose passion rivals the accolades he has received at Danube in Manhattan, which received three Michelin stars under his leadership, and currently his Frankfurt restaurant, Lohninger. Master Baker Michael Färbinger is an accomplished artisan whose craftsmanship is showcased at his bakery and wholesale operation, Oberbäck, where he focuses on traditional, expertly-executed breads and baked goods. Lohninger and Färbinger will be joined this year by Natalie Tapken who, along with Becky Wasserman, will host a grand wine dinner on January 20, 2018 at Bas Rouge.
Natalie and Becky will debut the wines from the Wasserman portfolio which have been carefully selected to pair with the creative offerings of Master Baker Farbinger and Chef Mario Lohninger. Please join us as we celebrate our Winter Season of renewal and discovery on January 20th, 2018. Reservations appreciated.