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Oak Room Special Events
BOSTON’S ANNUAL WINTER RESTAURANT WEEK
The Oak Room will once again participate in Boston’s highly anticipated annual tradition, Winter Restaurant Week, with a menu offering guests the opportunity to experience the award-winning restaurant’s specialties at an incredible value. The Restaurant Week Menu will be available for lunch and brunch in the Oak Room seven days per week from March 9 to March 21, 2008. The three-course menu will be offered for $20.08.
The savory menu includes a first course of Maine lobster bisque or a petite spinach and arugula salad with warm bacon dressing. The main course is a choice of the thinly sliced beef Chateaubriand topped with mushroom sauce or grilled salmon with a lemon Beurre blanc. Each entrée is served with mashed potatoes and grilled asparagus. The meal concludes with a rich flourless chocolate torte with raspberry coulis.
Lunch will be served from 11:30 a.m. to 2:00 p.m. To make reservations or for more information, please visit www.theoakroom.com or call (617) 267-5300. For additional information about Boston’s Winter Restaurant Week, please visit www.bostonusa.com.
WINTER-INSPIRED COCKTAILS IN THE OAK BAR
Rid yourself of the winter blues with a taste of the seasonal cocktails in the Oak Bar at the Fairmont Copley Plaza. Take off the winter chill with five new cocktails.
Warm up as thoughts of the tropics come to life with the Winter White, a balanced blend of 10 Cane and Malibu rums accented with Makers Mark bourbon and a hint of cream. The La Fée Rouge adds a twist to the classic spirit Absinthe, with a combination of Ketel One Citroen vodka, a splash of the Oak Room’s exclusive Bloody Mary infusion and a hint of Absinthe. Be sure to save room for dessert with the Maple Alexander, a sweet, full flavored version of an old time favorite made with gin, white crème de cacao and Vermont maple syrup. For a “perfect” drink to keep you warm, the Late Harvest is sure to do the trick, mixed with ‘Perfect’ vodka and a hint of Semilion straight from the Sauternes region of France. Save yourself from the Artic blast with the Nor’easter, a blend of pineapple vodka, ginger beer and Gosling’s Black Seal rum. When the winter cold hits, the Oak Bar is the perfect place to thaw out. These winter cocktails are available for $17 and $20, and each will be served through February.
The Oak Bar is open seven days a week from 10:30 a.m. until 12:00 a.m. Sunday through Thursday, and until 1:00 a.m. on Friday and Saturday. The full Oak Room menu is available, in addition to a lighter bar menu. Reservations are not accepted at the bar. For more information, please call (617) 267-5300.
THE FAIRMONT COPLEY PLAZA HOSTS
13TH ANNUAL CELEBRITY CHEFS CULINARY PROGRAM
This winter, the Fairmont Copley Plaza is hosting the 13th annual Celebrity Chefs Culinary Program. The festival features chefs, cookbook authors, and rising culinary stars every Saturday afternoon from January 12 to February 16, 2008.
The six-week program is designed for both novices and experienced cooks. Each two-hour class features a guest chef presenting his or her specialties. The session includes a sampling of the prepared dishes paired with matching wines. Participants receive a bound copy of all the recipes from the entire course.
For guests who want to make the Celebrity Chefs Culinary Program a luxurious winter weekend getaway, the Fairmont Copley Plaza offers a special Celebrity Chefs Weekend Package. This special package is available from January 12 to February 16, 2008, and includes two tickets to the Celebrity Chefs Culinary Program and accommodations in an elegant guestroom. Rates for this package start at $299, excluding tax and gratuity. Guests may upgrade to Fairmont Gold, the hotel’s exclusive club level floor for an additional $100 per night. To make reservations or for more information, please call 1-800-441-1414 or visit www.fairmont.com/copleyplaza.
The 2008 Celebrity Chefs Culinary Program schedule features:
January 12: Hiroko Shimbo, author of The Sushi Experience
January 19: Chris Douglass, Executive Chef and Owner of Icarus
January 26: Laurent Poulain, Executive Chef of The Fairmont Copley Plaza
February 2: The Perfect Brunch: Arwi Odense, The Oak Room
February 9: A Taste of Bermuda: Thomas Frost, Executive Chef of The Fairmont Hamilton Princess and Christopher Chafe, Executive Chef of The Fairmont Southampton
February 16: Mary Ann Esposito, host of Ciao Italia! and author of Ciao Italia Slow and Easy
All demonstrations begin at 1:00 p.m. on Saturday afternoons. Guests may purchase individual two-hour classes for $60.00 per person. The entire six-week program is available for $300.00 per person. Proceeds from the program benefit the Boston Center for Adult Education, a non-profit institution that provides educational opportunities for adults. Individual classes and the series may be booked through the Boston Center for Adult Education at (617) 267-4430 or www.bcae.org.
A NEW CHEF’S TASTING MENU OFFERS
THE BEST OF THE OAK ROOM AT LUNCH
Boston, Massachusetts, April 12, 2007 - Spice up lunch and savor a variety of mouth-watering dishes from the award-winning Oak Room at the Fairmont Copley Plaza. Inspired by Boston’s annual Restaurant Week, The Oak Room’s “Chef Tasting Menu” offers a three-course lunch at a tremendous value.
The exceptional three-course lunch features a choice of appetizer, entrée and dessert. Appetizer selections include either clam chowder or mixed green salad. Entrée selections include a choice of aged New York sirloin or New England seafood special, which will change weekly. Each entrée is served with smashed potato and asparagus. For the sweet finale, guests have their choice of dessert. This new three-course menu is available exclusively at lunch for $23.00, excluding tax and gratuity. This menu will be available year-round.
Lunch is served Monday through Saturday from 11:30 a.m. to 2:00 p.m. The Oak Room is located at 138 St. James Avenue at the Fairmont Copley Plaza Hotel in Boston.
For reservations or more information, please visit www.theoakroom.com or call (617) 267-5300.
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