Build your Thanksgiving stamina with a feast at Blue Ginger’s next wine dinner on Wednesday, November 12th. Forget the turkey—chef Ming Tsai has prepared a decadent six-course prix fixe menu, including roasted duck breast and Indian-braised veal osso buco. Each dish will be paired with red and white wines from California’s Benovia Winery. The evening begins at 6:30pm and the cost per person is $100, not including tax and gratuity. Reservations are required so make yours today by calling 781.283.5790.