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The Basics: Tastings Wine Bar & Bistro restaurant information

Tastings Wine Bar & Bistro

201 Patriot Place
Foxborough, MA 02035
508-203-9463

Tastings Wine Bar & Bistro restaurant information
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Grown from a collective passion for fresh, creatively-inspired food and wine, Tastings Wine Bar & Bistro brings sophisticated fare to Foxborough via a menu of globally inspired dishes that use local farm-fresh ingredients (from the land and the sea). The wine list pulls bottles from all over the world, enabling wine drinkers to experience the best in flavor combinations whether they're trying a new vintage or revisiting a much loved vintage.

Housed in Patriot Place, the relaxed, totally unpretentious restaurant overlooks the north end zone of Gillette Stadium with a striking view of the iconic lighthouse and the Patriots Hall of Fame. Not a bad alternative to tailgating - though Tastings will draw fans whether the Pats are home or away.

News and Events at Tastings Wine Bar & Bistro restaurant

Tastings' Game Day Menu Returns
Couldn't score a ticket to a Pats home game?

Patriot Place Restaurant Week
Boston Restaurant Week is wrapping up but diners who haven't yet had their fill of discounted prix fixe menus ...

Tuesday Tastings at Tastings Wine Bar & Bistro
The globetrotting tasting series at Tastings Wine Bar & Bistro continues with chef Matthew Maue at the helm.

Matthew Maue

Chef de cuisine at Tastings Wine Bar & Bistro

Chef Matthew Maue at Tastings Wine Bar & Bistro

Born and raised in Buffalo New York, Matthew Maue got his first restaurant job in a local Greek diner washing dishes at the age of 15. He worked his way up in the kitchen brigade and began cooking full time.

Though he enrolled in Erie Community College to study music theory, Maue soon realized his true love and passion for food. He decided to leave school and work for Tai Troung, chef and owner of well-known and much-loved Papaya Restaurant in Buffalo.  While working with Troung, eventually as his Sous Chef, Maue learned the art of Southeast Asian food and sushi

To continue his culinary development, Maue moved to Atlanta where he held various positions at different levels until he was offered the position of Sushi Chef at Lotus Asian Grill in the U.S. Virgin Islands. Invited to take on the role of Chef de Cuisine at Lotus, he chose to maintain his focus on the culinary aspects rather than the managerial aspects of the restaurant industry. When the restaurant group sought to promote him to Sous Chef of Havana Blue, a Latin American fine dining restaurant, he accepted the position and continued to develop, research and study the culinary arts.

After his stint in the Virgin Islands, Maue returned to Massachusetts joining the team at Tastings Wine Bar & Bistro as Chef de Cuisine. He was soon promoted to Executive Chef.

Throughout his career Maue has worked in very diverse restaurants ranging from modern American, Latin American, Asian, and Mediterranean. His experience, travel and passion for using top ingredients shines through in his food. This innovative chef is driven to bring the freshest and best ingredients to the table in simple, creative ways.

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1. noun A thick sauce of butter, white wine and vinegar.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Chèvre
1. noun French for "goat," as in cheese.
Chorizo
1. noun Crumbly, spiced pork sausage.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Ganache
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Guajillo
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Hummus
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Jus
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Mascarpone
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Panna cotta
1. noun Italian egg custard.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Queso
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Ragu
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Romesco
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Semolina
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Terrine
1. noun An earthenware container, or the dish cooked therein.