Grand Tour & C Salt Cape Cod Seafood Dinner

Join us April 25th to celebrate Cape Cod seafood. Chefs Michael Serpa of Select Oyster Bar, Grand Tour and Atlántico in Boston and Chef Charles Withers will create a menu showcasing some of the best seafood in New England.

This dinner will also have a hand selected wine pairing available day of from the Grand Tour list available for $45 per guest.

Dinner will start promptly at 6:30 pm and all guests will be served at the same time for each course.

We will do our best to accomodate allergies but please send us a note beforehand so we can make your experience seamless.

The 5 course menu will showcase dishes from Select Oyster Bar, C Salt and special collaborations for this menu by the chefs.

Find out more about C Salt in Falmouth and Grand Tour in Boston:

https://www.csaltfalmouth.com

https://www.instagram.com/csaltwinebarandgrille/?hl=en

https://www.grandtourboston.com

https://www.instagram.com/grandtourboston/?hl=en

About The Chefs

Chef Charles started his culinary career cooking in Boston, at Select Oyster Bar & Alden & Harlow. He honed his skills diving into the Michelin world in San Francisco, and then took his talents to London, Paris and Norway. Along the way he earned a Bib Gourmand at 25 for his work at a French Bistro. In 1971, Chef Charles' grandparents built a house in Falmouth. He spent all his summers there as a kid. When it came time to open his first restaurant, C Salt was the perfect vehicle to incorporate the weaving of family recipes and global experiences.

Michael grew up by the stove. He hails from a family of Cuban chefs, including his dad, grandfather, and two uncles. He spent his summers as a youth at his father's Miami restaurant, doing whatever he could to get on the line. During his high school years in Pennsylvania, Michael worked nights at local restaurants, getting a taste for the restaurant world. When time for college came and his boxes packed, he decided to withdraw from Penn State (he'd make a terrible politician anyways) and do what he loved best, cooking. After attending the Culinary Institute of America in Hyde Park, NY, Michael made the move to New York City.

In New York Michael connected with the Olives NY group and worked under chef Michael Crain. After working at Olives in NY, Michael made his way to Boston to work at Olives in Charlestown. He soon took over the kitchen at Neptune Oyster in the North End. Michael started cooking at Neptune in 2008 and had a long run with much success, helping bring the restaurant local and national acclaim as Executive Chef. Seeking a way to continue to challenge himself, Michael departed Neptune to open Select Oyster Bar in Boston's Back Bay, which opened in April 2015 in Boston's Back Bay. Select has been fortunate to receive awards from local and national press, including Boston Magazine (Best New Restaurant, Best Wine Program, Best Seafood Restaurant) Food & Wine (America’s Best New Wine Bars), Improper Bostonion (Best Seafood Restaurant), among others.

Host or Publisher Select Oyster Bar