Blue on Highland Hosts Jenny Johnson for Sparkling Wine Dinner

Blue on Highland Hosts Jenny Johnson for Sparkling Wine Dinner

Sparkle, Wine, Dine

Blue on Highland Hosts Jenny Johnson for a Sparkling Wine Dinner Featuring Champy

Blue on Highland Hosts Jenny Johnson for Sparkling Wine Dinner

WHAT:            On Wednesday, February 24th, 2016, two-time Emmy award-winning executive producer and Boston-based entertainment and lifestyle television personality, Jenny Johnson is teaming up with Blue on Highland, located in Needham, MA, to host “Sparkle, Wine, Dine.” From 6:30PM to 8:30PM, Jenny will introduce Needham to Champy, her all new sparkling wine during this three course dinner.


Johnson, who has been steering the people of Boston and greater New England toward choice dining and drinking experiences for more than a decade through her work as a two-time Emmy Award-winning producer and television host (“Dining Playbook” and “TV Diner”) is now turning local imbibers on to her own brand of brut. Champy is a chardonnay and pinot noir blend produced in Sonoma County, CA and its sparkle is derived from the traditional method of fermentation, also known as the méthode champenoise, in which a secondary fermentation takes place in the bottle.


Jenny will be joined by Scott Drago, General Manager of Blue on Highland and Executive Chef Peter Tartsinis as the three of them guide diners through the multi-course prix fixe menu which will include a welcome toast, followed by an appetizer, entrée and dessert all paired with a hand-crafted cocktail featuring Champy. The dinner is $65 per person (tax and gratuity not included), and reservations are required. For more information please call Blue on Highland at 781-444-7001 or visit


WHERE:          Blue on Highland | 882 Highland Avenue, Needham, MA 02494| 781-444-7001


WHEN:            Wednesday, February 24th, 2016 | 6:30PM


PRICE:            $65.00 per person (tax & gratuity not included)




Welcome Course:

Amuse Bouche

Salmon Roe, crème fraiche, chive, potato cake



Appetizer Course:

Frisée Salad

Bacon, red onion, shaved asparagus, honey-Dijon, dressing


Entrée Course:

Potato Crusted Halibut

Champy champagne beurre-blanc, basmati blend, haricot vert


Dessert Course:

Red Raspberry Sorbet

Champy champagne drizzle, mint, tuile stix


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