Curated Experiences
Beyond the Table
Curated classes, wine dinners, chef collaborations, and seasonal dining programs designed to bring you closer to the craft behind the food. Each experience is thoughtfully designed to reflect the sourcing, skill, and social spirit at the heart of The Block.
“Then the heavy hitter landed! That miso glazed pork collar with porcini rub, creamy polenta, charred cipollini, and vincotto. You gotta be kidding me. At this point things began to feel silly in the most unbelievable and satisfying way. This dish had weight to it I’m telling you! The pork was tender but still had texture while not falling apart and not overworked. The porcini added depth factoring in the sweetness of the miso glaze. The polenta was creamy without being soupy and being comforting but refined. The cipollini onions brought sweetness, and the vincotto tied everything together with that subtle acidity that keeps you going back for another bite even when you swear you’re full.”
Workshop: Craft Cocktails with Privateer Rum
Join us for a hands-on cocktail class featuring Privateer Rum, one of New England’s standout craft spirits.
Lindquist Wine Dinner
Lindquist Wines will be paired with five courses from Executive Chef Charlie Foster and Chef de Cuisine Jeff Messier, where the kitchen is known for its sustainably sourced, creatively composed dishes and has earned recognition from the Michelin Guide. This is a rare chance to meet two California visionaries, enjoy their wines alongside an exceptional tasting menu, and be part of an unforgettable evening.
Bob helped put Santa Barbara County on the wine map, founding Qupé in 1982 and championing Rhône varietals like Syrah, Grenache, and Marsanne on the Central Coast. His elegant, age-worthy wines and commitment to cool-climate, Old World–inspired winemaking earned him recognition as an original “Rhône Ranger.”
Louisa leads biodynamic farming at Verdad, crafting terroir-driven wines from Spanish varieties. Together, they farm Sawyer-Lindquist Vineyard, known for balance and precision.
Floral Workshop: Build Your Own Arrangement
Celebrate Mother’s Day weekend with a hands-on floral arranging experience designed to be both relaxed and creative. Whether you’re coming with your mom, a partner, or treating yourself, this workshop is all about slowing down and making something beautiful.
Wine Pairing with Charcuterie
What You’ll Learn:
The basics of wine and food pairing
How salt, fat, and acidity influence pairings
Matching wines with different meats and cheeses
Building a balanced and visually appealing charcuterie board
Simple rules to confidently pair at home
Spring Floral Cake Class
Celebrate the season with a hands-on Spring Floral Cake Decorating Class led by Pastry Chef Kasey Geremia. You’ll learn professional techniques for frosting, stacking, piping, and floral styling, then leave with your own 6-inch chocolate cake finished in vanilla bean buttercream and fresh blooms. Enjoy curated charcuterie, raw milk cheeses, and optional wine and cocktails. Limited to 12 guests.
Lamb Jam 2026
Throughout April, Executive Chef Charlie Foster joins chefs across the country in Lamb Jam, a nationwide celebration of American lamb.
Visit participating restaurants, including The Block, to experience a featured lamb dish and cast your vote for your city’s standout.
FOCACCIA: From Scratch
Hands-on focaccia class with step-by-step instruction, seasonal toppings, charcuterie, and optional wine & cocktails. Join us on March 24th — reserve your seat today.
Spring Floral Cake Class
Celebrate the season with a hands-on Spring Floral Cake Decorating Class led by Pastry Chef Kasey Geremia. You’ll learn professional techniques for frosting, stacking, piping, and floral styling, then leave with your own 6-inch chocolate cake finished in vanilla bean buttercream and fresh blooms. Enjoy curated charcuterie, raw milk cheeses, and optional wine and cocktails. Limited to 12 guests.
Let’s Talk Womxn: A Culinary Showcase of Women in Food & Beverage
Let’s support: Chefs. Restaurateurs. Farmers. Fishers. Importers. Suppliers. Creators. You’ll taste the craft. You’ll hear the story. You’ll meet the women behind it.
A Dinner Rooted in the New England Sea: Eating with The Ecosystem
Eating with the Ecosystem Seafood Dinner
A special chef collaboration with Executive Chef Owner Aaron Chambers of Settler + Bernadette and Executive Chef Charlie Foster of The Block, Woods Hill Pier 4, Woods Hill Table and Adelita celebrating abundant New England seafood through a place-based, sustainability-focused menu.
Jurassic Wine Dinner
We are honored to welcome Domaine Bourdy, one of France’s oldest family-run estates, with roots dating back to 1579 and more than fifteen generations of winemaking tradition.
Join us at The Block at Woods Hill for an extraordinary evening celebrating the wines of France’s Jura region — the landscape from which the Jurassic era takes its name.
Dine Out Boston, Restaurant Week
Dine Out Boston is a citywide dining program that invites guests to explore some of Boston’s most exciting restaurants through special prix fixe menus offered for a limited time. At The Block at Woods Hill, it’s our way of sharing farm-driven small plates, pasture-raised and grass-fed ingredients, and the craftsmanship behind our menu in a format that makes it easy to gather, taste, and try something new.
Valentine’s Day Cake Decorating Class
Join Us For A Valentine's Cake Decorating Class With Pastry Chef Kasey Geremia. You Will Learn To Frost, Stack, Pipe, And Create Beautiful Vintage Style Cakes.
Cake Decorating Class
Join Us For A Galentine's Cake Decorating Class With Pastry Chef Kasey Geremia. You Will Learn To Frost, Stack, Pipe, And Create Beautiful Vintage Style Cakes.
