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| A once-in-a-lifetime opportunity for the aspiring singer-songwriter or fan! The winning bidder can choose to have three one-on-one lessons with legendary musician, Livingston Taylor, or set up a date to have Livingston play a private 45-minute live-stream concert. The classes (via Zoom) are geared toward intermediate to advanced players. Lessons or private concert to be scheduled at mutually agreeable time(s) for the winning bidder and Livingston, to be completed before October, 2021. Livingston Taylor’s career as a professional musician has spanned over 50 years, encompassing performance, songwriting, and teaching. Among his accomplishments are 22 albums, multiple top-40 hits, and over 100 performances annually, across a wide range of musical genres—folk, pop, gospel, jazz. Livingston is also a professor at Berklee College of Music. Liv is a storyteller extraordinaire and is sure to thrill you with his charm and talent. |
$1,050Highest Bid
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14Bids
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Sally Jackson
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| Collaborate with the legendary Chef Frank McClelland to create the dinner of your dreams! You will hit the markets together to source the ingredients for your dinner, pair the cocktails and wine, and then roll up your sleeves and get to work! Prepare your meal in the Root kitchen or your own home, working alongside Chef Frank and Stevie Pipes, Root alumna and member of the FRANK kitchen crew. Enjoy your meal together and take home your favorite recipes! This once-in-a-lifetime experience is available to a family or small pod (no more than 6) and must take place on a mutually agreeable Sunday or Thursday. Excludes holidays and must be used before November 12, 2021. |
$1,750Highest Bid
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7Bids
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Jennifer Eddy
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| Planning a small gathering of your family or "pod"? Let Root do the work for you! Chef Sam Hunt and the Root kitchen crew will work with you to create a delicious menu and deliver to the location of your choice. Your menu will be accompanied by a selection of wines curated by the team at PSP Imports, a Beverly based importer and wholesaler of fine wines and spirits from around the world. They source the best available products, through both personal connections with small producers and strong relationships with key volume producers, many of whom have been making wine for generations. Regardless of size, all of their suppliers are committed to using sustainable farming practices. Its Italian sister company, Tenuta Santo Pietro, grows and produces a number of wines in the Tuscan hill town of Pienza, Italy. While the majority of the PSP Imports’ portfolio is Italian, the company also represents wines from Spain, Portugal, France, New Zealand, Argentina, Chile, and the US. Date to be mutually agreed upon, excluding holidays. Must be used before December 31st, 2021. Dinner can be delivered to the North Shore/greater Boston area, or served in HarborPoint at Root. |
$1,000Highest Bid
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14Bids
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diane thompson
Highest Bidder
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| Root alumna Stevie Pipes has many amazing talents, baking, cooking, and sewing among them! A capable member of Chef Frank McClelland's kitchen team at FRANK, she is a creative cook who loves to share her talents, including as a guest chef at Root. This fall, Stevie started sewing matching aprons and face masks to wear at the kitchen at FRANK. They were such a hit that colleagues and patrons started asking for them! Stevie has generously donated this set, specifically designed for our Root event. |
$255Highest Bid
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6Bids
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Stacy Ames
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| Giuseppe Savignano is the owner and winemaker of Tenuta Santo Pietro, a boutique hotel and vineyard located in the heart of the Val d’Orcia. Giuseppe and his brother Nicola, who resides in Beverly, purchased the property in 2006, and, after a loving restoration of the inn and vineyards, have been making wine since 2009. The property consists of 72 acres, including vineyards and wine cellar, olive groves, fruit orchards, almond trees, even a vegetable garden that supplies the inn’s restaurant – and, of course, endless breathtaking views. The majority of their vines are Sangiovese, but they also grow Merlot, Cabernet, Petit Verdot, and Syrah to use in their blends. Giuseppe grew up between Italy and the US, and his English is excellent. His virtual wine tastings are educational and lots of fun. While you are tasting and learning about the wines, nibble on a selection of Italian cheeses carefully curated by The Cheese Shop of Salem. Restrictions: Class is designed for up to 6 "screens" or households and must take place between November 15th and December 11th of 2020, OR January 10th, and March 30th, 2021. Winning bidder must be 21+ and be able to pick up wine and cheese at The Cheese Shop. Featured Wines: Letizia – Toscana Rosé 100% Sangiovese. This dry rosé fully expresses the characteristics of the Sangiovese grape and its territory. It has a bright color and tastes of wild berries and cherries. Its freshness makes it the ideal wine to accompany typical summertime Tuscan dishes like panzanella, insalata caprese, fresh pecorino cheese, and cured meats such as prosciutto. Pio II Chianti DOCG 100% Sangiovese. A bright red color tending towards purple due to the ageing. A dry, harmonic, full flavored, slightly tannic taste that evolves with age and becomes smooth and velvety. The balance brings out its aromas and fruitiness. Recommended food pairings include typical Tuscan cuisine such as handmade pastas (pici, pappardelle, etc.), polenta, cured meats, aged cheeses, and game or red meat. Pio II Chianti Riserva DOCG 100% Sangiovese. This is the same wine as the Pio II Chianti, but its further ageing mellows it and gives it more structure. It is recommended to pair with typical Tuscan cuisine such as handmade pastas (pici, pappardelle, etc.), polenta, cured meats, aged cheeses, and game or red meat. 23•10 Chef’s experiment in the kitchen, winemaker’s experiment in the cellar. Several years ago, curiosity got the upper hand. The thought was to create a unique and interesting blend by setting aside small batches of wine from select barrels of each vintage, each having different characteristics, and ageing them further. Varying percentages of the different vintages were then blended with more recent ones to create a wine that has the complexity of an aged one with the freshness of a younger harvest. The resulting blend is made up of approximately 50% Sangiovese and 50% a combination of international grapes. Being an experimental wine, it does not follow any denomination and it is clearly non-vintage. |
$650Highest Bid
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10Bids
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Marguerite Brackley
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