Get Cozy at Woods Hill Pier 4 with Hot Cocoa Bombs and Cheese Fondue
The Seaport’s locally owned and seasonally inspired restaurant has two new toasty reasons to visit
Owner Kristin Canty, Executive Chef Charlie Foster and Executive Pastry Chef Kasey Geremia are taking the chill out of the air with seasonal Hot Cocoa Bombs and Cheese Fondue service at Woods Hill Pier 4.
Hot Cocoa Bombs
Executive Pastry Chef Kasey Geremia is giving guests a new reason to get cozy in the Seaport, with the return of her handmade hot cocoa bombs. The hot cocoa bomb is a tableside service to keep guests toasty all winter long.
Hot Cocoa Bomb flavors are: Dark Chocolate, Cookies ‘n Cream, Salted Caramel and Chocolate Peppermint. Guests choose their cocoa bomb flavor with the choice of whole milk or oat milk, and have the option of regular whipped cream or Irish Coffee whipped cream. A large format marshmallow is served on the side.
Guests have the option to make their hot cocoa bomb boozy with the addition of Bully Boy Vodka, Four Roses Bourbon or Flor de Caña 7 year rum. (+$8)
All hot cocoa bombs are gluten free and nut free. The Dark Chocolate and Chocolate Peppermint are dairy free options.
Hot Cocoa Bombs are $15/each.
Cheese Fondue
Executive Chef Charlie Foster’s favorite winter tradition is back – Cheese Fondue service. The Fondue at Woods Hill Pier 4 is a tradition that guests look forward to every year in Boston and their fondue is luxurious, made with a blend of gruyere cheese, crucolo cheese, white wine, salt, cornstarch, lemon juice, and kirsch. Kirsch is short for Kirschwasser which is German for “cherry water”. These cherries are fermented completely, including the stones, and unlike any other cherry liqueurs and brandies, Kirsch is not sweet.
Woods Hill Pier 4 fondue is served with both traditional and non traditional accompaniments of: cubed baguette, cubed saucisson de lyon (a red wine and black pepper French style salami), blanched Brussels sprouts, poached and peeled fingerling potatoes, grilled broccoli, shiitake mushrooms a la plancha and fried artichokes.
Cheese fondue is $85 and serves 4-6 people.
Woods HIll Pier 4
Maureen Dahill is the founder of Caught in Media. Once a longtime wardrobe and prop stylist for brands such as Rue La La, TJ Max & Hasbro, she is a devoted lover of vintage clothing, Martini Mondays, Castle Island, AND a 4th generation South Boston native. Mother of three, married to Peter G.
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