Renee Erickson’s Sea Creatures restaurant group presents the second annual edition of Beef & Burgundy at Bateau, a celebration of red wines and red meat. Chef Taylor Thornhill and in-house butcher Tom Coss will prepare a multicourse family-style supper with grass-fed beef, butchered and dry-aged in house, while Bateau sommelier Andrew Bresnik and Sea Creatures beverage manager Carrie Omegna will pair the meal with pinot noir and chardonnay “from the Cote d’Or to Macon.” by Julianne Bell