WARM & WELCOMING SEASONAL EVENTS
WITH CHEF JASON BOND
~❧ Robert Burns Supper, Sunday, January 27th Celebrate Scotland's beloved bard with a Scottish-inspired dinner menu with Scotch pairings. Plus, enjoy traditional live music with fiddle & piper, and poetry readings throughout the night. Plaid attire is encouraged! Details.
~❧ Valentine's Day, Thursday, February 14th Love is in the air! Chef Bond prepares a Valentine’s Day menu, with optional wine pairings, for you and that special someone! Join us at Bondir, winner of multiple Best Romantic Restaurant Awards from Boston Magazine, for a warm and cozy date night out. We will also have special dishes the whole weekend to continue the celebration. Details.
~❧ Lamplighter Brewing Co. Dinner & Tasting, Sunday, March 3rd The evening begins across the street with a brewery tour & tasting lead by the Lamplighter team, who will also join us for a seated dinner at Bondir to continue the conversation. Chef Bond’s seasonal menu, will include a different Lamplighter brew paired with each course. Details
~❧ “From Scratch! Bread Making Workshop” at Boston Public Market, Monday, March 11th Hands-on baking class lead by Chef Bond in collaboration with the Oldways Whole Grains Council. Details
~❧ Vegan Menu, Wednesday, March 20th Five-course entirely vegan dinner menu. Chef Bond will prepare a locally-sourced menu using ingredients from the root cellars of Sweet Autumn Farm, Hutchins Farm, and Codman Farm.
~❧ Wines of Argentina Dinner, Wednesday, April 3rd A special menu celebrating Malbec and other varietals grown in the Uco Valley of Argentina. We will showcase these varietals through the beautiful wines of Zuccardi, featuring Malbecs from 2008, 2011, and 2013. Zuccardi importer, Lee Schlesinger, will join us having just returned from the harvest.
~❧ Bread Class Afternoon at Bondir, Tuesday, April 16th Just in time for your Easter table! Learn bread making from Chef Bond, as he shares his techniques for a variety of sourdoughs and croissants. Begin with coffee and discussion in the morning. continue with hands-on learning using many techniques and ingredients, then enjoy lunch while everything is baking. The day finishes with a basket of goodies to take home, including your breads, croissants, and recipes!
Full details, & menus, will be available a few weeks before each event. We hope to see you at Bondir this winter!
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Robert Burns Supper
Sunday, January 27, 2019
One Seating, 6PM
$105 Per Person, Includes Pairings
For Reservations Please Call 617-661-0009 Or Reserve Online
Please join us for a festive and fun evening celebrating Scotland's beloved national poet Robert Burns. The night will include a Scottish-inspired dinner menu prepared by Chef Jason Bond, with Scotch and beer pairings. We will also enjoy traditional live music, and poetry readings throughout the night, including Address To A Haggis. Plaid attire is encouraged!
ENTERTAINMENT: Dan Houghton will be our piper for the event. You can check out a video of Dan performing with his band.
Buckwheat with Oats and Sultanas
Black Tea Soda Bread
Cultured Butter and Lime Marmalade
Aged Ham, Smoked Potatoes, Butter Crackers
The Macallan, 12 Year, Highland
Finnan Haddie and Eel
Brussels Salad, Whelks
Glenfiddich, 12 Year, Speyside
Neeps and Greens, Horseradish Mousseline
Lagavulin, 8 Year, Islay
Braised Herdwyck Lamb Shoulder
Garden Snails, Celeriac Purée,
Ardbeg 10 yr, Islay
Persimmon & Buttermilk Pudding
Sorrel, Preserved Blueberries, Dacquoise
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Reservations From 5 PM to 10 PM
$85 Per Person /$48 Beverage Pairing
Please Call 617-661-0009 or Reserve Online
Chef Bond prepares a 5-course Dinner menu, with optional wine pairings, for you and that special someone! Join us at Bondir, for a warm & cozy date night out! Plus, we will have a few special dishes added to our menu during the whole weekend to continue the celebration.
Warthog & Rye Sourdough
Kohlrabi, Cress, Black Sesame
Grilled Arrowhead Cabbage, Sesame, Saltwort
Beer Mustard, Currant Jelly, Croissant Points
Root Cellar Pumpkins
Collards Agnolotti, Etrog, Hazelnuts
Akaushi Beef Sauerbratten
Roasted Treviso and Grapes, Teff, Apple Cider
Chestnut and Truffle Beurre Blanc, Mustard Greens
Wild Blueberry Sorbet
Poppy Seed Tart
Blueberries, Demerara Chocolate, Yuzu Ice Cream
Chocolate-Star Anise Pot de Crème
Lime Marmalade, Dacquoise, Coco Nib Sable
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Lamplighter Beer Dinner & Tasting
SUNDAY, MARCH 3, 2019
We're teaming up again with our friends from across the street, to host a brewery tour and beer dinner.
5:30 PM ~ The night starts at Lamplighter Brewing Co. where you'll get to tour the facilities, ask questions, and enjoy a sample!
6:30 PM ~ Journey across the street for dinner at Bondir with multi-course menu prepared by Chef Jason Bond.
Each course will be paired with a different Lamplighter brew, and the team from the brewery will join us for dinner to continue chatting about their beers.
$85 per Person, Includes Tour, Dinner & Beer!
To reserve your spot call 617-661-0009
Or, book online http://www.bondircambridge.com/reservations/
Mulefoot Pork Crackling and Comté Sourdough
Rye Flour Sourdough
Bees’ Wax Beets
Fresh Chèvre, Claytonia, Puffed Quinoa
Riley Barrel Fermented Sour
Dirty Squid Dashi, Cocoa Husk
Black Pearl Oyster Stout
Red Cabbage Braised with Dried Fruits and Citrus
Peruvian Chuncho Chocolate, Ryece Cream
BEER TASTING NOTES
NE-Style IPA brewed with Styrian Dragon and Syrian Wolf
Tasting Notes: Elderflower, Mango, Strawberry
Dunkel (collab with Nightshift)
Tasting notes: Caramel, Caraway, Chestnut
Barrel-Aged Mixed Fermentation Sour
Tasting Notes: Sour Gummies, Grape Must, Vanilla
Tasting Notes and abv tbd since it is yet to be brewed.
Tasting Notes: Rum Raisin, Dark Fruit, Sherry
We Hope You Can Join Us.
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"From Scratch! Bread Making Workshop" At Boston Public Market
Monday, March 11, 2019 6:00 PM – 8:00 PM
Please join Chef Jason Bond for a hands-on bread class at The KITCHEN at Boston Public Market, in conjunction with The Trustees of Reservations and Oldways Whole Grains Council. For tickets please visit the Eventbrite page.
From Boston Public Market:
“The KITCHEN at the Boston Public Market is honored to welcome Jason Bond, Chef and Owner of award-winning Bondir Restaurant in Cambridge. This very special hands-on baking class is held in collaboration with the Oldways Whole Grains Council, a non-profit helping people rediscover shared cultural traditions through food.
“In this hands-on class, attendees will learn Chef Bond's secrets to baking the perfect loaf of bread - one of the hallmarks of his popular Cambridge restaurant. Guided by Chef Bond you’ll create two from-scratch loaves of bread to finish baking at home, plus made a cultured butter from scratch, and increase your comfort in the kitchen through new skills, techniques, and flavor profiles. You'll also enjoy his fresh baked breads with a generous spread of local cheeses and other finger foods from Boston Public Market farmers and artisans.
“Join us to bake side-by-side with one of Boston's most prestigious chef heroes who is committed to highlighting New England’s local farmers, fishermen and artisans on his menus! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market.
“In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop.
“Come ready to roll up your sleeves and get cooking!”