Happening. Beautiful squishes from @hutchins_farm @centralsqmarket @centralsquarema #fall #🍁 @bondircambridge
Pac choi with green yuzu and @dovetailsake Koyo, ice plant, black sesame vinaigrette.
King salmon collar roasted with fermented arrowhead cabbage, grapes and raw chestnut apple.
Elderberry butter croissant, filled with mangalitsa prosciutto, Comte, and mustard. I think ham and cheese is a pretty esoteric combo, but it seems to just work. Maybe a good #Oktoberfest treat @longfellows_cambridge ?
#elderberry #croissant #mangalitza @bondircambridge
Celebrate the End Of The Harvest ❧❧ Sunday, September 30th @bondircambridge @hutchinsfarm
Reservations 5PM To 10PM $68 Per Person / $42 Wine Pairing
Call 617-661-0009 Or Reserve Online
(Link in our profile) ❧❧ As we slowly transition away from menus filled with summer produce, we can't think of a better way to bid farewell to the season than with a special farm dinner event with our friends from Hutchins Farm. "Hutchins Farm is the oldest organic farm in Concord, and the Boston area in general. They only sell what they grow, so watching their farm stand throughout the summer really tells you exactly what's happening in the season. That's the type of organization we want to work with, and support." - Chef Jason Bond
The seasonal menu, prepared by Chef Bond, will be written a little closer to the night of the dinner. We'll have late summer ingredients as well as what is harvested in early-fall, all of which will come to us direct from Hutchins Farm. We're looking forward to tomatoes, corn, chard, beets, shallots, carrots, cabbage, dill, parsley, diakon, watermelon radish, leeks, eggplant, sweet peppers, and maybe shishitos, radicchio, and winter squash.
Please Join Us For This, Our Last Event Of The Bondir Summer Series!
Test run: elderberry butter croissant. Maybe with cured ham and Comte? Or with chocolate. Hmm ... #elderberry #croissant
Freedom Ranger Chicken! En vessie with Aussie truffle and chanterelles. ( finished with slices of mangalitsa ham, not shown). Pears and fermented arrowhead cabbage with butter-braised grapes, chicken liver croissants with roasted grapes.
#freedomrangerchicken @codman_farm @pete_and_jens_backyardbirds
Paleta and prosciutto from a @pete_and_jens_backyardbirds mangalitsa piggie, butchered in November 2016, opened today!
#mangalitsa #mangalitza #prosciutto #paleta also, #niceknife #kniceknife