News & Events


Make-Your-Own-Pasta Class ~ Tuesday, August 2nd from 6PM to 9PM

Please Click For Details.


Past News & Events

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Summer Solstice Party at Steel & Rye, Tuesday, June 21, 2016

This Tuesday . . enjoy food, drinks, silent auction, and raffle prizes all while supporting a really great cause.

The Boys and Girls Club of Dorchester provides children a safe place to learn and grow, relationships with caring adult professionals, and life-enhancing programs and character development experiences.

Bondir Cambridge Chef de Cuisine Pierce Kelley joins a team of great chefs in support of a great cause!!! Please consider buying a ticket to attend this fantastic event hosted by Steel & Rye in Milton, MA. Thank you!

Visit the Eventbrite page for details, and tickets.

 


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Mother's Day, 2016

Join us for a special Market Lunch on Mother's Day. We are featuring two separate 3-course menus - one completely vegetarian. Both menus will be created "day-of" from the Fresh produce at the farmer's market that morning, as well as the week's best offerings from our local farms, as usual. 

We'll be visiting: South End Farmers Market @ SoWa and Boston Public Market

Sunday, May 8th
Noon - 4PM
3-Course Menu
$45 Per Person

For Reservations, 617-661-0009

Sample Menu
1st Course:
Sprouted Grain Porridge
Quail egg, asparagus, spring onion
OR
Charred Little Gem
Hazelnut, huckleberry, wild rice

2nd Course:
Poached Mackerel
Horseradish, romaine, garlic
OR
Braised Burdock
Porcini, baby turnip, chili

Dessert:
Angel Food Cake
Grapefruit, bee pollen, ginger
OR
Honey Semifreddo
Cocoa nib, sorrel, nasturtium


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Easter Brunch, Sunday March 27, 2016

Join us for an Easter-inspired lunch menu!

March 27th from 12 to 4PM

3-Course Menu, $55 per person

Reservations: OpenTable or call 617-661-0009

Menu

Roasted Parsnip
Cider, Macadamia, Sabayon
-or-
Rabbit Lasagna
Fonduta, Nasturtium


Corned Celeriac
Caramelized Sauerkraut, Maitake, Smoked Butter
-or-
Lamb Loin
Herb Crust, Baby Carrot, Baby Onion


Maple Semifreddo
Black Walnut, Persimmon
-or-
Chocolate Cremeux
Sorrel Granita, Marshmallow

 



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February 12th, 13th, & 14th, 2016

Valentine's Day Weekend at Bondir

5 Courses, 75

Black Bass Crudo
Caramelized Apple, Coriander, New Olive Oil
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Celeriac "Rice"
Kale Stem, Egg Yolk, Kelp Butter
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Beet Pansotti
Preserved Lemon, Goat Cheese, Poppy Seed
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Hen Saltimbocca
Broccoli, Sage, Preserved Mushroom
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Carrot Genoise
Sultana Caramel, Walnut, Creme Fraiche Gelato


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January 6, 2016

Bondir Chef de Cuisine Brendan Joy named one of "16 to watch in 2016" by Restaurant-Hospitality.com

From RestaurantHospitality.com: "In a hotly competitive business like restaurants, it takes more than mad cooking skills or business smarts to survive. It takes something special, often a passion, and these 16 individuals have it. Keep an eye on these people—we expect big things from them." Click to read about Chef Brendan Joy

 

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December 31, 2015

A New Year's Eve Celebration

Five Course Seasonally-Inspired New Year's Eve Menu, $75 per Person. For Reservations please call 617-661-0009 or reserve online via OpenTable. A special selection of champagnes chosen to compliment the menu will be on offer for this celebratory evening.

MENU

Live Scallop Crudo

Preserved Blood Orange, Kefir Cream, Ice Plant

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Sunchoke Cassoulet

Yellow Eye Beans, Mussels, Broccoli

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Saffron Lasagna

Fonduta, Smoked Black Trumpets, Black Garlic

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~~~~Black Truffle Gnudi~~~~

Truffle & Ham Brodo, Olio Verde, Castelmagno

Supplement, 40

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Beef Rib Confit

Budino di Pane, Radicchio Marmalade, Bordelaise

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Preserved Summer Strawberries

Buckwheat, Gianduja Pudding, Basil

 

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November 22, 2015

Guest Chef Leo Asaro Joins the Bondir Kitchen for One Night Only

6 Course Tasting Menu, $68 pp
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Reservations from 5PM to 10PM
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Please call 617-661-0009

or reserve online with Open Table

Chef de Cuisine Brendan Joy has invited his old friend, Chef Leo Asaro, to join him for one night as a guest chef in the Bondir Cambridge kitchen. Originally from St. Louis, with deep Italian roots, Chef Leo Asaro spent family summers in Cape Cod, digging clams with his brother and learning how to cook the local larder found in the northeast. Upon his graduation from Johnson & Wales University in Providence, RI, Chef Asaro served an externship under Daniel Boulud in New York.  He has worked for Chef/Restaurateur Michael Schlow for more than 10 years: at Radius Restaurant where he worked alongside Chef Brendan Joy, as Executive Chef of Via Matta; and most recently, as Executive Chef at Tico Restaurant.  This dinner reunites Asaro and Joy behind the pass for the first time since their days as line cooks at Radius Restaurant.


Menu

Diva Cucumbers
Red Dulse, Jersey Cow Yogurt, Black Radish, Sumac
-Joy
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BBQ Beetroot
Cashew Milk, Nori
-Asaro
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Celeriac Pyramid
Rhode Island Greening, Tomme, Pine Nut
-Joy
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Charred Baby Octopus
Autumn Berry Mojo, Wild Watercress, Shepody Potato
-Asaro
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Chickering Farm Veal Loin
Matsutake, Treviso Radicchio, Fermented Mushroom Jus
-Joy
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Beeswax Roasted Quince
Pine Meringue, Chestnut Honey, Brown Bread Gelato
-Asaro & Joy 

 

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September 20, 2015

Bondir Chef-Owner Jason Bond receives very first Culinary Stewardship Award from WGBH.

Bondir Chef-Owner Jason Bond was "...really honored to receive the first Culinary Stewardship Award from WGBH. Thanks for a fabulous day among great people and great chefs/wine peeps," via Chef Bond on Instagram. 

From the WGBH Food and Wine Festival: "The award celebrates a chef who educates or informs on food topics or cooking techniques, inspires others to try new things, and contributes to the improvement of food quality by investing in a sustainable food supply chain." 

 

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September 9. 2015

Announcing! Our New Five Course Menu Begins September 9th.

 

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August 18, 2013

First Garden Harvest Dinner

Please join in celebration of Bondir Gardens first harvest! For 2 weeks in August we will feature a special four course, prix fixe menu composed of fresh, seasonal ingredients locally-grown at the garden. Bondir Gardens is farmed by Veronica Chudik, as part of Tufts University’s New Entry Sustainable Farming Project. The menu will be accompanied by an optional drink pairing featuring wine and homemade sodas accentuated with foraged flowers, roots and aromatics.

Menu

Snow Leopard Melon and Fennel

Rye Berries with Walnut Vinaigrette, Belted Galloway Bresaola, Bronze Fennel, Oat Tuile

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Chilled Scituate Lobster

Haricots Verts, Boothby Blonde Cucumber & Kohlrabi Salad, Coquillage Vert

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Apple Street Farm Pork Shoulder

Piperade, Dressed Tomatoes, Purslane

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Confit and Caramelized Tomato

Green Tomato Tart, Lemon Gem Marigold Frozen Yogurt, Fresh Herb & Spice Caramel

 

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July 30, 2013

A Summer Food Opera

A Summer Food Opera

Chef Jason Bond and iconoclastic composer Ben Houge team up for their third collaboration, “Beside the White Chickens: A Summer Food Opera,” at Bondir in Cambridge, MA, on July 30, 2013. “Food opera” is the term coined by Houge and Chef Bond to describe their unique, multisensory events, which pair taste and sound to an unprecedented degree. Houge adapts interactive music techniques from his seventeen-year career in the video game industry to generate a responsive, real-time score for Chef Bond’s acclaimed, innovative, and locally-focused cuisine, celebrating a meal as a time-based art form and exploring their shared vocabulary of texture, timing, color, counterpoint, morphology, and memory. Article & video about event: New Music Box

 

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EVENT: January 8, 2013

Mangalitsa Pig Butchering Demonstration and Dinner

Join Chef Jason Bond for an informative afternoon in the Bondir dining room as he leads a Mangalitsa pig butchering demonstration, with dinner to follow, for an intimate group of ten guests. Chef Bond will show participants his butchering techniques on this heritage breed of pig, known as “the Kobe Beef of Pork.” (Chef Bond introduced the Mangalitsa pig to New England in 2009.) Participants will experience a complete hands-on demonstration as techniques from traditional to modern are demonstrated, including sous-vide, curing, dry-aging, and the use of “difficult” parts of the animal. The afternoon will include discussions on strategies for managing and pacing of usage of animal from delivery of animal through its final serving. The demonstration will conclude at 6:00 p.m. and a Mangalitsa menu from the day’s work will be served.

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November 8, 2011

A Special Dinner to Celebrate WILD FLAVORS by Didi Emmons

Please join us and our good friends Didi Emmons and Eva Sommaripa for a special dinner to celebrate the release of Didi’s new book WILD FLAVORS, One Chef’s Transformative Year Cooking From Eva’s Garden. Didi and her inspiration – celebrated organic farmer Eva Sommaripa, will share stories and read from the book. Chef Jason Bond will offer a menu based on the ingredients and recipes from Wild Flavors.