SAVOR THE FRESHEST LOCAL FLAVORS OF SUMMER IN NEW ENGLAND, PREPARED BY CHEF JASON BOND.
Six-Course Vegan Dinner Thursday, June 14th, With produce from Sweet Autumn Farm. Details
Strawberry Moon & Solstice Thursday, June 28th, The first harvest of summer. Details
Bastille Day Sunday, July 15th, With sparkling wine pairings. Details
Frozen Menu Wednesday, August 8th, A menu for the heat of summer. Details
JT's Herbs & Produce Pop-Up Sunday, August 19th, With Chef & Farmer Jade Elan Taylor. Details
Sturgeon Moon Sunday, August 26th, Caviar and the bounty from the sea. Details
Hutchins Farm Dinner Sunday, September 30th, Celebrate the end of the harvest.
SOLD OUT
Celebrate The End Of The Harvest
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Sunday, September 30th
Reservations 5PM to 10PM
$68 per Person / $42 Wine Pairing
Call 617-661-0009 or Reserve Online
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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!
Meet members of the Hutchins Farm team at this dinner. We'll be hosting a table for them so they can join us for this event.
Hutchins History: Organic since 1973, every season Hutchins Farm actively cultivates over 35 acres of vegetables, about an acre of small fruit, and 10 acres of apples. Owned and operated by the same family since 1895, all the activities at Hutchins Farm are informed by a profound respect for the land, the people who work the land, and their community of customers. To read more about their farm and history, visit the Hutchins Farm website.
MENU
Sunday, September 30, 2018 - a Dinner with Hutchins Farm
Yellow Corn Sourdough
Focaccia with Sweet Onion and Fennel Pollen
Yuzu-Peach Mead
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Pickled Green Tomatoes and Daikon
Jonah Crab, Flowering Herbs, Tomato Kakigori
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Black Sugar-Baked Futsu Squash
Collard Greens with Mangalitsa Ham, Sea Urchin
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Spit Roasted Venison Leg
Charred Leek, Pickled and Roasted Peppers and Eggplant, Potato Tea
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Honeynut Squash Pudding
Cocoa Nib Sable, Calendula, Blueberries
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Past Series Events
The Sturgeon Moon Dinner
Join us for Champagne, Caviar, & the Best of the Sea!
Sunday August 26th, 2018
Reservations from 5PM to 10PM
$72 per Person / Wine pairing $42
Please Call 617-661-0009 or Reserve Online
As summer begins to wind down ever-so-slowly, we plan on savoring every last drop of the season. The Bondir Summer Series has been a fun way to showcase the flavors and stories from New England farms and oceans in summertime.
The penultimate event of our summer series is the Sturgeon Moon Dinner which will feature a seafood menu to celebrate the bounty of the sea and the August full moon.
We'll open a magnum of Champagne, as part of the optional wine pairing, to compliment the 5-course menu prepared by Bondir Chef-Owner Jason Bond.
❧ MENU ❧
The Sea
Buckwheat and Sorghum Sourdough
Osetra Caviar Sandwich
Croissant, Sepia Onions, Buttermilk
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Tomato Salad
Caviar d’Escargots, Dill Mayonnaise, Basil
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Wild King Salmon
Ice Plant, New Potatoes with Beluga Caviar
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Coconut Sorbet
Vanilla Coconut Water, Fig Leaf Oil
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Coeur à la Crème
Peaches in Peach Nocino, Calendula Chocolate
We hope you'll join us!
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JT's Herbs & Produce Pop-Up
Sunday, August 19th
With Chef & Farmer Jade Elan Taylor
$68/person. Reserve online or call 617-661-0009
We are so excited to welcome back, for one night only, one of Bondir's very first Sous Chefs, Jade Elan Taylor. After two years cooking at Bondir, and with training from the Tufts New Entry Sustainable Farming Project, Chef Taylor pursued her lifelong passion for growing her own herbs and vegetables. She started JT's Herbs & Produce in Newburyport, MA on one acre of farmland where she focuses on growing organic heirloom vegetables, herbs, and edible flowers for CSA shares and restaurant deliveries.
Jade also continues working as an active chef, dividing time between pop-ups on the North Shore and restaurants in Boston. According to Chef Taylor, her menus are very ”ingredient driven, product driven”, and “extremely seasonal."
Join us at Bondir for a special five-course menu prepared by Chef Taylor that celebrates the harvest season and the bounty of her farm.
Menu
Buckwheat Sourdough
Purple Corn Sourdough
Cantaloupe and Heirloom Tomato Salad
Chanterelle Cream, Begonias, Wild Mint
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Octopus Confit in Wagyu Fat
Sour Uncured Onions, Charred Padron Peppers, Nasturtium
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Chicken Cured in Sake Lees
Corn, Umeboshi, Brown Butter, Lemon Basil
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Parmesan Custard
Fig Oil, Candied Green Tomato, Hazelnut
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Honey and Cashew Ice Cream
White Chocolate, Husk Cherries, Bee Pollen
Enjoy a Wine Pairing 42
Images from JT's Herbs & Produce
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The Frozen Menu
Wednesday, August 8th
$68 per person / $42 beverage pairing
Reservations available from 5PM to 10PM
279A Broadway, Cambridge Directions
Call 617-661-0009 or Reserve Online
Please join us at Bondir for a cool menu on a hot summer night. Sparkling wines, rosés, and homemade sodas will accompany a five-course menu prepared by Chef Jason Bond, where each course will have a cool take on the freshest ingredients from local farms. Take a break from the heat, and join us for a cool dinner!
The Frozen Menu
Red Fife Whole Wheat Sourdough
Purple Corn Sourdough
Pineapple Weed Mead
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Chilled Tomato Dashi
Purslane, Tomato Ice, Clams in Truffle Vinaigrette
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Frozen Mango
Shaved Foie Gras, Kohlrabi, Puffed Amaranth
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Roasted Bluefish
Hyssop Salsa Verde Popsicle, Chanterelles, Eggplant
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Elotes Kakigori
Buttermilk, Lime, Lovage
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Chilled Young Coconut
Ices and Creams
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Bastille Day Menu!
Sunday, July 15th
$72 Menu / $42 Pairings
Reservations from 5pm to 10pm
Please call 617-661-0009 or reserve with OpenTable
Join us at Bondir for a special Bastille Day Dinner featuring a five-course menu with Chef Bond's take on traditional French classics, with Champagne pairings. We hope you will join us to honor France, its history and its wonderful cuisine. For an idea of what Chef Bond will be preparing, please have a look at the menu from last year's Bastille Day celebration below.
❧~ la Fête nationale ~❧
Pain de Porc
Eclade de Moules
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Tartare de Boeuf
12 Herbes, Caviar d’Escargot, Sirop de Tomate
Paul Mas, Cremant Rosé
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Coquille St. Jacques
Fricassée de Girolles, Foie Gras, et Escargots
Gosset Brut, Excellance
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Poulet en Vessie
Champignons, Chou, Écrevisse
Philip Gonet, Blanc de Blanc
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Le Comté
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Tarte Soufflé au Chocolate et Sucre Noir
Gosset, Grand Rosé Brut
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Strawberry Moon Dinner
Thursday, June 28, 2018
Reservations from 5 PM to 10 PM
$68 per Person / $42 Beverage Pairing
Reserve your table Online or call 617-661-0009
This year, the Strawberry Moon is on June 28th, and we invite you to join us for a special dinner celebrating the first harvest of summer and the solstice. The Strawberry Moon gets its name from the Native American tribes who used the appearance of the full moon in June as a sign that wild strawberries were ready for harvesting.
The early summer harvest from local farms means strawberries, all the courgettes, young roots, the freshest greens, and early black currants. We will write the menu just before the dinner as we see what's coming up best.
We hope you can join us for this second
special dinner of the Bondir Summer Series !
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A Six-Course Vegan Dinner At Bondir
Thursday, June 14th, Between 5PM and 10PM
$68 per Person / $42 Beverage Pairing
Reserve Your Table Online or Call 617-661-0009
On most nights the menu at Bondir is largely vegan, displaying Chef Bond's affinity for the full range of pure vegetable flavors. On Thursday, June 14th, however, our menu will be entirely vegan. Many of our regular dinner guests at Bondir are vegan, and we think this will be a fun way to showcase the first harvests of the season.
The dinner will be sourced locally from area farmers' markets in Cambridge and from Sweet Autumn Farm in Carlisle, Massachusetts. Sweet Autumn is a certified organic, solar-powered farm that utilizes an holistic approach to growing nutritious food and offers heirloom vegetables, edible flowers, and herbs.
The menu will be available as the date gets closer and we see what's growing. Beverage pairings will likely include wine & beer as well as non-alcoholic infusions, herbal teas, and vegetable juices from our own garden. We invite all diners, vegan and non-vegan, to join us for this first dinner of our Summer Series.
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Thank You To Everyone Who Has Joined Us This Summer at Bondir!
