Cambridge invades the James Beard House on Thursday, September 10th for a collaborative chef menu celebrating the New England coast. Chefs John daSilva of Spoke, Matthew Gaudet of West Bridge, Will Gilson of Puritan & Co., Michael Scelfo of Alden & Harlow and Brian Mercury of Harvest will be plating seaside flavors for the unique, multi-course dinner, paired with fine wines. Dishes include raw scallops with squid ink brioche, chilled Maine shellfish with seawater granita, green crab stew with salt marsh hay and more. (Check out the inventive, ode-to-the-Atlantic plates below.) The culinary experience begins at 7:00pm and costs $170 per person. You can see more details and make your reservation online here.
Hors d’Oeuvre
Seaweed Crackers with Beets, Ricotta, Hazelnut, and Orange
Raw Scallops with Squid Ink Brioche, Kombu-Cured Pork, and Beach Rose Marmalade
Sea Salt–Vinegar Rye Chips with Smoked Bluefish, Sabayon, Horseradish, and Pickled Mustard Seeds
Smoked Lambs’ Hearts with Oyster Aïoli and Goose Tongue Pesto
Octopus–Sea Bean Relish with Gloucester Salt, Quinoa, and Sea Grass–Smoked Marrow
Dinner
Maine Tide Pool > Chilled Maine Shellfish and Crustaceans with Seawater Granita, Black Sand, and Sea Vegetables
Green Crab Stew with Coastal Herbs, Corn, and Salt Marsh Hay–Roasted Root Vegetables
Allen Farm Lamb’s Neck with Duck Yolk Custard, Pickled Radishes and Sunchokes, and Crispy Tops
Grassfed Black Angus Rib Roast with Wild Bay Leaves, Kombu, Compressed Heirloom Tomato, Mussel Sabayon, and Sea Rocket Purée
Beach Plum Tart with Sunflower Seed Puff Pastry, Housemade Yogurt, Beach Rose–Champagne Sorbet, and Fennel Pollen
