Get stoned—stoneground, that is—with Forage on Tuesday, February 7th. The Cambridge restaurant is putting the spotlight on Maine Grains, purveyors of New England grown, stone-milled grains. Four courses from chef Eric Cooper and team feature porridge, spelt, rye and oats (both vegetarian and omnivore menus are available). Each dish comes with a paired glass of wine to complete the meal, all yours for $59 per person. Dinner hours are from 5:30-10:30pm and reservations can be made by calling 617.576.5444.
omnivore
FIRST
Hearty Mixed Grain Porridge
Marfax Beans, Housemade Butter, Boiled Cider
2014 “Tesso Blanco” La Zorra, Castilla y Leon, Spain
SECOND
House Made Spelt Pasta
Brasided Carrots & Kale, Crispy Spelt
2012 Morgon “Les Cras”, J.M. Burgaud, Beaujolais
THIRD
Rye Smoked Pork Loin
Rye Berry Salad with Pea Greens, Braised Red Onion, Mustard Vinaigrette
2015 Corbieres “La Compagnon” Domaine Ledogar, Languedoc
FOURTH
Frozen Cranachan
Rhubard Preserves, Oat Cookies
2007 Muscato Dello Zucco, Cusumano, Sicilia
vegetarian
FIRST
Hearty Mixed Grain Porridge
Marfax Beans, Housemade Butter, Boiled Cider
2014 “Tesso Blanco” La Zorra, Castilla y Leon, Spain
SECOND
House Made Spelt Pasta
Brasided Carrots & Kale, Crispy Spelt
2012 Morgon “Les Cras”, J.M. Burgaud, Beaujolais
THIRD
Rye Smoked Squash
Rye Berry Salad with Pea Greens, Braised Red Onion, Mustard Vinaigrette
2015 Corbieres “La Compagnon” Domaine Ledogar, Languedoc
FOURTH
Frozen Cranachan
Rhubard Preserves, Oat Cookies
2007 Muscato Dello Zucco, Cusumano, Sicilia