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Ocean to Table Feasts

Perk up your Tuesday at Turner Fisheries. This winter, they introduce Ocean to Table Tuesdays, a weekly rotating dinner series featuring seasonally-inspired prix fixe menus from chef de cuisine Armand Toutaint. Each month the three-course, $45 menu will take on a different theme – January is root vegetables, February is shellfish and March is fin fish – and the spotlight ingredient changes weekly (see the schedule below). The dinner menus are available each week from 5:00 to 10:00pm with optional wine pairings. Call 617.424.7425 to book a table.
Tuesday, January 8th - Pumpkin
Tuesday, January 15th - Parsnip
Tuesday, January 22nd - Sweet potato
Tuesday, January 29th - Beets
Tuesday, February 5th - Taylor Bay Scallops
Tuesday, February 12th - Island Creek Oysters
Tuesday, February 19th - Shrimp
Tuesday, February 26th - Lobster
Tuesday, March 5th - Salmon
Tuesday, March 12th - Wreckfish
Tuesday, March 19th - Haddock
Tuesday, March 26th - Tuna

 
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Event Date: February 19, 2013
 

Restaurants featured in Ocean to Table Feasts


 

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The Gilsons Get Back to their Roots on Top Chef - Nearly 400 years after the Pilgrims crossed the Atlantic, Top Chef Boston celebrates Thanksgiving with an era-appropriate challenge – and they enlisted the help of Mayflower descendents (12th and 13th generation, respectively) Dave Gilson of the Herb Lyceum in Groton and his son Will Gilson of Puritan & Co. in Cambridge. We spoke to the Gilsons about what it was like enjoying Thanksgiving as their (literal) forefathers did, the farm-to-table movement and whether there are any more television appearances in their future(s). READ MORE »

Roast Pig and Rum—Yum! - Join Russell House Tavern as they go hog-wild at their Heads to Tails Privateer Pig Dinner on Tuesday, December 9th. READ MORE »

Guess Who's Coming to Thanksgiving Dinner? - Among the guests at Top Chef Boston’s Pilgrim-style Thanksgiving dinner: Ken Oringer of Clio, Toro and Coppa fame. The James Beard Award-winning chef joined fellow chef Will Gilson and farmer/proud father Dave Gilson at Plimouth Plantation for a meal prepared using only the ingredients and tools that would’ve been available way back in the day. Keep reading to find out what he made of the whole experience, and how he’d put the cheftestants through their paces if given the chance. READ MORE »

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