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The Basics: T. W. Food restaurant information

T. W. Food

377 Walden Street
Cambridge, MA 02138
617-864-4745

T. W. Food restaurant information
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Nestled in the mostly residential neighborhood of Huron Village, T.W. Food is the collaborative effort of husband and wife team Tim and Bronwyn Wiechmann. Tim oversees the kitchen and all things culinary, creating constantly changing menus of locally-sourced, globally-inspired cuisine from top-notch ingredients.

On the other side of the swinging door, the diminutive dining room - just 22 seats - is Bronwyn's domain. Tall ceilings and exposed brick walls give the intimate space an airy, yet cozy feel. Spare table settings and elegant floral arrangements are the perfect backdrop for Wiechmann's fare, which is also complemented by a small but carefully-curated wine list.

News and Events at T. W. Food restaurant

Bronwyn Sets a Date
Bronwyn, the newest endeavor from the husband and wife team behind T.W. Food, is set to open on Wednesday ...

East Coast Seafood
Celebrate the seafood of the east coast with the folks from T.W. Food.

Six Truffle-Laden Courses at TW Food
Truffle lovers, book a table at T.W. Foods’ upcoming tribute dinner, scheduled for Thursday, January 24th.

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Tim Wiechmann

Chef at T. W. Food

Chef Tim Wiechmann at T. W. Food

Chef Tim Wiechmann was raised in Massachusetts, but many of his formative years were spent in Switzerland, Austria, Germany and France. His family moved often, and long trips to Japan, Korea, and South America added to an already colorful multi-cultural background.

Cooking (and good eating!) began at a young age. It was at the third grade bake sale that Wiechmann knew he liked to cook and was ready to contribute. This passion that he had in grade school, has never faded, and as soon as he was old enough to work, the long dishwashing summers ensued. By age 20, he was attending Le Cordon Bleu in Paris, and worked a summer at La Truffe Noire, a One-Star Michelin restaurant.

In his twenties and early thirties, he worked many restaurant jobs from Aujourd'hui at the Four Seasons Boston to his first Head Chef position at the stoves of a tiny, successful restaurant called Ten Tables. More recently, he and his wife Bronwyn moved back to Paris. There he had the good fortune of working under Alain Passard of Arpège, Alain Soliveres at Taillevent and Joël Robuchon at his Atelier - all of whose cuisine he admires tremendously and incorporates into his own style.

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Dictionary
 
Celeriac
1. noun More commonly known here as celery root.
Charcuterie
1. noun The French term for delicatessen-style items.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Pancetta
1. noun Cured Italian bacon.
Pistou
1. noun The French version of pesto, a mixture of basil, garlic and olive oil.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
Roulade
1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
Shad
1. noun The largest member of the herring family.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Tuile
1. noun A thin, crisp, French cookie.