Avast! The Tall Ships are coming to town, and you’ve got a chance to discover what the life of a sailor tasted like. On Wednesday, June 21st, chef Jim Solomon of The Fireplace in Brookline will present a pair of menus highlighting how both captains and crews ate while sailing the high seas. From hardtack biscuits to Madeira-braised mutton, Solomon’s dishes will give you the full seafaring culinary experience (minus the heaving waves and scurvy) at The KITCHEN in the Boston Public Market. Dinner is served at 6:00pm, and tickets range from $60-$140, with discounts for Trusteesmembers and couples. Get yours online here.

PASSED HORS D’ OEUVRES
Pickled Deviled Eggs
Old Horse or Salt Junk
Salt Cod Chowder with “Midshipmen’s Nuts”

SAILORS
Hard Tack “Bisket” with Weevils
Peas Porridge with Pickled Sausage and Molasses Rum Sauce
Cornmeal Porridge with Sautéed Carrots & Bacon
Shaved Salt Cured Beef, Sauerkraut, Melted Cheddar on a Split Sour Milk Biscuit
Dandyfunk (Smashed biscuits with pork fat & molasses)

CAPTAINS
Rusk Bread
Poor John Cod Cakes with “Limey” Mayo
Shaved Apple, Carrot Salad with Currants and Molasses Vinaigrette
Madeira Braised Mutton with Turnips, Carrots, Bacon Hash and Currant Studded Rice
Duff (warm pudding with dried plums)