Chefs, cookbooks, great food and amazing pastries are all on the agenda at Harvest‘s next The Book & The Cook event with Adam Young of A.T.Y. Hospitality. On Thursday, October 20th, the pastry star behind Sift Bake Shop in Mystic, Connecticut will be making an appearance in the kitchen of the venerable Harvard Sq. spot alongside chef Nick Deutmeyer to create a five-course dinner of coastal New England dishes. Young will be sharing tips and recipes from his newly-released collection of recipes, Sift Cookbook. so don’t miss your chance to meet him – he was named Food Network’s Best Baker in America, appears frequently on Chopped Sweets, and is growing his own food empire with Mix Rooftop & Bar at Sift, Young Buns Doughnuts in Mystic, a seasonal Sift in Watch Hill, RI, plus a retail custom chocolate shop, A.T.Y. Confections, next to the original Sift.
Grab a ticket here ($150 each), then head to Cambridge for a 6:00pm start of Lobster Cappuccino (Cappuccino, Terrine, Mache, Vanilla Espuma); followed by courses like and Butternut Agnolotti, Roasted Tenderloin with Mushroom Mousseline, and Quince Tarte Tatin. Check out the menu below, plus each course will be paired with a curated selection of wines. Your ticket includes a copy of the book, dinner and wines, the discussion, and a sweet treat to take home. Check out more about Young and his pastry adventures here, or follow him on IG. Reach out to Harvest at 617.868.2255 with Qs, or DM them on FB or IG.
Adam Young of Sift Dinner Menu
1st Course
Lobster Cappuccino: Cappuccino, Terrine, Mache, Vanilla Espuma
2nd Course
Pear Salad: Chiffonade of Bitter Greens, Roasted Pear, Bayley Hazen Bleu, Candied Hazelnut
3rd Course
Butternut Agnolotti: Narragansett Ricotta, Brown Butter, Sage, Walnut Pesto
4th Course
Roasted Tenderloin: Mushroom Mousseline, Potato Pave, Rainbow Chard, Marchand De Vin
5th Course
Quince Tarte Tatin: Caramelized Milk Jam, Almond Nougatine, Goat Cheese Glacier
Mignardises from A.Y.T. Confections
Takeaway: Granola from Sift Bake Shop
