What’s old is new – and chic – September 19th at a pop-up dinner at Northern Spy in Canton. Chef/owner Marc Sheehan is hosting Caitlin Koether (of Wild Provisions, Relae, Bar Tartine) to show off some haute-historical techniques like smoking, pickling and salting at Sea, Salt, and Smoke: a Woodfired New England Clam Shack and Preservation Dinner. Head to the stylish space housed in the Paul Revere Heritage Site at 6:30pm for a menu packed with sustainable local ingredients and an assortment of fermented condiments and sauces – some chef Koether’s specialties. Check out all the old-world goodies in their glory on the menu below.
History-lovers will not want to miss the chance to try some hearth-roasted meats and foraged vegetables, like Pork Collar and Surf Clam with Endive and Salted Apple, served in the space that once housed Paul Revere’s Rolling Copper Mill, which is updated with a custom French kitchen from Boston’s legendary L’Espalier restaurant. Tickets are $90 each (available here) and will sell out quickly. The dinner is family style, so be sure to book your tickets at the same time if you’re bringing a group to be seated together, or call the restaurant at 781.989.1850 to give them a heads up. Check out chef Koether’s Wild Fermentations on Instagram for more about her culinary experiments, and give Northern Spy a follow too for lots of festive food pics (and even an occasional historical reenactment photo).
