Nov 012008
 

Viand East Two 11.1.08
0 welcome ritual/hand-fed amuse bouche: 7-layer thai (Belmont Farms spinach)
1 Mama Wen’s Roasted Spareribs marinated in a hoisin and local hardstem garlic glaze.  Ben’s mom learned how to make these in graduate school. The Chinese biochemistry students gathered weekly to cook and socialize. She called it the “Big Appetite Club”. She said she learned it from a very nice gentleman – quickly adding that he had a wife back in Taiwan.  Maybe these should be called Near Miss Ribs. (pork ribs from Clark Farm in Ferrisburg VT, butchered at Lionette’s market)
2 Belmont Farms’ beet salad with dijon mustard, parsley flowers & garlic
3 Reypanaer 18month cow gouda (Beemster, Netherlands) with Venezuelan chocolate
St. Maure Belgique Cendree goat’s milk cheese with Smiley Tupulo Honey and Marcona almonds (all from Formaggio Kitchen)
4 Silverbrook Farms’ kabocha squash with (unsustainable) California rice and mouhammara (mouhammara originates in Aleppo, Syria. this is made and sold at Savan Bakery in Watertown)
5 fish tacos with Belmont Farms radishes, cabbage, apples, lime…
(fish from the Fishmonger, 252 Huron Avenue in Cambridge)
6 Poverty Lane Orchard’s Wickson apples (NH) baked under Lionette’s house-smoked bacon (one of the chef’s first comfort food, broiling alone in her first O’Keefe & Merritt)
7 Belmont Farms’ beets risotto with cruciferous greens, lime and pine nuts
8 roasted chicken (if you don’t know how to roast a chicken, tonight is the time to learn!) with biscuits and gravy (Bella Farms Heirloom Blanco Chicken, New York)
9 fresh cranberry sauce with arab cotton candy (“ladies hair” from Savan Bakery, cranberries from Decas in Wareham, sold at Lionette’s Market)
10 salt-roasted pears with caramel sauce  (Bosc pears from Agawam, MA) recipe

 

 2008/11/01  Posted by on 2008/11/01 Tagged with: ,