photo by Andrea Godshalk, www.azumera.com
Viand East Four 2009 May 1 (couples) and May 2 (singles)
0/ duck confit in filo w/ strawberries & balsamic reduction
1/ Catalan sardine escabeche
2/ Rancho Gordo heirloom beans (1st: Yellow Indian Woman, 2nd: Red Appaloosa) with Lionette’s house-made lamb sausage and pickled onions (cribbed from a favorite LA resto, Angelini Osteria)
3/ Pete’s Greens mesclun with grapefruit and anise dressing
4/  roasted zucchini & wild ramps with lemon and Cravero Parmigiano Reggiano from Emilia Romagna
5/ turkey bacon apple sandwiches on rye (cribbed from Zaidy’s Deli, Denver) fried apples in grandma georgia's style, one of our comfort foods.
6/ cheeses:  sheep cheeses: hard Calcagno from Sardinia with walnuts and soft Corsu Vecchiu from Corsica with apricots. Bayrischer Blauschimmelkase blue paired with Brooklyn Local 1 Stout
7/ faro, fregola, quinoa salad with cucumber, raisins, dates, walnuts, and hazelnuts orange mint dressing
8/ celery root potato puree with (2nd) atlantic swordfish
9/ rice paper rolls with Jamaica Plain Tofu, peanut sauce, and basil
10/ chocolate chip curry cookies & coconut tapioca pudding to share

Meat from Lionette’s Market, South End
Fish from Fishmonger, Cambridge and Wulf's, Brookline
Vegetables from Enterprise CSA and Pete's Greens (VT) care of City Feed Market
Cheese from Formaggio’s Kitchen
Dried fruit, nuts, lavash and peppers from Savan Bakery, Watertown
Rye bread from Clear Flour Bakery, Brookline










Viand East Three 2009.02.21
0/ [Lionette’s house-smoked] Bacon-wrapped California Medjool dates [care of CityFeed Market]
1/ [Lionette’s house-rendered] Suet-crust leek quiche with salad (we couldn’t make it through another winter without salad mowed in CA)
2/ salami salad cured meats from Formaggio Kitchen: Petit Jesu, Wild Boar Sopressata, Saucison sec Basquese, Speck Alto Adige, Salametti Secchi
3/ hand-made pasta with hazelnut-walnut sauce (nuts from Savan)
4/  east coast seaweeds salad with Pickled Red Fire Farm daikon radish wintered over from 2008
5/ Bao Zi with Pork from Houde Family Farms in Vermont
6/ pan-roasted cabbage (Pete’s Greens VT, care of City Feed Market)
7/ cheeses from Formaggio Kitchen: Bariloto (buffalo milk) from Salerno Italy, Chabis Feuille (goat milk) from Perigord France, Bayrischer Blauschimmelkase (cow milk) from Allgau Germany.
8/ [Lionette’s] duck fat roasted potatoes (Deep Root Coop, care of City Feed Market)
9/ Fishmonger Swordfish with cocoa nibs, coconut, and szechuan peppercorns brought from China by Duro’s father
10/ french silk pie tartelettes

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