Hello All,

  If you have reached this page then you have come across the remnants of our old website. Please be sure to check out our new site at www.cambridgetable.com.
Cheers,
Robert Harris

The Table at Season To Taste

Chef Elissa and I just finished the menu for our annual At The Table With Martin Langer Dinner. This year's dinner will feature wine and food from Northern Spain. The menu along with wine pairings is posted below:

At The Table with...Martin Langer

Featuring Wines and Cuisine from Northern Spain

~ Thursday, May 8, 2014

Welcome Aperitif

Axta - Vermouth Blanco

First Course: Pinchos at the Counter

Marinated Olives, Marcona Almonds, Goat’s Cheese with Harissa, Boquerones

Pairing: Gorrondona  - Bizkaiko Txakolina

Second Course: Hot Tapas at the Table

Gambas al Ajillo (Shrimp in Garlic and Sherry), Oxtail Croquetas with Salsa Verde

Fried Calamari, Fennel and Lemon, Pan con Tomate con Manchego and Serrano

Pairing: Avinyó – Cava Brut Nature

Third Course

Braised Octopus with Chickpeas, Smoked Mussels and Poached Egg

Mixed Chicories and Smoked Paprika Vinaigrette

Pairings: Do Ferreiro – Albariño & Dominio do Bibei - Godello (Ribeira Sacra)

Fourth Course

Lamb Duet

Pimenton Rubbed Lamb Chop, Shaved Manchego

Sautéed Brussels Sprout leaves in a Bacon Sherry Cream Sauce

Rioja Braised Lamb Shoulder, Papas Bravas and Garlic Aioli

Pairings: Luberri -Rrioja Crianza "biga" & Remelluri - Rioja Reserva

Dessert

 “Apple Cobbler”

Cabrales Blue Cheese Biscuit with Caramelized Apples, Oat Crumble,

Whipped Cream, and Apple Cider Reduction

Florido - Moscatel Especial

2447 Mass Ave Cambridge/617-826-9037

$125 per person includes all food, beverage and gratuity

Click here to purchase tickets

Menu for ATW...Brooklyn Boulders

Our Lead Event Chef Cee Curtin and I met with Jeremy of BB last week to talk climbing and the menu for the event. We decided that the best way to format the dinner is to feature cuisine inspired by a selection of Jeremy's favorite climbing locations. Since Chef Cee is an avid climber I bestowed it upon her to work up the menu, which can be found below:

At the Table with… Jeremy Balboni

Spain-El Churro

Jamon Iberico, Crostini, Whipped Ricotta,

Tomato jam, Chorizo Croquettes, Romesco Sauce

Switzerland-Cresciano

Emmental, Gruyere, Appenzeller Fondue

Fingerling Potatoes, Roasted fennel,

Cauliflower, Cremini Mushroom, Brioche

Texas-Hueco Tanks

Grass Fed Beef Fajitas, Seared Peppers and Onion

House Made Flour Tortillas and Pickled Jalapeno

Mexican Rice and Refried Pinto Beans

First Encounter in Paris

Aribiatta

Hand Made Garganelli, Spicy Roasted Tomato Sauce,

Parsley, Parmigiano Reggiano

Paris-Font Aine Bleu

Chocolate Soufflé, Cream Anglaise Beignets, Milk Jam

For this special event it will be a mix of snacks at the counter followed by a four courses. Most of the courses will be family style. We think this will encourage conversation and climbing stories. Tickets to the even can be purchased here:ATW..BB

Construction Update and Cooking Lessons

Construction on the new improved Table will commence on February 11 and should be finished by early March with a “Grand Reopening” scheduled for March 11. In addition to a new floor, and a fresh paint job, we will also be installing a custom built counter constructed of the same reclaimed lumber that the new Tables will be made of. The counter will have seating for up to 10 and will allow guests to interact with the chefs directly, while their food is cooked right in front of them. This will be especially cool for cooking lessons.

   With this in mind I’ve worked up the initial offering of cooking lessons. They are typically held early in the week (mostly on Tuesday nights) so the pricing will be on the economical side. Since most folks prefer to save their special occasion six or nine course extravaganzas to Friday and Saturday night, the cooking lessons will range from tasty snacks with wine tastings to chef’s demo with a four course dinner. Only the first ten guests will get to sit at the counter..so be sure to sign up before it’s too late!

-Chef Robert

Cambridge Winter Farmers Market

7:00pm-9:00 Tuesday April 1

Learn how to cook farm fresh ingredients from the

Cambridge Winter Farmers Market

Three courses with chef Demo $45

Menu is based on what we find at the market

the format will be as follows:

Snacks at the counter with chef’s demo

Family Style dinner

Dessert

Raw Food + French Wine Tasting

7:00-8:30 pm Tuesday April 8

Explore French Wines from the Loire Valley paired with food for $35 per person

Menu

Wellfleet Oyster with Shaved Horseradish

Fluke Carpaccio on Sesame Crisp with Saffron Celeriac Puree and Lemon Aioli

Raw Asparagus Nest With Quail Egg Stuffed Potato

Lavender Crusted Goat Cheese, Honey, Toasted Brioche

Demo

Proper Wine Tasting Technique

How to shuck an Oyster

Raw Fish Carpaccio

This is your Brain on..Eggs

7:00pm-9:00 Tuesday April 29

A beautiful farm fresh egg is a cheap luxury item.

Move beyond omelettes to see the cool things you can do with eggs.

Four Courses $45 per person

Menu

OxTail Consomme, Uova da Raviolo

Roasted Beet and Goat Cheese Custard, Complex Greens

Pepper Crusted Sirloin, Sauce Bearnaise

Baked Alaska

New England Cheese Tour + Beer and Cider Tasting

7:00-8:30pm Tuesday May 13

Join Chef Elissa for a tasting of the finest cheese produced from right here in

New England, paired with local beers and cider.

Line up of cheese and beers/ciders TBD

$35 per person