Recently in restaurants Category
Late last year we read about T.W.Food (in Cambridge, MA) on Joe Slag's Food In Boston blog. Last night we finally made it over there for a simply amazing seven-course dinner.
The owners, Tim and Bronwyn Wiechmann, explain their food philosophy on their menu: "At T.W.Food we seek out food that is raised in tune with the natural cycles of the earth. This means that our salt is hand harvested in Maine and our fish and shellfish are the ones found in season on the Eastern seaboard. We saute only in natural animal fat or VT cultured butter, and get our sweetness from local honey or sugar maple trees. We are very lucky to have local producers like Peter at Big Ox Farm in Concord or Tim at Grateful Farms in Franklin raising meats and vegetables to our tastes, so that our plates can speak distinctively to you with color, emotion, time, and place."
Tim told us that the veggies on the menu are the same every day throughout winter (because they come from his hand-built root cellar) but that the meats and the final preparations change every day.
And now, without further ado, we present the Celebration of Winter!
SHOOTER
duxbury oyster with essence of salsify and ginger
BOUDIN BLANC
farm pork with ragout of porcini mushroom and maple jus
ESCABECHE
wild ice-fished river smelt, celery root salad and brioche
MONKFISH
leek fondant, blood organge butter and anise crust
FARM RABBIT
braised and roasted roulade with puree of jerusalem artichoke and black truffle
CHEESE
parmigiano reggiano, lombardy, italy
PROFITEROLES
apple-maple ice cream and bitter caramel sauce
The owners, Tim and Bronwyn Wiechmann, explain their food philosophy on their menu: "At T.W.Food we seek out food that is raised in tune with the natural cycles of the earth. This means that our salt is hand harvested in Maine and our fish and shellfish are the ones found in season on the Eastern seaboard. We saute only in natural animal fat or VT cultured butter, and get our sweetness from local honey or sugar maple trees. We are very lucky to have local producers like Peter at Big Ox Farm in Concord or Tim at Grateful Farms in Franklin raising meats and vegetables to our tastes, so that our plates can speak distinctively to you with color, emotion, time, and place."
Tim told us that the veggies on the menu are the same every day throughout winter (because they come from his hand-built root cellar) but that the meats and the final preparations change every day.
And now, without further ado, we present the Celebration of Winter!
SHOOTERduxbury oyster with essence of salsify and ginger
BOUDIN BLANCfarm pork with ragout of porcini mushroom and maple jus
ESCABECHEwild ice-fished river smelt, celery root salad and brioche
MONKFISHleek fondant, blood organge butter and anise crust
FARM RABBITbraised and roasted roulade with puree of jerusalem artichoke and black truffle
CHEESEparmigiano reggiano, lombardy, italy
PROFITEROLESapple-maple ice cream and bitter caramel sauce
