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1) Join Bistro du Midi for Thanksgiving on Thursday, November 25th for a three-course prix fixe menu, available 11 a.m. to 8:30 p.m. First, main, and dessert are available for $85 per person with an optional raw bar, foie gras, truffle, and side additions. Choice of menu items include:
American Kobe Beef Tartare, chestnuts, burgundy black truffle, cucamelon*
Venison & Pork Terrine, huckleberry compote, country toast
Faroe Island Salmon, japanese eggplant, ratatouille, honey nut squash broth*
Crescent Farms Duck Breast, baby brussels, figs, sweet corn, yuzu valrhona duck “mole”*
Roasted Turkey Breast, leg confit, foie gras-mushroom brioche stuffing, fall vegetables, thyme gravy
Pumpkin Pie Tart, caramelized white chocolate, sugar pumpkin jam, milk chocolate cream
Thanksgiving Sundae, cranberry port, salted brioche crouton, sweet potato and maple sorbet
*Denotes raw or undercooked food. Consuming raw or undercooked meat, poultry, seafood or eggs may increase your risk of foodborne illness.
Please see HERE for the full menu.
To make a reservation, please call (617) 279-8000
2) On Wednesday, November 17th at 6 p.m., Chef/Owner Will Gilson and the Puritan & Co. team will be hosting its annual Harvest Dinner highlighting the best flavors the season has to offer. Tickets to the dinner include a five-course meal of Puritan & Co.’s signature seasonal New England fare alongside wine pairings.
The menu includes:
First Course: Grilled apple & kabocha squash bisque with candied pepitas, cinnamon crème fraîche
Second Course: Crispy Berkshire pork belly with polenta, delicata, cranberry glaze
Third Course: Autumn risotto with seared bay scallops, brassicas, brown butter
Main Course: Pan-roasted half chicken with brussels & parsnip hash, baby carrots, bourbon apple butter
Dessert Course: Pear & maple torte with hemp seed, juniper cream, lemon
2) On Wednesday, November 17th at 6 p.m., Chef/Owner Will Gilson and the Puritan & Co. team will be hosting its annual Harvest Dinner highlighting the best flavors the season has to offer. Tickets to the dinner include a five-course meal of Puritan & Co.’s signature seasonal New England fare alongside wine pairings.
The menu includes:
First Course: Grilled apple & kabocha squash bisque with candied pepitas, cinnamon crème fraîche
Second Course: Crispy Berkshire pork belly with polenta, delicata, cranberry glaze
Third Course: Autumn risotto with seared bay scallops, brassicas, brown butter
Main Course: Pan-roasted half chicken with brussels & parsnip hash, baby carrots, bourbon apple butter
Dessert Course: Pear & maple torte with hemp seed, juniper cream, lemon
For more information, or to purchase tickets, please visit HERE.
3) Last month, I raved about the 100% pure breed Waygu Beef from Spring Rock Farm in Vermont, beef. During my visit, I got to sample an experiment, some Bresaola made from their Waygu. Bresaola is basically an air-dried, salted beef that is also aged for 2-3 months. This Bresaola possessed such an alluring aroma, and was tender and flavorful, with nutty notes. What a compelling product and could be one of the best Bresaola that I've ever eaten.
3) Last month, I raved about the 100% pure breed Waygu Beef from Spring Rock Farm in Vermont, beef. During my visit, I got to sample an experiment, some Bresaola made from their Waygu. Bresaola is basically an air-dried, salted beef that is also aged for 2-3 months. This Bresaola possessed such an alluring aroma, and was tender and flavorful, with nutty notes. What a compelling product and could be one of the best Bresaola that I've ever eaten.
That Bresaola is now available for sale! The farm worked with Maine-based A Small Good to develop this Bresaola, which is cultured with koji and cured with Lambrusco and northern spicebush, a traditional Native American spice that is used as a seasoning for meat and to make tea. You can order the Bresaola HERE, and get it shipped to you. And I also highly recommend that you order some of their other Waygu products as well. The beef is superbly flavorful and it's always great to support a small, local farm. I've already ordered some for myself and I strongly recommend all my readers do so as well.
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