WARM & WELCOMING SEASONAL EVENTS

WITH CHEF JASON BOND

~❧ Robert Burns Supper, Sunday, January 27th Celebrate Scotland's beloved bard with a Scottish-inspired dinner menu with Scotch pairings. Plus, enjoy traditional live music with fiddle & piper, and poetry readings throughout the night. Plaid attire is encouraged! Details.

~❧ Valentine's Day, Thursday, February 14th Love is in the air! Chef Bond prepares a Valentine’s Day menu, with optional wine pairings, for you and that special someone! Join us at Bondir, winner of multiple Best Romantic Restaurant Awards from Boston Magazine, for a warm and cozy date night out. We will also have special dishes the whole weekend to continue the celebration. Details.

~❧ Lamplighter Brewing Co. Dinner & Tasting, Sunday, March 3rd The evening begins across the street with a brewery tour & tasting lead by the Lamplighter team, who will also join us for a seated dinner at Bondir to continue the conversation. Chef Bond’s seasonal menu, will include a different Lamplighter brew paired with each course. Details

~❧ “From Scratch! Bread Making Workshop” at Boston Public Market, Monday, March 11th Hands-on baking class lead by Chef Bond in collaboration with the Oldways Whole Grains Council. Details

~❧ Vegan Menu, Wednesday, March 20th Five-course entirely vegan dinner menu. Chef Bond will prepare a locally-sourced menu using ingredients from the root cellars of Sweet Autumn Farm, Hutchins Farm, and Codman Farm. Details

~❧ Wines of Argentina Dinner, Wednesday, April 3rd A special menu celebrating Malbec and other varietals grown in the Uco Valley of Argentina. We will showcase these varietals through the beautiful wines of Zuccardi, featuring Malbecs from 2008, 2011, and 2013. Zuccardi importer, Lee Schlesinger, will join us having just returned from the harvest. Details

~❧ Bread Class Afternoon at Bondir, Tuesday, April 16th Just in time for your Easter table! Learn bread making from Chef Bond, as he shares his techniques for a variety of sourdoughs and croissants. Begin with coffee and discussion in the morning. continue with hands-on learning using many techniques and ingredients, then enjoy lunch while everything is baking. The day finishes with a basket of goodies to take home, including your breads, croissants, and recipes! Details

Full details, & menus, will be available a few weeks before each event. We hope to see you at Bondir this winter!

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Sunday, January 27, 2019

One Seating, 6PM

$105 Per Person, Includes Pairings

For Reservations Please Call 617-661-0009 Or Reserve Online

Please join us for a festive and fun evening celebrating Scotland's beloved national poet Robert Burns. The night will include a Scottish-inspired dinner menu prepared by Chef Jason Bond, with Scotch and beer pairings. We will also enjoy traditional live music, and poetry readings throughout the night, including Address To A Haggis. Plaid attire is encouraged!

ENTERTAINMENT: Dan Houghton will be our piper for the event. You can check out a video of Dan performing with his band.

MENU

Buckwheat with Oats and Sultanas

Black Tea Soda Bread

Cultured Butter and Lime Marmalade

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Oyster Stew

Aged Ham, Smoked Potatoes, Butter Crackers

The Macallan, 12 Year, Highland

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Finnan Haddie and Eel

Brussels Salad, Whelks

Glenfiddich, 12 Year, Speyside

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Haggis

Neeps and Greens, Horseradish Mousseline

Lagavulin, 8 Year, Islay

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Braised Herdwyck Lamb Shoulder

Garden Snails, Celeriac Purée,

Hedgehog Mushrooms

Ardbeg 10 yr, Islay

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Persimmon & Buttermilk Pudding

Sorrel, Preserved Blueberries, Dacquoise

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February 14th

Reservations From 5 PM to 10 PM

$85 Per Person /$48 Beverage Pairing

Please Call 617-661-0009 or Reserve Online

Chef Bond prepares a 5-course Dinner menu, with optional wine pairings, for you and that special someone! Join us at Bondir, for a warm & cozy date night out! Plus, we will have a few special dishes added to our menu during the whole weekend to continue the celebration.

MENU

Warthog & Rye Sourdough

Comte Focaccia

Cultured Butter

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Cured Hiramasa

Kohlrabi, Cress, Black Sesame

or

Forono Beet

Grilled Arrowhead Cabbage, Sesame, Saltwort

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Game Pâté

Beer Mustard, Currant Jelly, Croissant Points

or

Root Cellar Pumpkins

Collards Agnolotti, Etrog, Hazelnuts

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Akaushi Beef Sauerbratten

Roasted Treviso and Grapes, Teff, Apple Cider

or

Romanesco Chartreuse

Chestnut and Truffle Beurre Blanc, Mustard Greens

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Wild Blueberry Sorbet

Sumac Tea

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Poppy Seed Tart

Blueberries, Demerara Chocolate, Yuzu Ice Cream

or

Chocolate-Star Anise Pot de Crème

Lime Marmalade, Dacquoise, Coco Nib Sable

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SUNDAY, MARCH 3, 2019

We're teaming up again with our friends from across the street, to host a brewery tour and beer dinner.

5:30 PM ~ The night starts at Lamplighter Brewing Co. where you'll get to tour the facilities, ask questions, and enjoy a sample!
6:30 PM ~ Journey across the street for dinner at Bondir with multi-course menu prepared by Chef Jason Bond.
Each course will be paired with a different Lamplighter brew, and the team from the brewery will join us for dinner to continue chatting about their beers.

$85 per Person, Includes Tour, Dinner & Beer!

To reserve your spot call 617-661-0009
Or, book online http://www.bondircambridge.com/reservations/

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MENU

Mulefoot Pork Crackling and Comté Sourdough
Rye Flour Sourdough
Cultured Butter

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Bees’ Wax Beets
Fresh Chèvre, Claytonia, Puffed Quinoa

Riley Barrel Fermented Sour

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Oyster Sauerbraten
Dirty Squid Dashi, Cocoa Husk

Black Pearl Oyster Stout

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Hearth-Roasted Duck
Red Cabbage Braised with Dried Fruits and Citrus

Atari’s Lantern

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Chestnut Soufflé
Peruvian Chuncho Chocolate, Ryece Cream

Nocturn Dunkel


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BEER TASTING NOTES

Honalee
NE-Style IPA brewed with Styrian Dragon and Syrian Wolf
6.6% abv
Tasting Notes: Elderflower, Mango, Strawberry

Nocturne
Dunkel (collab with Nightshift)
4.4% abv
Tasting notes: Caramel, Caraway, Chestnut

Riley
Barrel-Aged Mixed Fermentation Sour
7.7% abv
Tasting Notes: Sour Gummies, Grape Must, Vanilla

Black Pearl
Oyster Stout
Tasting Notes and abv tbd since it is yet to be brewed.

Atari’s Lantern
Belgian-Style Quadrupel
10.5% abv
Tasting Notes: Rum Raisin, Dark Fruit, Sherry


We Hope You Can Join Us.

CHEERS!

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Monday, March 11, 2019 6:00 PM – 8:00 PM

Please join Chef Jason Bond for a hands-on bread class at The KITCHEN at Boston Public Market, in conjunction with The Trustees of Reservations and Oldways Whole Grains Council. For tickets please visit the Eventbrite page.

From Boston Public Market:

“The KITCHEN at the Boston Public Market is honored to welcome Jason Bond, Chef and Owner of award-winning Bondir Restaurant in Cambridge. This very special hands-on baking class is held in collaboration with the Oldways Whole Grains Council, a non-profit helping people rediscover shared cultural traditions through food.

“In this hands-on class, attendees will learn Chef Bond's secrets to baking the perfect loaf of bread - one of the hallmarks of his popular Cambridge restaurant. Guided by Chef Bond you’ll create two from-scratch loaves of bread to finish baking at home, plus made a cultured butter from scratch, and increase your comfort in the kitchen through new skills, techniques, and flavor profiles. You'll also enjoy his fresh baked breads with a generous spread of local cheeses and other finger foods from Boston Public Market farmers and artisans.

“Join us to bake side-by-side with one of Boston's most prestigious chef heroes who is committed to highlighting New England’s local farmers, fishermen and artisans on his menus! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market.

“In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop.

“Come ready to roll up your sleeves and get cooking!”

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Wednesday, March 20, 2019

Reservations From 5PM to 10PM

$72 per Person / $48 Optional Beverage Pairing

Please Call 617-661-0009 or Reserve Online

Our first all-vegan dinner this summer was a big success, with guests giving lots of great feedback. So, we've decided to do it again!

Please join us on March 20th for a five-course entirely-vegan dinner menu prepared by Chef Bond. The dinner will feature locally-sourced ingredients from the root cellars of several local organic farms we've been working with for many years, like Sweet Autumn Farm, Hutchins Farm, and Codman Farm.

Chef Bond's affinity for the full range of pure vegetable flavors is always apparent in many of our menus, but on March 20th it will be the star of the show!

Menu

Everything Bagel Croissant

Einkorn and Warthog Wheat Sourdough

Frantoio Forsoni Massimo Olive Oil

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Gilfeather Turnip with Marfax Bean Miso

Red Shiso, Perigord Truffle, Alyssum Flowers

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Root Cellar Celeriac Noodles

Preserved Tomato-Ginger Sauce, Sacred Basil

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Oaxacan Blue Corn Tamale

Beef Heart Cabbage, Peruvian Chuncho Chocolate Mole

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Cranberry Sorbet

Sumac Tea, Begonia

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Whole Roasted Petite Pineapple

Tahitian Vanilla Bean, Coconut

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Wednesday, April 3, 2019

One Seating, 6:30PM

$125 Per Person

Please Call 617-661-0009 or Reserve Online

Last spring, after submitting a winning entry in a recipe contest, Chef Jason Bond was given the exciting opportunity to visit and tour the beautiful vineyards of Argentina, in particular the Uco Valley of Mendoza, which is widely considered one of the top wine regions in the world.

Inspired by Malbec World Day and Chef Bond's amazing experience in Argentina, we will host a special dinner celebrating Malbec and other varietals grown in the Uco Valley. We'll showcase these varietals through the beautiful wines of Zuccardi, featuring Malbecs from 2008, 2011, and 2013. In addition to the Zuccardi Malbecs, we will have an amazing 2004 Catena Cabernet. We are very excited to be able to offer our guests the rare opportunity to taste great vintages of some of the the most famous fincas in the Uco Valley, right next to each other.

The dinner menu will be influenced by the Argentinian cuisine Chef Bond experienced while traveling, especially the techniques and ingredients found in the high-elevation Andes. Zuccardi importer, Lee Schlesinger, will join us for this event having just returned from the harvest. He and Chef Bond will share insights on the Uco Valley region, it's terroir, and what makes these wines so special.

We hope you can join us!

Zuccardi Wines

"The Uco Valley at the foot of the Andes, Mendoza, is a cultivated oasis at the highest altitude. In this privileged location, our vineyards benefit from its cold and dry climate and wide temperature range. The combination of multiple microclimates, altitudes, types of soil and the care of the vineyard results in multiple terroirs. Zuccardi Valle de Uco has the challenge to interpret it faithfully to express their identity in the wine." - Familia Zuccardi

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Tuesday, April 16th, 9AM to 2:30PM

$85 Per Person, Class is limited to 12 people!

Learn bread making from Chef Jason Bond, as he shares his techniques for a variety of sourdoughs and croissants.

Begin with coffee and discussion in the morning. continue with hands-on learning using many techniques and ingredients, then enjoy lunch while everything is baking. The day finishes with a basket of goodies to take home, including your breads, croissants, and recipes!

Call 617-661-0009 to hold your spot, or sign up online.

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