On Wednesday November 30, 2011 Chef Jason Bond was honored to be the invited chef to cook for guests and participants at the Harvard panel discussion Evolutions and Revolutions in Food Science. Honored guests included Ferran Adria, Nathan Myhrvold, Harold McGee and panel moderator Lisa Abend.

Menu for Harvard Dinner, November 30, 2011

Breads:

 Served with Early Harvest Hondroelia Olive Oil; The Field, The Sea, The Yard, and Corn Flour Soft Rolls

Hors D’oeuvre: 

Teff Polenta – Harrisa Vegetable ribbons

Vermont Long Pie Pumpkin Tart – Handmade Burrata, Black Truffle, Truffle Vinaigrette       

30 Month Aged Tan-the -Mangalitsa-Pig Lardo – Buckwheat Crisp, Squash Mostarda, Olive oil

Celery and Celeriac Bisque – Parcel, Apple Gel, Bronze Fennel Froth

Pork Tongue Blood Sausage – Fried Green Tomato, Green Tomato Marmalade

Wellfleet Oysters on the Half Shell -with Chervil

Stations:

Savory Jellies - From our Foraging Walks

South Dartmouth, MA Greens- Herbs, Crosnes, Shaved Vegetables, with Buttermilk Vinaigrette and Chili Vinaigrette

Buckwheat Cavatelli - Garlic Chives, Matzutake, Raclette, Alba White Truffle

Bomba – Dried Herb Rigatoni - Farm Eggs, Chestnuts, Pu-Erh Celery, Sage

Scituate Lobster Poached in Apple Cider Butter - Seared Roxbury Russet Apple, Crookneck Squash, Crosnes, and Squash Seeds with Tomatillo Mole

Westport Mutton Shoulder and Neck - Roots in Three Flavors; Gingerbread Red Beets, Saffron Chiogga Beets, Chantenay Carrots with Kafir Limeand Honey

Beef Brisket Sauerbraten - Purple Top Turnips Roasted with Angelica Leaf, Triticale Berries, Apple Cider Glaze

Sweet:

Apple Sassafrass Ice with Angelica Candy and File Powder

Twig Farm Square, West Cornwall Vermont, Raw Goats Milk Cheese

Tangerine Dream – Brown Butter-Vanilla Génoise, Buttermilk Thyme Ice Cream, Dry Vermouth, Meringue Brulée

Chocolate King’s Crown – Panna Cotta, Coco Nib Bark, Pistachio Dacquoise, Kalamondin Lime Mostarda, Verbena Gel, Pistachio Confiture

Gingerbread Variations with Rosso Vermouth Cream – Naples Long Squash Cabello de Angel, Spiced Caramel Poached Sunchokes, Cinnamon Quince

Selection of Mignardises :

Calabrese Chili Kisses

Vanilla Genoise Cake

Cinnamon Daquoise

Spiced Marshmallow.

Maggie Battista of Eat Boutique took some lovely photos during her visit to Bondir. She had invited several other food bloggers to join her on a Sunday afternoon in February for a special Blogger’s Luncheon. Here are her photos from the day. Thanks, Maggie!

More information about this event here.