Wednesday, July 23, 2014

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
Robert Harris

The Table at Season To Taste

Wednesday, March 5, 2014

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
 “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

Tuesday, March 4, 2014

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
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
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

Monday, January 27, 2014

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 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

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
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
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
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