The Table at Season to Taste: Highland Drifters' Menu

Wednesday, December 7, 2011

Highland Drifters' Menu

Jimmy Hank Williams of the Highland Drifters stopped by the other day and we worked up the menu below. Pairing food to music is a fun and a natural combo. The menu flowed easily based on the Drifters song choices. Cooking in a professional kitchen and performing music have very interesting similarities and will be part of the discussion at the dinner. As well as, the history of Blue Grass, regional food favorites, and craft beer to match. Just 4 seats remain so give us a holler!

At The Table With The Highland Drifters

Thursday, December 15, 2011

First Course

Old Time Virginia

Cream of Peanut Soup and Welsh Rarebit

Carter Family – The Cannonball,

Clarence Ashley (& later Doc Watson) The Cookoo

Second Course

Old School New Orleans

WellFleet Oyster Po' Boys, Remoulade Sauce

Yukon Gold Potato Chips

Lizzie Miles and Bob Scobey - Eh La Bas

Third Course

Sweet Home German Chicago

Beer Braised Pork Butt and House-Made Sausage

Grilled Peppers and Onions

Herbed Spaetzle and Roasted Root Vegetables

Monroe Brothers – New River Train

Fourth Course

Big Sky San Antonio Texas

Caramelized Apple Flan and Mexican Hot Taza Chocolate

Bob Wills - San Antonio Rose

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About Special Dinners at The Table

AT THE TABLE WITH...

A multi-course dinner with great wine, food and a central theme that is hosted

by an artist, author, farmer,

brewmaster, wine maker, musician etc.

A true collaboration with our host, we conduct an initial interview with the host, then work up a custom menu inspired by the conversation. Both interview and menu is then posted on this blog a few weeks before the dinner. On the night of the dinner the host joins all participants at The Table.

COOKING CLASSES

Want to learn a new cooking technique or the best way to use all the ingredients in your CSA Farm Share? Please join us at the chef's counter for a four course dinner paired with instruction. The class is not hands on, but more of an excuse to enjoy a tasty dinner and to see first hand how professional chefs cook up a mulit-course meal. Classes have varied themes. Be sure to check out the listings and book a ticket to learn.

THE FINE PRINT

The per person charge is for food only, except

for beer/wine dinners.

Beer and wine available for sale by the glass/bottle.

BYOB not allowed in Cambridge.

Tax and optional gratuity is not included.

All dinners start at the listed time, however we can not serve the first course until all guests have arrived. Please give us a call at 617-921-1930 if you happen to be late. Your seat will be forfeited 30 minutes after the listed start time if we do not hear from you.

Non-refundable tickets are pre-purchased ahead of time via EventBright In the case of a state/snow emergency resulting in cancellation of the event, your payment will be refunded or can be applied to a future event.