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 counter..so 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

Dessert

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

Menu

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

Demo

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

Menu

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