At The Table With...

An intimate multi-course dinner with farm-to-table cuisine and local libations hosted by regional craftsmen, producers and culinary pace-setters.  

Join The Table for a true collaboration! In our process we conduct an initial interview with the evening's host and work up a unique menu inspired by their experience, musings and anecdotes. Stay tuned as both the interview and menu will be posted here on the blog a few weeks before the dinner. 

Gratuity is included for all At The Table With... events.  
Beer and wine available for sale by the glass/bottle if not included with Beer/Wine events. BYOB not allowed in Cambridge. 

 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 general wine pairings is posted below:

At The Table with...Martin Langer

First Course: Tapas at the Counter
Paring: Avinyo (Cava)

Marinated Olives
Marcona Almonds
Goat’s Cheese with Harissa
Boquerones/Olive/Pimento Skewers
Pan con Tomate con Manchego and Serrano

Second Course: Hot Tapas at the Table
Pairing: Txakolina (Basque White)

Gambas al Ajillo (Shrimp in Garlic and Sherry)
Oxtail Croquetas with Salsa Verde
Fried Calamari, Fennel and Lemon

Third Course
Paring: Albarino and Godello (White Wines from Galicia)
Braised Octopus with Chickpeas, Smoked Mussels and a Poached Egg
topped with mixed chicories with a smoked paprika vin

Fourth Course
Paring: Rioja
Pimenton Rubbed Lamb Chop with Shaved Manchego
Sauteed Brussel Sprout leaves in a Bacon Sherry Cream Sauce
Papas Bravas with Garlic Aioli

Fifth Course: Dessert
Paring: Sweet Sherry or Muscatel

“Apple Cobbler”
Cabrales Blue Cheese Biscuit with Caramelized Apples, Oat Crumble,

Whipped Cream, Apple Cider Reduction

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

At The Table With.. Seth Minkin

    A little while back we catered the This Old House Wrap Party in Arlington. As I walked through the newly finished renovation I came across these brilliant paintings of crabs and guitars. Later on as the event was winding down, an exuberant fellow poked his head in to the makeshift kitchen in the basement and asked to meet the chef. We chatted for a bit and as it turns out his name is Seth Minkin and he is the oil on canvas artist that drew all this amazing art work. We traded cards and a few weeks later I reached out to him to see if he would like to collaborate on an At The Table With...dinner. Emails were exchanged and a week later Seth and I met at his studio.
   Seth's studio is tucked in to the corner of a large office incubator for multiple tech start ups, located in a converted factory loft space in the South End. While it seemed like a peculiar space for an artist to set up shop, Seth had found a comfortable space among the whiteboards, office furniture and conference rooms to create and display his art. To be honest with you, I secretly wished that we had an artist in residence creating bad ass paintings in the corner of our office!
   We chatted for awhile to determine the best way to go about the dinner and naturally pairing his paintings with food (a painting for each course) made the most sense. So we walked around the office checking out his art and then selected the most striking was a good time.
      Pairing food with art is not necessarily a unique or new idea. However it does present a bit more of a challenge than your standard beer or wine dinner. Seth and I are are not too dissimilar in that we are both using our inner muse, funneled through years of practiced technique, to present on object (a plate of food or painting) to our respective audiences, with the hope of eliciting an emotional response. And at the end of the day hopefully to make living at the same time.
      While the nature of art and it's true purpose in our existence is a conversation for another time, the intersection of oil on canvas and plated food strikes an interesting balance. For Seth his creations are preserved for the foreseeable future, but my creations only live for 30 minutes at the most. The short life span of my art gives me as a chef great freedom to succeed or fail on a nightly basis. As the saying goes, you are only as good as your last plate. Culinary artistry is also not transferable or 100% reproducible either through digital means or reasonable physical transport (although we try to do this with the catering company!). Seth on the other hand can create a painting that is transferable, reproducible (either digital or analogue on film), durable, and on some level only gains value as it gets older. However, as Seth reproduces his art digitally (see painting above) does it lose value? Since the advent of digital reproduction, is Seth actually in the same boat as me in regards to preserving/copying his art to reach a greater audience?
Seth Minkin     The concept of the value Art in the Age of Mechanical Reproduction basically states that, as art is reproduced, it's inherent value is lost and that only the "aura of the authentic" of the original creation maintains it's true value. Since my art form can't be reproduced with the exactitude of a digital copy,  I put forth the proposition that a night At The Table With.. is very close to reaching the aura of the authentic. Especially with a great artist like Seth, who as part of the dinner will be hand drawing original art to be given out to the guests.
   The point of all this rambling is so that the guests attending the diner can understand one of the more lofty goals of the evening, which is to combine our disciplines in way that we can both eek the most positive aspects of our chosen art form. Hopefully, the guests, as well as Seth and I will gather the aura of the authentic from the dinner that extends beyond the reach of the image you see at the top of the page.  Even if we fail at this goal, all will be well fed, friendships will be formed, and art will be created for the viewing and gustatory pleasure of our guests!

Past events this year...

Thursday March 14, 2013 7:00pm

Five Courses Paired with beer $125  

Passover Seder Dinner 

Thursday March 28, 2013 7:00pm
Reform kosher, refined version of traditional Seder
Guided by our Chef Elissa Singer

Five courses paired with wine $125  

Thursday, January 10 2013 7:00pm
Northern Italian wine dinner

Five courses paired with wine $125 

Thursday January 24, 2013 7:00pm
New England Cuisine Seafood dinner
Beer/wine available by the glass/bottle

Five courses $100  

Thursday, January 31, 2013 7:00pm
Sustainable cooking with regional fare

Five courses paired with wine $125 

Thursday February 07, 2013 7:00pm

Five courses paired with wine $125 

2012 At The Table With...Dinners
Director of Concord Food Services
Thursday May 31, 2012 7:00pm
Join Chef Alden at the Table to discuss a sustainable,
healthy approach to school lunch.
Menu featuring school lunch meets STT Cuisine

Curator and Owner of Latin Art Space
Thursday May 10, 2012 7:30 pm
Explore Afro-Cuban Art featuring the artist Choco
Cuban Inspired Menu featuring local ingredients
Beer and wine available for sale by bottle or glass

and Co-Creator of "Unhappy Hipsters" blog
Thursday, March 1, 2012 7:00pm
Ironic, funny and pretentious menu inspired by
modern design, architecture and angst
Beer/Wine available by the bottle/glass

At The Table With...Will Meyers
Cambridge Brewing Company
Thursday March 8, 2012
Five Courses paired with beer

Nick, a dive master/instructor, originally from The UK,
joins The Table to chat about the world of scuba diving
Thursday February 9 2012, 8:00pm
British and seafood inspired five course menu
Beer/wine available by the glass/bottle

Thursday, January 26, 2012 7:00pm
Cuisine from the

South West of France
Paired with wines from the same region

Thursday, January 19, 2012, 7:00pm
Four Course Seafood Dinner
Beer and Wine available by the glass/bottle

Andy sources our grass fed beef and will be bringing one
of his farmers to talk about sustainable, grass fed beef.
Thursday, January 12, 2012 7:00pm
Five courses of sustainable, Meatcentric cuisine
Beer and Wine available for sale by the glass/bottle

Three piece Blue Grass band

Thursday December 15, 2011 at 7:00pm

Four Course American Regional Dinner matched with music

The Drifters will play then sit and eat for each course.

Food matched to four distinctive regional music styles

At The Table With....Your Last Supper
Friday, December 9, 2011 8:00 pm
10 Courses paired with wine
You have but one meal before the reaper appears.....
Guests must submit their "Last Supper"
We cook our version of your last meal, using local,seasonal ingredients. Each guest will have their "last meal" featured in one of the courses.

Thursday, October 27, 2011 at 7:00pm
Six Vegetarians Courses
Wine pairing available
Join Eva of Eva's Gardens Dartmouth, MA at The Table

Wednesday November 2, 2011 at 7:00pm
Six Courses each featuring Tosci's Ice Cream
Wine Pairing Available
Dinner with the owners of the best ice cream place...ever

Friday, February 25, 7:00 pm
Six courses paired with CBC beers
Featuring Will Meyers Brewmaster CBC

Friday March 18, 7:00 pm

Instructional dinner with two chef demos

Wine pairing for an additional $25 per person

Postponed until late May..when spring vegetables arrive!
Seven vegetarian courses inspired by 7 continents
Wine pairing available for an additional $25 per person

Friday, February 11, 7:00 pm

Featuring Alex Whitmore, Owner of Taza Chocolate

Thursday, January 13, 2011, 7:00pm

The Lost Art of Braising with Double J Farm
Thursday, January 6, 2011, 7:00pm

Didriks Dinner Series
Sunday, December 12, 2010