Last Wednesday night my husband and I went to a delicious five course dinner at Puritan & Company in Cambridge, Massachusetts – it was inspired by the fabulous Julia Child. The meal was carefully executed by some amazingly talented chefs from the area who made beautiful, gorgeous, scrumptious food. Each course was made with love and we can’t wait to do it again next year.
We entered the restaurant about 7:30 in the evening and we were greeted by some whimsical French music that set the tone for the night. As we were seated, we were asked to mingle and enjoy a punch some lovely hors d’oeuvres. I couldn’t resist in taking a photo of the chefs hard at work to create a master dinner.
Our first course came to the table – Pissaladerie: marrow onions, charcuterie “bits n’ pieces” it was paired with a wonderful Brouwerij Verhaeghe – it is easy to see how Chef Louis DiBiccari from Tavern Road packs in patrons to his restaurant night after night. The onions were sweet & melted into the light and buttery puff pasty. This was my husband’s favorite.
Next, our second course it was simple, light and flavorful – it was Vichyssoise: warm potato-leek soup, artic char paired with Rosé – Chef Colin Lynch from Restaurant Awesome showed his AWESOMENESS as he prepared the most simple and well stated dish.
The third course, was my absolute favorite dish of the night, I went to bed dreaming of one day ordering this dish again. It was sublime, a perfect plate of food. Moules à la Marinière: brioche, herb broth, wood sorrel paired with light François Cazin Cour-Cheverny – Chef Alex Saens at Puritan & Company this dish was everything, it hit all notes of flavor and was complex with out being too snobbish.
When the main course was brought out to the table and our eyes widened with delight to see the expertly prepared Duck à l’Orange: lentils, charred sweet onion, orange mostarda paired with a Les Brunelles – Chef Dante de Magistris from Restaurant Dante made this dish and it was just a joy to eat and the two generous sides that were accompanying the dish added the perfect blend of perfection to this dinner experience. I love how you thought oh just a ratatouille and gratin dauphinois and when you broke into the cheese crust of the gratin you could smell how the flavors were melded together and the ratatouille was just as delicious as one would expect from Chef Will Glison from Puritan & Company. These two chefs made the perfect marriage of flavors with this course.
The ending of this amazing tribute was a stunning dessert brought to the table and made with style. Renie de Saba: chocolate-almond cake, apricot sauce, almond sherbert, crème fraîche meringue paired with a beautiful Roussillon – Chef Brian Mercury from Harvest Restaurant. Harvest is one of our favorite go to restaurants for date night so as I was reading the menu I was drooling over this dish before it was presented…when it came to the table it was beautiful and delicious.
Julia herself would of been so proud to see how she inspired these chefs to create such an amazing culinary feast. Below are some pictures of our meal and it was as scrumptious, fun and amazing as it looked.