Chef Jason Bond and his team in the Beard House kitchen
Teff Grain Polenta with Burdock Harissa and Mutton Leg
Roasted Vegetable Consommé with Smoked Foie Gras, Smoked Wareham Oysters, and Arrowhead Cabbage
30-Month-Aged Mangalitsa Lardo on Buckwheat Crisps with Squash Mostarda and Honduralia Olive Oil
Kumi Kumi Squash–Burrata Tartines
Celery–Celeriac Bisque with Parcel, Apple Gel, and Bronze Fennel Froth
Lightly Cured Rhode Island Fluke with Purple and Green Asparagus, Periwinkles, Woodbury Clams, Cress, Puffed Amaranth, and Lovage Froth
Calamint Cavatelli with Seared Snap Peas, Mousseron Mushrooms, Guinea Hog Prosciutto, and Spruce Shoot Ricotta
Pasture-Raised RedBro Chicken with Garlic Scapes, Yukina Savoy, Roasted Spring Onions, and Pickled Crabapple Gel
Red Wine–Strawberry Semifreddo with Angel Food Cake, Candied Bronze Fennel Flowers, Juniper–Basil Clouds, and Assorted Strawberry Textures
Dinner

Modern Farmhouse

Jason Bond

Bondir, Cambridge, MA

It’s hard not to fall in love with Bondir, the cozy farmhouse-style restaurant run by 2012 JBF Semifinalist chef Jason Bond. One look at the menu and it’s clear that the chef channels a unique, inspired take on American cuisine and a deep respect for ingredients into his thoughtful and beautifully executed food.

Event photos by Joan Garvin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Teff Grain Polenta with Burdock Harissa and Mutton Leg
    • Kumi Kumi Squash–Burrata Tartines
    • 30-Month-Aged Mangalitsa Lardo on Buckwheat Crisps with Squash Mostarda and Honduralia Olive Oil
    • Celery–Celeriac Bisque with Parcel, Apple Gel, and Bronze Fennel Froth
    • Pork Tongue Blood Sausage with Fried Green Tomatoes and Green Tomato Marmalade
    • Wellfleet Oysters with Chervil
    • François Chidaine Méthode Traditionnelle Montlouis Sur Loire Brut NV  
  • Dinner

    • For the Table > Red Wheat, the Sea, and Barley Breads with Cascade Hops and Chicken Cracklings
    • Roasted Vegetable Consommé with Smoked Foie Gras, Smoked Wareham Oysters, and Arrowhead Cabbage
    • Selbach-Oster Zeltinger Sonnenuhr Riesling 2010
    • Lightly Cured Rhode Island Fluke with Purple and Green Asparagus, Periwinkles, Woodbury Clams, Cress, Puffed Amaranth, and Lovage Froth
    • Domaine de la Louvetrie Amphibolite Nature Muscadet Sèvre et Maine 2010
    • Calamint Cavatelli with Seared Snap Peas, Mousseron Mushrooms, Guinea Hog Prosciutto, and Spruce Shoot Ricotta
    • Heidi Schröck Gelber Muskateller 2010
    • Pasture-Raised RedBro Chicken with Garlic Scapes, Yukina Savoy, Roasted Spring Onions, and Pickled Crabapple Gel
    • Rainoldi Rosso di Valtellina 2009
    • Red Wine–Strawberry Semifreddo with Angel Food Cake, Candied Bronze Fennel Flowers, Juniper–Basil Clouds, and Assorted Strawberry Textures
    • Dolin Vermouth de Chambéry Rouge NV
    • Mignardises
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 06.27.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

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