Events / Dinner

Cambridge Cookout

Thu, September 10, 2015

7:00 PM
The Beard House
Member Price: $130 Public Price: $170 Phone: 212.627.1111
Cancellation and Food Allergy Policy

John daSilva

Spoke - Somerville, MA

When it comes to New England cuisine, lobster rolls and clam chowder may get all the attention, but the region’s coastline offers far more for those willing to dig. For this dinner, we’ve assembled a team of Boston-area culinary colleagues for a deep dive into the bounty of the beaches they call home.


  • Hors d’Oeuvre
    • Seaweed Crackers with Beets, Ricotta, Hazelnut, and Orange
    • Raw Scallops with Squid Ink Brioche, Kombu-Cured Pork, and Beach Rose Marmalade  
    • Sea Salt–Vinegar Rye Chips with Smoked Bluefish, Sabayon, Horseradish, and Pickled Mustard Seeds
    • Smoked Lambs’ Hearts with Oyster Aïoli and Goose Tongue Pesto
    • Octopus–Sea Bean Relish with Gloucester Salt, Quinoa, and Sea Grass–Smoked Marrow
    • Benoit Badoz Crémant du Jura Brut NV
    • Villa des Anges Old Vines Rosé 2014
  • Dinner
    • Maine Tide Pool > Chilled Maine Shellfish and Crustaceans with Seawater Granita, Black Sand, and Sea Vegetables
    • Schloss Schönborn PINK Rosé 2010
    • Green Crab Stew with Coastal Herbs, Corn, and Salt Marsh Hay–Roasted Root Vegetables
    • Francis Tannahill Dragonfly Gewürtztraminer 2008 
    • Allen Farm Lamb’s Neck with Duck Yolk Custard, Pickled Radishes and Sunchokes, and Crispy Tops
    • Nicolas Grosbois Gabare Chinon 2013
    • Grassfed Black Angus Rib Roast with Wild Bay Leaves, Kombu, Compressed Heirloom Tomato, Mussel Sabayon, and Sea Rocket Purée
    • Château Coupe Roses La Bastide 2013 
    • Beach Plum Tart with Puff Pastry, Sunflower Seeds, Housemade Yogurt, Beach Rose–Champagne Sorbet, and Fennel Pollen
    • Louis Bouillot Perle d’Aurore Crémant de Bourgogne Brut Rosé NV ​

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