Events / Dinner

Modern Farmhouse

Wed, June 27, 2012

7:00 PM
The Beard House
Member Price: $130 Public Price: $170 Phone: 212.627.1111
Reservations Policy

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.


  • 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

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