On the Menu: Monday, April 11, 2016

Take one part historical inspiration, mix it with a chef whose résumé includes stints at Bondir, Menton, and Blue Hill at Stone Barns, and add a dash of reverence for regional cooking, and you’ve got Loyal Nine, one of Boston’s best-received restaurants last year. At the Cambridge hot spot, chef Marc Sheehan draws on Colonial-era gastronomy to highlight the best of modern New England cuisine, and tonight he’s trekking to the Beard House to show diners just how delicious the past can be. Featuring a menu that spans the region’s states, with dishes like Maine Salt Marsh Lamb with Bean Pot Onions and Golden Ball Turnips; Soused Bluefish with Radishes on Brown Bread; and Marinated Cape Cod Mussels with Pease Pudding and Brussels Sprouts, Sheehan’s dinner will have guests rallying for a culinary American revolution.

Can't make it to the Beard House? Read our Q&A with Sheehan to learn about his quest for the perfect roast chicken, his ice cream "problem," and where he ate his last great meal.