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Slow- cooked pork belly, fermented black beans, black garlic

Text and photo messages arrived almost weekly from the kitchen of my son’s workplace his last graduate school year. A small pig balanced in the arms of the chef, seafood from the New England coast, a plethora of vegetables fresh from the farm were sent via phone.  A food enthusiast by nature and nurture, his choice to wait tables enabled him to cover his living expenses and perhaps as important, eat like a gourmand.

Naturally, our first dinner together on my visit to Cambridge this summer was his former workplace, a gastropub in Cambridge, MA., Garden at the Cellar, to taste the dishes by Chef Brandon Arms I had viewed via phone. The sensibility of the chef supports seasonal local produce, sustainable purveyors of meat and seafood, and dishes designed with ingredients representing the breadth of possibilities of flavor from a variety of the world’s cuisines. And then there was pork and octopus and lobster? And we ate it all! Oh my!

Slow-cooked pork belly and crackling skin-nose to tail dining

-Veal sweetbreads and chanterelles

Butter poached lobster, duck egg, summer truffle and brioche.

Sweet chili octopus over seaweed salad

Butter basted scallops, celeriac, apples and watercress

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