Tag archive for "Chilewich"

Dinner 19: In Anticipation of Summer Barbecues

At Jim and Page’s Table

No Comments 11 May 2012

summer farm table with simon pearce hampton stemware and pillivuyt sancerre

The Dinner Series is back! After a recent and uncanny streak of warm weather here in boston we threw our first dinner in a while, returning to one of our favorite venues–the beautiful Cambridge home of our friends Jim & Page. (We’ve been there before for Dinner 11: French Garden Dinner and Dinner 8.) Their beautifully decorated oak paneled dining room opens up onto their manicured garden patio, making it the perfect setting for a casual dinner party that anticipates the fairer weather of late spring and summer. Continue Reading

Table Settings

Oysters on the Half Shell, Two Ways

No Comments 24 March 2012

oysters on the half shell in jars tima apertif dish

Most people get their raw oyster fix during happy hour. In Cambridge, some of the best spots are the Legal Sea Foods bar at the Charles Hotel in Harvard Square or Rafiki Bistro, halfway between Harvard and Porter Square on Mass Ave. But, as we’ve been discovering recently, they’re a real treat at home too.

The tough shells of these mollusks can be intimidating, especially if you have to shuck a dozen or two for guests. But opening them only takes a kitchen towel, an oyster knife, and a little practice.

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Around Town, Table Settings

Stone Hearth Pizza

No Comments 20 March 2012

Hands down, the best pizza in Boston comes from the ovens of Stone Hearth Pizza. As something of a pizza connoisseur, I’ve yet to find a match for their delicious thin crusts and locally sourced toppings. My first meal at their Cambridge location started my partial boycott of Boston pizza standby Upper Crust, even before their labor scandal.

stone hearth pizza's executive chef michael ehlenfeldt

Stone Hearth Executive Chef Michael Ehlenfeldt

And even better than their creatively topped house originals? The salads. At Stone Hearth you won’t find your standard pizza parlor Greek and Caesars. Every month Stone Hearth features a wonderfully fresh (and creative) salad of seasonal vegetables and fruits.

We stopped into Stone Hearth’s Belmont restaurant (57 Leonard St.) to meet their Executive Chef Michael Ehlenfeldt and watch him prepare one of Stone Hearth’s most beautiful pizzas, the Farm Fresh. Garlic oil, cherry tomatoes, charred red & yellow peppers, Yukon gold potatoes, artichoke hearts, green olives, fresh mozzarella, arugula, red onion, and a slice of prosciutto all come together in what’s a perfect example of Stone Hearth’s attention to their quality, locally-sourced ingredients. Their take-out boxes are even printed with a map of their sources.

stone hearth farm fresh pizza Continue Reading

Table Settings

Serving Chinese Takeout

No Comments 17 January 2012

chinese food in pillivuyt quartet servingware

We love spring rolls and lo mein and pork fried rice and all the other classics of Sino-American takeout cuisine, but as self-professed dinnerware snobs, we hate a table set with cardboard takeout boxes, as emblematic as they might be. So, we put a dinner order in with House of Chang, which makes some of the best Kung Pao Tofu this side of the Charles, and pulled together some Pillivuyt Quartet dinnerware for a sharp-angled geometric setting to serve it in. Continue Reading

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