The culinary world has become enamored the past few years with “farm to fork” menus, going back to the days when food was fresh from the fields rather than packaged in cans or frozen.
Nothing beats the taste of a fresh picked ear of corn or a tomato, and August is the prime month for agricultural treats from the farms across New England. In Boston this month, several restaurants are celebrating that bounty, among them, 80 Thoreau in Concord and Post 390 in the city’s Back Bay.
At 80 Thoreau, talented chef Carolyn Johnson is doing a “Corn & Tomato Festival” menu from August 2 to August 18, celebrating the bounty of four favorite local farms. THe corn comes from Verrill Farm and Brigham’s Farm while the tomatoes are souced from Yarrow Stalk Farm and Blue Heron Farm. Her special four course menu evolves daily as she pays tribute to those vegetables. “I want to devour freshly picked corn when it’s delivered and bursting with flavor,” she declares, “and the tomatoes are grown with incredible care and respect.” Her goal is to let Mother Nature’s products “shine” on the plate.
Among her dishes are a griddled Jonnycake with lobster, tomatoes and tarragon and pan roasted local Hake with charred cherry tomatoes, clams and corn puree.
The four course meal is $39 per person exclusive of tax and gratuity/ Reservations are suggested at 978-318-0008.
Farm to fork is the topic oa new menus at Boston’s Post 390 this summer as Chef Eric Brennan and Pastry Chef Molly Hanson cook up everything from crunchy fried pig’s head meatballs to cocktails with house-made ingredients.
New summer cocktails – more than a dozen – are inspired by the restaurant’s new farm to fork menu offerings and include ingredients like home-made Dry Vermouth, Home-made House Bitters, Tobacco Bitters, Charred Pineapple Garnish and more.
Enjoy twists on the classic cocktails like G&T, gin muddled with fresh lemongrass, homemade bitters, and homemade lemongrass tonic from Peruvian Chinchona Bark. Or sip with satisfaction on a Peach ‘n Pig made with bacon-infused house-smoked bourbon, home-made bitters, muddled peaches, Punt e Mes, and peach simple syrup, capped off by a grilled peach!
For Chef Brennan, the summer menus reflect his longtime passion for fresh ingredients and amazing flavors. The restaurant’s downstairs Tavern offers a more informal, casual experience while the upstairs dining room offers a casually elegant experience with fresh seasonal fare. Call 617- 399-0015 for reservations.