cmliu

>
if i don’t write it down, i’ll be remiss, because who knows how long it’ll be on the hyper-seasonal menu before it vanishes completely?

chef dave punch’s ridiculously satisfying tasting of sorts last night at ten tables cambridge, complete with creepy santas and dreidels with faces:

charcuterie: country pate with parisian ham & pistachios, chicken liver parfait with with riesling gelee LIKE WHOA

steamed PEI mussels (just the meats, no shells) with baby spinach, saffron cream, piment d’espelette & garlic crouton

handmade potato gnocchi with braised oxtails, breadcrumbs & fresh horseradish gremolata

cassoulet: housemade french garlic sausage, braised duBreton pork shoulder, hudson valley moulard duck leg confit, cannellini beans

bottle: 2006 belle pente vineyard pinot noir

chocolate terrine with sea salt & thai basil ice cream (!!!)

hazelnut semifreddo with bay, orange & caramel

saffron and honey-poached pear with crushed pistachios & vanilla bean ice cream

+ two friends sweeter than any dessert in the world.