menu for the evening:
ONE FINAL SHOW! This is a very special edition of Restaurant Without Walls. A dinner cooked in homage to one of Josh's superheroes, Dominique Crenn, on Josh's birthday! (Well, one day before).
gathered from the sea. marinated mussel, poached oyster, shimesaba, tuna conserva, boquerones, whole wheat bread, lemon/thyme cultured butter, saffron rouille
the farm. leeks vinaigrette w. oyster sauce, shallots, pearl onion, onion confit, caviar
the forest meets the tide. trout, mushrooms, carrots, apple
squeeze of lemon / crashing wave. lemon meringue tart
The Les Pommes Sauvages menu season focuses mainly on the wild and land based aspects of Brittany's cuisine...but here we are featuring the more expected seaside feast. Did you know, some of the best surfing in France is in Brittany?
This menu is anchored by the sea, in mostly traditional preparations, but with plenty of modern and poetic highlights. This is also the exciting conclusion to the play, we will be screening the final scene of These Wild Apples.
We'll do most of the hard work, but we'll have some work to do at home as well. You will receive step by step instructions, with Josh, to prepare your meal...after which we can sit, relax, enjoy food and wine, and have a nice party, together (but apart).
Your ingredients will be available for pickup at Juliet the day of the event between 3 and 6pm. If you would like them delivered (only available in Cambridge, Somerville, and Boston), you may add that option before checking out.
Les Pommes Sauvages is happening in five scenes this year. Each interactive event includes the screening of one scene of our new "Zoom play" These Wild Apples.
The interactive dinner takes place at 6:30 PM on Saturday, November 21st. If you can't make it at that time, you are still welcome to the kit. We'll send you instructions and a link to watch the scene at your convenience. Just want to watch? Enter code 'ISEEYOU' for a $5 ticket to watch along without a kit.
If you are interested in learning more about our offerings, please fill out the request form and we will contact you to discuss details.Request information