Will Gilson and his team at the James Beard House
Chilled Late Summer Tomato Soup
Behind the scenes at the James Beard House
Pickled Oysters with Horseradish Pearls and Sea Foam
Grilled Black Pudding with Brown Bread and Fermented Turnips
Live Diver Scallop with Brown Butter, Nasturtium Capers, and Whey
Swordfish Pastrami with Pickles, Pumpernickel, and Citrus
Squash, Root Vegetable, Cheese Curd, and Hearty Herb Salad
Moxie-Glazed Lamb Belly with Bitter Orange, Charred Eggplant, and Mustard Greens
65-Day Dry-Aged Beef with Alliums, Egg Yolk, Kale, and Oyster Jus
Will Gilson in the James Beard House kitchen
Dinner

Modern New England Luxury

Will Gilson

Puritan & Company, Cambridge, MA

Though an apt reflection of its New England roots, the name Puritan & Company belies the Cambridge-based restaurant's modern and creative approach to food. Chef Will Gilson's cooking is straightforward yet thoughtful, restrained yet indulgent. Experience his urban farmhouse cuisine at this exquisite Beard House dinner.

Event photos taken by Joan Garvin.

Related Info:

MENU

  • Hors d'Oeuvre

    • Chilled Late Summer Tomato Soup
    • Local Quahog Stuffies
    • Pickled Oysters with Horseradish Pearls and Sea Foam
    • Grilled Black Pudding with Brown Bread and Fermented Turnips
    • Nigl Sekt Brut 2005
  • Dinner

    • Live Diver Scallop with Brown Butter, Nasturtium Capers, and Whey
    • OCCHIPINTI SP68 BIANCO 2012
    • Swordfish Pastrami with Pickles, Pumpernickel, and Citrus
    • DOMAINE COMTE ABBATUCCI LA CUVÉE FAUSTINE ROSÉ 2012​
    • Squash, Root Vegetable, Cheese Curd, and Hearty Herb Salad
    • SCHOLIUM PROJECT FARINA VINEYARD THE PRINCE IN HIS CAVES 2011​
    • Moxie-Glazed Lamb Belly with Bitter Orange, Charred Eggplant, and Mustard Greens
    • LAMORESCA ROSSO 2011
    • 65-Day Dry-Aged Beef with Alliums, Egg Yolk, Kale, and Oyster Jus
    • Mas De Daumas Gassac ROUGE 2011​
    • Boston Cream Pie
    • The Rare Wine Co. Historic Series Boston Bual Special Reserve Madeira NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 10.08.2013
  • 7:00 PM
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  • Members $130 / General Public $170
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