The Spruce tree has long been associated with Christmas and holiday decorations. But did you know that the light, slightly menthol, and woody flavors of the Spruce buds and needles can be found in some of the dishes on the Bondir menu?

  

Examples in recent months are the spruce-flavored ricotta cheese in some of our pasta dishes; the soups we serve that are thinned with milk steeped with spruce; and our chocolate ganache, which is also flavored with spruce-steeped milk. And, finally, we make a spruce simple syrup to flavor the little jellies that arrive on your table at the end of your meal.

  

All of which gives new meaning to the phrase "spruce it up!"

 

  

  

 

 

Greetings!

  

On November 8, Chef Bond participated in an auction at the Skinner Auction House in Boston, looking for Bordeaux, Champagne, Port, and other fine wines with bottle age. He wanted to find special wines that would not ordinarily be found in restaurants and, if nothing else, things that excited him.

He plans to release a few bottles at a time; some are ready to drink right now, and some are considered young and will be held.

The addition of these wines will enhance the unique quality of the Bondir experience. For example, a white Burgundy with ten or twelve years on it will offer an experience different from that of a young Chardonnay. The wines with more bottle age and complexity will usually be served in our Zalto champagne and red wine glasses.

 

 

Here is the list of the recent aquisitions:

 

 

Chateau Figeac 1982 St. Emilion
 
Leroy Nuits Saint Georges 1er Cru 1962 Cote de Nuits
 
Trimbach Riesling Clos St. Hune Vendange Tardive 1989 (1 demi) u: 2.0cm Trimbach Gewurztraminer Selection de Grains Nobles 1989
 
Chateau Prieure Lichine 1977
 
Chateau Fonroque 1982, St. Emilionu:
 
JJ Prum Wehlener Sonnenuhr Riesling Auslese 2005, Mosel-Saar-Ruwer
 
The Signatory Vintage Single Malt Scotch Whisky 1984, Islay, distilled at Caol Ila, matured in a hogshead, bottled 2009
 
Scott's Selection Single Grain Scotch Whisky 1973, Lowlandsdistilled at Cameron Bridge, bottled 2010, natural cask strength 44.9%
 
Pascal Chevigny Vosne Romanee Les Petit Monts Reserve Vielles Vignes 1996, Cote de Nuits
 
Hospices de Beaune (Benjamin Leroux, eleveur) Beaune 1er Cru Cuvee Brunet 2008, Cote de Beaune
 
Hospices de Beaune (Benjamin Leroux, eleveur) Corton Cuvee Charlotte Dumay 2008, Cote de Beaune
 
Rossignol Trapet Gevrey Chambertin 2006, Cote de Nuits
 
Sandeman Vintage Port 1994, Oporto
 
Pierre Bouree Corton 1990, Cote de Beauneu
 
Domaine Ecard Savigny Les Beaune Les Narbontons 1999, Cote de Beaune
 
Faiveley Nuits St. Georges Les Porets 1997, Cote de Nuits
 
Louis Latour Corton Charlemagne 2001, Cote de Beaune
 
Paolo Scavino Barolo 1993, Piedmont
 
Louis Roque La Vieille Prune, Gasconyu
 
Chateau Ducru Beaucaillou 1973 St. Julien, 2eme Cru Classe
Bodejas Manuel Coribio Amontillado Very Fine Sherry
 
Lenoble Brut Blanc de Blancs 1996 Damery
 
Chateau De La Maltroye Chassagne Montrachet Rouge Clos de la Maltroye 1978 u: 2.0cmLouis Latour Chassagne Montrachet Rouge 1990 u: 1...
 
Borges Vintage Port 1994, Oporto
 
Chateau Lafite Rothschild 1959 Pauillac
 
Chateau Monbrison 1998 Margaux
 
Perrier Jouet Fleur de Champagne 1973 Epernay
 
Perrier Jouet Fleur de Champagne 1982 Epernay 
 
Baron Patrick de Ladoucette Pouilly Fume 1997 Loire Valley
 
Domaine de Jouanda (Robert Poyferre) 1919 Grand Bas Armagnac 
 
Remy Martin, 250th (1724-1974) Anniversary Grande Fine Champagne Cognac 

 

  

  

Join Chef Jason Bond for an informative afternoon in the Bondir dining room as he leads a Mangalitsa pig butchering demonstration, with dinner to follow, for an intimate group of ten guests. Chef Bond will show participants his butchering techniques on this heritage breed of pig, known as "the Kobe Beef of Pork." For more information, please visit the event page on our website. Limitted seating.

  

  

  

  

  

  

  

  

The James Beard Foundation is accepting nominations for the 2013 Best Restaurant and Best Chef Awards.