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Browsing the Blogs
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It's not very often that you'll find a member of the Bondir kitchen staff doing anything other than discussing, prepping and cooking the nightly menu. When they do have a little free time outside of the restaurant, you'll find them continuing to explore their passions for cooking. One such way is by visiting blogs and websites about food and cooking. Here are a few of the staff favorites:
La Tartine Gourmande: Stories About Food And Life is the website of Beatrice Peltre, a food writer, food stylist, and photographer. Her cookbook La Tartine Gourmande and her website are favorites of Chef Jason Bond, as well as the entire Bondir kitchen staff.
the great website for staying up-to-date with the local restaurant and dining scene,
One of Sous Chef Rachel Miller's favorite blogs is Punk Domestics, a site dedicated to "the hardcore DIY food community." Another website Rachel considers very high on her list is Honest-Food.net, the website of Hank Shaw, author of Hunter Angler Gardener Cook.
And
Line CookJade Elan Taylor
i
s such a fan of the blog
which she introduced to the rest of the Bondir cooking staff. The team took to it right away because it's such a creative blog, with very well tested
recipes.
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Greetings!
There's something in the air that says spring is coming! We're sure you can sense it too. We're looking forward to the beautiful and fun things that come with the season, including blooming flowers and special holidays to celebrate with family and friends. It's also a time for the harvesting of spring lettuces, radishes, and greens such as asparagus and fiddleheads, not to mention herbs such as lemon verbena and sorrel, all of which offer a delicate variety of colors and tastes that reflect the season. As winter draws to a close, we wish you a happy and healthy springtime; and, as always, thank you for joining us!
Sincerely,
Bondir Restaurant
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A New Menu! As Usual.
In keeping with the ever-evolving aspect of Bondir's daily menu we are pleased to announce that,beginning in mid-March, guests will be offered a four-course
prix fixe menu.This new format will reflect our usual recommendations on how to enjoy a variety of our chef's nightly offerings. We suggest that guests choose the prix fixe menu option in order to taste as many dishes as possible. On each night's menu all dishes will also be available a la carte. Our goal, as always, is to provide a personalized dining experience for each and every guest. We're happy to say "Plus ça change, plus c'est la même chose."
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In case you missed it ...
Here's a little roundup of some recent articles that you may have missed. We appreciate the wonderful and curious writers, bloggers, and journalists who help share stories and news about us. Hopefully they enjoy writing about us as much as we enjoy reading all of their work.
Tiny Urban Kitchen is a blog written by Jennifer Che, a multi-award-winning food blogger, great photographer, and friend. She recently joined us at Bondir and then shared "Bondir (revisted)"
Gauge is a general interest and cultural media arts magazine produced entirely by Emerson College students. Each edition explores a different theme, the latest being "outside." We enjoyed all of the research and thoughtfulness they put into "The Fresh Prince of Central Square."
As part of a lighthearted series on Boston Eater called "Whale Week," which celebrates the extent to which people will pursue their quests for great food and wine, an article about Chef Jason Bond was written about his travels to France to investigate a famous chicken recipe. The article is mostly Chef Bond's own words; it offers a great example of the lengths to which our Chef will go to acquaint himself with the very best. And we're sure in this case he suffered greatly! "The Time Jason Bond Flew to France for Some Chicken"
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We invite you to celebrate Easter, March 31st, and Mother's Day, May 12th, at Bondir. Our regular fresh daily menu will be offered, and reservation times will be between 5PM and 10PM. Please consider joining us with your famil
y and friends on these special days.
And this year for the Passover holiday - March 25th through April 2nd - we will offer special menus created jointly by Chef Bond and Sous Chef Rachel Miller. According to Rachel, "We will take a modernist approach, celebrating the traditional concepts of the holiday. A dinner to enjoy Passover foods in the style of Bondir." More details will follow as the menu comes together. Watch our Twitter and Facebook feeds as the holiday approaches.
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