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First Garden Harvest Dinner
When: August 18th through the 23rd, and August 25th through the 30th.
What: Join in celebration of Bondir Gardens' first harvest. Bondir Gardens is our very own quarter-acre garden located in Dracut, Massachusetts, and it is farmed by Veronica Chudick, as part of Tufts University's New Entry Sustainable Farming Project.
For two weeks in August we will capture the bountiful late-summer harvest through a creative four-course, prix fixe menu. Composed of fresh, seasonal ingredients locally grown at the garden.
Cost: $47 per person +tax and gratuity. (Optional drink pairing, $29)
To Reserve: Please call 617.661.0009 or reserve online with OpenTable.
Menu
Snow Leopard Melon and Fennel
Rye Berries with Walnut Vinaigrette, Belted Galloway Bresaola, Bronze Fennel, Oat Tuile
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Chilled Scituate Lobster
Haricots Verts, Boothby Blonde Cucumber & Kohlrabi Salad, Coquillage Vert
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Apple Street Farm Pork Shoulder
Piperade, Dressed Tomatoes, Purslane
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Confit and Caramelized Tomato
Green Tomato Tart,
Lemon Gem Marigold Frozen Yogurt, Fresh Herb & Spice Caramel
For the latest pictures of what's growing, follow Bondir Gardens on Twitter!
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"What I Did On My Summer Vacation" 
Just when many people are taking a break from school for summer vacation the Bondir team, as they are wont to do, head back into the classroom when vacation time rolls around. For the one week in July while Bondir was closed for summer vacation, Chef Jason Bond and Sous Chef Rachel Miller both found ways to continue to explore their passions for education and cooking.
Rachel decided to use her week off to travel down to Washington DC to spend time in Mrs. Wheelbarrow's Kitchen with Cathy Barrow. Ms. Barrow is a cook and veteran food writer whose focus is on learning how to preserve the freshest foods of the season and make them available throughout the year. In 2009 Cathy founded the website Mrs. Wheelbarrow's Kitchen, where, she says, "Food preservation, seasonal, locally sourced foods, and maintaining my practical pantry are always the focus."
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Cathy invites students and guests from all over to join her in her home kitchen in Washington DC to learn the art of pickling, preserving, and canning. Rachel really enjoyed the several days she spent learning from Cathy about small-scale preserving. "Thinking about food preservation affects everything we do at Bondir," says Rachel, "especially what we grow in the garden [Bondir Gardens].
We talk about it all the time. We have a big board where we write everything that's currently growing and planned for the future."
On her way back to Boston, Rachel stopped off in Baltimore to spend a day at the James Beard-nominated restaurant Woodberry Kitchen, a restaurant in the Chesapeake area known for its use of farm-fresh local ingredients. Spike Gjerde, the chef of Woodberry Kitchen, puts a heavy focus on pickling and preserving produce in order to keep the summer harvest on the menu year-round.
Her experience at Woodberry Kitchen gave Rachel a perspective on preserving and pickling complimentary to the one she got from Cathy Barrow. Rachel says, "It was good for me to see both levels - large and small."
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July found Chef Bond returning to the classroom as well, in this case as a teacher. Chef Bond was very pleased to participate in the Science and Cooking Program for Kids at the School of Engineering and Applied Sciences at Harvard University. The program features Harvard scientists paired with local chefs and invites grade-school students with an interest in science and mathematics to explore new foods, learn preparation techniques, and investigate the science behind food and cooking.
The students, along with the project leaders and Chef Bond, made lemon curd tart, egg salad tea sandwiches, poached eggs on roasted tomatoes, herb aioli, and blueberry sorbet. The various recipes were used to demonstrate the effect of temperature and time on food texture, and the freezing effect of salt in ice. When asked, "How did the kids do?" Chef Bond commented, "They were awesome. I can't believe how fast these kids are at math. Good team workers too!"
Chef Bond also used his time off to visit with one of Bondir's favorite producers, and good friend, Eva Sommaripa. Eva's Garden produces over 200 varieties of wild flowers, herbs, and greens,and many of them have found their way into the recipes of countless dishes at Bondir.
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Bondir In The News
We are honored and grateful to continue to receive such kind and positive responses not only from our guests who join us each night, but also from the local and national food press.
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Here is a small list of some recent Bondir-related news in local publications. We extend a very sincere Thank You to all those who continue to appreciate and recognize our efforts.
Boston Magazine
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279A Broadway
Cambridge, Massachusetts 02139
617.661.0009
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