Wednesday, May 9, 2012

Graduation Dinner Recommendations – Local Picks

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If fancy and foreign aren’t your highest priorities when selecting a restaurant for graduation dinner, opt for a venue that celebrates the best of Boston’s local flavors. Here are a few of Bon’App’s favorites.

Island Creek Oyster Bar (ICOB) in Kenmore Square –
A seafood restaurant is a natural choice when visiting Boston. At ICOB, diners can choose from both seasonally influenced seafood dishes and New England classics. The menu is printed just before service to ensure that they enjoy the freshest ingredients possible. ICOB also “brings the restaurant to the farmer” through collaborations among farmers, chefs, and diners. You can read biographies of some of these farmers on the restaurant’s website to find out where your food really comes from.
Clam Chowder

                                         Lobster roe pasta with lobster, short rib, and squash

                                                                Oysters and shrimp

Ten Tables in Jamaica Plain and Cambridge –
This New American restaurant is more than just local; it prides itself on being a true neighborhood establishment in every way. The website explains that “our smaller, more mindful menu is jam-packed with handmade delectables that draw upon fresh ingredients from carefully selected local purveyors.” This commitment extends to the drink menu, too—the restaurant mixes its spirits with personally-created ingredients and thoughtfully selects craft beers. The menu changes based on what's locally fresh and available, so check online to see what’s cookin’ now!
Sea bass with lemon coulis
 Housemade chorizo with white beans

 Salted chocolate cake with peppermint ice cream

Henrietta’s Table in Cambridge –
Located in Harvard Square’s Charles Hotel, Henrietta’s Table is committed to presenting dishes that are “Fresh from the Farm and Honest to Goodness Home Cooking.” The restaurant was founded and is run by native Boston chef Peter Davis, who insists on using only native ingredients and products grown by sustainable agricultural methods. Davis refuses to incorporate ingredients that have been genetically modified or engineered. The restauran, whimsically named for the 1,000-pound pet pig of the owner of the Charles Hotel, has also hosted an annual concert to benefit the Farm School, a family-run educational farm in Athol, Massachusetts. There is no doubt that Davis and his restaurant are committed to being “local and honest”! (You can even check the website for a list of local vendors.)
 Giannine farm's chicken breast, native mixed greens & tomatoes, grilled peach reduction

 Spinach salad with blackberries, fresh goat cheese and a spicy maple pecan vinaigrette

 cheesecake and bread pudding

Happy, healthy, local eating!

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