The Menu

soup in iittala Teema bowl This holiday season, the Dinner Series sat down to a table inspired by the sparkling blankets of snow we get in New England--although we haven't seen any yet. Last year, we enjoyed a feast put on by Robert Harris of Season to Taste Catering for Dinner 7: A Farm to Table Holiday. For our second holiday dinner, we joined with JJ Gonson and Cuisine en Locale, her team of "gypsy" cooks that are a fixture in the Cambridge pop-up dining scene and operate ONCE a Week, a weekly meal delivery service that's halfway between a CSA and a private chef. (In our opinion it's the best of both worlds; you get fresh meals from locally sourced ingredients, without having to figure our what you're going to do with all those beets from your CSA or have your kitchen occupied for the day by a private chef.)

JJ put together this menu of some of our favorite things; lamb, lobster, kale, and homemade soup stock. See more photos on our Flickr and check back for more on Cuisine en Locale's food and our sparkling table setting of Kosta Boda dinnerware, Libeco table linens, iittala glassware, and Chilewich placemats

First Course

Aioli Lobster Salad with Puff Pastry and Butternut Sauce

Second Course

Chicken Soup with Squash, Carrots, and Chipotle Peppers with Mole Pepper Garnish

Third Course

Leg of Lamb with a Yogurt and Feta Sauce, Red Cabbage, and a Poached Carrot, Grain, and Bean Pilaf

Fourth Course

Raw Kale Salad with Cranberries and a Honey, Ginger, and Mustard Oil Dressing

Dessert

Bittersweet Cake Shop Carrot Cake

lobster salad served on kosta boda limelight plate

soup in iittala Teema bowl

leg of lamb on kosta boda limelight plate

kale salad on an iittala teema salad plate

carrot cake on a jars vuelta dessert plate

carrot cake served on Jars Vuelta plate