Week 4 (tune in, hit shuffle, drop out)

One month down and one month to go! Kind of... Another great week with a new menu and a lot of fresh faces means we are going to open up three additional weeks in September for now. Unfortunately, we won't be able to accommodate in early October as we will be cooking in Europe, but if September goes well, we will open dates for the last two weeks of October.

For now, check out last week's menu, playlist, and snapshots and scroll to the bottom for a peek at our upcoming projects.

Celery and blueberry skin juice

Celery and blueberry skin juice

Raw oyster from Orleans, Massachusetts with caramelized onion juice and dill blossom

Raw oyster from Orleans, Massachusetts with caramelized onion juice and dill blossom

aromatic flower tart with sungold tomato, fresh milk curd, and seaweed

aromatic flower tart with sungold tomato, fresh milk curd, and seaweed

Soft-scrambled duck egg with fermented cabbage, preserved clam, and purslane

Soft-scrambled duck egg with fermented cabbage, preserved clam, and purslane

Wood-fired squash in red mole with duck liver mousse, blueberry, and celery. Served alongside barbecued quail with watermelon, corn, and vinegar caramel; grilled handbread; one year old blueberry cordial

Wood-fired squash in red mole with duck liver mousse, blueberry, and celery. Served alongside barbecued quail with watermelon, corn, and vinegar caramel; grilled handbread; one year old blueberry cordial

Roasted cod with snap beans cooked in goat's milk, mint, nasturtium, and raspberry

Roasted cod with snap beans cooked in goat's milk, mint, nasturtium, and raspberry

Blueberry doughnut with sharp cheddar from Vermont. Served with wild berry tea

We ended up repeating the baked potato ice cream with nutritional yeast and cultured cream this week, because, well, it was delicious. This time we paired it with blackberries

We ended up repeating the baked potato ice cream with nutritional yeast and cultured cream this week, because, well, it was delicious. This time we paired it with blackberries

Cornmeal and juniper hallongrottor (thumbprint cookies)

Cornmeal and juniper hallongrottor (thumbprint cookies)

If you'd like to hear last week's playlist, you can do so by clicking here.

On next week's menu, you can expect Oysters, Beets Glazed in Birch, Smoked Cod and Turnips, Nightshades, Haddock, and Sweet Corn.

We will be cooking in Edinburgh, Scotland at the Edinburgh Food Studio on October 6th, 7th, and 8th and you can reserve here.

We will be cooking in Chester, England at Sticky Walnut on October 11th and you can reserve here.    The Chester dinner is sold out, but you can book on the waiting list by emailing the restaurant.

Reserve here for next week at The Buffalo Jump!