Weeks 5 & 6 (Soul Commander & Sympathy For The Noise Level)

We've been pretty busy the last two weeks so we weren't able to update the blog as much as we would have liked to. Here are all the dishes from the last two weeks. You can scroll to the bottom for links to the playlists, news realating to the scheduling of dinners, and other announcements.

 

 

The Knob. Woods Hole, MA.

The Knob. Woods Hole, MA.

Red Cabbage and Verbena welcome beverage.

Red Cabbage and Verbena welcome beverage.

Smoked oysters from Cotuit Bay in herbed buttermilk, with grilled bitter romaine, and elderflower.

Smoked oysters from Cotuit Bay in herbed buttermilk, with grilled bitter romaine, and elderflower.

Poached oysters from Cotuit Bay with dried melon and unripe concord grape juice.

Poached oysters from Cotuit Bay with dried melon and unripe concord grape juice.

Tree Tart: birch-glazed beets, spruce-infused milk curd, eastern red cedar crust, marigold.

Tree Tart: birch-glazed beets, spruce-infused milk curd, eastern red cedar crust, marigold.

tomato tartare, duck yolk, sansho berry, lobster oil, chia crisps.

tomato tartare, duck yolk, sansho berry, lobster oil, chia crisps.

Smoked cod, radishes, rose hip.

Smoked cod, radishes, rose hip.

Grilled turnips, one year old cabbage, blueberry, burnt herbs, many mints.

Grilled turnips, one year old cabbage, blueberry, burnt herbs, many mints.

Fried sunflower with bee pollen and nasturtium mayonnaise.

Fried sunflower with bee pollen and nasturtium mayonnaise.

Grilled handbread, braised greens, our own cultured butter.

Grilled handbread, braised greens, our own cultured butter.

Sunny duck egg with hasselback potato, cocoa nib, and red mole. (photo by Sarah Freeman)

Sunny duck egg with hasselback potato, cocoa nib, and red mole. (photo by Sarah Freeman)

Nightshades: pressed eggplant and thyme blossoms in a black mole of tobacco, peanut, hoja santo, and bitter chocolate with ground cherry, clam, and hot pepper relish.

Nightshades: pressed eggplant and thyme blossoms in a black mole of tobacco, peanut, hoja santo, and bitter chocolate with ground cherry, clam, and hot pepper relish.

Baked haddock in caramelized whey with kohlrabi and sea rocket.

Baked haddock in caramelized whey with kohlrabi and sea rocket.

Steamed striped bass with celery mousse, grilled zucchini, sassfras, and basil.

Steamed striped bass with celery mousse, grilled zucchini, sassfras, and basil.

Sweet corn ice cream with wild, fermented blackberry, smoked vinegar caramel, and marjoram.

Sweet corn ice cream with wild, fermented blackberry, smoked vinegar caramel, and marjoram.

Green tomato doughnut with dill and berry tea. (photo by Sarah Freeman)  

Green tomato doughnut with dill and berry tea. (photo by Sarah Freeman)

 

We look forward to welcoming you all next this week for our second to last dinner of the month! We will be taking the last week off of August for a trip to the MAD Symposium in Copenhagen. 

Unfortunately, we will be removing two weeks of dinners in September, due to travelling, as well. From September 11th-18th we will be touring through the midwest with a group of chefs from the CRUX Collective. Details for those dinner will be posted tomorrow morning.

For Week 5's playlist, click here.

For Week 6's playlist, click here.