The one awesome thing about being totally behind on my daily posts? I can take a breather from photographing my eats this week. And that means I can eat quick, ugly, hot meals! Huzzah!
Now, let’s climb into the DeLorean and activate the flux capacitor.
Last Saturday in Carlisle, Massachusetts, we all woke up groggy, having stayed up waaay past our bedtimes frolicking at the previous night’s Sustainable Dish Farm Dinner. Nothing that a big mug of java and a plate of sausage and homemade ‘kraut couldn’t fix, though.
A few sessions later, we headed over to another building for a catered lunch from B. Good Burger, a local chain offering grass fed burgers. We piled our plates with meat patties, greens, tomatoes, sweet potato fries, pickles, and guacamole.
I pleasantly surprised by the quality of the catered conference eats, but everyone I spoke with at AHS who’s been to a Weston A. Price conference told me that I ain’t seen nothing yet. Is it wrong that I’m attending the 2012 Wise Traditions conference this fall mostly so I can pig out at the promised smorgasbord?
After lunch, we attended the afternoon sessions and tweeted until our thumbs went numb.
Eventually, I took a breather in the vendor area and hung out with some of my favorite Paleo foodies, including Cindy and Dusty, Diane, Bill and Hayley, Sean (the Bacon Pizza guy!) and Suzanne, Laura, Diana, and Charissa.
We wandered back into the lecture hall to soak in Denise Minger’s funny and informative presentation about meat. Her slide depicting a baby-eating bunny rabbit will haunt my dreams for years to come.
Once we’d bid our friends adieu…
After spending the day working on his farm, minding the kids, and herding them all to Kimball Farm for an afternoon of bumper-boat rides, Andrew met us at the restaurant. I’d been eagerly anticipating this meal – it’s a rare treat to be able to indulge in adult eats and conversation.
Each of the items on Bondir’s menu can be ordered either as a small appetizer or a full-sized entrée. Because I’m a piggy, I chose three small dishes and forced Henry to do the same so we could try a bunch of items.
We shared handmade burrata served with field tomato, melon terrine and sumac granité, purslane, pickled green cucumber, garden cucumber, and confit lemon vinaigrette…
…Scituate lobster bisque filled with butter-poached lobster, potatoes Lyonnais, and chili oil…
…Maine sardine and Manila clam escabechen with kombu, cured olives, fingerling potatoes, and roasted clamato purée…
…and Scituate scallops accompanied by baby squash, fairytale eggplant, and cipollini onions, smoked Mangalitsa pancetta, and burnt eggplant purée.
For our last dish, we all ordered his ‘n hers Vermont Wagyu beef shank accompanied by carrots Salardaises, pea greens, and red wine glaze.
Diana and I split the desserts: lychee sorbet, maple almond ice cream, and juniper sorbet…
…and lemongrass chocolate panna cotta, bitter orange mostarda, Angelica gel, cocoa nibs and pistachio.
Sure, the desserts weren’t exactly Paleo, but it was a sweet end to a busy day.0