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The Basics: Harvest restaurant information

Harvest

44 Brattle Street
(on the walkway)
Cambridge, MA 02138
617-868-2255

Harvest restaurant information
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Harvest celebrates the modern New England table. Executive Chef Mary Dumont presents contemporary New England cuisine focused on the region's freshest ingredients.

Tucked along a cobblestone pathway in the heart of Harvard Square, Harvest provides a welcome respite from the fast-paced world outside. Inside, the combination of soothing earth tones, supple banquettes, dark woods and pastoral art create an air of understated elegance. The open kitchen, spacious bar, and fireside dining complete the comfortable interior. Graceful linden trees offer shade to the Garden Terrace, the private garden café that boasts fireside dining, blooming flower boxes, and heaters for the chilly nights of spring and fall.

News and Events at Harvest restaurant

Battle of the Burger Begins
Voting in Boston Magazine’s epic Battle of the Burger is underway as of Monday, May 13th.

Chocolate Madness
Pastry chefs, chocolatiers, confectioners, bakers and makers of sweets come together at the Cyclorama for a full-on cocoa fest at ...

Harvest Celebrates Syrup
In honor of the end of syrup season, Harvard Square’s venerable Harvest Restaurant will be giving the April installment ...

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torchon

by Chef Mary Dumont

  • food
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Hudson Valley Farm smoked foie gras torchon with cinnamon & calvados persimmon chutney, toasted Irish soda bread and vin cotto
 
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Charcuterie
1. noun The French term for delicatessen-style items.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
Compote
1. noun Slow-cooked fruit in syrup.
Comte
1. noun The French equivalent to Gruyère.
Cornichons
1. noun A gherkin in France.
Couscous
1. noun Granular semolina popular in North Africa.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
En croute
1. noun A food that is wrapped in pastry and baked.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai and Cambodian cooking.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Mousseline
1. noun A sauce made airy with the addition of whipped cream or beaten egg whites.
Pâté
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pâte
1. noun French for dough, paste or batter.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Ratatouille
1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Roulade
1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tuile
1. noun A thin, crisp, French cookie.