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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

11th Annual Cooking for a Cause
Nothing beats a night of terrific food and drink, especially when it’s for a worthy charity, so mark your ...

Out with the Cold Harvest Review
Mary Dumont and company bid winter a fond (not that fond) farewell at their final Harvest Review of the season.

Ellie Fund's Red Carpet Gala
The Ellie Fund is ramping up for its annual Red Carpet Gala on Sunday, March 2nd - get your tickets and ...

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

by Chef Mary Dumont

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Hudson Valley Farm smoked foie gras torchon with cinnamon & calvados persimmon chutney, toasted Irish soda bread and vin cotto
 
by Chef Mary Dumont
 
Dictionary
 
Agnolotti
1. noun Small, half-moon-shaped ravioli.
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.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Charcuterie
1. noun The French term for delicatessen-style items.
Compote
1. noun Slow-cooked fruit in syrup.
Couscous
1. noun Granular semolina popular in North Africa.
En croute
1. noun A food that is wrapped in pastry and baked.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
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.
Mâche
1. noun Dark, tangy greens used most often in salads.
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.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Poivre
1. noun French for "pepper."
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
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.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.
Tuile
1. noun A thin, crisp, French cookie.

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