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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

Community Servings' LifeSavor 2012
The Langham Hotel once again hosts Community Servings' annual benefit gala, LifeSavor, now in its 20th year.

Battle of the Burger Begins
Nothing gets the food obsessed going quite like a good burger debate.

Safe and Sound and Well-Fed
On Wednesday, May 9th, Rosie’s Place holds their annual Safe and Sound Spring Gala.

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duck

by Chef Mary Dumont

  • food
  • chef
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Rooibos tea-marinated Pennsylvania duck breast with Bing cherries, fennel, soy beans, forbidden black rice and fresh lavender
 
 
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.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Compote
1. noun Slow-cooked fruit in syrup.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
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.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Guajillo
1. noun A shiny red, very hot chile.
Haricot vert
1. noun A green string bean with French attitude.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Niçoise
1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Rösti
1. noun Refers to a Swiss potato dish, similar to some types of home fries, where shredded potatoes are sautéed on both sides until browned.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.