Anticipation of Spring ( 2 chefs hosting a collaborative dinner with a ceramic artist )

Phillip Tang and Jitti Chaithiraphant will collaborate a dinner with Jeremy Ogusky, a locally known ceramic artist, one last time at East by Northeast restaurant in Cambridge on Saturday, April 18.

Phillip was chef/owner of East by Northeast. Together with The Gallow Group, they will open the highly anticipated Banyan in old Hamersley's Bistro spot in late Spring. Jitti is the owner of Heritage Vinegar. He soon will host another pop up dinners called " Spring Summer Fall ". He was former Chef de Cuisine at Aquitaine, Westbridge, and Radius, After meeting eight years ago in the kitchen of Lumiere restaurant in Newton, we are excited to cook side by side again.

We will be serving a 13 course tasting menu, for 12 - 14 guests only each seating. This part dinner party and part tasting menu allows our guests to mingle and share their experience at a communal table. We want to encourage a casual atmosphere where guests can meet other food lovers and enjoy a locally sourced and seasonal driven dinner. We believe that great food is best experienced when shared in the company of others. You may look at the previous dinner

Every course of the dinner will be served on hand craft ceramic wares made by Jeremy. He will also bring his ceremic works to be displayed through out the restaurant and available for purchase.

Come join us in welcoming spring!

* Ticket Price includes one choice of drink, tax, and gratuity.

* Beers, wines, cocktails, and hand crafted sodas are available.

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( Sample Menu )

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* Crab Soup Dumpling, Smoked Scallop, Black Vinegar, Pickled Ginger

* Carrot Canoli + Parsnip Canoli

* Bone Marrow Biscuit, Pickled Mustard Seed, Lardo, Smoked Pepper Jam

TBD

Hamachi, Kombu, Knott Weed, Puffed Rice, Watermelon Radish, Banana Vinegar

Stinging Nettle Veloute, Escargot, Morel, Persillade, Brown Butter

Foie Gras Mille Crepe Terrine, Sour Cherry, Salad

"Granola"

Ancient Grain Portridge, Sprouted Multi Grains, Beet Raisin, Carrot Jerky, Yogurt,

Halibut, Sake Kasu, Wild Ginger, Japanese Knott Weed, Fiddle Heads

Lamb Variations, Jus, Brined Salt Crusted Potatoes, Lamb Butter, Charred Leek, Ramp, Douglas Fir Vinegar.

Farmer Cheese, Chrysanthemum, Almond, Honey Comb, Molasses Sourdough

Olive Oil Cake, Lychee Curd, Toasted Coconut Meringue, Mint Essence,

Lime Coconut Milk Sorbet

* Banana Brulee Pie, Sesame Madeline, Pate de Coconut.

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Ingredients are locally sourced as much as possible including pasture raised lamb, cheese is hand made in house, and vinegars are made locally by Heritage Vinegar.

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We are looking forward to cooking for you.