Terra Madre Day Celebration Shared Supper at Loyal Nine

Slow Food Boston invites you to a Chef's Whim Shared Supper next month in celebration of Terra Madre Day!

Join fellow Slow Food enthusiasts, friends and loved ones for an unforgettable meal at Loyal Nine, where Chef Marc Sheehan brings New England culinary traditions to the forefront in his east coast revival cuisine. A quick google reveals a private supper club, collaborations with Plimouth Plantation culinarian Kathleen Wall and Chef Andoni Luis Aduriz of the two Michelin-starred Mugaritz. On this night, hear about the inspiration for the concept of modern colonial gastronomy directly from the chef and enjoy a family-style, multi-course dinner created expressly for guests of Slow Food Boston featuring one-of-a-kind dishes highlighting seasonal, locally sourced ingredients.

Monday, December 10th at 6:00pm

Loyal Nine
660 Cambridge Street
Cambridge, MA
$65 per person (includes tax, gratuity)
$130 with optional beverage pairings!

Come and delight in this exciting culinary experience and unique take on New England fine-dining this holiday season.

Since opening in spring of 2015, Loyal Nine has been a faithful outlet for Executive Chef and Co-Owner Marc Sheehan’s passion for the region’s historical culinary traditions. A Milton native Sheehan got his first taste of fine dining working as a Pastry Plater at No. 9 Park while in college at Holy Cross studying History. Over two and a half years under critically-acclaimed chef Dan Barber and Josh Lawler (the Farm and the Fisherman) at Blue Hill at Stone Barns, he worked every station in the restaurant, and graduated from the Culinary Institute of America. Sheehan returned to Boston and to Barbara Lynch Collective as Chef de Partie of Menton, Boston’s only Relais & Châteaux property followed by a rare opportunity to serve as Chef de Cuisine at the flagship Cambridge location of Bondir while Chef/Owner Jason Bond opened an outpost in Concord.

On the menu at Loyal Nine, dishes inspired by early New England foodways, recipes, and ingredients serve to the reinvigorate many forgotten culinary traditions from our region. With focus on direct relationships with farmers and artisans Bon Appetite says Sheehan’s “colonial cuisine is beautiful, satisfying, even modern.” Eater contributor and food editor of Yankee Magazine, Amy Traverso describes it as an "ambitious, thinky, New England-inspired restaurant without the ye olde kitsch" which earned him a James Beard nod in 2017 as semifinalist for Best Chef: Northeast.