T.W. Food (04-13-2011)

T.W. Food

Wednesday 04-13-2011

Cambridge, MA

http://www.twfoodrestaurant.com/

Ten Tables Jamaica Plain alumni Tim Wiechmann brings his own brand of modern American cuisine to Cambridge.  As described on the T.W. Food website, he specializes in "a modern 'cuisine classique' without the limitations of preconceived flavor combination or construct."  Along these lines, he presents a weekly Wednesday KITCHEN IMPROV--spontaneity with food in which 5 impromptu courses are created using a list of of seasonal ingredients.  I am including pictures of 3 impromptu menus (labeled M, K, and J), each with similar ingredients presented in slightly different preparations to create distinctly different tastes.  

 

Amuse Bouche (M,K,J): ASPARAGUS SOUP, pickled artichoke, cinammon

PRETTY THINGS, "Fluffy White Rabbits" Tripel, Massachusetts [$12.00]

1st course (M): MUSSELS, chorizo, pistachio romesco

1st course (K): HAMACHI CRUDO, pickled radish

1st course (J): MUSSELS, bacon, red pepper sauce

2nd course (M): ROBIOLA RAVIOLI, artichoke sauce, parmesan 

2nd course (K): DEEP-FRIED RAZOR CLAMS, sauce gribiche, shallots 

2nd course (J): WHITE BEAN SALAD, artichokes, coriander, apple 

 3rd course (M): CHICKEN BREAST, crepe, pistachio romesco

3rd course (K): LOBSTER & SCALLOP CANNOLI, lobster & mussel sauce, SEARED SCALLOP, pea tendrils

 

3rd course (J): HAKE FISH, lobster & scallop cannoli, parsnip puree, lobster & mussel sauce

4th course (M,K): ASSORTED CHEESES

4th course (J): MANGO AND TEQUILA SORBET 

DESSERT (M): CHOCOLATE & OLIVE OIL ICE CREAM, preserved fruit, dark chocolate chip cookie, shortbread

 DESSERT (K): TRIO OF TARLETS, chocolate-scotch syrup, chocolate mousse-poached fig, chestnut cream, almond cake, chocolate ice cream

Dessert (J): NECTARINE GATEAU BASQUE, pistachio ice cream

Petit Four (M,K,J): DARK CHOCOLATE TRUFFLE

VERDICT:

 T.W. Food provides an excellent value with Kitchen Improv in the middle of the week.  The food was worth the price of admission--tasty and well-executed but not spectacular.  More impressive than the actual flavors was the creativity used by the chef to mix and match various ingredients in creating different experiences for each guest.