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Event Details
Announcing the first-ever underground dinner at everyone's favorite underground co-working spot in Cambridge's Central Square!
The Subversive Supper Series intends to bring together the minds and the appetites of the Boston/Cambridge tech community in a movable, hackable feast. Featuring invited chefs and beverage experts, each event provides for an evening of gastronomic enlightment, face-to-face networking, and more cooking pr0n than a Bobby Flay marathon.
It'll be the rare chance to converse openly about questions you may have about food or drink with seasoned industry professionals, and they in turn get to flex their creative muscles in a small-scale setting, employing delightfully experimental and boutique ingredients or techniques. The thought and artistry that goes into the extensive meal and excellent wine pairings with each course will be on a wholly different tier than the usual restaurant experience.
If you plan on attending, please RSVP through this form just so we can have an approximate head count and guest list; However, note the dinner itself will be $75 per person, cash only please at the door, and first-come first-serve for the first 15 guests who attend. If you RSVP and are unable to attend, please be kind and let us know at least twenty-four hours in advance so we may offer your seat to someone on the wait list.
Take part in this inaugural meal, and you'll be building the cornerstones of the Subversive Supper Series at Betahouse. Epic.
Please arrive promptly. Doors open at 6:30pm. Dinner and drinks emerge at 7pm. If you have dietary restrictions, please share this information in the comments section of your RSVP.
Dinner Menu
The items on the menu for the inaugural betahouse dinner were selected from a collection of my seasonal, signature dishes. - Chef Adam Gendreau
I
Pickled Oyster
cucumber fondue, espelette
II
Ventrèche du Tête (cured pigs head sliced thin, served cold)
comté, radish, farm greens
III
Halibut à la Nage
spring vegetables, cilantro
IV
Coulette Steak
fricassée of local mushrooms, grilled ramps, potato terrine, rosemary jus
V
Taza Chocolate Pain Perdu
cherries stewed in fernet, vanilla whipped cream
The Wine
The wines are intended to complement the food, of course, but also
designed to start conversations -- so please, speak up! It’s my goal
to educate consumers on the value of selecting wines that have stories
behind them -- both of their producers and of the cultural traditions
they are located within. Some of the grapes or localities might be
unfamiliar, but I hope to show how taking cues from climate and
regionality (“what grows together goes together”) might help you
decide your own pairing possibilities in the future. And perhaps even
“break the rules” every once in a while, too! - Seth Hill, Alchemy Wine
Attendee List
Sort by: Date | First Name | Last Name
Where
Betahouse
13 Magazine Street
Cambridge
MA
Other Maps:
Hosted By
Subversive Supper Series
A native of Boston, Chef Adam Gendreau has cooked at many of Boston's fine dining restaurants over the years. Most recently he was Executive Chef at Circle Restaurant in the South End. Prior to Circle he was a Sous Chef at Rialto in Harvard Square. He can occasionally be found in front of the bone saw at either John Dewar in Wellesley or Newton.
Ohio farmboy turned dot-com exec, Seth Hill decided to leave the corporate world behind and turn a passion for wine into a vocation. He runs Alchemy Wine LLC, a wine consulting firm. Seth specializes in artisanal wine, spirits, and beer that reflect distinct cultural identities and authentic production methods based on agricultural rather than industrial practices.
Christine Liu, "local food writerly person" (thanks, Bostonist) and self-proclaimed spicy noodle fiend, is the Boston editor of Citysearch and the former lifestyle editor of The Weekly Dig alt-newsweekly. Aside from her ongoing desire to throw the best. dinner party. ever, her ultimate goal every day is in providing a greater voice and platform for all the crazy-creative talents lurking under the radar in the city.
