Tony Maws’ Menu is Out: Dining Duck

A few weeks ago I mentioned some upcoming duck dining and now Chef Maws had put pen to paper and finalized his menu for the Hank Shaw dinner.

After Tony and James Beard award-winning blog-writer of Hunter, Angler, Gardener, Cook Hank Shaw went ‘wild’ two years ago to celebrate Hunt, Gather, Cook, we are psyched to host Hank again for the release of his latest cookbook, Duck, Duck, Goose – Recipes and Techniques for Cooking Ducks and Geese, both Wild and Domesticated.

In line with Craigie’s “no exceptions” commitment to focus on the freshest, most unusual, often wild ingredients – the reason that Hank again selected Craigie to host – Tony and Carl Dooley have been working with our purveyors over the last week to source top-quality fresh, wild ingredients to be sure that evening’s menu “out Hanks” Hank. While last-minute changes are always possible, Tony has given the ‘go’ for the ducky menu below!

On the beverage side, our own wild wine lady Emily has selected four exciting bottle recommendations – two lovely Peter Lauer rieslings, one dry and one sweeter, and two reds that will each complement the rich duck dishes on the menu, but that also could be ‘warming beverages for a hunter returning from an early morning spent in the forest’.

Remember this is a unique opportunity in the Boston area to talk to Hank in person, and to check out his new book – yes, Duck, Duck, Goose will be available for purchase and Hank will gladly sign your copy.

‘Wild Man’ Hank Shaw’s Dinner
Tuesday October 29

First Course
Smoked Dayboat Sea Scallop Sashimi
watercress, hazelnut, duck vinaigrette

Second Course
Assiette of Duck Charcuterie
duck & pheasant terrine, foie gras torchon, Banyuls-cured duck breast

Third Course
Smoked Duck Consomme
duck tongues, duck balls, wood pigeon, wild mushrooms

Fourth Course
Whole Wheat Casarecce Pasta
duck heart and guanciale ragout

Fifth Course
Alina Duck 2 Ways: Spice-Crusted Breast, Braunschweiger Sausage
autumn olives, matsutake mushrooms, chestnut puree, foie gras sauce

Dessert
Chocolate-Fernet Branca Cremeaux
roasted lemon, tarragon ice cream

~~~~~~~~~~~~~~
six course Go Wild dinner ~ $98
eight course Go Wild dinner ~ $118
three course Prix Fixe ~ $72

Call 617-497-5511 or reserve online to grab a spot – reservations are filling quickly!

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