WellesleyWeston Magazine

WINTER 2016-2017

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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local cuisine W e l l e s l e y W e s t o n M a g a z i n e | w i n t e r 2 0 1 6 / 2 0 1 7 176 Townsman's bartenders create flavor-forward cocktails that com- plement the cuisine and round out the Townsman experience. The restaurant's wine list is a mix of new- and old-world with each selec- tion painstakingly procured and tasted. Wines only make the list after careful consideration on how it will support the menu. The dessert selections change frequently to celebrate seasonal fruits and flavors. Each dessert is delicately crafted with a homespun feel that makes you think there's an actual grandmother hiding in the kitchen. Townsman's motto is "For Vice and Virtue." Jennings explains, "Abraham Lincoln once said, 'It has been my experience that folks who have no vices have very few virtues.' I love this because to me it means that at Townsman, we need to embrace everyone—regardless of their vices or virtues. We pride ourselves on being a place where you can come and take a time out from your day to day, sit down and enjoy a great meal and excellent service, leaving your vices and virtues behind, and living for the moment." dining experience in the main dining room—all at a price point that won't shock the system. The fare itself beautifully reflects Townsman's atmosphere; the menu is hearty, rustic, and nostalgic. Sourced from small farms, meals are ingredient driven and the presentation is simple. The menu itself is designed to indulge in a variety of different locally-inspired fla- vors and changes seasonally to reflect the amazing variety of local food and to cele- brate its bounty. The selections begin with an array of Crudos such as yellowfin, halibut, and smoked char; and Charcuterie, a mix of house-made and Northeastern meats and cheeses. Charcuterie can be ordered à la carte or as part of a Plateaux (petite and grande), plated towers layered with shellfish, house-made terrines, cured meats and cheeses, pickles, relishes, and condiments. Meals in the dining room begin with Boston brown bread served with a shallow dish of soft butter sprinkled with coarse salt—a perfect balance of sweet and salty. The dinner menu is simple and straight- forward with a selection of hors d'oeuvres, appetizers, and entrées that feature hardy cuts of meat, ingredient rich pastas, and the must- have Amish Farm Hen—the number one most requested dish at Townsman. The hen itself is deboned before it's rolled into a tight log and cooked to perfection so that the skin is crisp and the meat is juicy and tender. Accompaniments change with the season. During the fall, the hen is served atop buckwheat gnocchi, smothered in sautéed wild mushrooms, and proper chicken jus. top: Beef Cheek and Apple Pierogies with cultured cream and maple bottom: Charcuterie (left), Boston brown bread (right) ( T O P & B O T T O M R I G H T ) C H R I S V A C C A R O ; ( B O T T O M L E F T ) G A L D O N E S P H O T O G R A P H Y "a homespun feel"

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