We recently attended a Press Dinner at Foundry On Elm to sample some of their Fall Menu items and check back in. Foundry continues to be a very popular spot in Davis Square and is almost always packed with a fun crowd whenever you visit. Jonathan Schick is Executive Chef. We began with a Yellow Solstice cocktail: Gin, Lavender Liqueur, Rosewater, Honey, Fennel Bitters, Lemon and Cava muddled with Golden Beets. A complex, unique and delicious blend of tastes without being too powerful.
Our first taste was this beautiful Roasted Beet Salad. As I've said before, I will almost always order the beet salad on a menu as it is something that I rarely prepare at home. Goat Cheese Fritter, Baby Greens, Beet Jam and Citrus was not at all disappointing. The Fritter was excellent.
The Winter Squash Risotto may have been my favorite dish. With Sugar Pumpkin Butter, Bitter Greens and Parmesan, the creamy tastes provided a comforting, great flavor on a cold night. The dish was served with an outstanding American brown ale, Rogue Hazelnut Brown Nectar, brewed by Rogue Ales of Oregon. Foundry has some of the most interesting craft beers and ales one can find.
The Pan Seared Cod: Soubise, Parsley Paint, Lardons, Leeks and Red Bliss Potatoes. The colorful plate of rich tastes and textures was very good. This was served with a 2011 Melville Chardonnay.
Pork Belly with Onion Jam, Seckel Pear and Frisee. The salty depth of the pork belly and pungent onion jam was offset by the sweet pear. Deliciously rich. The pairing here was a 2011 Produttori del Barberesco. Nice.
Dessert was a Warm Ginger Bread Spice Cake, again full of flavorand served with a taste of Lustau PX Jerez, a strong but good match.
A worthy menu, indeed, was enjoyed by everyone, the full tastes of a Fall bounty in effect. If you stop by do not let that Risotto go without tasting!
Foundry On Elm
255 Elm Street
Somerville, MA 02144