Blog

Adventures on Oyster Island

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Last week the Cuisine en Locale crew ventured out to Island Creek Oysters to see where our favorite mollusks originate. The folks at Island Creek are as experienced as they are hospitable, and we learned all sorts of amazing factoids, like how oysters don’t reproduce in the cold Duxbury Bay waters and have to be nurtured in Island Creek’s personal nursery before heading into the big blue sea.

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Giant algae tubes and empty round breeding tubs gave us room to imagine the detailed process of growing tiny oyster babes. Looks like we’ll have to come back again in February, when they begin the breeding cycle, to witness that.

We also learned that oysters hibernate in the wintertime, like bears. Who knew? They squeeze their shells together so tight that no water comes through and then hunker down until the snows thaw.

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Mark finds all the cool dead things.

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Sea yoga.

 

 

 

 

 

 

 

 

 

 

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Ahoy! Captain Ken at your service!

We motored out on the mud flat during high tide. Twelve feet of frigid seawater blanketed the oysters as we giddily examined the tiny boat house with our tour guide, Annie, and our skipper, Hadley. Mollusks and crabs vied for our attention, but the oysters beckoned. Everyone took a turn cracking open the shell and slurping out the just-caught delicacy. Usually I cringe from oysters, but they were so fresh how could I resist? I tried one and ate with relish, shucking a few more for myself and the crew. The deep, mineral-rich seawater and chewy meat invigorated us all.

 

Kaitlin and I donned the giant mud pants used to harvest during low tide and splashed our feet off the back porch while Ken gave Sandra lessons in shucking. By the end Sandra’s technique was flawless! Maybe we’ll have new oyster shucker at next year’s Valhalla.

 

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Kaitlin and Luc, ready for harvesting.

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Ken teaches Sandra the art of oyster shucking. It takes patience, finesse, and a good knife!

 

 

 

 

 

 

 

 

 

 

 

We’re so glad we got to take the trip out to Island Creek. If you can’t make it out to Duxbury, never fear! You can find their delectable oysters over at the Island Creek Oyster Bar on Commonwealth Ave in Downtown Boston.

Keeping Things Warm & Toasty

Winter is coming!! Yes, we’re another month closer to chillier winter days, but we plan on keeping things warm and toasty here in the CeL kitchens with all the cooking we’ve got planned for you and your guest.  That’s right, we do catering so keep us in mind when your friends and family come over for the holidays.  Maybe you’ll want to beef up your order, make it a double, so you have some extra food around.  We’ll also be cooking up some special side dishes for you to use at your Thanksgiving dinner so keep a look out for a menu of what we’ll be offering over the next couple weeks.

Menu Preview below…

OMNIVORE

 

CARNIVORE

 

VEGEVORE

 

Someone Else to do the Cooking . . . Dinner & A Mushroom Movie . . . Map of Monsters . . . ONCE Muertos

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Sometimes You Just Need Someone Else To Do The Cooking

October is here and our party calendar is filling up fast, but there are still some choice dates left. Give us a call about catering in your place, or ours: 617-628-4220.

Dinner & A Mushroom Movie

mushroomEver wonder what it’s like to forage for mushrooms? Now you can find out! Come watch the screening of Now, Forager this Thursday night at the Somerville Theatre, then hop on over to Cuisine en Locale for a super tasty, freshly foraged mushroom dinner! Not up for the movie? No worries, you can come eat anyway! Snag your tickets here.

Map of Monsters

It’s time for your 15 minutes of fame. This Friday night Cuisine en Locale is hosting Map of Monsters, a live concert filming featuring Shepherdess, Planet of Adventure, Gondoliers, and Xylouris White. It’s only $5 to see the bands, so slick back your hair and put on your finest vest for the cameras. Show starts at 8pm, but get in early to join us for dinner at 6.
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ONCE Muertos - Featuring Walter Sickert and the Army of Broken Toys

Jazz hands and a new apron for Muertos! JJ’s ready. Did you get your tickets yet? Last year we sold out, and we want to see you there!

Meal Delivery Brainstormcook

Our chefs have some big plans for Tuesday Meal Delivery*. Here’s just a taste of what we are going to make for you:

Omnivore Highlights

  • Beef Stew
  • Shrimp & Grits

Carnivore Highlights

  • Smoked Bluefish Pate
  • Stuffed Zucchini

Vegevore highlights

  • Biscuits & Gravy
  • Mushroom Stew

And don’t forget Taco Night on Monday! Every Monday from 6-8, or until we run out.


We’ve launched our new website and very soon we’ll have an improved ordering system. Don’t be alarmed! It’s the same great food made even easier. You can also inquire about catering and hall rentals. Interested in picking up your share, rather than delivery? Get in touch with luc@enlocale.com to stop by from 10 – 2 on Tuesday to grab your share.

*Due to the nature of local food, our ingredients are subject to weather fluctuation and farmer availability. Our menu is always subject to change. No matter what, if you sign up for a meal delivery, you’ll get a fridgeful of delicious, local food, made with love. See you soon! The CeL Crew

 

Where were you on Nov 2, 2013?

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Tickets are on sale now for ONCE Muertos starring Walter Sickert and the Army of Broken Toys

Nearly one year ago we launched the good ship Cuisine en Locale in a new direction, opening the doors to our first real home in the former Anthony’s Event space at 156 Highland Ave.

It was a wild evening. A full house of music, and great fun, featuring a live Mariachi band, an endless buffet of Cuisine en Locale’s signature, locavore Mass/Mex food (get it, get it???) and starring a Halloween worthy performance from Walter Sickert and the Army of Broken Toys.    Our third annual ONCE Muertos was a great launch party.

You really know a night was special when you start planning the next one the day after.  We have all been impatiently waiting for nearly a year to throw this incredible party again, and now the time is finally here.  Huzzah!  Let the mole making and face painting begin!

This year The Broken Toys are offering not only one, but both Days of the Dead, November 1st and 2nd!

Saturday November 1st will start at 6pm with a full bar, and overflowing buffet tables.  We celebrate the dead with delicious smells, as they cannot eat, but you can!  Hits from the three past ONCE Muertos celebrations include our Taza chocolate mole, JJ’s renowned pork verde, freshly baked pain de muertos (bread of the dead), pumpkin flan and a divine accompaniment of pickles, salsas and cremas to adorn your plate.
At 8pm we welcome back live mariachi, with Walter Sickert and the Army of Broken Toys to round out the entertainment with a full live set.  Charming Disaster will be joining us as well, to sing some murder ballads for you, and look for Toy action all over Cuisine en Locale all night long, as there will be contortionists, jugglers and more to entertain you.

Sunday November 2nd the all you can eat brunch taco buffet opens at noon, with live mariachi kicking off the music at 2pm.  Walter Sickert and the Army of Broken Toys will do a full family friendly set.

The bar will be open on both Saturday and Sunday, with a full range of drinks as well as special items, such as Bloody Maria’s featuring our house made, all local bloody mix as well as our unique ginger shrub margarita.  Both are made with Suerte silver tequila.  So good.

Tickets are available now for both of these shows.  Kids are only $10 for the Sunday matinee!

 

Pipeline Continues This Weekend

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WMBR’s Pipeline at 25 concert series continues this weekend with two amazing showcases on Friday, 9/19 and Saturday, 9/20.

Tickets are only $20 each and going fast!

We’ll be serving delectable food a la carte up in the Lounge, including mac and cheese, flatbread pizzas, green chile chicken tacos, and our famous chocolate mess!

All About our All Local BBQ – Fresh Annually* since 2005!

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Cuisine en Locale has been holding an all local BBQ every summer (*besides 1!) for 8 years.  The first one, in 2005, was the product of a demand for our food from people who were not our catering clients.  We decided to do a big dinner, just once, for the public.  When Miri, who draws are beautiful posters, came up with the acronym One Night Culinary Event we dubbed the party ONCE BBQ.

The first BBQ was a big hit, as the later ones have also been, and a lot of people who were there appreciated the idea of ONCE as a concept: a multi course, multi sensory, movable feast always incorporating the best, local food at the time and in the place.

O.N.C.E. in Hell: Dante's Inferno in Ten Courses

O.N.C.E. in Hell: Dante’s Inferno in Ten Courses

We liked the experience so much that we continued to create multi course, one night culinary experiences in spaces that were not restaurants.  We created a culinary version of Dante’s Inferno, titled ONCE in Hell: Dantes Inferno in Ten Courses, and enlisted ART performers to produce it at Oberon in Harvard Sq. with an ART assistant director to run the show.  We flew across the country to Portland Oregon and staged ONCE: Dinner as Theater in a church-turned-playhouse where we ran grilled food from outside to the stage where we plated it and then to the diners who were sat, lounging on couches, in the theater bleachers.  They watched, and ate, and had a great time.

A few years after we started making ONCEs happen on a near monthly basis, the idea of Pop Up dining began to permeate popular press, making it easier to explain what it was we were doing.

This summer of 2014, our 8th cooking all local ingredients for parties and milestone events, has been a great one and we cannot wait to wrap it up with one last blast before the chill comes in.  Our endless spread of BBQ fare is thematically paired with icons from Ian Fleming’s great masterwork, the James Bond series.  We have great plans for entertainment from the Country Hits, who will be playing standards and Bond hits, as well as a Bond accessorized photo booth.  We invite any and everyone to come to the Aeronaut Brewery on Sunday, from 4-10pm to join in the fun.

Dinner tickets are available in advance here and will be available at the door in limited numbers.

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Live and Let BBQ . . . WMBR Pipeline Festival . . . Rock Shows Galore

All things local and delicious.
— LATEST NEWS & EVENTS —

Live and Let BBQ!

Once BBQ!BBQ season is not over! In less than two weeks, on Sunday, September 14, we will be putting on an amazing dinner. Two different tickets are available, the Bond, James Bond ticket to enjoy every amazing morsel, and the Sidekick ticket, for vegetarians.

WMBR’s Pipeline Festival

We are hosting 5 incredible shows as part of WMBR’s Pipeline at 25 celebration. Catch local bands old and new, including reunions of favorites who haven’t played shows together in years. Get your tickets before they sell out! Shows are September 13, September 19, and September 20, October 10 and October 11.

So Many Rock Shows

This weekend, September 5 and 6, we are hosting Boston Hassle’s New England Underground Music Festival. On Monday, September 8, we continue our Monday Night Concert Series following Taco Night with some straight ahead punk rock. On September 18, we host the Scouts Honored Awards After Party. Looking ahead to November, we welcome some big and small local names to Boston Hassle Fest 6. That series features a killer lineup, including Body/Head, a collaboration between Kim Gordon (formerly of Sonic Youth) and Bill Nace.

Meal Delivery Brainstorm

Our chefs have some big plans for Tuesday Meal Delivery. Here’s just a taste of what we are going to make for you:

Omnivore Highlights

  • Ratatouille with chicken and bacon
  • Pasta with Creamy Pesto and Cusk

Carnivore Highlights

  • Pork Chile Verde
  • Grilled Fennel and Kale Salad

Vegevore highlights

  • Ratatouille with Portobellos and Chevre
  • Seasonal Veggie Mac and Cheese

And don’t forget Taco Night on Monday! Every Monday this summer from 6 -8, or until we run out.


We’ve launched our new website and very soon we’ll have an improved ordering system. Don’t be alarmed! It’s the same great food made even easier. You can also inquire about catering and hall rentals. Interested in picking up your share, rather than delivery? Get in touch with luc@enlocale.com to stop by from 10 – 2 on Tuesday to grab your share.

*Due to the nature of local food, our ingredients are subject to weather fluctuation and farmer availability. Our menu is always subject to change. No matter what, if you sign up for a meal delivery, you’ll get a fridgeful of delicious, local food, made with love. See you soon! The CeL Crew

ONCE Follow the Honey gets a lot of love

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It was a beautiful evening, there was a gentle breeze, and everywhere the bees were buzzing.  What’s wrong with this picture?  We were standing in a parking lot in Somerville. No flowers anywhere to be seen, just a lot of cement, and almost 8,000 bees.

That was the beginning of an evening presented by Cuisine en Locale in cooperation with Follow the Honey of Harvard Sq.  Ten courses, ten bee keepers, and much love all in aid of raising awareness about bees, in particular honey bees, and their sad plight as they are being wiped out by industrial agriculture and changing climate.

First we were thrilled to receive this great posting on “A Little Bit About a Lot of Things”, and then yesterday the Boston Globe North addition featured us on the cover with this excellent story and beautiful photos.

Thanks for following the honey! Please take the time to read up on bees and how important they are.  Thank you!