Eric Brennan -he's Back

For Immediate Release

Contact: Martha Sullivan
Sullivan Communications
508.786.0729


BACK IN THE KITCHEN


Cambridge, MA…..He’s Back! Eric Brennan, executive chef at Harvest, has returned from a back injury which landed him first in the hospital and then in bed, away from the kitchen for most of the fall and early winter. Thanks to the teamwork and expertise of the Harvest kitchen staff, the restaurant weathered the absence of its executive chef.

But now, thankfully whole and able, Brennan is back. “I am grateful to be back in the kitchen. For someone who has been on the line nearly every day for the past twenty years, this was a test not only physically but mentally. Fortunately with the team that was here, the restaurant was in good hands. But I missed being in the kitchen.”

Brennan jumped back into the fire of the kitchen, whipping up a new Dinner Menu and focusing on the weekly Tasting Menu, a three course dinner option priced at $45.00, highlighting the freshest product available. “My whole emphasis is to focus on the freshest, most interesting product available. And it’s great, because with the Tasting Menu, I can purchase product even if only a small amount is available, because I change the Tasting Menu weekly” explains Brennan.

The new Dinner Menu at Harvest showcases Eric’s talent for celebrating the modern American table, creating inspired American cuisine. New dishes include: Clam Chowda Risotto-New England Style; House Smoked Arctic Char; George’s Bank Cod “Shake ‘n Bake”, Carolina Black Grouper with Shrimp Paste and Chinese Beans, and Oven Poached Salmon in Lobster Bouillon.

“The Clam Chowda Risotto is a variation of a New England classic. It’s a take on traditional clam chowder using arborio rice in place of potatoes, smoked tomato oil, fresh basil, bacon, sea clams, leeks and fried Ipswich clams on top” says Brennan.

“The Smoked Arctic Char is hot smoked, so it cooks and smokes at the same time. We serve it with pickled beets, which we pickle right here at Harvest, and the wasabi tobiko gives a horseradish kick. We love to experiment and make as much product here as we can.

We also make our own sauerkraut on premise – by combining cabbage, macomber turnips, rudabega, celery root – all winter vegetables – and fermenting it for seven days. Then we braise it with apples, bacon and white wine. It is an accompaniment with the Grilled Cider Brined Pork T-Bone.”

The George’s Bank Cod Shake ‘n Bake is not your grandmother’s typical shake ‘n bake dish. “I tried to give guests a visual picture of what was in store for them with this dish—it’s so much more interesting than just a listing of ingredients” explains Brennan.

The Carolina Black Grouper is becoming a signature dish at Harvest. “This grouper comes from the Carolina’s and is prepared with an Asian influence. It is coated with shrimp paste and fresh water chestnuts. We serve it with fermented black beans and yellow chives, a unique product I get from Chinatown, and it puts a whole new spin on the fish.”

Whether you are new to Harvest or ‘remember it when’, Harvest continues to serve inspired American cuisine under the helm of Chef Eric Brennan and his talented team.

For current menu information, please visit the web site, www.the-harvest.com.