Upcoming: Game On!
“The fall is my absolute favorite season for food,” proclaims Ben Lacy, sous chef at Sel de la Terre Natick. “In New England, the season evokes a bit of nostalgia. To see the leaves turning yellow and smell the crisp air; it immediately conveys thoughts of warm apple cider or hot cocoa, soups, stews, and braises. I love the idea of hearty, seasonal French food.”
Experience the fruition of Ben’s seasonal inspiration on November 4th at SDLT Natick’s Fall Game Dinner, which will feature wild game proteins and other special fall products.
The four-course menu includes Scottish hare, wild boar, and venison. Sourced from D’Artagnan, these are truly remarkable products—delicious, unique, and sustainable. The Scottish hare, for example, is only available mid-September through February, procured from state hunts Highlands of Northern Scotland exclusively for D’Artagnan. The venison is from New Zealand, raised humanely on open farmlands. The wild boar is a North American product, and, as the name indicates, is raised wild (thus benefitting the local environment). Ben is particularly excited for the wild boar, prepared for the Fall Game Dinner as cassoulet—a classic dish from the Languedoc region in France, which Ben characterizes as “the epitome of French comfort food.”
Other ingredients of note are the wild huckleberries and elderberries from Mikuni Wild Harvest and foraged mushrooms from Ben Maleson, who supplies all of the SDLT locations and L’Espalier with fantastic local products.
Chef Ben is also excited to share his passion with others who may be less familiar with wild game. “I also like the fact that game food is untraditional; it is very unusual for this area and to get the chance to offer game to our guests is exciting. I want to see the reaction of our guests and hear their input on the menu.” The menu blends the natural flavors of the wild game with more familiar ones, resulting in a presentation that is concurrently unique and approachable. “This is an occasion to try something new; it should absolutely be enjoyable, not intimidating!”
Embark on this extraordinary dining experience Wednesday November 4th at SDLT Natick. $48 per person includes hors d’oeuvres at 6:30 p.m. followed by dinner at 7 p.m.