Forage
Day 1: 5-Course Globally Inspired Tasting Series
A neighborhood mainstay, having debuted in 2016, this farm-to-table bistro in the former Ten Tables space (and with a former Ten Tables chef) has kept things fresh, being named to Thrillist’s 2022 List of “18 Incredible Spots in Boston” and Boston Magazine’s 2024 List of “20 Best in Harvard Square”. Drawing upon partnerships with local organic farmers, fishermen, and foragers, Chef Eric Cooper (alongside CDC Alycia Palame) offers a local, seasonal menu served in a casual setting. Chef Cooper has been pursuing his love of food on a global quest that’s had him working, teaching, and studying the native cuisines of some 25 countries on seven continents and occasionally in international waters. That questing spirit is evident in a menu of diverse dishes from pork pozole to kimchi dust-rubbed steak to veggie gravy and biscuits to smoked halibut cheeks in miso broth to striped bass curry, all expertly prepared. “Simple, unconflicted happiness” is how Boston Globe describes the Forage dining experience, which is one we very much look forward to having. See you there!
About the Hosts:
Eric Cooper
Executive Chef
Chef Eric Cooper's culinary career encompasses the globe, with stops in the gastronomic capitals of New York, London, Paris, and Madrid, as well as the forested islands of Downeast Maine and tree-lined neighborhoods of Boston. After three years at Ten Tables' flagship location, as well as a busy summer season in the restaurant’s Provincetown outpost, he took charge of the kitchen at the popular Jamaica Plain restaurant. In the spring of 2016, working with fellow Ten Tables alumnus Stan Hilbert, he opened Forage.
Alycia Palame
Chef de Cuisine
Chef Alycia Palame was drawn to the kitchen early in life, cooking Italian food alongside her father in upstate New York. After graduating from the Culinary Institute of America, she worked her way through various farm-to-table restaurants, always zeroing in on locally grown foods with the most sustainable farming practices. Her interest in zero-waste dining led her to Forage, where she and Chef Cooper have worked together for the last five years.
The Lineup
All courses will be individually plated. This menu is Nut Free. Some courses at his event have been marked spicy. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Maine Grains Salad
seared scallop, piri piri ketchup
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Sweet Potato Tamale
crema, house hot sauce
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Little Leaf Lettuces
pickled asparagus, dill, asparagus vinaigrette, buttered crouton
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Strip Steak
slow roasted onion, lacto mashed potato, creamed spinach
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Chocolate Nemesis
arnhem wafer, buttermilk syrup, sweet ricotta
Forage
5 Craigie Cir
Cambridge, MA 02138
Event FAQs
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- Will this event be handicap acccessible?
- According to the restaurant, this event is NOT handicap accessible. If applicable, please email support@tastingcollective.com with your needs to ask questions about proper accommodations.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). At this event, Chef will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Dairy, Shellfish, Fish, Mushroom, Gluten & Alliums. If you have any of these restrictions/allergies, please make sure to note this info in your profile (in the “Event Preferences” section) before or right after purchasing your tickets so that Chef can prepare accordingly.
