Dear Feastlings,
As of last Thursday, Feast has made 24 laps around the sun. If you count the early days when we changed the menu weekly, and then biweekly, before we settled into our current monthly change-up, we’ve now produced 340 menus. That’s nearly enough to make a Cheesecake Factory menu.
There have been great successes and dismal failures over these past 24 years- there was an Asparagus Week menu that included an asparagus ice cream that was disappointing enough for us to stop celebrating Asparagus Week. (I do maintain, however, that it was the fact that the ice cream base was overheated and it made for a filmy ice cream in which the fat wasn’t completely integrated. I still think that if it had been more homogenized, the ice cream would have worked. But we all tell ourselves what we need to hear.)
Among our 340 menus, though, have been dishes we’ve brought back over and over again, as you’ve let us know you want them back- for example, after yet another three-month stint, the lobster, corn and scallion bread pudding goes back into hibernation, for example, but in another month, there’ll be a plenitude (and a plentitude) of squash blossoms here for you to enjoy.
The May menu, then, with a few past dishes and a few new ones, looks like this:
https://www.eatatfeast.com/dining/menus/lunch-dinner/
Meanwhile, there’ll also be a wine tasting this Saturday,
a perfect tasting in preparation for Mother’s Day, full of pretty, floral wines, and maybe you’ll find something to pour mom on Sunday. Or perhaps you’ll join us, as we’ll open up on Mother’s Day so you can bring a mom you love. That’s beginning to fill up, so if you do want to join us, reserve sooner than later.
The menu looks like this:
and if mom is a wine nerd, you can skip the madding crowds and join us instead on May the 13th for a wine dinner with Giuseppe Sorgentone of Poggio Torselli. Here’s that menu:
And with that, I leave you to get to work on our 25th year, in hopes of a silvery Silver Anniversary. Thank you all, sincerely, for keeping us around for lo these many years. We’re grateful for your support.
Love,
Doug and all your friends at Feast