Druim
BOSTON | MAY 2021
A sight for sore eyes, our first gathering since March of last year, our best hope for more time with others! Never mind having to set up several smaller tables, quite far from one another, it still felt like a breath of fresh air. We were giddy and grateful as we made our way to Boston, out to Thompson Island, and down the hill to the shore where we set up shop for a fantastic, life-giving afternoon on the East Coast!
The terrific team at Thompson Island, our friends from Big Tree Catering, and our small but mighty team never felt readier to host a few culinary adventurers for this feast in the Boston Harbor.
Scroll through to discover all the details from a beautiful afternoon that slowly turned into an early evening as we watched guests enjoy time with one another.
WELCOME
After the short ferry ride from Boston and a beautiful stroll through the grounds at Thompson Island, guests enjoyed a glass of Domaine Jean-Marc Gilet Vouvray Brut Sparkling, carefully selected by our friends at Dry Farm Wines, to compliment the lineup of small bites from Big Tree.
A MENU BY CHEFS ANDREW TAYLOR AND MIKE WILEY FROM BIG TREE CATERING
Our second time working with Big Tree was just as dreamy as the first! Driven by locality and fresh ingredients, the menu had bounty of spring on the East Coast written all over it. From the signature lobster roll they serve at Eventide Oyster Co.— their iconic restaurant in Portland, Maine—to their twist on Boston cream pie, the menu was an undeniable success!
MENU
TO START
MAINE RAW BAR
oysters, littleneck clams, accoutrements
SKEWERS
local meats, vegetables and fish with sauces and condiments
EVENTIDE OYSTER CO. ROLLS
brown butter lobster , Maine rock crab, tofu
Domaine Jean-Marc Gilet Vouvray Brut Sparkling
FIRST
SPRING VEGETABLE SALAD
farmed and foraged vegetables, local eggs, barley and beef garum vinaigrette
2019 Johannes Zillinger Hyperflux Grüner Veltliner
SECOND
RAMP OIL POACHED HALIBUT
asparagus, spruce tip pistou, pickled vegetables
2019 Domaine du Penlois Chenas Gamay
MAIN
SMOKED AND GRILLED MAINE PORK
coconut creamed ramp tops, rice koji, charred radish
2017 l’Archetipo Primitivo
DESSERT
‘BOSTON CREAM PIE’
choux pastry, chocolate, cultured cream
Domaine Jean-Marc Gilet Vouvray Brut Sparkling
WINE PAIRINGS BY DRY FARM WINES
Our partner Dry Farm Wines provided a stunning selection of natural wines from around the world that paired beautifully with the menu. Grüner Veltliner, Gamay, Brut Sparkling—this curation of vibrant, thoughtfully made, biodynamic wines made for a very unique experience at the table!
SECRET LOCATION AT THOMPSON ISLAND
Nothing beats a dining table by the ocean… unless it’s a table on the shoreline, off the mainland! Thompson Island lent the perfect spot for our guests to enjoy a peaceful afternoon, away from the hustle and bustle. The lush vegetation on the Island was ideal for a stroll down to the table and the sound of the waves subduing as they got close to our dining spot was just a dream. On the way back, the ferry ride made for a breathtaking view of the Boston skyline!
With full bellies and much gratitude for the opportunity to come together again, after the uncertain times, our guests took the views in before heading back to the city.
We packed our gear and made our way to the other side of the island to await our turn on the ferry. We can only hope this gathering brings many more and we don’t ever have to pause again. We can only hope this makes you hopeful for more time with others!
