For those who haven’t yet tried the delicious food and wine at Bondir in Cambridge, it’s high time you make yourself a reservation. The cozy Cambridge restaurant with “farm-house style” ambience features a New England fare menu that changes daily. But tomorrow, November 12, Bondir’s menu will be changing for a different reason. The Cambridge restaurant will host wine connoisseur Terry Theise, winner of the James Beard Foundation Award for outstanding wine and spirits professional, for an intimate wine dinner event with Boston residents.
The wine expert will be leading the event with the restaurant’s Chef de Cuisine, Marc Sheehan, who will be creating a four-course seasonal menu for all guests. The chef, who originally studied Early American Studies in college, wasn’t always a culinary arts expert. But he quickly made up for lost time by establishing his cooking career before the age of 28. The chef has worked at Menton in Fort Point and Blue Hill at Stone Bars in Pocantico Hill, NY. Not to mention, he was instrumental in forming a cooking club with Matt Schrage known as “Brasstacks Supper Club,” a group that prepares unique dinners for an underground audience.
We decided to ask Bondir’s Chef de Cuisine Marc Sheehan a few questions about his life and cooking career. Along the way we learned about his love for vinegar, a “serious sandwich,” and even his own culinary inspirations.
How did you end up working as Chef de Cuisine at Bondir?
A friend had contacted me a few months ago to see if I was interested.
Initially I was hesitant because I think Bondir is a very iconic restaurant and I wasn’t sure if I was the right fit. It’s tough to step into the shoes of a chef and owner (Jason Bond) who has so clearly defined the vision of a restaurant. But I have been running a supper club with a friend for a few years, with the goal being to open a restaurant. After having a few meetings and conversations with Jason, and cooking for him, it seemed like a great place to learn and a natural fit.
What is the last dish you cooked for yourself?
Well I haven’t had too many nights at home recently but generally on my day off or after service I’ll make myself a serious sandwich. The best one most recently was roast beef, provolone, horseradish, dijon mustard, fig jam, and watercress on foccacia. Generally, whatever I have in my fridge finds its way onto a sandwich.
What is the one ingredient you couldn’t live without?
Vinegar. I started making my own in my apartment in New York about 4 years ago and it’s something that has very much influenced my palate and the food I cook. I still have about 25-30 different varieties in my basement that are all homemade.
Which dish on Bondir’s menu do you think most defines your cooking style?
The history and traditions of New England, as well as our native heirloom ingredients are very important to me. For this upcoming wine dinner I would have to say our second course: Waldoboro Greeneck Turnip Roasted in the Fireplace with Confit Capon Wing, Anadama Breadcrumbs, Foie Gras, and Maine Dulse Broth. I very much believe in making vegetables the focus of dishes, particularly with things as interesting as the waldoboro greeneck turnip.
This particular variety of turnip is grown in Waldo County Maine by Sparrow Arc Farm. A European Ship wrecked off the coast of Maine in the 19th century and the next day these turnips were seen floating in on the coast and eventually they started taking root in the sand. Ever since the same exact genetic variety has been planted in the region. So the dish is inspired by that story. Nicely roasted turnips, the capon wing and breadcrumbs are like the sand, and an aromatic broth made from the seaweed from the Maine coast.
What’s something our readers would be surprised to learn about you?
I did not eat fruits or vegetables until I was about 17 years old. By my own choosing, I was very much meat and potatoes. So ten years later vegetables still seem new and exciting to me as I feel like I’m playing catch up.
