Everyone know’s that oysters definitely fit this category, and if there is anyone out there that refuses to even try them, we, as chefs, highly suggest you bite the bullet! And I’m not talking try one, oysters are an amazing acquired taste, that only get better and better as you take your experiences and memories of oysters from half-shell to half-shell. It is a journey that never ends, each oyster slightly different than the last! Can you tell we love oysters!!
Another obvious aphrodisiac are strawberries!

And when we think about strawberries, romance, St. Valentine, chocolate always comes to mind. As a pastry chef and lover of sweets, chocolate is my absolute favorite ingredient. I is versatile in both savory and pastry, and can be turned into the most magical experience you’ve ever had! Can you tell I also love chocolate? That’ll keep happening.
But the interesting thing we discovered was asparagus! Who thought that was an aphrodisiac? Can you think of the last time you got excited over asparagus?

Luckily avocados are also aphrodisiacs, and even though we don’t like giving away the menu before the night of the pop-up, our asparagus and avocado “tar tar” is one of our signature dishes, and there’s no way we’re not putting that on the menu!

For those of you who are intrigued by this menu concept, we are having our Aphrodisiac Pop-Up in the Boston’s beautiful South End at The Haley House on Friday February 15th. We are fully booked for Valentines Day the 14th, but have a growing waiting list forming, if you’re interested please give us a call at 617-756-7571, or send us an email to whiskboston@gmail.com.

See you soon!

Oct 6

Farra Sourdough, Cultured Butter, Truffle honey, Fleur Del

First Course

cauliflower, cauliflower, walnut, black garlic

Second Course

fois gras, apple cidre “aspic”, duck candy, brussels, arugula, fois fat vinaigrette

Third Course

trout, fennel, ricotta salada, smoked trout pate

Fourth Course

cave aged goat cheese, shallot, pomegranate molasses

Dessert Amuse

buttermilk panna cotta, bitter chocolate, lemon tuile, coffee foam

Fifth Course

pumpkin seed donuts, walnut cake, apricot cream, apple chips

Pistachio Sourdough, Cultured Butter, Truffle honey, Fleur De Sel

First Course

curried delicata squash soup, garlic yogurt, fried lentils

Second Course

confit duck & chestnut ravioli, peasant sauce, pea tendril pesto, crispy parmesan

Third Course

pork belly, cheddar grits, apple butter, apple chip

Fourth Course

House-made burratta, stuffed with white fig mascarpone, grilled black mission fig, pinot noir

Fifth Course

pumpkin seed donuts, vanilla custard, white fig, red currant

Currant Almond Sourdough Rolls

First Course

scallop, ratatouille, “slow tomatoes”, cherry tomato salad, toasted ricotta

Second Course

pork belly, pickled cherries, grilled; pluot, watermelon, peach

Third Course

fresh pasta lasagna, corn béchamel, fried pasta, tomato jam, shitake, parmesan

Fourth Course

Hudson Valley red washed rind soft cheese, grilled figs, caramelized white fig jam

Fifth Course

brioche summer berry pudding, lemon ganache, pistachio powder

We use local and organic fruit to produce jams that have such depth of flavor because we add all different types of reduced wines to our preserves and it really makes them stand out. One of our favorites is the Gooseberry with Riesling, certainly great first bite, but this complex flavor is almost an acquired taste, and the more you eat the better it becomes. Our preserves are perfect to pair with cheeses, fresh fruit, wines, or to just make a gourmet pb&j!

Soon to be available by mail order online!

Currently available at 71 Day St. Jamaica Plain at the “Yaniel Supermarket” a little bodega that’s a quick walk from mspca centre st.
We love the idea of sending our customers to little off the path corner shops throughout town, we think it follows the “underground” experience of a pop up!

Flavors now available:
Black Raspberry (Pinot Noir)
Red Currant (Rosé)
Wild Blueberry (Port)
Black Mission Fig (Madeira)
White Fig (Muscat)
Gooseberry (Riesling)
Peach (Gewürztraminer)
Apple Butter

Head Cheese:
Historically, meat jellies were made of the cleaned (all organs removed) head of the animal, which was simmered to produce stock, a peasant food made since the Middle Ages. When cooled, the stock congeals because of the natural gelatin found in the skull. The aspic may need additional gelatin, or more often, reduction to set properly.

This weekends Nose to Tail Pop Up will have head cheese and more as we use the entire pig for a five course tasting this Friday and Saturday 7/27-7/28

Friday is almost sold out but there are still tickets for Saturday, so hurry and don’t miss Whisk’s 1st Annual 2-Day, 5-Course, Nose to Tail Summer Pop-Up & Pig Celebration!

We will be joined by two guest chefs, one of whom was on televisions Top Chef! Should be a blast!

If you do miss out on this Friday, our next pop up is posted on our website. We are collaborating with musicians to pair our food with original jazz compositions. There will be five courses starting out very simple, slowly moving into more complex, and then returning to a minimalism as if to emulate the course of a human life. We think this concept is not only a challenge, but a huge inspiration for us as chefs, and we can’t wait to see you there.