Little Dipper Residency
Summer/Fall Menu 2021
Come on a journey with us, as we explore global comfort food!
This menu is inspired by the relationship between the Caribbean and South Asia, and how much intersectionality there is in the food culture based on the spice trade. The similarities in the flavor profiles and cuisine is something in itself to be celebrated. Ranging from various curries and spice blends that include masalas and jerk, to the preparations and techniques applied to the food, they harken back to their origins and history.
The spice routes, also known as maritime silk roads have been trade routes that extend from Japan through islands of Indonesia, around India, Sri Lanka, to the lands of Middle East and from there across the Mediterranean to Europe. Besides the exchange of spices, silk, ivory, porcelain, the most important exchange was of knowledge: knowledge of new culture, people, religion and food.
Sugar, once considered as spice began its journey in South Asia. It spread through Asia, and to the Mediterranean and the Canary Islands before Columbus took it to West Indies. Later on from 1838-1917, over half a million Indians from Colonial India would make their perilous voyage to thirteen mainland and island nations in the Caribbean as indentured servants. Along on this journey, came coffee, okra, coconut, mango, and yuca as crops that were traded in the Caribbean.
Previous Menu: Little Dipper Residency Summer/Fall 2021
Small Plates
Jerk Jackfruit Sliders
Two sliders with Pickled Red Onion, Coriander Aioli, Baby Arugula
- Vegetarian
Grilled Prawns
Sherry Peppers, Mango Chow
- Gluten-friendly
Seasonal Salad
Baby Gem Lettuce, Cara Cara Orange, Toasted Almonds, Roasted Chioggia Beets, House-made Ricotta, Balsamic Pomegranate Vinaigrette
- Vegetarian, Gluten-friendly
Okra
Sautéed Okra, Masala Spiced Yogurt, Plantain Crumb
- Vegetarian, Gluten-friendly
Jackfruit is widely cultivated throughout tropical regions of the world and commonly used in South Asia. Jerk is a prevailing combination of the different spices that were going through the silk road and became a staple in the Caribbean. Pairing jackfruit and jerk is our way of saying “hello” from the islands.
Sherry Peppers originated centuries ago when sailors traveling through the Caribbean would fortify the sherry barrels with hot peppers. This would help to mask the strong ship rations during the long voyages. Over time, they started using local Pequin Peppers and it was adapted by locals as a condiment.
Okra is an ingredient that transcends every story that this menu tells, from its origins in Africa to its journey on the silk road. Usually served as an accompanying ingredient, Okra is a vegetable that deserves a starring role and can stand on its own deliciously!
Large plates
Jerk Roasted Duck
Duck Leg, Rice & Peas, Pikliz
- Gluten-friendly
New Fish Curry
Hake, Coconut Curry Brodo, Marble Potatoes, Rainbow Carrots, Herb Pistou, House-made Roti
- Gluten-friendly (without Roti)
Potato Curry Cake w/ Tomato Jam
Herb Salad, Lemon Yogurt, Lemon Vinaigrette
- Vegetarian
Beef Short Rib
Stout Coffee Lacquer, Braised Greens, Yuca Frites
Jerk is typically featured as a roadside grilled snack. Jerk chicken is an island comfort food tradition, but outside of that, jerk highlights all the spices that have traveled the all foodways leading here. Enslaved peoples from the plantations of Jamaica fled to the mountains and coexisted with the indigenous Tainos people where they combined their cooking techniques and spice profiles to what we know today as jerk. We are using duck in this dish as a nod to its popularity in parts of Asia.
Curry is a bold statement of spice and trade, in the Caribbean and all over Asia. This dish is our interpretation of what would happen if a white fish stew met a fish curry and they moved to a tropical island. We paired this with our house-made roti which is more of a South Asian version to honor the indentured servants who shared their cuisine with locals, and has since become a staple dish in the Caribbean. Aloo matar is one of the many potato curries in South Asia. These crispy potato cakes celebrate those spices and curries.
Coffee trade and its export from the Caribbean became an integral cash crop not only between islands but also to the rest of the world. This dish is a nod to coffee and all the coffee lovers.
Sweets
Mango Ice Cream
House-made Ice Cream with Cashew Brittle
- Gluten-friendly
Coconut Cake
Guava Puree, Toasted Coconut
DRINKS
Lurisia Sparkling spring Water
Strawberry Lassi
Strawberries, Thai Basil, Sugar, Greek Yogurt
Iced Sorrel Ginger Tea
Hibiscus Tea, Cinnamon, Star Anise, Ginger Syrup
Wine & Beer available
Little Dipper Residency
Spring Menu 2021
Come on on a journey with us, as we explore global comfort food!
For this menu, we’re taking inspiration from flavors and techniques of North Africa that have traveled through the Mediterranean, and South Asia, and applying them to the vibrant ingredients that spring in New England has to offer. From a mix of spices to preserved fruit like dates and lemons, these culinary influences weave a complex tapestry that was left by the Moors.
A diverse group of people, the “moors” were labeled as such by Europeans at the time, often in a derogatory way, to exclude and diminish based on racial, ethnic, and religious differences. For centuries, they became an influential part of the cultural narrative even while facing exclusion. Their innovative contributions had a huge impact on many societies that can still be identified today in art, education, cultural and culinary traditions.
Photos by Michael Piazza for Edible Boston
Previous Menu: Little Dipper Residency Spring 2021
Small Plates
Snap Pea Salad
Ricotta, Pickled Shallots, Mint, Radicchio Toasted Sumac Almonds, Lemon Vinaigrette
- Vegetarian, Can be Vegan, Gluten-Friendly
Andalusian Veg Tagine
Parsley Oil, Flatbread, Micro Greens
- Vegetarian, Gluten-Friendly w/o Bread
Beef Kafta
Yogurt Tahini, Cucumber Salad, Herb Garnish
- Gluten-friendly
This salad is a celebration of spring with a nod to the mezze and tapas style which is integral to the communal style eating in North Africa, the Mediterranean, parts of Europe, and Asia. Small cooling salads have long been served as accompaniments to meals and we have taken this opportunity to use a variety of ingredients that the Moors introduced to the Mediterranean.
A tagine is a stewed dish that is fundamental to North African culinary tradition. It is attributed to the Berbers and developed as various peoples came to the region, notably the Moors from Andalusia. It is still made in traditional ways till this day and has survived through the centuries, showing how far the culinary influence reaches.
Ground meat is utilized globally in many forms. The Moors used it specifically because as nomads, they generally traveled with food that was easy to carry but also easy to cook and preserve. The kafta is one of the dishes where that tradition ended up. As more people traveled and time passed, ground meat dishes continued to show up everywhere taking on the flavors and ingredients of specific regions, such as meatballs, albondigas, etc.
Large plates
Roasted Eggplant
Spiced Roasted Eggplant, Moroccan Style Couscous, Lemon Yogurt Tahini
- Vegetarian
Charred Spiced Chicken
Preserved Lemon Marmalade, Yellow Almond Rice
- Gluten-Friendly
Berber Style Lamb
Dried Fruit Couscous, Herbs
- Gluten-Friendly w/o Couscous
Za'atar Brown Butter Trout
Smoked Eggplant Puree, Tomato Salad + Spring Onion Chimichurri
- Gluten-Friendly
We’re highlighting the spices and ingredients like rice, almonds, and preserved lemons that the Moors were partly responsible for introducing, through the spice trade routes between Africa, Europe, and Asia. These can be found globally now because of those trading routes and over the centuries influenced the evolution of many country’s cuisines.
An incredible and ancient culinary tradition that is still alive today! The Berber people are currently among the few direct descendants of the Moors, and are known for their method of cooking in the hot sands of the desert.
Migration fosters the practice of using what is available, and this concept was no different with the Moors. As immigrants, their food evolved as they traveled. Being close to the coasts of the Iberian peninsula where fish was more abundant, seafood became a bigger part of their cuisine, like trout, a fish that can be found in all the coastal regions the Moors visited.