Starting July 1st The Elephant Walk South End will be celebrating the summer by featuring a Cider-sesame grilled St. Louis ribs with fresh corn appetizer and “La Vie en Rose”, a selection of Pink drinks including cocktail, sangria, sparkling wine and rosé. Please note that we will be closed Saturday, July 4th to celebrate the holiday.
Again this year, we are hosting the Brookline Cambodia Partnership Luncheon, please support them by joining us at a luncheon at the Elephant Walk in Boston, on Saturday, January 25th from noon until 2:45pm. Proceeds collected from the event will be used to support Brookline High students and teachers, who are traveling to Cambodia in February.
Donations collected from ticket sales and a silent auction will also help us to support educational development and education in Cambodia. To learn more about our various initiatives, please see our website: www.Brooklinecambodiapartnership.com.
Our Chefs have been hard at work creating and then tasting and tasting and re-tasting the specials for the upcoming New Year’s Eve Dinner, so make your reservations now while space is still available!
And just a reminder to our patrons, both of our locations will be closed on December 24th & 25th.
This version of the traditional, French dish is from the town of Castelnaudary in Southern France, where Elephant Walk Owner/Chef Gérard Lopez grew up and learned to prepare this old family favorite, is now being featured as a special in both our locations and will also be highlighted in an upcoming cooking class.
Cassoulet is typical of the hearty, rustic cuisine of the Languedoc’s vast plain; the local poultry and sausages are found in numerous local dishes, accompanied by plenty of garlic and tomato. The specialty is historically associated with three ancient cities—Toulouse, Castelnaudary, and Carcassonne—that lie along the tree-lined Canal du Midi, part of a longer waterway linking the Atlantic and the Mediterranean. Traditionally, each of these towns has its own version of the dish, though it is generally acknowledged that cassoulet had its beginnings in Castelnaudary.
Join Nadsa in the kitchen at our Boston location for a limited seating class covering Quick And Easy Reduction Sauces. This Saturday December 7, 2013 starting at 10:30am.
Nadsa will demonstrate how easy and quick the French techniques of pan sauces are for all types of meat, poultry and seafood dishes! A fantastic and delicious way to add instant flavor and interest into your dishes! Sign up for this class or take a look at all the upcoming classes.
The fall lineup of cooking classes are now posted on the website.
The first class, on Saturday, October 19th, highlights the change of seasons, as October signals the end of the light, bright vegetables of summer and ushers in the deeper, earthier flavors of fall such as squash and root vegetables. Gerard will help celebrate the change of season by inspiring you with recipes and techniques that make the most of the rich bounty of fall.
We almost forgot: Today is The Elephant Walk’s 22nd anniversary!
No, it’s not one of those landmark years but it feels noteworthy nonetheless. Yes, on August 20, 1991 – the day after Hurricane Bob – we opened our first restaurant in the basement of the old police station in Union Square, Somerville – the space that is now Precinct.
For those of us who’ve been around in the beginning, it does kind of boggle the mind. We had no idea what we were getting ourselves into: The four restaurants, the two “concepts” – including Carambola, which is now The Elephant Walk in Waltham – the cookbook, the hundreds of cooking classes….
But the real question we’d ALL love the answer to: How many hand-made spring rolls has it been over those 22 years? Now that’s a scary thought!
From all of us to all of you: THANK YOU for all your support for the past generation! We are deeply grateful for you giving us all jobs and helping us serve the rare and wonderful food of Cambodia to Greater Bostonians all this time. Stick with us and we’ll keep it up for a good many more years, too!
Thank you, very much.
Make your reservations early!
Check out our Summer Restaurant Week 2013 Dinner Menu
And our Lunch Menu
Two of our guests’ all-time favorite dishes at The Elephant Walk that are both especially delicious and refreshing when the weather gets hot are Bo Bong and our Chilled Avocado-Citrus Soup.
Bo Bong [pictured at left] is a cool bowl of rice noodles topped with lemongrass chicken [and sometimes beef, shown here], sliced spring rolls, fresh cucumber, bean sprouts, lettuce, mint, basil, and crushed peanuts, and dressed with tuk trey – the ubiquitous fish sauce-based Khmer marinade.
Our Chilled Avocado Citrus Soup [pictured at right] is made with freshly-squeezed orange and lime juice, diced avocado, button mushroom, plum tomato, onion, garlic, and a dash of extra virgin olive oil.