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$75  + Tip/Tax
Mon, 2/2
5:45 PM & 8:15 PM
Central Square

Fallow Kin

Day 1: 5-Course Sustainable Sophistication Tasting Series

Debuting this past October, this veggie-forward Cambridge eatery from the same team behind TC Favorite and Award-Winning Tallula vaulted right onto Eater’s List of “Best New Restaurants Around Boston Right Now,” Resy’s List of “10 Restaurants That Defined Boston Dining This Year,” and Boston Globe’s List of “10 Restaurant Openings to Know About This Fall.” Chef Conor Dennehy graduated from the Culinary Institute of America and honed his craft in San Francisco, working for multi-Michelin-Star recipient, Hiro Sone. Returning to Boston, he advanced his skills under James Beard Award-Winning Chefs Jamie Bissonnette, Ken Oringer, and Jody Adams. At Fallow Kin, Chef Dennehy, a 2024 James Beard Finalist and a 2025 Semi-Finalist for “Best Chef: NE,” is serving up a menu that features such distinctive dishes as smoky cabbage in seaweed broth, roasted parsnips with pickled pear, basil, and miso, cavatelli with duck merguez, and cider-braised halibut. Luscious desserts too, like Japanese cheesecake with cranberry, spinach, and Earl Grey, as well as churro with apple and cheddar. The Boston Globe says that Fallow Kin takes “farm-to-table dining to the next level” so, naturally, we are very excited to visit here and to chat with Chef Dennehy about this food ideas. Join us, won’t you?

About the Host:

Conor Dennehy

Chef/Owner

A MA native, Chef Conor Dennehy graduated from the Culinary Institute of America in Hyde Park. He then honed his craft in SF where he worked for multi-Michelin-star recipient, Hiro Sone, before returning to Boston to learn and grow under James Beard Award-Winning Chefs Jamie Bissonnette, Ken Oringer and Jody Adams. He is a 2024 James Beard Finalist and a 2025 Semi-Finalist for "Best Chef: NE".

The Lineup

All courses will be individually plated. This menu will be Shellfish, Mushroom & Peanut Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.

  1. Hamachi Crudo Kombujime

    oro blanco, seaweed, court bouillon

  2. Vegetable Terrine

    winter vegetables, chestnut, radicchio

  3. Leek Cannelloni

    ricotta, burnt onion, miso

  4. Pork Shoulder

    coffee, turnip, farro, cocoa, pickled onion

  5. Spinach Cheesecake

    earl grey, cranberry, citrus

Fallow Kin

853 Main St

Cambridge, MA 02139

Event FAQs

Do guests need to be of a certain age to attend this event?
Yes. All attendees must be 21+ to gain entry.
Does this restaurant allow BYOB?
No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
Will this event be handicap acccessible?
According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
What is the event ticket cancellation/refund policy?
Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
What dietary restrictions/food allergies can be accommodated at this event?
Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This menu will be Shellfish, Mushroom & Peanut Free and the restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Gluten, Dairy (with the Exception of Butter), Egg, Fish, Tree Nut, Scallion, Onion (Raw), Shallot (Raw), Chive, Red Onion. They are NOT accommodating restrictions related to the following ingredients: Butter, Garlic (Raw & Cooked), Onion (Cooked), Shallot (Cooked), Leek. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.