Theo Friedman started serving gourmet dinners that fuse food and art out of his dorm room at Tufts University his freshman year. Now 22, he hosts them on the regular with his company, Theory Kitchen, charging between $70 and $125 a head for intimate meals featuring his experimental cuisine.
“[My cooking] grew over the years into a number of different forms, and started getting more serious in every sense of the word,” Friedman says. "[I] was using the Tufts community to test ideas on."
The Berkshires native is now working on Theory Kitchen full-time, hosting events almost every weekend. While Friedman is now based in New York, he’s returning to Boston this weekend for four seatings at a Cambridge apartment before heading to Europe next week.
The 13-course dinners are almost totally sold out, but there are still tickets available for the Sunday, 9 p.m. dinner. One Yahoo! Food reporter describes a previous dinner as featuring a menu of "A chicken liver mousse with sour cherry fluid gel and black lava salt, cured scallop with bacon-apple dashi, a pressed carrot 'steak' with chipotle-pineapple crema, and shaved root beer-cured pig tongue. Yes — pig tongue."
No word on what he'll serve, but his resume featuring the likes of Clio, WD~50 and Nudel should drop some hints for what to expect.
If you can't snag a seat to this weekend's events, keep an eye on TheoryKitchen.co/events to stay on top of future dinners.