Tag: Matt Mahoney

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Closing Out Kummerspeck’s Friends and Family Opening

Sarah Live at Kummerspec's friends and family opening in the Canal District in Worcester, MA.

Kummerspeck (‘kUm-ir-shpek) opened its doors to friends and family last night for a stellar soft opening. Mass Foodies has had eyes on Matt Mahoney and Rachel Coit for almost a year now and the duo continues to exceed our expectations. Sarah had a chance to sample the Bone Marrow, topped with tahini dressing and cashew dust alongside pickled radishes; charcuterie; Sous vide Prime Rib of Beef from Pained Hills, served with a veal suet popover, charred broccoli, lavender, and demi-glace; and of course, house made spaetzle. There were plenty of industry faces in the crowd representing the likes of Lettuce Be Local, B.T.’s Smokehouse, deadhorse hill, Honest Weight Artisan Beer, Tree House Brewing Co., and Armsby Abbey, among many others. General Manager, Adam Sheldon made everyone feel right at home.

Friends and family opening at Kummerspeck Worcester

Sarah is wrapping up the friends and family opening at Kummerspeck on Water Street in Worcester’s The Canal District.

Posted by Mass Foodies on Monday, July 31, 2017

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A Sneak Peek at Kummerspeck’s Highly Anticipated Menu

All eyes are on Rachel Coit and Matt Mahoney, proprietors of Kummerspeck, Worcester’s latest culinary conquest. Kummerspeck, which translates from German as “grief bacon,” is set to open next month. The Water Street eatery will serve up reimagined comfort food as well as the adventurous offerings of a classic butcher shop.

Both chefs cut their teeth in the Boston dining scene, working for famed chef/restaurateur, Barbara Lynch. Coit, former Sportello sous Chef, and Mahoney, former ButcherShop chef de cuisine, have eased into the central Mass dining scene with stints at BT’s Smokehouse and Armsby Abbey.

To quell our curiosity at Mass Foodies, they have been so kind as to share a few of the menu items we can expect to see soon:

Fried Green Tomatoes
Kefir goddess dressing, chowchow

Lamb Tartar
Spiced carrot mayo, pickled cilantro stems crispy fried garbanzos, lavash

Shrimp and Grits
Anson mills grits, house-made tasso ham, spicy sofrito

Pierogi
BLIS barrel aged fish sauce, cabbage, sweet potato, mushroom jerky

Wiesswurst
“Hasselbacked” veal sausage, german potato salad, ale mustard

Nicoise
Romaine hearts, salt roasted beets and radishes, blanched haricot verde and new potatoes Soft boiled quail eggs, Tonnato, Torn baguette, Nori-cured yolk