Chef Peter Davis Announces the Launch of his First Cookbook, "Fresh & Honest."

This November 2008, Chef Peter Davis will release his first cookbook, "Fresh & Honest: Food from the Farms of New England and the Kitchen of Henrietta’s Table."

As the bandwagon of sustainable agriculture, organic eating and “slow food” becomes increasingly filled with diners, home cooks and professional chefs alike, there are a few who have been riding it—and arguably, driving it—for decades. Chef Peter Davis is one of those few, and Fresh & Honest will be a monument to his love of delicious, fresh foods and the New England farmers and producers who supply them.

To purchase your advanced autograph copy, please call 617.661.5014 or visit http://www.charleshotel.com/giftcert.htm.

Congratulations to Chef Peter Davis and Henrietta's Table on their
Santé Restaurant Award!

They won in the Category of "Regional Sustainability"  and Henrietta's was the only Boston area restaurant to win!  

Now in their eleventh year, the Santé Restaurant Awards were created to recognize excellence in restaurant food, wine, spirits, and service hospitality. The Santé Awards program is the only peer-judged restaurant and hospitality competition in North America.

Congratulations to Chef Peter Davis and Henrietta's Table
for winning the
2008 Cambridge GoGreen Award!

The City of Cambridge recognized  Henrietta's commitment to environmentally friendly practices, in particular, their efforts to reduce waste.

At Henrietta's Table all biodegradable waste is separated and is given to a local composting service. 

You can find a recycling facility in your neighborhood by visiting the recycling center

Gourmet Magazine Recognizes Chef Peter Davis as a Local Pioneer
and lists
Henrietta’s Table as one of
America’s Best Farm-to-Table Restaurants

Cambridge, MA (October, 2007) – Chef Peter Davis and Henrietta’s Table are recognized by Gourmet Magazine as one of the industry’s best in the October 2007 Restaurant Issue.

The October issue features America’s Best Farm-to-Table Restaurants from across the country, broken down into such categories as “Urban, Casual, and Pioneers.” Henrietta’s Table is listed as a “Local Pioneer” and the article highlights Chef Davis’s “longtime commitment to New England cooking.”

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