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DEAN JOHNSTON DRUMSDean grew up in a family of musicians, and has been playing drums since age 11. Dean

graduated Berklee College of Music and continued to study drums with the legendary

jazz and fusion drummer Gary Chafee. His musical influences include Keith Jarret, Jack

Dejohnette, Miles Davis, Bill Evans. Today, Dean is a member of the funk band Superhoney,

and has opened for acts such as Earth Wind and Fire, Parliament and Maceo Parker. He

is also a member of the talented Club dElf, whose members include, Mike Rivard, John

Medeski, Reeves Gabriel and Duke Levine. Dean has played concerts all over the world from

Boston to Tokyo to Scotland.

Tim Wiechmann began playing the guitar at age 11 and continued to practice music

throughout high school and college, playing in local bands. After college, he moved to

Chicago and cut his teeth playing blues open mics in the classic windy city Blues clubs:

Junior Wells, Buddy Guys Club, and the Checkerboard Lounge. Desiring a more formal

education, Tim moved back to Boston and went to Berklee for a few semesters studying

Jazz with renowned NYC guitarist Richie Hart. Here Tim was fortunate enough to meet

Grammy Nominated Blues Piano Legend Ron Levy of the BB King Blues band, and theyquickly formed a group. The band toured the United States, playing famous music cities

clubs like the Wetlands and the Knitting Factory NYC, House of Blues, the Paradise Boston,

Mardi Gras, St. Louis, Detroit. Tim has shared stage with several well-known Jazz musicians

like Idris Muhammed, Melvin Sparks, Karl Denson. Tims musical influences include: Kenny

Burrell, Grant Green, BB King, Albert King, Pharoah Sanders and John Coltrane. Today

he runs his own restaurant, T.W. Food in Cambridge, has started studying the drums and

continues to play guitar locally.

MARTY ROWAN ORGAN

TIM WIECHMAN GUITAR

T. W. F U N K Y J A Z Z

B R U N C Hsu ns ud nsundays 10am - 2pm

featuring live music by

TABLE 6Chef Tim Wiechmann, Dean Johnston and Marty Rowan

Marty Rowen is calls himself a multi-instrumentalist and plays piano, organ, bass, guitar,

harmonica and sings his own tunes. He has been playing since he was a baby and now

runs a private teaching practice. Marty loves Oscar Peterson, Pepe Montoyo, Charlie Parker

and Pat Martino, and you can see him playing frequently with several of his groups: Fats

Hammond, Last Call and the Marty Rowen Trio. He lives with his wife and two baby girls on

the North Shore of Boston.

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PINEAPPLE AND BUTTERMILK BRINED FRIED CHICKENcream biscuit, fried eggs and cabbage rmoulade

PASTURE LAMB BABY BACK RIBSmint and bourbon butter, heirloom yelloweye beans, wild fiddleheads,fried eggs

TURKISH PEPPER SMOKED BERKSHIRE PORK SHOULDERurfa pepper and spice rub, honey-yoghurt fingerling potaoes, fried eggs

CREAMY SCRAMBLED FARM EGGwith maine cheddar grilled cheese, wild ramps and spring lettuces

VERMONT GOAT CHEESE OMELETTEspring asparagus and heirloom lettuce salad, crme fracheand paprika vinaigrette

HUDSON VALLEY FOIE GRAS OMELETTEwild spring ramps, red wine poached figs, home fries

SMOKED KOBE BRISKET CORNED BEEF HASHfried beef tongue fritters, poached eggs, sauce hollandaise

FENNEL SEED AND LEMON SALMON GRAVLAXbbq smoked local egg salad, baguette and whipped crme frache

TORRIJASoloroso sherry marinated brioche french toast, wine poached apricots

and vermont maple syrup

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MENU

SMALLS

SMOKED PAPRIKA HOME FRIES

HOUSE-CURED BACON

SMALL HEIRLOOM GREENS SALAD

TRIO OF HOUSE MADE SAUSAGES

ESPRESSO BEAN CRME BRULE

PEACH ARMAGNAC PANNA COTTA

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Some of our menu items may be served raw or undercooked. The Commonwealth of Massachusetts has determined that

consuming raw or undercooked foods may increase the risk of food-borne ill ness.

T. W. F O O D