Henrietta illustration (c) Elizabeth Dahlie;
Food photos (c) Charles Hotel, BostonChefs

"In a restaurant one is both observed and unobserved. Joy and sorrow can be displayed and observed 'unwittingly', the writer scowling naively and the diners wondering, 'What the hell is he doing?'" -- David Mamet

henrietta's table has a nice courtyard view in the elegant charles hotel of harvard square, cambridge. the restaurant is an expansive country style dining room with oversized cupboards, wood floors, harvest photos, and rustic linens. the brunch set-up displays huge cast-iron pots along the lengthy kitchen counter and islands of tiered food. so what else do i love about henrietta's table, besides the ambience and chocolate bread pudding with caramelized bananas and vanilla bean ice cream... hold on, i'm straying... henrietta's table owes its name to henrietta, a precocious pig whose dream is to attend a certain law school in cambridge. to prove her worth, henrietta has to rise above all obstacles, following the true calling in her heart. it is an enchanting, uplifting fable that encourages children to dream big... to focus on their dream, and be challenged by that dream -- to go the distance, overcoming fear of failure.
henrietta [the children's book] has ticked off some critics who believe that, it puts Ivy League angst in the heads of babes. well, what's wrong with that? see, not everyone could study at a prestigous school, but every child is entitled to dream and go after it... this other lovable babe tenaciously held on to her goals, not allowing the prejudices of others to hinder her.
below is a 'fresh and honest recipe' from chef peter davis of henrietta's table:

Chocolate Bread Pudding, Caramelized Bananas

Caramel Sauce (serves 10)
2 lb. Brown Sugar
4 oz. Butter
1 teaspoon Lemon Juice
4 oz. Water
1 qt. Heavy cream
6 Bananas, sliced

Chocolate Bread Pudding (serves 10)
8 Croissant, day old
1 qt. Heavy Cream
8 oz. Sugar
3 Egg Yolk
3 oz. Cocoa Powder
6 oz. Bittersweet chocolate
1 teaspoon Vanilla
7 Eggs
salt

Preparation for Caramel Sauce:
1. Bring sugar, butter, lemon juice and water to a boil and simmer until golden brown.
2. Add cream and return to a boil.
3. Cover bananas with sauce and keep warm.

Preparation for pudding:
1. Cut croissants into large cubes and place in 1/2 of large baking pan.
2. Mix cream, sugar, eggs, yolks, cocoa, and vanilla and pour over croissants. Allow to soak for five minutes.
3. Mix in chocolate and bake in water bath at 350 degrees.
4. Serve with caramelized bananas and vanilla bean ice cream.