Secret food venues are the new book clubs.
I’m usually a pretty conservative guy when it comes to explore food, especially when animal heads are still attached. But this is the whole concept behind John Mike’s secret food club called Tripes & Caviar. Each month, a select few are invited to a secret venue announced 24h in advance.
John Mike explaining tonight’s menu, wich main ingredient is the Bottarga. Bottarga, also referred to as ”the poor man’s caviar” is the roe pouch of mullet, tuna or swordfish which is cured in salt and dried out for weeks at a time.
First service: Tomates & ail confites avec Bottarga
We took each other’s hands and and pledged to the club.
Like the Skulls & Bones, rituals are half the fun.
The second service was this Merlan en colère canoodling with his own tail.
We all had to swallow the eyes at the same time. Thank god for red wine.
Some social network action here
Back in the kitchen, the Mulet’s Caviar about to take center stage.
Secret clubs are also about connecting with new faces outside our usual social circles. Tonight we got drunk with Christian Archambault, owner of the Atwater fishmarket.
Third service was Bottarga pastas.
And finally desert, served in Sardines boxes.
But friends don’t let friends cook alone, especially on their birhday! So we had a surprise for John Mike.
Next event is next month, so if you are interested in joining the club, make sure you follow Tripes & Caviar on Facebook and get in touch with the chief! Places are limited. Next time Snake Blood?
-
takemeawaytv posted this
