Home > Gathering Ingredients, Uncategorized > You’re invited to an upcoming feast!

You’re invited to an upcoming feast!

Dear Chef Bourdain;

This is totally just to make people hungry.

I’ll be seeing you next weekend. I’m pretty excited – my fiancee’s cousin and her chef boyfriend got tickets to see you and Chef Ripert next weekend, May 1st, in Santa Barbara. They’re bringing Pascale and I as their wedding gift to us. So hey, I’ll bring you a printout of the infamous guts-night to sign, and maybe one to keep for you, too! I know you’re excited to meet me at last, Chef. So the night before I’m going to make a dinner from your book. You’re totally invited – drop  me a line, ok?

For my other friends and readers, you’re invited too! But here’s the deal – I’m getting married in a few weeks. (Seriously. A few weeks. Ok ok, deep breaths…) and I need to save up for the wedding and honeymoon, especially since things have gone more than a bit sideways at work recently, and I’m not guaranteed to have the time off and pay I was expecting. So if you’d like to come, will you help me cover the cost of ingredients? That’s all I’m asking – and in return, you’ll get a really excellent meal. Here’s the menu:

Starter:  Moules a la marinieres (mussels in tomato broth)

Veg: Leeks vinaigratte

Mains: Filet of beef, sauce porto with roasted shallots

Side: pommes sautee au lard. (Potatoes sauteed in duck fat.)

Dessert: Charlottes de marrons. (A bit like tiramisu, it’s that beautiful bastard I enticed you in with up top.)

I figure I don’t really want to cook for more than six with this many courses, so that’s four open spots at the table. I have the luxury of not cooking for more than six, because this is a hobby, not a job, thank the gods. I figure most of that stuff isn’t terribly expensive, except for the filet, so about $20 a head will cover it. Now come on, that’s a five course meal for the price of what the sides would cost in a good restaurant! So please let me know if you’re into it, and how many. First come, first serve – it’s all going down Saturday evening, April 30th, probably around 6pm.

And Chef Bourdain, if you show up, I promise there will be plenty of good wine and a solid Venice freakshow on top of it all!

I’m hungry just thinking about it. The food that is, not the freakshow. Though that’s awesome too.

Davy

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