In which we embrace the plant-base
(Oh hi, it’s been a while, we’re changing things on…
Oh, internets! I’m finally, mostly-kinda back to normal after a week-long crazy event called Indie Chefs Week. It was amazingly fun, brilliant, inspiring, life-changing, etc., but it meant that I worked nonstop, my brain was flexed to the max, and I was left with the worst hangover from overwork/overeat/overdrink/overfun. I would do it again in an instant.
Basically, 35 chefs took over our little kitchen at F&D, and I was responsible for planning housing, travel, ingredients, menus, guest lists, ticket sales, sponsorships, gifts – you name it. It was too much fun, and also a bit overwhelming. I also got to attend two of the dinners as a guest – I felt so luxurious! We’re talking 24 courses of deliciousness, cooked by chefs from all over the U.S. and Canada. I ate horse. I ate oysters. I ate ground ivy. I ate carrot ham. It was amazing.
And so, a few (a TON of) photos. :)
B.J. Smith, blending up goodness.
Kat LeSueur marinating fish.
Justin Severino picking cilantro.
Scott Vivian from Toronto. Don’t mess with this guy – he regularly serves horse and seal at his restaurant.
B.J. and some of his many tattoos.
A full kitchen.
Just a pig waiting to be smoked. No biggie.
David Barzelay portioning out truffle cheesecake.
Plus many more on my instagram account.
I can’t even describe the week, or how much I learned, or how many new friends I made, or how worth it all the work was. It’s hard to go back to everyday life where people don’t regularly eat 8 courses at a meal or drink a bottle of Jameson in a day or use the foulest language with the raunchiest texts. I miss them already.♥