The concept of underground restaurants, elite supper clubs, and farm to table dinners first sparked my interest a few years ago. Through various sources, I began hearing and reading about this culinary trend which has been flying just below the radar for many years.
Groups of fun loving foodies gather in warehouses, basements, lofts, and gardens waiting patiently (sometimes late into the night) for course after course of this "underground" food. The ingredients are selected by caring hands and prepared with passion and conviction. The goal being to cook food they can be proud of; food so good the diners will hardly speak of much else.
I love the idea, personally! In the realm of my business, the idea of someone hosting a meal, just to eat, is awesome. Usually catered meals are provided for events with a purpose, e.g., "We are having a meeting and need some food." I don't mind catering those functions. People need to eat. I cook food. This is a fact. However, when someone requests a meal, just so they can get together and eat my food, I am thrilled!
Watch for a future post with details and photos from my "Farm to Table Dinner" on 9/22/11. The photos in this post were taken at the Saint Regis Club in March 2011. Photo credit: Lindsey Jones.