If you haven’t heard of Wolvesmouth yet, get ready to be educated. I had heard about Wolvesmouth through my various food-loving Twitter friends, but I never took much notice of it. For whatever reason, Michelle decided recently that she wanted to go. She signed up for the mailing list and we wished and hoped we could get a chance to experience the meal. Lo and behold, we were two of the twelve lucky people that got to partake in a unique dining experience, courtesy of The Wolf, Craig.
The table that would serve as our battlefield for ten courses of awesome.
Before I get into the delicious dishes that were served, let me point out one thing. The entire meal is prepared in a home kitchen.
The use of the limited space is quite impressive.
The planning, preparation, and precise execution of the timing is incredible. Each course is lined up and brought out with military-like precision.
Why, yes that is a half pig’s head.
Don’t forget the trotters.
Course 1: Potato, Scallop, Chive, & Flower Creme Fraiche. I could probably drink a pitcher of this. It’s creamy but light. The scallop in this dish is incredible too, perfectly seared.
Course 2: Ocean Trout, Braised Leek, and Red Currant. Nice little hint of sour to accompany the fresh sweetness of the fish and leek.
Course 3: King Crab, Pimento Cheese, Sourdough. I found out I was allergic to crab when I was in my early teenage years. I figured it wasn’t life or death, so I ate it. That was a decision I do not regret. The dish was fantastic, and I still haven’t broken out in a rash! Double win!
Course 4: Haricot Verts, Apricot Peach Yogurt, Horseradish Meringue, Smoked Almond Granola.
Course 5: Rabbit, Glazed Carrot, Radish, Celery, Pie Dough, Raw Peas, Sage. This got everyone talking about single portion, microwavable pot pies for nights alone. For someone like me, who is married I don’t have those nights anymore. It’s pot pie for two!
Course 6: Verjus, Lemon Verbena. This was a refreshing break before we went into the heaviest dish of the night.
Craig, working away at the head.
Lord of the Flies!
Course 7: Pork, Green Onion, Bok Choy, Pork Sauce. Steamed Bun on the side. The sauce was very rich, and there was so much texture from the skin of the trotter to the meat from the face.
Course 8: Squab, Pickled Cherry. Mushrooms. This makes me want to cook squab. It’d be fun to feel like a giant with the tiny little birds.
Course 9: Blueberry Sherbet, Black Sesame, Kabosu Curd, Green Tea Cake. I’ll be honest. When I saw this dish I saw broccoli and Velveeta.
Course 10: Strawberry, Pound Cake Ice Cream, Wild Strawberry, Strawberry Pop Rocks. It’s still incredible how amusing Pop Rocks are at my age. Excellent choice.
While I believe the dishes speak for themselves, what makes the dinner so unique is that while you sit down to dinner with a bunch of strangers, part of the experience is getting to talk to them instead of minding your own business and keeping your head down.
Not only do you get to mingle with the other guests, getting up and stretching is encouraged. I highly recommend doing this as the meal is a long process. I hit a wall after the pork. You can even walk over to the kitchen and talk to Craig as he works his magic. Just don’t distract him so much that he burns your meal.
While Wolvesmouth is about food, it’s more about the experience. Getting to share a meal with other people who enjoy food is incredible. It’s relaxing and fun. When was the last time you had a meal set to the soundtrack of Eazy-E’s “Boyz-n-the-Hood” followed by Geto Boys’ “Damn It Feels Good To Be A Gangsta?”
Good food, while serious, can be a lot of fun too.