I had heard about wolvesmouth a couple of years ago, but was discouraged by the unconventional style. I don’t take rejection very easily, and because of the unorthodox reservation process, (you must sign-up for their e-mail list, wait for them to send you a list of dates and times for that weekend, send in a request, then wait to hear if you have been chosen), I didn’t think I was interesting enough to be chosen. So, I waited. I waited a long time, years in fact. Finally, after receiving the millionth e-mail from them, I finally resolved that I would never have the chance to experience this elusive dinner party if I didn’t at least attempt to send in a reservation request. I was chosen. I thought it was a fluke, but conversation at the table would later reveal that I was among few that had been chosen upon their first reservation request.
It truly was a unique dining experience, and the most interesting dinner party I have ever attended. Dining with strangers, in someone’s home, among taxidermy, was intimidating at first, but very normal by the third course and second glass of wine. It’s difficult to tell whether or not each course was a dish or an art piece, but one thing was for sure: it was all delicious! The flavor combinations were so complementary and completely transformative. I believe this is something that can only be experienced firsthand in order to fully understand, so my descriptions will be minimal. However, I encourage you to sign-up for the mailing list and apply, apply, apply, until you are chosen.
Ribeye cap, creamed kimchi, beef tongue, asian pear, squid ink dumpling, sabayon, crispy shallot
Starting off with a black and white dish is definitely an interesting way to kick off the courses, but the ribeye and beef tongue covered in squid ink and sabayon was a great introduction to what would be an unforgettable dinner.
Albacore, prawn, avocado, tomatillo, serrano, grape, poblano tamale, coctel mariscos, onion
Chicken thigh, kale, grilled pineapple, peanut green curry, coconut, cauliflower, yucca, jicama
Halibut, tarragon hollandaise, sunchoke, celery root, beet, potato profiterole
Sweet potato veloute, crab, green onion, brioche, pickled chili, chive
Easily the richest dish due to the veloute, but oh so decadent!
Rabbit, mushroom veloute, hen of the woods, apricot, dried cherry, endive, escarole
Pork belly, johnny cake, green apple, red cabbage gazpacho, brussels, caramelized onion, apple, dill
Pear, cajeta, pear skin ice, honey coconut crunch, crepe, vanilla lemon pastry cream
This was easily the best dessert I have ever eaten. Who knew that pear skin ice was so yum?!
Lime tart, mandarin, mandarin lime ice, pistachio, butternut squash mousse
Listening to Chef Craig Thornton discuss each course and engage with all of the guests is half of the fun and allure. In creating this experience, he started by asking himself, “What would I want to eat?” This article explains why he has chosen this medium for diners to come together as strangers to enjoy this experience he has created and perfected. Rumor has it, and by rumor I mean straight from Chef Thornton’s mouth, this dinner party will be moving and expanding. I don’t want to ruin the surprises, but let’s just say, I’m very excited for what is to come.
Click here for more information: http://wolvesmouth.com/wolvesden