On Friday, February 17th, we kicked off the inaugural Piranha Club with an homage to Carol Goodden’s and Gordon Matta-Clark’s FOOD project. We recreated the menu from the infamous “Mattabones” dinner and inadvertently hosted the event 3 days prior to the 40th anniversary of the original dinner. Quickly referencing the text “Object to be Destroyed” during the middle of a prep session, Sean caught the original date February 20th, 1972. Quite a nice moment of synchronicity!
My steadfast crew that day consisted of my regular co-conspirator Sean Starowitz and his partners in Bread KC, Andrew Erdrich and Erin Olm-Shipman. Additional ground support was provided by Elizabeth Allen-Cannon and Abby Satinsky. Nineteen diners attended.
We served six courses: Oxtail Consomme, Frog Legs Provencal, Salad Greens, Roasted Bone Marrow with Parsley Salad (a la Fergus Henderson), Pork Neck Bone Gravy with Polenta Parmigiana, and Apple Crisp with Maple Whipped Cream.
The cleaned oxtail bones were strung into necklaces and given to each diner at the end of the night.
Piranha Club #1: The Bone Dinner
On Friday, February 17th, we kicked off the inaugural Piranha Club with an homage to Carol Goodden’s and Gordon Matta-Clark’s FOOD project. We recreated the menu from the infamous “Mattabones” dinner and inadvertently hosted the event 3 days prior to the 40th anniversary of the original dinner. Quickly referencing the text “Object to be Destroyed” during the middle of a prep session, Sean caught the original date February 20th, 1972. Quite a nice moment of synchronicity!
My steadfast crew that day consisted of my regular co-conspirator Sean Starowitz and his partners in Bread KC, Andrew Erdrich and Erin Olm-Shipman. Additional ground support was provided by Elizabeth Allen-Cannon and Abby Satinsky. Nineteen diners attended.
We served six courses: Oxtail Consomme, Frog Legs Provencal, Salad Greens, Roasted Bone Marrow with Parsley Salad (a la Fergus Henderson), Pork Neck Bone Gravy with Polenta Parmigiana, and Apple Crisp with Maple Whipped Cream.
The cleaned oxtail bones were strung into necklaces and given to each diner at the end of the night.
Photography by Erin Olm-Shipman