Noshable is back at Ben's Canteen, following the success of the Independence Day Dinner in July. Again it's for one night only, but this time it's in the form of a road trip taking in New York, Nashville and San Francisco. Don't miss out - the last one sold out!
"Hot off the back of a fantastic sell-out Independence Day party (102 covers) comes the second event from food blogger Adam Layton (Noshable) & Ben's Canteen.
The theme is a culinary road trip inspired by actual dishes being served in some of the best, but not necessarily best known neighbourhood restaurants across the US. Guests will 'travel' through 3,000 miles of diners, drive-ins and dive bars (oh yes, there will be cocktails) without leaving London.
The starter comes from Fatty 'Cue in West Village, NYC, before moving on to the main course in Nashville, Tennessee and finishing in San Francisco, California. (Full menu below).
All meat supplied by the Cornish Food Club. For the main course I'll be using a little known, but very tasty beef cut, called the under blade fillet, dry aged in Cornwall for 28 days. The meat is marinated in soy sauce, sesame oil, red onions and brown sugar for 24 hours before being pan-fried and served medium-rare in thick slices and served in a toasted ciabatta with giardiniera (a traditional Italian pickled vegetable salad, in this case pickled in rice wine vinegar for three days(!) to compliment the Asian marinade.
There will be picklebacks on the menu, alongside something I've been working on called the 'pickleback burner', which is a spicy pickleback shot that incorporates the world's first water soluble hot sauce.
Ben's thinking of a goodie bag that includes a cheap pair of wayfarers but that's not confirmed yet. Perhaps a line about digging out your wayfarers or something could be a good way of evoking the mood I'm going for here. First and foremost, like Independence Day, it's a highly sociable, party-themed event that just so happens to be serving excellent food (in vast quantities!).
Starter (inspired by Fatty ‘Cue, West Village, NYC)
Roasted Bone Marrow with Smoked Anchovy Breadcrumbs & Cabbage Kim Chee
Main (inspired by Mitchell’s Deli, Nashville Tennessee)
Asian Flank Sandwich with ‘Giardiniera Salad’, Mayo & ‘Animal-Style’ French Fries.
Dessert (inspired by Wexler’s, San Francisco, California)
Bourbon Banana Cream Pie – Dulche de Leche with Whipped Cream and Salted Caramel Bourbon Sauce."
When - Friday 24th August at 7pm and 9pm
Where - Ben's Canteen, 140 St John’s Hill, SW11 1SL
Link 1 - Ben's Canteen
Link 2 - Noshable
Link 3 - My interview with Adam Layton of Noshable