DRY RUN IN THE DARKROOM
Re-capping the June Supper Speakeasy dinner hosted
By Bon Vivant Savant at Videobred
Written by Jason Scot Pierce
Two of my favorite things in life came together Sunday night, the 27th, at the June edition of the Bon Vivant Savant Supper Speakeasy series,…food and photography. I would have been more than happy to attend if you had told me only that the Chef for the dinner was to be Dallas McGarity [formerly] of Z’s Fusion [now at Jack's/Eqquus]. That would have been the deal closer. Strangely to my delight, the benefits did not stop there my friend. Oh no! This dinner was special. Why do you ask? Let me explain. Not only was the food prepared by Chef McGarity most divine and on the verge of sensory overload, but the evening began and concluded with discussions and review of photography by Pulitzer Prize winning photographer Dan Dry. Dry’s work is legendary in status and he is more than kind enough to talk about his experiences and his accomplishments.
This evening began as guests arrived at the videobred Headquarters located near the old Jillian’s on Lexington Rd in the Highlands. Guests were treated to cocktails and wine as they mingled in the front studio of the cavernous and mazelike videobred complex. Once everyone was in attendance, guests where then seated and served a superb six-course meal prepared by Chef Dallas McGarity.
The first course of the dinner was Chilled BLT Soup. This dish was like a deconstructed BLT sandwich served soup-style in a bowl with tomato concasse piled in the middle, surrounded by a delicious green liquid of lettuce and chicken stock. The tomato was topped with “bacon candy” and finished with a crouton smeared with a robust garlic aioli. Next came the Goat Cheese Ice Cream with Grape Tomato Jam, Balsamic Reduction, and tangy Micro Oregano. I can tell you how surprised and delighted I was to experience how well all these items worked when paired together. Outstanding! The third course was a treat for the glutton in all of us as Dallas created a Pan Fried Mac and Cheese generously slathered with White Truffle Oil and Toasted Panko Breadcrumbs. (continue reading below, click on thumbnails for larger view, read menu here)
The rich, buttery, fatty, sublime taste of the creamy mac and cheese was the perfect capture for the truffle oil. It was truly wonderful. I later managed to procure some of said truffle oil for a second helping the chef was generous enough to afford me for take-home. The fourth dish was Kentucky Paddlefish with Onion Confit, Cauliflower Puree, and a Port Wine Reduction. The flavors of this dish worked so well together that hardly a word or sound came from the room as everyone was too busy finishing off this plate. The surreal and most sublime setting of the “darkroom” and red glow surrounding said darkroom made for a dining experience which was not average. Food tasted even more delicious as certain aspects of your senses were diminished while others were heightened. It was a brilliant idea by Self to invent such a themed dinner and all the guests in attendance were rewarded for the thought. The fifth course and maybe my favorite was the “Smoked Paprika Chicken”. Crispy Chicken Legs with Smoked Paprika, Wasabi Whipped Potatoes, and Beets with Honey and Garlic. This dish was perfect in every way. The smokiness of the chicken leg accented by the slight bite from the wasabi in the purple potatoes was offset by the beautiful and photographic dark red beets. It was a masterpiece for sure. The final dish was a play on a rice crispy treat of childhood days called the “Crunch and Munch” This was a Crispy Caramel Popcorn Wafer with Peanut Powder, Popcorn Shoots (bright yellow micro-greens) and Maple-Sesame coated Bacon. What a fantastic finish to a great meal. Let me not forget to mention that each dish was expertly paired with the perfect wine match.
Self goes to great pains to coordinate these pairings and the results are always delicious.
After being treated to such a superb and appropriate menu, guests were then re-invited to view and discuss the world class works by Dan Dry. Dry has always submitted his time to fielding questions about his travel or the techniques he uses during his exploits, and this occasion was no different. It’s amazing to think about all the places this man has traveled and the subjects/events he has captured. One can only ponder how he does it or where he gets the motivation. He likes to think that his wife Margaret gets a lot of the credit, and we would tend to agree.
To sum up the final words for the June edition of the Supper Speakeasy edition, I just have to say that Ms. Jo Self has her work cut out for her at future events. This dinner was a real masterpiece. We know those in attendance, some of which included Chef Edward Lee of 610 Magnolia, Tim and Lori Laird of Brown Forman -Davidson/Laird Associates, and Dan Dry and his wife Margaret had an absolutely fantastic time. The maze-like studio of the Videobred Headquarters was a perfect back-drop for this splendid event. This reporter was happy to attend, and later, politely demanded to be placed on full-time staff duties.
Jason Scot Pierce is employed by BMB Productions/SECRETS of Louisville Chefs as Coordinator/Marketing and Sales/Photographer. Mr. Pierce has worked in the hospitality industry for 24 years in nearly every position imaginable, from Executive Chef to Busboy.
Tags: Chef, Cocktail, Dinner Club, Events, Food, Fun, Louisville, Private Parties, Underground Dinner, Wine
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