I’m late to the game in posting my recap of Chef Matt Kantor’s tribute to El Bulli dinner series. Initially, I decided to hold off posting until the 3-night series was done, so as not to potentially ruin the surprise for people who were attending on the 2nd and 3rd nights. Then I got busy with other stuff, and here we are, a full week later.
The dinners took place at The Cookbook Store, with the dining table set up in the middle of the shop and Kantor and his crew cooking in the brand spanking new deluxe kitchen in the back. The space is way swank, and it required knocking out a wall at the back of the shop, but it’s quite beautiful and allows The Cookbook Shop to host many more events and demos than they have in the past.
We were greeted by Cookbook Shop owner Alison Fryer and she introduced Matt who explained a bit about the premise of the meal.
It should be noted that while the menu is considered to be 23+ “courses”, every course was actually just a taste, ranging in size from a single piece of popcorn to a sea scallop with garnish. So while we left at the end of the night sated, we were not, by any means, too full. We started with a cocktail…