|George Mendes' pheasant|
The event was curated by Underground Eats, and though we couldn't imagine what these three chefs had in common, the menu had an excellent flow. Each toque prepared delicate dishes with complex, layered flavors. Brock's heritage pork was complemented by a unique (and very green) whey-poached celtuce, and David Santo's herb roasted monkfish was perfectly cooked.
Though it's hard to declare a winner, the event did take inspiration from the Super Bowl, so we'd feel remiss if we didn't award the Supper Bowl trophy to Mendes, who served charred octopus in a surprising roasted potato broth with squid ink and lime. Even better was his Scottish pheasant, a small and tender morsel of meat with lemon balm and coriander. Come to think of it, it was about the time that this dish was being served when the woman was knocked from her stool. Maybe it wasn't the hooch after all.