As I sat in church yesterday morning, I knew I had to say a few extra prayers of repentance. I didn't lie, cheat, or steal. There was no killing, adultery, or pride on my end this past week either. However, there was gluttony and maybe a slight bit of envy. Last Wednesday, I was fortunate enough to attend my second
Emerging Chefs event, Sacrilicious, which featured the praise worthy creations of Chef Jeff Fisher of
Touch Supper Club. Their fourth event really lived up to the motto of Emerging Chefs, "Big Flavor. Bold Venues" since we gathered together in an old Russian Orthodox church in the
Gordon Square Arts District. Some of the pews were converted into tables, while others were set up in a way that reminded me of a church dinner, such as a Lenten fish fry. All of the dishes were inspired by the Bible or other religious rituals and beliefs.
Upon finding our seats, we were soon asked to line up and receive Chef Fisher's interpretation of Communion. This was nothing like the Communion wafers I was used to. This one was crispy, with one half featuring a kumquat jam and the other, a chicken liver pate. I only wish I did not eat each half separately. The jam was very sweet and fruity which would have been a nice compliment to the slight saltiness and savoriness of the pate. We also has a small cup of wine. With our souls "cleansed" and our palates awakened, we were now ready to share in the five course feast awaiting us.
Our first course was a hot tomato water with mini gnocci, grape tomatoes, fresh mozzarella, and a poached quail egg. To accompany this course, was the El Diablo Ketchup Martini. We were told this course was representative of Genesis, since the Pilgrims believed the tomato to be the fruit of the devil. The egg, as Chef Fisher explained was a take on the question "Which came first, the chicken or the egg?" Overall, this pairing was perfect. The flavors of the tomato water and egg were really brought out by the tomato from the martini. Chef Fisher, if you are reading this, PLEASE add the martini to the drink list at Touch. The martini may have been on favorite drink of the night. Think Bloody Mary on the level of saintliness. Maybe it is due to the fact it was made from Touch's house ketchup.
Our third course was Chef Fisher's culinary take on the Lamb of God, that being a lamb carpaccio, tempura battered egg yolk, crispy fennel and shallots, parmesan cheese and truffle oil. For not being a big lamb person, I will admit, I enjoyed the carpaccio. It was sliced very thinly and the crispy fennel and shallots went well with it. My favorite part of this dish was the tempura battered egg yolk. Once I broke it open, the yolk helped bring all of the elements of the plate together. However, there was one part of this course I did not enjoy, the drink. The Cather in the Rye cocktail, while visually appealing, may have been my punishment for overindulgence. Or maybe it was the fact it was a bourbon based cocktail and I do not like bourbon. 
The fourth course was all about forbidden fruits. We were served Asian braised pork belly with forbidden rice and blood orange star anise sauce, with a five spice cotton candy. My personal interpretation of the pork belly relates to the strict Kosher diet many Orthodox Jews follow which does not allow pork. I also found the plating of this dish Chef Fisher's interpretation of the Crucifixion, with the spiced cotton candy being the storm clouds which covered the sky. Our drink pairing was called the Grapes of Wrath which was a vodka/saki cocktail with grape infusion. Maybe this was a take on the hyssop wine the soldiers gave to Jesus while hanging on the cross (or maybe my 13+ years of Catholic school are getting the best of me). Overall, my favorite part of this dish was the rice and sauce. While the pork was tender and well flavored, it just wasn't the star for me.
Finally, the dessert course which was beet foam with angel food cake, devils food cake, passion fruit coulis, with raspberry teardrops. The inspiration for this dish is final judgement. The earthiness of the beets represents the earth, in which our physical bodies will return to. The angel food and devils food cake symbolize Heaven and Hell. The passion fruit and teardrops were delicious reminders of a life filled with passion, love, and the struggle to do what is right. On the side we enjoyed two Rights of Passage cocktails, a warm, sweet brandy and a cold Grappa with limoncello.
Overall, the whole night was everything you would expect from an Emerging Chefs event. Wonderful food in a unique atmosphere. I also had the pleasure of sharing this uplifting experience with some of my favorite fellow bloggers
Brad and
Alicia. I also finally met
Journeyman Cook and his lovely wife
The Brewer's Daughter as well as a
Laura whom I just started following. It was also nice to meet one of my "tweeps"
Joe. Hopefully, I will be able to attend the next movie insprired Emerging Chefs event in March. By the end of my prayers yesterday morning, the prayers for repentance turned to prayers of thanks for an evening of great food in good company.
Until next time...follow your heart, fulfill your hunger!
A restaurant that serves only hot dogs (or veggie dogs for my vegetarian readers) and tater tots sounds simple right? Now, factor in over 30 different topping options and a plethora of dipping sauces and you have combinations to satisfy even the pickiest of eaters. For $5.00 you start with a quarter pound all beef dog and then let your imagination and taste buds go crazy. There are suggested combinations offered, but I love any place that lets me create my own meal. I have been there many times and do not think I have had the same combination twice. In the mood for something hot and spicy? Top your dog with Happy Dog's own chipotle ketchup or Momocho's habanero sauce. If you ever wondered how a peanut butter and jelly sandwich crossed with a hot dog would taste, get Marcela's grape jelly and chili sauce with chunky peanut butter on your frank. You also can add the chips right on the dog too. From cheese whiz to smoke gouda, there are cheeses for any palate too. For $2.50 you get a giant bowl of tater tots with as many dipping sauces as you wish. This is the perfect way to try new sauces you may have considered for the dog but wanted a taste first. Personally, I recommend sharing the tots. Aside from such a generous portion, you want room for dessert which will also take you back to childhood summers. The Happy Dog's desert menu consists of frozen treats which you probably bought from the ice cream truck such as orange push-ups and Good Humor bars. 
Now what to wash this nostalgic meal down with. The Happy Dog will make any craft beer lover happy boasting over 75 different brew choices. If craftbeer is not your thing, you can also opt for a PBR tallboy or other domestics. Yes, there are non-alcoholic options too. The Happy Dog also hosts monthly beer dinners with a 5-course meal for only $25. The next one is on April 12 at 7:30. On the weekends, local bands take to the stage at The Happy Dog. Be sure to check their Facebook page to stay up to date with acts coming and other fun events. 
