Summer Feast: A Gastronomically Gluttonous Meating

This past Sunday night, I had the gastronomic pleasure of attending the Summer Feast, co hosted by Meatpaper and Gastronomica. And what a bloody feast it was! Bloody in two senses: when I first arrived, around 6:30 pm, at Perbacco, the restaurant was packed and buzzing with food consuming activity; my instinct to compete for food against my fellow humans kicked in and the four of us that came together strategically divided in order to help the rest of the pack get the the most diverse food and drink samplings. And bloody in that some of the dishes incorporated blood in a way I had not tasted: pig's blood sausage and pig's blood chocolate pudding with pistachio mascarpone topping.

After much glutenous consumption, my three most favorite tastes were the bacon, pistachio marshmallows, the blood pudding--both prepared by Perbacco--and the chopped liver from Serpentine. The bacon/pistachio marshmallow had a sweet and fluffy initial bite that was quickly follow up by the crunch and salt of the bacon and the fatty sweetness of the nuts. The blood pudding was just cool to me because it had been made from, well, blood and it's nice to know that you are using the most of the animal as you can. And I also just love liver. It's the anemic in me, really.

Anyways, here are some photographs from the event; the first is an image of the marshmallows, the second and third are images of the chocolate blood pudding, and the final a picture of three bites from Perbacco, the upper right of which is the blood sausage: