Earlier this week I went to a pop-up dinner put on by my co-worker Shauna Scriver, and her pal Mary Lokar. They took over someone else’s restaurant for the night and cranked out some seriously badass food. Their project is called Entropia … that night we enjoyed four courses of delicious Oaxacan food with some daring combinations.
Take, for instance, the sopa of the second course: caramelized onion broth with chicken liver, pickled carrots and green olives.
Let me tell you, the food was fierce. During the tamale course (a wild mushroom tamale with salsa verde and a chicken tamale with Oaxacan black mole) I couldn’t help but pause to update my Facebook status to say, “I feel like I’m swimming in magic right now. In reality, I’m eating tamales.”
I ate said tamales with such speed and enthusiasm that I forgot to take a picture of them. (Sorry…)
It’s really hard to pick a favorite anything, but the campechana from the first course blew my mind. It was a sea food soup with octopus, shrimp, tomato, jalepeños and radish. It was served with a tiny egg tostada and saltines wrapped in a crisp, wax-paper envelope.
And the dessert course could only be described as a mouthful of awesome. They called it “Chocolate con Chili” and it had the lightest, moussey-est texture with just a hint of heat. The dulce de leche sauce, Shauna told me later, was made from boiling condensed milk in its can.
Shauna promises me there will be more Entropia dinners in the future. More tamales, more campechana, more magic … I, for one, can’t wait.