A private dinner built around local game meat, fermented vegetables, and the simple idea that overlooked producers, curious restaurants, and the right guests can create something genuinely new.
∙ Paid
The other day, I hosted the second iteration of a private dinner party series I’ve been developing with Apertures by Heather Dobbin. The basic idea is to bring rural wild game meat into high-end Tokyo restaurants, pair it with fermented local vegetables, hot sauce, good spirits, and a carefully chosen group of guests, then let the restaurant interpret the ingredients in its own w…
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