S.M.E.G. is back in the States and we're not quite thinking linearly just yet.
From the Mouth of the Clyde to the Butt of Lewis, through the Towns of Tongue and Twatt, we just threw open the doors of perception and let everything flow through. To get some momentum going, we're just pulling together some of the singular experiences we had and let's worry about a cohesive narrative later.
With that, here's a glimpse into a spectacularly low key and delicious Sunday lunch we shared at St. JOHN Bar and Restaurant, Fergus Henderson's and Trevor Gulliver's home of "Nose to Tail Eating".
A Kind of British Cooking
We arrive... a little late, but not to anyone's discomfort.
The Bar
The Bakery
The Dining Room and a peek into the Kitchen
The first of "a few"...
A green salad, in consecion to 5 a Day , which we admit is a good idea.
The Starters
Rabbit Offal on Toast
Duck Hearts on Celeriac
Brown Crab on Toast
Brawn, or Head Cheese
The Mains
Lamb Sweetbreads with Carrots
Greens and Runner Beans (3 of 5!)
Faggots and Peas
Roast Beef
The Desserts
Eccles Cake and Lancashire Cheese, with Port
The currant filling
The currant filling
Bread Pudding with Butterscotch Sauce and ice cream
Anthony Bourdain's famous "last supper" of Roast Bone Marrow & Parsley Salad, was on the 86 board for the day, but to tell the truth, initially armed with Chef Fergus' recipe and access to the Delaware Ave Price Chopper, I've made it some many times on my own now that I’m not sure what could be done to it in St John's kitchen that would elevate the joy I get from throwing it together in my own kitchen.
And I don't think this displeases anyone at St. John.
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