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1/23/12
Gulf Pig Underground Dinner Club sets next event | Shreveporttimes | shrev JOBS
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Gulf Pig Underground Dinner Club sets ne t event 9:10 PM, Jan. 17, 2012
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The menu is a mystery. The location secret. Welcome to the Gulf Pig Underground Dinner Club and prepare to feast on the unknown. Similar to the underground dining scene taking off in cities like San Francisco and New York, Gulf Pig Dinners are designed to expose people to unique dishes and leave them with a greater appreciation of locally grown food.
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"I think this is something a little quirky for this area," said Michael O'Boyle, organizer of Gulf Pig. "My whole concept behind this is to put out great food, but also to say 'hey, I know you like Chili's or you like Outback, but there's a local guy who has invested his own money to give you just as great or an even better dining experience." Purchase Image
Gulf Pig Dinners include multiple courses including an appetizer and dessert. / Douglas Collier/The Times Written by Devin White
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How it works: A menu theme with a list of ingredients is provided. Diners then receive their tickets revealing the location a week before the dinner.
Although O'Boyle isn't a classically trained chef, he has been cooking for years and writes a local food blog ChickenFriedGourmet.com. For the first Gulf Pig Dinner held in September, O'Boyle partnered with Wine Country in Shreveport. The menu was themed "flavors of summer" and included ricotta gnocchi. Korean BBQ with pickled green tomatoes and corn sauce and bacon doughnuts with blue cheese and pineapple.
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According to O'Boyle, the dinner was successful overall, but there was one dish that had some people scratching their heads.
If you go What: Gulf Pig Dinner. When: 6-9 p.m. Jan. 29. Tickets: $55. Info: www.gulfpig.com.
"We had a sea urchin dish that you either loved or hated, there didn't seem to be an in-between," he said. "I knew this dish was going to be a hard sell, but I wanted it in there to give people a chance to try something that generally is not sold or served in this area."
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The theme is contemporary Southern for the next dinner. Some of the flavors attendees can expect on their plate are catfish, sweet potatoes, Coca Cola and collard greens. "Think eating at your grandmother's house on a Sunday but with a modern twist," O'Boyle said. For future dinners, O'Boyle plans on exploring more "non-traditional" venues and teaming up with guest chefs from the area.
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"We have a lot of crazy ideas for Gulf Pig Dinners and this area's culinary scene," he said. "We'll just have to see which ones work best."
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