I had been stalking the events of A Razor A Shiny Knife for a few months. The group, referred to as either an under ground restaurant or a private dinner club, specializes in bring to life crazy cooking ideas in a magical poof of yumminess. I had long been on the look out for an event when no previous engagement prevented us from taking in an evening of gluttony and finally, a few weeks ago, the calendar gods came together and we were signed up for the club's 24 hour cooking extravaganza (the dinner only because (1) we're not yet rich and (2) I feared that 3 meals of 8 courses each could lead to acute stomach explosion syndrome). The details I received were as follows: Show up any time after 10pm on Friday the 19th to help cook, show up at 7pm the night of the 20th to partake in the deliciousness.
We arrived at the secret location (a yet to be inhabitable building of condos deep in artsy Williamsburg and complete with a 45 foot waterfall in the lobby, day glow plastic chandeliers in every hallway and a broken elevator which afforded us the luxury of pretending that climbing 5 flights of stairs totally made up for eating a dish composed entirely of pork belly, cream, eggs and bacon broth) in our best khakis and linen to a sea of hipsters all, "oh hi, yes I did just get back from yachting, is that a tattoo of a boat on your shoulder, right next to the one of bar code? We have so much in common!" There were about 10 people suited up in aprons chopping, boiling and mixing and it was impossible to determine who among us was a pro chef and who, like us, was just paying hundreds of dollars to play dress up. Even though it was only 10:05 everyone was hard at work and not speaking to us which left us feeling, as G said, "like we were being snubbed by the caterers." Noting this obvious problem was a huge mistake on his part as it turned me into the pout-master for a good 20mins which we spent on the balcony all "ok so what should we do? can we leave? will we look lame? can we just grab something at random and start chopping?" In moments like this I think a little direction goes a long way and I felt tempted to offer the crew of a Razor a Shiny Knife my keen project management skills -- what more they could accomplish if only someone had made a spreadsheet.
Finally we were put to work making what the host of the evening (a man of totally indeterminate age sporting a very magnum PI mustache who either had an amazing memory for names or just couldn't forget me, the girl who was sure to ruin his event with her ham handed attempts at playing chef) described as "pickle pops" which made it sound like these would be some kind of frozen vinegar treat (Yum?) but turned out to just be vacuum sealed bags of pickled veggies. Our mission was to use this massive vacuum sealer to divide 20 plastic bags into 4 evenly sized pickle pockets. I had some past experience with vacuum sealing because my father bought one of those home food preservation contraptions at Costco years ago and proceeded to demo it's abilities to every dinner guest to walk through the front door. The minute the ladies ran off to, I dunno, powder their noses (note: this has never happened in my house, my mother is strictly anti powder, in fact "powder their noses" is just a euphemism for "drink scads of tequila") my dad would be dragging the boys off to a small corner of the kitchen to just seal random crap. But the machine at Friday's event was nothing like my dad's entertainment model. The beast was at a 2 foot power cube that G mused might be able to create actual black holes. Lucky for the entire Milky Way G and I would be doing no actual vacuuming -- just sealing.
Immediately we broke the machine. In a moment of panic as we moved the top down to begin the first seal one of us (I shall not name names but I think we all know who) announced that the line on one bag wasn't straight so I flung the lid back up which stopped the vacuuming by freaking out the beast. No longer would he suck air. Luckily, with some random mashing of buttons, I was able to save the day. So we're sealing. Bags are getting put into two piles: "oh shit, hide that one in the back" and "these should theoretically be usable." when Magnum comes by to check on us. "Things are going ok, you know, not perfect yet but we're working on it!" I quip. To which he replies, "we're looking for perfect." People, it was like I was on Top Chef and Coliccio packed my knives FOR ME.
The pickles were, thankfully, on the lunch menu so we could avoid the uncomfortable moment when someone at the table wrinkled their nose all, "my bags are not even, my entire meal has been ruined!" One assumes that this was quickly followed with, "yeah some blond J Crew freaks with zero ink totally fucked those up, last time I let the WASPs in."
As the evening progressed we slowly realized that almost all of the people who we originally took for super intimidating professional chefs were actually just ambitious foodies like ourselves. We managed to make a few friends all of whom seemed nice and nonjudgey if, a little eccentric. One girl (who I love) even leaned over in the middle of butchering a whole pig belly to conspicuously ask if we were crazy enough to consider staying up all night to cook and then sighed happily when we announced that we liked sleep way too much for that silliness (which begs this Sophie's Choice of a question, "if forced to choose between food and sleep where would a lazy glutton like myself stand (or, more accurately, lie down)?).
I suspect the open secret of A Razor, A Shiny Knife is that none of their meals are executable without a ton of help from their guests because there seemed to be only 4 or 5 pros in our midst. The good news is that there was no babying of the guests -- everything from slicing strawberries to flash freezing puddings was available for experimentation. This opportunity to play with nitrous oxide and learn how to make butter from scratch is, for me, half the fun of the event but I do have to warn future participants that one should arrive armed with a good amount of cooking knowledge and a suit of body armor protecting any thin skinned egos. I often felt a little bad for G, who I do put on carrot chopping duty in our home kitchen but who generally focuses his food knowledge on tasting over preparing. The impromptu learning opportunities at the event were not designed for amateurs. Among my friends I have a fairly solid "good cook" reputation but even I often felt far far out of my league, especially during the first hour or so when direction was at a minimum.
That said, ultimately the evening turned out to be fun. And when we got home at 1:30am our preview of the next evening's dinner had both of us salivating in our sleep. More on that in my next update (soon, by Thursday for sure...) until then a picture of our first course -- our amuse to amuse you.
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