You thought it was a myth. Worse you thought it was impossible to make. Well, you were wrong. Dead wrong. Here’s how to make turducken. This past Tuesday Aimee, Mark (a good supperclub buddy) and I took on the task of making a turducken from scratch for the Gastronauts. The Gastronauts is a...
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Last night we pulled off another successful collaboration with our friends over at Gastronauts. You may remember our last creole/cajun collaboration. This year, the Forking Tasty crew along with my kitchen collaborators from Whisk & Ladle, went in a totally different direction than last time. About four months ago over a few oysters and meticulously crafted cocktails at a popular Williamsburg Brooklyn haunt, we brainstormed an 11 course, plated, all bird menu. Below is the final draft of that session. Stay tuned for a post with a breakdown and picture of each delectable dish.