Blackened Catfish – Photo by Jason Varney
It’s not the sort of thing a food critic is supposed to say, but my favorite bite of the year might just be a piece of fluffy white bread soaked with ranch dressing on the Walnut Street Bridge.
That wasn’t everything my fork found on one plate at the Fat Ham. There was a refreshing sprig of dill, and a thin slice of cucumber pickle that was as cool as, well, you know. But there you’ve got the sum total: bread, ranch, dill, cucumber. So I know what you’re thinking: Should I even keep reading this column, or quit while I’m ahead?
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Yesterday, we announced our fourth Foobooz After Dark dinner. On Saturday, April 26th at 11:30 p.m., we’re taking the chef de cuisine from SBRAGA, Greg Garbasz, and transplanting him into The Fat Ham’s kitchen with chef de cuisine, Aaron Gottesman. They’ll be doing what they do best: Aaron showing off his Southern skills, and Greg doing some fancy Yankee stuff.
Remember, beer from Sixpoint Brewery and The Fat Ham’s signature cocktails will be pouring all night, so it’ll be lots of eating and lots of drinking–as is tradition for our After Dark dinners.
Take a look at the menu »
Aaron Gottesman, the chef de cuisine at The Fat Ham, came to our first After Dark dinner at Will BYOB, and he sat at the table that had the most fun that night. After dinner, he came up to me and said, “I’d love to do one at The Fat Ham once we’re all settled in.” And guess what?
They’re all settled in. Read more »