How about a Black Fork meal?
With Halloween coming, it makes me think of the COLORS of the food I like to make. This year I sent out an invitation called ‘finger food,’ and have all sorts of well-laid plans. But already my brain is attaching to a theme for next year: Black Fork.
Like a Black Tie dinner (formal plus a Halloween-spirited ambiance) but Black Fork meaning every course, every concoction is BLACK.
This menu is coagulating in my brain (maybe you need ideas or can still swing something this year?):
Black Widow (Cocktail — its just black licorice strings, but it does look like a big black spider died in your drink—doesn’t it?)
Black Olive and Fig tapenade w/blue corn and black flax chips (am making the tapenade this year…)
Puree of black bean soup w/shaved Black Radish (See the black radishes in the above photo? Aren’t they awesome? Good for table decorations too…)
Steak with Black Pepper Sauce
Side idea: Balsamic Braised Onions (recently fell in love with these; recipe soon)
Side idea: Purple-roasted Potatoes with purple Thai Basil
Side idea: Eggplant Frites (tries some the other day at Poppy restaurant; they used honey, turmeric and cumin)
Balsamic Poached Black Mission Figs with blackberry & honey-salted gelato (just an idea…)
Flaming Black Sambuca (this is awesome—the flames are BLUE—you literally put black sambuca in a glass then ignite it!).
Black candles, black radishes, black toille… black spiders… cauldrons… what Black Fork ideas pop into your mind?