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Brooks Headley gets ready to cook at 5 am for Le Fooding.
Food & Wine has a pre-sale link to those Exquisite Corpse tickets, here. (They're $100 for each meal, plus a half-bottle of Veuve Clicquot and there's only 40 tickets available for each dinner.) Among the rotating chefs are Italy's Massimo Bottura, France's Adeline Grattard of Yam'Tcha and New York City's Andrew Carmellini.
To get a sense of just how cool this Exquisite Corpse dinner is going to be, let’s spotlight Brooks Headley, the awesome pastry chef at NYC’s del Posto. He’s got the 9th shift of the series, starting at 5 am on September 24th. “That's totally the witching hour in New York City,” says Headley. In keeping with that thought, Headley is making dishes like Green Fennel Ravioli-Filled Live Potato Ears in Tomato Broth. And then, for his main course, a vegan chocolate staff meal, which might look a little like the amazing (vegan) chocolate crème brulee he made with the band No Age for Eater a few weeks ago. Here’s more from Headley: “Since it will be like, 7 am, by the time we get to chocolate staff meal, it will be served (and some of it even made) in the style of a Del Posto staff meal. Which will be hands-on interactive, and hopefully kind of hilarious.”
I can't wait to be part of Headley's vegan staff meal. And see how many of Le Fooding's 52-hour meal I can stay up for.