We all have heard of the underground dinner sites in DC or the extravagant, secret foodie gatherings in Seattle. All these have the same thing in common–they are “by invitation only” and any other details are vague.
Pittsburgh is no different. Chefs around the city have always that favorite delicacy they want to share or those items that perhaps aren’t ready to serve to the public, and the place to do it is Fat Club.
What’s Fat Club?
Well…What’s the first rule of Fat Club?–You are correct! I can’t talk about it.
What I can tell you is that a few weeks ago when the last gathering occurred, beer pairings were in the minds of the chefs.
Maybe as a final farewell to winter many hearty dishes were featured at this event. Rabbit stew, lamb and pork all had a part in this feast. Chicken cooked in beer and even beef honeycomb (tripe) and pigs’ feet. Pretzels made from scratch shortly before dinner. Pickled, locally picked mushrooms and other veggies. And–of course–incredibly tempting desserts, such as a “car-bomb sundae” with Guinness ice cream and Jameson’s whiskey sauce, tiramisu…and much more. As I said, I really can’t talk about it. But I can’t wait until I get invited to the next one.