"Ketchekow": A Red-Neck, Black-Tie Dinner (Cowboy-Chic, if you prefer)
The theme for this month's event(s) draws on a great Bengali word (and I really don't have any idea how to spell it) that is used specifically to convey that thing you do when sop up all the leftover gravy. We think it's great that a culture has devoted an entire word to communicating such an important principle, and it makes us wonder what our own words imply about how we value (or don't) the food we eat.
In order to celebrate some of the foods that are closest to home, for this event we're inviting guests to think of ways to cook some of their most beloved comfort foods (this is the "redneck" part) but elevate the preparation a bit and make it worthy of being served at a 3-star restaurant. Mac and Cheese is an obvious candidate here and there are tons of things you could do to really kick it up a few notches. Kool-aid, Tater-tots, Chicken-Fried Steak, Jell-O, all strike me as dishes we know and love that could be transformed into classy, black-tie dishes. But these are just a few ideas to get you thinking. What we really hope happens is that the concept will spark something exciting, challenging, rewarding and that ultimately you'll have a lot of fun sharing it with the rest of us. Dust off your Granny's old cookbooks and start heatin' your cast-iron. These kinds of dishes are best served with a good story-and, of course, gravy.
(P.S. Because we're pretty sure a number of people will want to be a part of this "theme," we'll be holding two separate dinners. That way everyone gets to participate, but we don't lose the intimacy of being able to share one table.)
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