Attend a modernist feast with a hot, L.A.-based chef.
Sexy is practically synonymous with clandestine, and pHeast is everything an underground supper club strives to be. Based in Los Angeles, pHeast is the ultimate subterranean dinner experience. For one night only — Saturday, Oct. 15 at 7 p.m. — the group will descend upon Seattle for a dinner, “Ten Emeralds in a Chartreuse Setting.”
The ten emeralds refers to ten courses, and judging from past experiences, possible dishes include anything from chicken with Momofuku XO sauce to lamb rillettes with fingerling confit. pHeast’s founding member, Chef Isaiah Frizzell, will be on hand throughout the evening to provide colorful modernist commentary to accompany the future-cuisine courses.
A copy of the gargantuan — and highly lauded — six-volume “Modernist Cuisine” will grace the dinner table that night for all guests to ogle, and Chef Frizzell will likely present courses that reference the tome. His journey to becoming a modernist maestro was not an easy one. A self-proclaimed Tennessee hillbilly, Chef Frizzell taught himself the intricacies of contemporary cooking through the school of hard knocks. He was poor but determined, going so far as to use food stamps at a young age to buy exotic ingredients like Jamon Iberico.
He is the grandson of country music legend Lefty Frizzell, and some of Lefty’s starpower must have rubbed off on Isaiah, because in a few short years he’s made quite a name for himself in the L.A. food scene. pHeast strives to take its travelling band of gypsy kitchen magic on the road, with Seattle being an early stop on the tour. I asked Chef Frizzell to give us a glimpse into the dinner he has planned.
“I never really promote the menus or dishes” he said. “They’re a secret and a surprise. I will say that I’ve been poring over Modernist Cuisine which is a magnificent, unparalleled book and I’ve learned a few new techniques that’ll likely make an appearance… let’s just say that I’m exploring the minutiae of quick freezing and slow heating. I’m also really interested in Native American cuisine and so I’m sure there’ll be a corn pone and chili dish, my version of Frito-Pie. It won’t be like any version you’ve ever seen — and it won’t come in a bowl.”
Sure to be the hottest ticket in town that night, seats are going fast, so if you’d like to reserve yours, they’re available at the gratuity-inclusive price of $105 per person. This does not include alcohol beyond a specialty cocktail, as it is illegal to provide wine for guests at an event such as this, but attendees are welcome and encouraged to bring their own libations. For more information and to purchase tickets, please refer to the event website.