Masterchef finalists to celebrate American classics at Christopher’s by Caterlyst | Caterlyst - https://www.caterlyst.com/
Joining forces for an exclusive three date supper-club, American bar and restaurant Christopher’s are collaborating with MasterChef alumni Billy Wright and Jack Layer, for a feast of venison doughnuts, chicken n’ truffle waffles and dessert inspired by a stateside classic, this October.
Fresh off the back of their sell-out Southbank ‘Billy & Jack’ pop-up, Wright and Layer (MasterChef 2016 finalists) have teamed their passion for the soul food of America with the experience of Head Chef Francis Agyepong, who has been at the helm of Christopher’s kitchen for over 20 years, in a five-course feast from 18-20 October.
Hosted in the heart of London’s Theatreland, the supper-club will be held in the 1930s deco-inspired surrounds of Christopher’s Club Room, and focused on celebrating American favourites.
An arrival cocktail kickstarts the evening, before guests are seated to enjoy Agyepong, Wright and Layer’s creations including a spiced venison doughnut, with orange and cardamom; followed by a Waldorf salad like no other.
Self-confessed food geeks, the duo have spent hours in the Christopher’s kitchen with Agyepong, perfecting the ultimate chicken n’ truffle waffle. This will be served with crispy chicken skin, ricotta cep mousse, corn cream, spiced buttermilk bark and a truffle gravy.
The main will see Wright and Layer go head-to-head with Christopher’s through a riff on Surf n’ Turf; the pair are serving up Surf of langoustine with fresh corn, whilst Christopher’s bring Turf to the table with grilled Prime USDA NY strip sirloin steak.
Diners can finish the evening with a touch of pure American nostalgia – a twist on a peanut butter and jelly sandwich – Peanut butter parfait paired with strawberry and pink peppercorn marshmallow, fresh and macerated strawberries served with strawberry jelly, peanut brittle & clusters, peanut butter sauce and brioche crisps.
The event comes as Wright and Layer continue their ‘Billy & Jack’ pop-up success. Layer said, ‘On meeting Francis, the supper-club just took flight; we all shared such a similar vision and it’s made a great team!’
Wright added, ‘Using our combined skills in the kitchen with recipes from the heart of America has been a lot of fun and proves tasting menus don’t always have to be fussy or pretentious.’
Likewise, Agyepong agreed, ‘Christopher’s celebrated its 25th Anniversary last year and the key to its success has always been to keep things fresh, whilst serving the best American food in London. This seemed like a great opportunity to celebrate both aspects.’
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