Kelly Geary

      Tonight, Tomorrow or Monday: Go to the Underground Food Collective Dinner at Sweet Deliverance

      A few months ago we had the pleasure of attending one in a series of pop-up dinner parties at the Atlantic Avenue catering kitchen run by Kelly Geary, the cook and caterer behind the farm-centric company Sweet Deliverance and the author of the canning and pickling book Tart and Sweet. This weekend those pop-ups are back in action, and for the second time Geary is sharing her stoves with the Underground Food Collective from Madison, Wisc.

      SloMoSF Comes to Brooklyn: For Three Nights Only, a Seven-Course Cali-Style Ramen Feast

      In Brooklyn, they’ll apply their approach to seven courses of what’s in season here and now, and what their host Sweet Deliverance has told us about the menu is pretty mind-blowing. They’re making homemade Japanese pickles with kirby cukes, watermelon radishes, Asian turnips and their own King Trumpet mushrooms plus persimmon/star anise/honey cinnamon syrup for the cocktails (whiskey, lemon soda, citrus bitters and a cognac float); while the SloMo boys are doing stuff like housemade ramen noodles with short rib stock, sake steamed clams and smoked shishito peppers and Japanese fried chicken. It’s $90 for seven courses, and that includes beer and sake too. Our biggest worry is how many nights to go.