Zombie Night at Casey
This Saturday offered the most interesting of meals I’ve encountered in my entire life, let alone since I came to Casey. It was Master Chef meets Fear Factor as we ventured into culinary adventures like crumbed brain, beef tongue and tripe (stomach). It was only natural for this meal to coincide with a zombie night so that we could play the part of emotionless scavengers finishing off the remains of our victims. The so-called “Antarctic stares” came more naturally to some than others, and make-up and spurts of fake blood were added for extra effect. There was one potential hero as Ben M played the role of a young zombie slayer, but he was grossly (pun intended) outnumbered.
So the meal went ahead as planned with an array of responses to a multitude of courses (seven total!). I loved the black pudding and beef cheek, but I won’t be sitting down for another serve of sheep’s brain for a while. Others had different opinions regarding specific courses but I think we all agreed that the night was a great success. And I know that even if sheep’s brain wasn’t my favorite flavour it’s better that I try it here, prepared by Scotty (who did another fantastic job), than at home with my world-renowned microwaving skills.
Here is a look at the menu and some photos for your viewing pleasure.
ZOMBIE NIGHT MENU
Seared chicken livers with chocolate foam and ginger crumbs
Black pudding and poached egg, tomato and hazelnut dressing, pork scratching
Parmesan crumbed lambs brain, lemon and fried capers
Braised tripe with tomato, bacon and green peas
Ox tongue, skordalia, sour cherry sauce and straw potatoes
Slow cooked beef cheek in red wine with asparagus
Pavlova sandwiched with “bloody berries”
WARNING: THESE PHOTOS ARE FULL OF FAKE BLOOD AND MAY GROSS YOU OUT