Minutes of the Organ Meat Society at Porsena
First course: An amuse of broiled rabbit hearts with garlic and olive oil.
On Friday evening the Organ Meat Society met to celebrate the 14th anniversary of the organization.
Porsena, in the East Village.
Long-standing member Sara Jenkins agreed to cook a nine-course organ-o-centric meal for the society at her restaurant Porsena on East 7th Street in the East Village.
The meeting was called to order at 6:30 p.m., Friday, March 25. Eight members not including the chef were present: Dan O., Becky O., Melissa E., Gretchen V., Aparisim G., Bipasha G., Jeanette S., and Robert S.
We were seated at the long wooden chef's table in a white-tiled alcove looking into the kitchen. A stuffed boar's head presided over the table from the wall above. The wine selected was a Grechetto from Umbria, Italy. Bread was served with very green olive oil from the chef's house in Cortona, Tuscany.
The meal began with a toast.
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