Minutes of the Organ Meat Society at Porsena
On Friday evening the Organ Meat Society met to celebrate the 14th anniversary of the organization.
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.