We initially came up with the idea for Friends and Food as a send-off, as both Dieder and I were about to move out of Madison, Wisconsin, the city that had been our home thusfar. It was an expression of gratitude to the people that made the place feel like home. With the support of our former boss, we were given the space at the Heights Kitchen, a place that holds immense significance for both of us. 

We thought about traditional barbecue as the epitome of community. What better way to bring the people we love together than with a really damn good brisket. Though it was not within our comfort zone, Dieder put a plentiful amount of time into brisket research, and the results showed his dedication. That morning, we woke up at dawn, put the brisket in the smoker, and our lifelong friend Ike served as pitmaster. 

This event taught us so much about what it means to host a dinner party of this scale, and how to make it work, even as a team of three. We succeeded in so many regards, and the feelings of gratitude, love, and collectivity was irreplaceable. 

Needless to say, we were hooked. 

Not even six months later, we came back for more. For this event, we pushed our own culinary boundaries, and gave ourselves a ton of creative and ideological freedom. Working with themes of returning home, recollection, and as always, love, we crafted four savory courses, one dessert course, and a concluding tea course. 

In pushing boundaries, there were shortcomings, and things we would certainly do differently if we recycled the menu, but in large part, the event was wonderful. 

Madison Chocolate Company was kind enough to give us a large quantity of high-quality chocolate for our first course, a spicy hot cocoa served with a not-too-sweet Gulab Jamun. The course was bold, perhaps too adventurous, but delicious nonetheless. 

It was followed by a middle-eastern inspired savory katmer: phyllo, piped with an airy lemon cardamom ricotta. 

A pork belly flatbread was the highlight of the night, where pickled vegetables complemented the persimmon glazed melty skin-on pork, horseradish aioli gave bite, and sheep's feta gave salty tang. I was proud of my soft and airy flatbread, crusted with caraway and poppy. 

Dessert tied together the night in the most magnificent manner.