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.
Second course: Bruschetta topped with sheep’s milk ricotta and crushed Sichuan peppercorns.
Third course: Boiled cow’s tongue with salsa verde, carrots, and celery.
Fourth course: Compressed pig foot, jelly, and parmesan tuile with purple onions.
Fifth course: Homemade spaghetti with rabbit liver and kidneys.
Sixth course: The restaurant’s spaghetti with manila clams, garlic, parsley, and crushed Calabrian chiles.
Seventh course: Beef tripe, Roman style, with tomato sauce, cheese, and mint.
Vegetables served with the tripe and shank: polenta and an escarole-mustard greens braised combination.
Eighth course: Beef shin with marrow braised in red wine.
Ninth course: Panna cotta with whipped egg white and chocolate tablets.
A lively conversation prevailed throughout, and the meeting adjourned promptly at 9 p.m. Plans for future meetings included a Taiwanese restaurant in Flushing, Queens.