This isn't a question as in "Got Milk?" but actually the past tense of "Get Loaded"... and the way I've felt for most of the day today. I can imagine that a good number of the attendees at this event must have been feeling it also today.
"Get Loaded" was a Gastropod event last night with Dave Arnold. As part of the usual suspects, we were asked to participate and of course accepted (if not, we would have gone anyway). Jeremiah deserves credit for putting together another incredible event. Dave Arnold showcased some crazy cocktail creating techniques for a crowd of about 50 to 60 people. The Gastropod crew passed bites of food through a doorway opening that just fit the airstream's window... guess this is the opposite of a drive-up restaurant, you know with the kitchen driving up to the window instead of the guest. Chef K and I worked out of the Gastropod2 which was parked a little further behind. It was a great way to introduce Jeremiah's space and all of the potential it has.
I wish I could talk about the event, the cocktails that Dave Arnold made, or some of the other fun points of the night... but I would be making it up since the only cocktail we tried was a gin and tonic served at the end (plus we were hogging up the space back by the air conditioner and that was a little removed from most of the action). I don't even know what was behind that G&T except that it contributed to my lethargic state today. As Chef K said, centrifug'ing that liquor must make it more dangerous. Well, that in addition to the healthy amount of Miller High Life that we consumed.
Chef K bringin' on the heat to some Wicker's bbq braised pork belly
Dave's looking a little fuzzy here, but that's kind of how I remember him through my eyes most of the night
Red, White, and Blue Balls (It's all American, baby!)- red hot buffalo chicken balls, white bread, and blue cheese mayo
Peck Wicker's bbq braised pork belly, grill-smoked pineapple salsa, shaved macadamia, and pineapple coconut fat*
* Right before service, Dave showed us some pineapple coconut fat that he made by spinning it in a centrifuge. Without knowing how to use it in any of his cocktails, he let us have it. We're pretty sure that by all standards Duroc pork belly doesn't need extra fat, but no one was complaining. It was literally like butter melting over the top.