You have heard of a flash mob, right? Feast Noir is similar, except instead of breaking out into song and dance the mob of people break out into dinner.
Literally. We all dressed in black and lined up in the parking area of a mixed-use development in town.
At 7 pm, we all filed to the center of the area, set up dinner in pre-assigned groups of 8, and dined.
My friend and I were concerned that it wouldn’t go off as smoothly as one would hope. It was surprisingly well-organized.
People got really into it – so going so far as to bring black foods, candles, and even sparklers!
Our table of 8 had been good about coordinating but our table head didn’t show up, which meant we didn’t have plates or a TABLE. The 5 of us who did show made the best of it and set up on an outdoor stage area.
There was certainly no shortage of food!
I volunteered to bring a veggie side and dessert. (Desserts – yes, plural – coming tomorrow!)
A vegan Moroccan raw carrot salad had caught my eye on Epicurious months ago. Feast Noir seemed to be the perfect time to try out my own interpretation of the recipe. Naturally, I added a little more garlic, heat, and Mexican-influence.
One of the changes I made was to use orange in the recipe. It was an excellent decision because I think that bit of sweet citrus brought out all of the other flavors and made this dish something special.
I love when something I make turns out better than expected! Corinne even admitted she was surprised…
I’m not sure how to take that.
Moroccan Carrot Salad
- 10 oz carrots, coarsely grated (I cheated with store-bought)
- 3 T grapeseed oil
- Juice + zest from 1/2 fresh lime
- Juice + zest from 1/2 small orange
- 1/4 C cilantro
- 1 clove garlic, mashed
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
- 1 tsp garlic sriracha
- S+P, to taste
Mix all ingredients (except carrots) in small bowl. Adjust flavors as needed. Add carrots to a large bowl, adding mixture in part to coating completely (you may have some vinaigrette leftover, depending on your taste).
Refrigerate for at least two hours or up to 2 days, allowing flavors to meld.
Serves 4 as a side.
We were successful in getting the skeleton of the Italia trip planned! I’m beyond excited. 🙂
How was your weekend?
Did you try/do anything interesting?