TNT Supper Club presents Will at Vulture Festival 2017

One of the side effects of starting this blog is that our days off are now few and far between. But when we do take a day to relax, we often spend some part of it in front of the television, with our feet up and our hands reaching into a tub of snacks. It feels like our natural resting state. So when an event brings together television and food, we can’t say yes fast enough. TNT Supper Club did just that, and in a big way.



A Shakespeare for today

TNT Supper Club Presents Will at Vulture Festival - Mad Hatters NYC Blog

TNT Supper Club Presents Will at Vulture Festival - Mad Hatters NYC Blog



TNT Supper Club Presents Will at Vulture Festival - Mad Hatters NYC Blog

TNT Supper Club Presents Will at Vulture Festival - Mad Hatters NYC Blog

We attended the inaugural TNT Supper Club event as part of Vulture Festival, which is an annual weekend extravaganza that brings together all things pop culture.  (In case you missed it: Part One of our Vulture Festival experience involves Kevin Bacon.) To celebrate its new original series Will, TNT hosted a fabulous dinner at West Edge in the Meatpacking District. Will captures the life of a young William Shakespeare in London during the 1500s. If you’re flashing back to a boring English Lit class, or worse, Leonardo di Caprio playing Romeo, then you’re in for a surprise.

In Will, the young bard is in his twenties, and London’s theatre scene is exploding. It’s an exciting tale of fame and fortune, love and friendship, which we can all still relate to today. And a young, attractive cast doesn’t hurt. (They were among the guests at the dinner.)



Culinary poetry in motion

TNT Supper Club Presents Will at Vulture Festival - Mad Hatters NYC Blog

TNT Supper Club Presents Will at Vulture Festival - Mad Hatters NYC Blog

TNT Supper Club Presents Will at Vulture Festival - Mad Hatters NYC Blog

Speaking of dinner, the multi-course feast that evening was presented by James Beard Award-winning chef Jamie Bissonette. With 16th century London as his inspiration, he developed a veritable feast that included appetizers like a divine Roasted Beet Salad and entrees like Curried Lamb Pie. The dessert, a Chocolate Pudding with ice cream and a crumble on top, was the stuff of dreams, so much so that Justin felt compelled to approach the congenial chef, shake his hand and offer his appreciation.

Perhaps what was most unexpectedly enjoyable about the evening was that we were seated at communal tables. This can make for an unbearably awkward evening, but fortune smiled upon us and we found ourselves meeting and dining with some lovely people. As they plied us with plates of polenta and turkey (and for those non-teetotalers, unlimited beer, cocktails and glasses of wine), we chatted about life, work, and, of course, the latest television shows we were catching up on. It made for an enjoyable evening all around.

Will premiers on TNT July 10.  

– L.

Finger Lickin’ Good: Los Pollos Hermanos Arrives in New York City


“Hey, I’m a civilian. I’m not your lawyer anymore. I’m nobody’s lawyer. The fun’s over. From here on out, I’m Mr. Low Profile, just another douchebag with a job and three pairs of Dockers. If I’m lucky, a month from now – best case scenario – I’m managing a Cinnabon in Omaha.”

– Saul Goodman, “Granite State”, Breaking Bad

These simple lines, delivered with gusto by actor Bob Odenkirk in the second to last episode of Breaking Bad’s final season, were an oblique, furtive promise. Though it was technically an end, it was also a beginning.  That promise was fulfilled in season one of the spinoff series, Better Call Saul. The flash-forward opening sequence — ironically shot flashback-style in black and white — was set in a Cinnabon at a nondescript mall (presumably in Omaha). And so began the long, winding journey from erstwhile small-time attorney, Jimmy McGill, to the morally dubious Saul Goodman.

To say I’m a fan of Better Call Saul is an understatement. In fact, I would argue it holds its own pitted against its predecessor. In my humble opinion, it’s only eclipsed by The Wire for one of the greatest series of all time. Over its past two seasons, I’ve spent nearly every Tuesday morning around the figurative water cooler discussing the most recent episode and theorizing future plot twists with my coworkers. So when I heard that a pop-up of Los Pollos Hermanos was coming to New York City, I pretty much had an apoplectic fit.



Los Pollos Hermanos Pop-Up New York City Better Call Saul - Mad Hatters NYC Blog

Los Pollos Hermanos Pop-Up New York City Better Call Saul - Mad Hatters NYC Blog
Asian Heisenberg and Jesse?




Los Pollos Hermanos Pop-Up New York City Better Call Saul - Mad Hatters NYC Blog

Los Pollos Hermanos Pop-Up New York City Better Call Saul - Mad Hatters NYC Blog



Los Pollos Hermanos Pop-Up New York City Better Call Saul - Mad Hatters NYC Blog

Los Pollos Hermanos Pop-Up New York City Better Call Saul - Mad Hatters NYC Blog

There are fourteen Los Pollos Hermanos branches, the most prominent being the one personally managed by owner/proprietor Gus Fring in Albuquerque. However, the chain appears to have experienced a recent growth spurt. A temporary location initially popped up in Austin during SXSW.  Another one followed in LA, and this weekend a new Los Pollos Hermanos magically appeared in an IKON parking lot in the Financial District.  They pared down the menu for the soft opening: we were only able to get our hands on the new curly fries. But they are guaranteed by Fring, or it’s on the house.

The mark of true success, though, is when a fast food chain goes global. Los Pollos Hermanos is heading to Australia next, so get ready Sydneysiders!

Season 3 of Better Call Saul begins tonight, April 10 on AMC.



Pair it with:

Something sweet from the Great Northern Food Hall

Los Pollos Hermanos Pop-Up New York City Better Call Saul - Mad Hatters NYC Blog

Los Pollos Hermanos Pop-Up New York City Better Call Saul - Mad Hatters NYC Blog

Los Pollos Hermanos Pop-Up New York City Better Call Saul - Mad Hatters NYC Blog

“Well, hello there
My it’s been a long, long time
How am I doin’?
Oh, I guess that I’m doin’ fine
It’s been so long now but it seems now
That it was only yesterday
Gee, ain’t it funny how time slips away”

– Willie Nelson

Season two of Better Call Saul opens to Billy Walker singing Willie Nelson’s Funny How Time Slips Away, and once more, with a flash-forward — toeing the line with that same black and white — to our anti-hero, Saul, languishing as a manager at the Cinnabon in Omaha. But I probably didn’t notice much of what happened, because at the beginning of that sequence, there’s a shot of a tray of slowly spinning, freshly glazed cinnamon rolls or as I like to call them: bread kryptonite.

My family has a history with cinnamon rolls. On my father’s way-too-German side, there is a secret recipe that was passed down. And they all take it very, very seriously. The few times during my childhood that they endeavored to make them, it was a big event. It was a long, arduous process, and you needed a mixture of superhuman strength and a science degree to pull it off. I always found it a bit hyperbolic, but I will unequivocally admit to the truth of the finished product: they were damn fine cinnamon rolls.

So, when considering a food pairing for this post, I immediately migrated to where I go when I have a hankering for cinnamon rolls. No, it’s not Cinnabon. I need a crispier edge, a respectable, bready chew, and a solid — less sweet, more savory — cinnamon presence. I also tend to eschew frosting. For me, simple and unadorned is the only way to go. Which is why I gravitate towards Meyers Bageri, an artisanal bakery at Great Northern Food Hall in Grand Central Terminal. Their Kanelsnurre — the Nordic iteration of a Cinnamon Roll — strikes that perfect balance. 

Location:
Grand Central Terminal

– J.