|Plate of joy|
For $35 all inclusive this is a great value as a full array of sides are provided in addition to the main attraction and the beverage. The next whole animal roast will be a pig roast on May 15th. Limited reservations remain - to book email email@example.com At about 6:30 pm, the animal is brought out of the roasting box and displayed for all to admire (and photograph). Then the lamb was given time to rest and an array of sides were brought out. At the appointed hour Chef Hulme began carving the lamb and the hungry diners began lining up.
|Whole lamb ready to be carved|
The sides were bountiful and excellent. They included: Braised swiss chard with smoked mushrooms, Green Lentil, torpedo onion and shelling beans, Jumbo asparagus with mimosa sauce, Baby carrots, snap peas, english peas, pea tendrils, Olive oil poached fingerling potatoes with crispy green garlic and Raw artichoke and baby frisee salad. My favorite of the sides were the carrots with peas and the lentil dish. The peas were so fresh and sweet and the lentils had a ton of flavor.
|The salt crusted fish and the cooker|
Around eight o'clock dessert was served: Strawberry bars and Mini Passion fruit tarts. Soon after the diners strolled out into the night, dispersing onto Sunset Blvd. Something about cooking a whole animal lent a communal air to the experience, as many diners ended up in conversation with folks they did not arrive with. The crowd was mellow foodies, although I have never seen so many pictures being taken of food by a non-blogger crowd. The whole lamb was dramatic and deserved to be recorded for posterity.
|Hulme removing the lamb from the cooker|
I highly recommend this experience. My one caveat is to show up by 6:30, so you can be there when the animal is removed from the heat. As the meal is communal, there is only one serving time.
Tender Greens Hollywood: 6290 Sunset Blvd, Hollywood. Phone: (323) 382-0380. Website: www.tendergreensfood.com