We don't know about you, but when Xiao Bao Biscuit announces a one-night-only ticket-free event we mark our calendars. Which is why we just marked Mon. Oct. 6 in big, red letters: NOODLES WITHOUT BORDERS!!!
That night the Biscuit will host guest chef Jacques Larson (Wild Olive, The Obstinate Daughter) for the aformentioned dinner. With the combined force of Italian cuisine wiz Larson and Asian experimentalist Walker, we can only imagine what surprises the menu will have in store for us. A tsukemen lasagna? Who the hell knows. All that's important is that you set your alarm to chime promptly at 4:30 p.m. on Oct. 6 to have enough time to get to 224 Rutledge Ave. when the doors open at 5:30 p.m.
We've sent an electronic smoke signal to Chef Walker for more details, but for now, mark you damn calendar. You're welcome.
Chef Walker emailed us this morning with the scoop and Xiao Bao's Noodles without Borders looks just as good as we had hoped.
"The idea behind the dinner is to have fun with pasta without any rules," says Walker. "Noodles (and other pasta), like rice, are such a great blank canvas as well as a comfort food. For the dinner we're free to combine flavors and techniques and draw inspiration from wherever fancy and good taste may lead us."
Walker was even kind enough to share his tentative menu with us. Here it is:
Orecchiette with corn, chiles, lime, and cilantro
Squid ink bavette (ribbon pasta) with poached oysters, creme fraiche, caviar, and crackers
Potato gnocchi with braised pork massaman ragu, cashews, and Thai basil
Thai spaghetti con chorizo — roasted tomato and fish sauce, thai chili, queso fresco
Sichuan lamb ravioli with chili oil parmesan broth, Castelvetrano olives, and burnt onion
"Ramen" — moroccan spiced brisket, shishito, corn, akaline noodle, veal, and anchovy broth