Food blogger Adam Layton (Noshable) will be stoking the fires of hell this Halloween for the third installment of his popular pop-ups at Ben’s Canteen. Fresh from his travels across the USA, Adam will be channelling the spirit of Massachusetts’ East Coast Grill, where once a year the chefs substitute the peelers for pitchforks and serve some of the most devilish food in the country.
At Ben’s Canteen this means ‘suicide wings’ tossed in a custom Holy Fuck Buffalo sauce from The Rib Man and a sherry spiked Cuban stew of shredded beef brisket (known locally as ‘ropa vieja’ or ‘old clothes’ in Spanish), the recipe for which has been passed down for generations by top Cuban chef Ernesto Lambrada (The F Word, De La Panza). Guests will be able to choose between mild and Holy Fuck heat levels on the night, and a special ‘antidote’ has been devised to instantly cure any tortured tastebuds… but beware, it comes at a price! Mwahahahaha.
Cocktails will be on hand, courtesy of Hammersmith-based spirits company Sipsmith, while artisan ice cream makers Gelupo (part of Bocca Di Lupo) will be producing a special pumpkin and cinnamon ice cream as a cooling amuse bouche. For dessert Caroline Geaney (ex Hummingbird Bakery) will be creating the authentic American diner staple of pumpkin pie with squirty cream.
Sipsmith ‘Swamp Water’
Free cup of Sipsmith’s gin based ‘Swamp Water’ punch.
Buffalo chicken wings with celery and ranch dip. Available in Holy Fuck (very hot) or mild sauce.
You may need one if you wish to live…
Ropa Vieja. Cuban stew of shredded beef, carrots, peppers, onions and ‘spiked’ sherry. Served with rice and plantain.
Toffee Apples (debased)
Spiced apple vodka jelly dunked in molten toffee.
Gelupo Halloween Ice Cream
Pumpkin & Cinnamon ice cream fro the brilliant Gelupo.
‘Damned’ Pumpkin Pie
Classic American diner style pumpkin pie with whipped cream.