“The Oregon District knows how to celebrate Halloween and we wanted to add our own contribution the Thursday before the big weekend party,” said Owner Emily Mendenhall. “HauntFEAST will showcase the creativity of our kitchen and bar staff through unique Halloween themed offerings.”
In addition to Chef de Cuisine Amy Finch, Sous Chef James Burton, and Bar Manager Amber Brady, the evening will be presided over by special guest and
local horror host legend, Baron Von Porkchop.
“Baron Von Porkchop has hosted his Terrifying Tales of the Macabre on DATV for years now,” Mendenhall said. “He is the only person fit to guide us through such a terrifyingly fun evening.”
Though the menu is still being finalized, guests can expect such thrills as “The Creature from the Black Lagoon,” a squid ink seafood pasta, the “Twilight Special” of skewered rare steak with garlic sauce and a shot of silver bullet, roasted bone marrow, Sleepy Hollow-ed puff pastry filled with “Stephen A La King,” and a dessert of “Carrie’s Fried Ice Cream” with blood orange coulis, among others.
Fears, seasonal beers and spooky spirits like the Dellamorte Dellamore white negroni and Lily’s Skullpunch (a version of a classic Zombie cocktail) will also be provided from the bar.
“It’s an experience we hope will haunt and delight guests for the nights to come,” Mendenhall said.
For those interested in HauntFEAST, the 4-course dinner costs $40 and takes place on Thursday, October 27th at Lily’s Bistro on Fifth Street in the Oregon District. . The restaurant will be decorated specially for the event and costumes are encouraged. More details can be found at facebook.com/lilysbistro/ Tickets can be purchased at the restaurant or online through the link below: https://www.eventbrite.com/e/haunt-feast-a-ghoulmet-4-course-dinner-tickets-28338892390
The full menu for this event:
Evil Eye bruschetta: locally baked bread with whipped goat cheese, cipollini onion, balsamic reduction served with choice of Stoli vodka “Secret Ooze” or Homemade Scary-limeade soda
SECOND COURSE choose one
Rest In Peas soup: split pea soup with a tombstone crouton
Dem Bones: roasted bone marrow with fresh herb and grape salad
The Twilight Duo: skewered steak with a garlic sauce, accompanied by a shot of coors light Silver Bullet
Buried Alive: spiralized beets with goat cheese, walnuts, and dijon vinaigrette
THIRD COURSE choose one
Creature from the black lagoon: squid ink pasta tossed in a garlic sauce with calamari tentacles, head on prawn, and mussles
Beef tongue tacos: with refried black beans, rice, pico de gallo, hot sauce and cilantro lime crema
The Ribs of JAWS: Carolina reaper glazed paco fish ribs over chilled soba noodles, topped with apple, cucumber, and pea shoot salad
The Ring: rings of roasted acorn squash over a bed of basmati and wild rice with mushrooms, onions, celery
Stephen a la King: creamy local, free-range chicken in brown gravy with red peppers, mushrooms, potatoes, and carrots over “sleepy hollow-ed” puff pastry
FOURTH COURSE choose one
Carrie’s fried ice cream: deep fried red velvet ice cream with blood orange coulis
Monkey’s paw…paw bread: locally foraged paw paw fruits with bananas baked into a bread and drizzled with caramel