World Chefs: Wolvesmouth on underground food, art and society
By Piya Sinha-Roy
LOS ANGELES (Reuters) - For the 'Wolf' of Los Angeles dining, food has always been the medium for a higher social purpose.
Wolvesmouth, the alias of Arizona-native Craig Thornton, is the self-taught chef who emerged four years ago as part of the sweeping trend of underground supper clubs, serving up dishes inspired by raw nature and abstract art at his loft, Wolvesden.
Diners could eat pork belly and lobster infused in squid ink with yams and green apples, or a rabbit croquet served with plantains, jicama remoulade and jerk sauce.
Alongside hosting intimate dinners for donation amounts to guests curated from a waiting list of thousands of potential diners, the 32-year-old chef will present Ceremony on Friday, the latest project in his quest to merge gourmet underground dining with art and music.
Ahead of the event, the chef discussed his non-traditional approach to food and his desire to elevate dining.
Q: What is at the core of your events?
A: (The loft dinner) is a smaller, intimate setting, and usually when people are walking away, they're coming away with the food and it's the people they're meeting, the conversation, and the playlist that's playing, it's the whole thing.
Q: How would you describe your culinary style - it appears to take the raw experience of hunting and spins a gourmet twist? Continued...