A small group will gather at midnight Saturday to eat brains.
Veal brains, done in classic French style - tete de veau - will be one of seven courses in Rue Franklin Chef Corey Kley's turn at Midnight Mass.
It's not a religious ceremony, but a culinary event, the latest in a series of pop-ups hosted by Ellen and Steven Gedra at The Black Sheep, 367 Connecticut St. At Midnight Mass, visiting chefs break out adventurous menus that let them break out of the routines of their home kitchens.
[Read Galarneau's restaurant review of Rue Franklin]
Diners gather at 11:30 p.m. The meal is $45 before tax, tip and alcohol. For reservations, call 884-1100.
Tete de veau
Brandade (salt cod spread)
Bread and butter
Cassoulet (casserole of duck confit, beans, sausage)
Fourme D'Ambert cheese
Winter fruit, meringue, and fromage blanc
[Read more about Kley's French cooking in this piece on ile de flottante]
Send restaurant news to firstname.lastname@example.org