Dinner underground "copps Island Takeover" with Chef Plum

There are quite a few farm to table dinners these days. How about a Long Island Sound to table dinner?  Chef Plum's latest Underground Dinner was held on the docks of Norm Bloom and Son's Norwalk facility on June 25, 2016. Wines were provided by Renee Fontaine of 3 Badge Enology. With perfect weather, fresh seafood paired with wine, my wife and I celebrated our anniversary.

Chef Plum

Clam chowder with potato dipper

I first heard about Chef Plum from an article about him in Connecticut Magazine. A graduate of the Culinary Institute of America he has been on numerous television shows and has extensive experience in the food world. What intrigued me was the pop-up dinners he had been putting on in places like Williams-Sonoma in Danbury and Butcher's Best in Newtown. I got on his email list and signed up for his dinner at the Edmond Town Hall in Newtown. Turns out that if you don't sign up quickly the limited number of seats are gone. Chef Plum has has a good sized group of regulars so you have to act fast. 

Trio of Copps Island oysters with Aventine Gardens greens. Photo courtesy of Peter Sanchez

Clams in a bacon and blanc broth with mustard greens

It was a picture perfect night on the docks. After starting with a nicely spiced chowder and poached lobster appetizers we moved on to the oysters. There is no doubt that being able to look out at the waters where tonight's meal had been just harvested added to the experience. 

Norm Bloom was our host and supplied the clams, oysters and lobsters

Chef Plum, Renee Fontaine and Norm Bloom

A happy group

Grilled lobster and skirt steak

This was my first time trying grilled lobster. The texture was different from boiled lobster. It was probably the most tender lobster I have ever had. 

A few of the 3 Badge wines that were poured. They produce a variety of wines like Plungerhead, Moo Buzz, Gehricke and even
​ White Knight Prosecco from Italy.  Renee and Janet worked hard and made sure everyone had just the right wines for each course.

Courtesy of Peter Sanchez

We got to see the sunset as we dined. After it got dark the lights were turned on but the crowd, almost in unison, asked to have them turned off. It was better that way.

Japanese water cake, roasted almond powder, basil and dark agave

White Knight Prosecco

 It will be hard for Chef Plum to top this night but I know he is up to it. I think he should do this one every year. Before we left we thought about all the logistics involved in these pop-up dinners. The amount of planning, the transportation of everything needed, making the spot a restaurant for just one night is a labor of love. I have to give a lot of credit to Chef De Cusine Adam Bedini, Sous Chef Erik Redline and the wait staff. They all contributed to making the night special.