On the New York City Subway, some artists play music. Some dance.

On May 2011, Michael J. Cirino, Daniel Castano, and Jonny Cigar hosted an elegant 6-course meal of haute cuisine on the L-Train.

Via nycdiningcar.com

Back in the day, I had the pleasure of working with Mike on a few of his Studiofeast dinners.   He is a creative mastermind with event concepting and killer in the kitchen (with the help of Derrick), but for a few events he wanted to take the role of sous and feature up & coming young chefs.  That was my piece of the puzzle.   We were psyched to swing talented chefs such as Monica Glass (alum of Le Bernardin and Gotham and current 10 Arts pastry chef), Matt Deliso (previously in Grey Kunz’ kitchen and now the chef at Brooklyn Bowl), and Ilan Hall (Top Chef Season 2 winner who now runs “The Gorbals” in LA) to feature while raising money for charity.

Here are some photos from the past chef highlight dinners:

Ilan’s - http://www.studiofeast.com/feasts/sf5/

Matt/Monica’s – http://www.studiofeast.com/feasts/sf6/

Ok, back to last night.  The test dinner was held in the swanky yet unassuming downtown spot, The Wooly.  The vintage decor and dim lighting set the perfect ambiance for the stealth test dinner.  Handsome men in suspenders, vintage-framed glasses, and well-thought out facial hair styles (from scruffy beards to now-so-fashionable mustache) manned the bar and serviced the room.

The evening started with artisanal cocktail creations by Nick Bennet and passed hors d’oeuvres prepared by The Whisk & Ladle.  Off the cuff, Nick whipped up one of the best Manhattans I’ve tasted – setting the bar for all future comparisons.

Studiofeast; a razor, a shiny knife; Sarah Simmons of City Grit; The Highlands Dinner Club and Forking Tasty then each tested their main dishes while wines were paired by The Noble Rot.

Guests circulated around the room tasting and testing each club’s creation.  I have few pictures from the night, but here is a snapshot of Studiofeast’s elegant Lamb Tataki with Matsutake Mushroom and Endive Salad.

All of the dishes were delicious and showed the creative range and personality of each club. I particularly enjoyed a razor, a shiny knife’s Celery Root Purée with (very clever) Oxtail “Croutons.”  I’m partial to truffle, which was a fun friend to the celery root in the purée and added a richness and sophistication to the dish.

I’m sure the clubs will continue to fine-tune their dishes and service in anticipation of the event on October 6th, but if the test dinner is any indication of what’s to come – I would email your local underground supper club and beg for a reservation!