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ROSE WOODS
Owner and Chef Shepherd Elliot says the WOAP event is “such a different scale than what we would normally go through.”
Two hundred kilograms of chicken, a cardboard cutout, and a virtual dinner with a world-renowned chef have helped launch New Zealand’s largest culinary festival.
Wellington On a Plate got off to a southern start Wednesday with Hot for chicken at the Shepherd restaurant in the capital. It is scheduled to last two full days and is the festival’s first official month-long event.
Owner and Chef Shepherd Elliot was working late Tuesday night to prepare Te Aro restaurant for the chicken celebration, including hiring a refrigerated trailer to store the organic Bostock chicken batters to be served, which were to be served. ordered six weeks before.
Chicken wings, sandwiches, coleslaw, spices, salads and sauces are offered. As for mayonnaise, Moore Wilson’s didn’t have enough Best Foods, so the team opted for the American brand Duke’s.
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“It’s such a different scale than what we would normally go through,” Elliot said.
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Hot for Chicken offers chicken wings, sandwiches, coleslaw, spices, salads, and sauces.
The recipes for the chicken are from culinary legend Morgan McGloane, the owner of Belles Hot Chicken in Australia.
Shepherd is organizing a competition during the two nights of Hot for chicken where the diner with the best sign showing how spicy he is for fried chicken will win a private virtual dinner with McGloane himself.
They can bring up to four friends and they will be shown to a private room where they can eat as much chicken and drinks as they want (within reason).
McGloane will be available during the all-you-can-eat dinner to answer any questions about the blazing chicken from diners.
The Kiwi, which has found fame in its chicken chain, said that while it might not physically be in Shepherd, it would be nice to connect virtually to enjoy a meal with chicken-crazed diners.
“As gutted as I am that I thought [travel] bubble would be open, for all the solid reasons that it is not. I thought, what is a better way? [to celebrate] Than to have dinner with me in my restaurant virtually? “
ROSE WOODS
Wellington On a Plate’s opening event, Hot for Chicken, drew hungry diners at Shepherd.
McGloane acknowledges that the best thing about his chicken is that it is down to earth. He still sees his business, his chain, as one from New Zealand. “We are not show ponies … [we’re a] family style restaurant “.
Wellington On a Plate festival director Sarah Meikle said it was exciting to have the festival launch after so many months of planning.
“The team and the industry have worked very hard this year to get here. I don’t know if people would really understand how much it means for this to happen, ”he said.
“We are incredibly lucky to be in a country that can make this happen. Countries around the world [have had] devastating [times], having to undo everything with financial repercussions. “
Meikle encouraged the Kiwis to come out and enjoy the festival.
Go have that extra food, that extra cocktail. For all the high. You’re not having that Cook Islands vacation this year, so grab that extra burger. You have all summer to burn it off. “
Wellington On a Plate runs through October 31.
