The dinners, held in his LA loft, are intimate affairs. They're BYOB. They comprise nine to twelve courses. He uses only local ingredients.
And what he serves looks visceral, bloody and gorgeous — as if he painted his plates with the glossy pulp of a fresh kill.
Wolvesmouth menus are secret, but only because Thornton doesn't decide the dishes until day of.
Previous menus have included dishes like Wolves in the Snow: a dish of venison with cauliflower purée, hen-of-the-woods mushrooms, beet-blackberry gastrique and Douglas fir gelée.
These New York dinners, Thornton says, will hopefully be the beginning of a series.
"Doing these dinners in New York is tough. It’s going to be a lot of not sleeping. But I’ll forego sleeping to meet some fucking cool people. Because people here put their phones down. They’re truly existing in this space. That is the ultimate goal. Enjoy being where you are in the moment that you’re there."
June 14th and 15th