Reader Rodrigo Sanchez has two equally commanding suggestions, both of which speak to depths of meat history and pathology.
One is a classic so-called New York ‘Beef Steak’ dinner. In the late 1800s and 1900s, apparently a common New York experience was to have a dinner at which the only things consumed were broiled steaks, kidneys, lamb chops and copious amounts of beer . A modern version of this meal could be expanded to include grilled sweetbreads, roasted mutton, and sausage (preferably blood pudding). In recognition of the greasy fingers and bloodied clothes likely to characterize the appearance of those who attend, it could be called Meatopia V: The Soakening.”
Brilliant! But Rodrigo outdoes himself with an even more horrific theme:
Another possible concept could take advantage of those cooking techniques which involve burying meats and cooking them in the ground. A possible menu could include Cochinita Pibil (the classic Yucatan dish), luau-style roasted pig or cabrito (or baby goat) cooked underground in banana leaves (something like barbacoa). Such an event might be called Meatopia V: The Burying or Meatopia V: Buried Alive.
Jeffrey Elliot makes his own strong claim with a highly thought-out menu, taking anatomy, rather than horror movies, as its theme.
Meatopia V: The Belly of the Beast
(a celebration of all things fatty, myself included)
Roasted Lamb Belly by David Chang of Momofuku
Pork Belly Reuben by Mindy Segal of Hot Chocolate in Chicago
(Okay, I know she’s from Chicago, but this is the best sandwich you’ll ever have. She brines the pork belly like corned beef and serves it Reuben style on her house baked pumpernickel)
Toro Tartare by Masaharu Morimoto of Morimoto
(I know, it’s fish belly, but damn it’s sooo good)
House-Cured and Pit-Smoked Pastrami by Joe Carroll of Fette Sau
Pork Rillette with Mustard by April Bloomfield of The Spotted Pig
A similar suggestion comes to us from Tania Zamorsky, who would have us dispense with the animal’s body entirely.
MEATOPIA V: No Worries, Pretty Little Head
Ama-ebi, with Deep-Fried Heads
Deviled eggs on fried pork jowl squares
Maple and Curry-Braised Tete de Cochon, with Homemade Mayo on Toasted Brioche
Calf’s Tongue, with Peperonata in Aceta Manodori
Veal cheek in pita, with Gruyère cheese and horseradish cream
Crispy Pigs’ Ear, with Lemon-and-Caper Dressing
Veal Head Terrine
Confit’d Duck Tongues, Mizuna and Shallot Salad, Blood-Orange Dressing
Braised Beef Cheeks, with Kamut and Cabbage