It is too rare that an opportunity comes along to collaborate and cook side by side with fellow chefs. We all seem to do enough benefits and I am grateful that these offer the opportunity to get to know some colleagues, but they rarely amount to more than hellos and possibly drinks afterwards since we all are stuck in our own booths. Carl Galvan of Supreme Lobster had been trying valiantly to get a group of us together, and the unique Nunavut Arctic char offered the perfect canvas. I had featured the fish last year during its short run last year around the same time this The New York Times article ran, and had been so much looking forward to this dinner that all the mayhem that followed my departure last week wasn’t going to prevent me from being a part of this great evening hosted by Blackbird. The talent and product offered was phenomenal and notice has been served to the chefs taking place in an identical dinner planned next week at Kith and Kin next week. Book your reservations and don’t be surprised if a group of us crash it.