Episode 5: Chef Kevin Meehan, Kali Dining

Raw bison testicles

New Yorker Chef Kevin Meehan hit the road right out of culinary school, taking a position in a highly acclaimed restaurant in Belgium where he learned the ropes. On his return to the States, Meehan did time in such prestigious eateries as Mirabelle, L’Orangerie, Bastide, and did a stint as a chef for the illustrious Patina Group. While serving as Executive Chef at Los Angeles' Café Pinot, Chef Meehan participated on Food Network's “Extreme Chef” where he emerged victorious in a western-themed challenge where one of the tasks was to prepare a dish using rattlesnake.

Meehan regularly visits Asia, where he discovers exotic new ingredients and techniques and utilizes them in a unique and impressive display of culinary skill. Chef Meehan is a hunter and forager, gathering many of the ingredients he uses in his imaginative dishes. His current project is a pop-up dinner experience called Kali Dining, where a small number of guests assemble for dinner in an intimate setting, typically in someone's home. A bit of a renegade, Meehan occasionally finds a way around the recent ban on foie gras in California (offering the delicacy free of charge with his dinners). In addition to Kali Dining, Meehan has recently employed his experience with pop-ups to participate in the resurrection of Los Angeles' legendary Test Kitchen.

Chef Kevin Meehan with Kamikaze Kitchen outside a super-secret Kali Dining location

Chef Meehan is a formidable character with a wry sense of humor, and we knew that he would have no qualms about getting his hands around a pair of bison testicles for Kamikaze Kitchen's Episode 5. We had no idea what to expect, but were ecstatic when Meehan presented us with several dishes, including one that features testicle sashimi in an esthetically pleasing and colorful assembly that was surprisingly delicious. As usual, the testicles were sourced from ExoticMeatMarket.net, however, folks that want to try making these dishes at home will need to improvise, as man of intrigue and mystery Meehan ate the recipe for the dishes with spring greens and light bisque.

 Smoked Testicle Sashimi with Onion Tar

Pan-seared Nut-encrusted Testicles

Follow Chef Kevin Meehan on Facebook at /Kevin Meehan
Follow Kali Dining on Twitter at @kalidining, on Facebook at /Kali Dining and on the web at http://www.kalidining.com