How to Cook a Direwolf

polygon.com:

The first time I went to a Game of Thrones dinner at the restaurant Elizabeth, the room was decked out in banners bearing ancestral sigils, while dozens of vinyl figurines were stuffed into every possible gap and onto every ledge. It was April 2017, a seventh season of the show would air in a couple of months, and a friend had come to Chicago to attend this dinner with me, not because we loved Game of Thrones — neither of us had watched for years at that point — but because the idea of a fannish dinner was exciting.

Before each of 10 courses, the staff explained the source or inspiration for everything that was served. We had the “black bread” that is mentioned repeatedly in the novels the TV series is based on. (This version was dyed with squid ink.) It was served with accompaniments, one of which was an asparagus relish; at another table, the server was explaining how he’d seen the chef arranging the asparagus on her bread like dragon scales while testing out the recipe.

If courses were inspired by something exact, the servers mentioned its scene of origin: After Catelyn Stark arrests Tyrion Lannister at an inn, she dines on onions dripping in juices, and we got the same. (The plating of these was vaguely scale-like, too.) Within a three-part course that reflected the seafaring Iron Islands culture, one dish, squid “noodles,” was a subtle nod toward the sigil of the local ruling family. Another Iron Islands dish, clams in a dashi broth, was inspired by a particular line in the fourth book of five currently published: “Aeron broke his fast on a broth of clams and seaweed cooked above a driftwood fire.” These citations were delivered in the same breath as the ingredient sources: This cheese is from Indiana, and that