One thing to expect from Parts & Labour chef Matty Matheson, besides a good meal, is a good time. That holds true even when he’s whipping up food at a friend’s house, as he did at a Sonos-sponsored feast last week at Metric guitarist James Shaw’s Ossington pad. The Playlist Potluck shindig featured an impromptu photoshoot with a lobster, a solid kilo of caviar and an endless Spotify playlist built by the guests themselves.
We tagged along to see what it’s like when Matheson has company over:
The first course featured a smorgasbord of seafood, including all-you-can-eat caviar, five pounds of crab, a tiny tower of oysters, and even some sea urchin.
A buffet-style dinner boasted both spicy and classic fried chicken, prime rib, white-truffle double-backed potatoes, broccoli in a gold-leaf-and-cream suspension, creamed corn with uni and maple syrup, creamed foie gras and spinach as well as in-bone marrow au jus. Here’s Matheson prepping the bones.
The evening’s theme of dinner set to a collaborative playlist meant that guests could keep adding songs as the night went on.
Chef Matheson’s penchant for comfort food expressed itself in a banana split for dessert.
Twenty guests later, the seafood platter had barely a dent in it, which prompted Chef Matheson to emerge from the kitchen and give the shellfish a personal touch…
…after which the lobster apparently got to the chef’s head.
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/heres-looks-like-matty-matheson-dinner-party/&title=Here’s what it looks like when Matty Matheson has a dinner party&picture=https://torontolife.com/wp-content/uploads/2016/12/1612-Sonos-Playlist-Potluck-7514.jpg&description=One thing to expect from Parts & Labour chef Matty Matheson, besides a good meal, is a good time. That holds true even when he's whipping up food at a friend's house, as he did at a Sonos-sponsored feast last week at Metric guitarist James Shaw's Ossington pad. The Playlist Potluck shindig featured an impromptu photoshoot with a lobster, a solid kilo of caviar and an endless Spotify playlist built by the guests themselves.
We tagged along to see what it's like when Matheson has company over:
[caption id="attachment_409250" align="aligncenter" width="1024"] The first course featured a smorgasbord of seafood, including all-you-can-eat caviar, five pounds of crab, a tiny tower of oysters, and even some sea urchin.[/caption]
[caption id="attachment_409251" align="aligncenter" width="1024"] A buffet-style dinner boasted both spicy and classic fried chicken, prime rib, white-truffle double-backed potatoes, broccoli in a gold-leaf-and-cream suspension, creamed corn with uni and maple syrup, creamed foie gras and spinach as well as in-bone marrow au jus. Here's Matheson prepping the bones.[/caption]
[caption id="attachment_409252" align="aligncenter" width="1024"] The evening’s theme of dinner set to a collaborative playlist meant that guests could keep adding songs as the night went on.[/caption]
[caption id="attachment_409253" align="aligncenter" width="1024"] Chef Matheson’s penchant for comfort food expressed itself in a banana split for dessert.[/caption]
[caption id="attachment_409254" align="aligncenter" width="1024"] Twenty guests later, the seafood platter had barely a dent in it, which prompted Chef Matheson to emerge from the kitchen and give the shellfish a personal touch…[/caption]
[caption id="attachment_409255" align="aligncenter" width="1024"] …after which the lobster apparently got to the chef’s head.[/caption]){kind=link}