Last year's Halloween Game Dinner at Foster's was my first experience there. I still wish I had pictures of the roasted giant fruit bat we ate! Since then, we've been to quite a few dinners at Foster's. They're always interesting and the food is unusal as well as delicious. For this year's Halloween themed game dinner, they may have out done themselves with the presentation! Check it out...The PRE-GAME: Crickets? Yes. Crickets.
Katie from Pulse LOVES a good cricket!
Denise Rodriguez won the cricket eating competition, taking down 5 roasted, skewered buggers. Joe Capobianco and I tied for second eating 4 monsters each. I think I still have legs in my teeth!
1st COURSE: Charcuterie board with head cheese and blood sausage
"What's in head cheese?" A close up.
Julio Rodriguez from Hope Gallery teaches us to make Headcheesebloodsausagesandwiches.
According to Wikipedia:
Head cheese is a cold cut originating in Europe. Head cheese is not a cheese, but meat pieces from the head of a calf or pig (sometimes a sheep or cow), in aspic, with onion, black pepper, allspice, bayleaf, salt and/or vinegar. It may also include meat from the feet, tongue and heart. It is usually eaten cold or at room temperature as a luncheon meat.
Historically meat jellies were made of the cleaned (all organs removed) head of the animal, which was simmered to produce stock, a peasant food made since the Middle Ages. When cooled, the stock congeals because of the natural gelatin found in the skull. The aspic may need additional gelatin in order to set properly.
Blood Sausage is a type of sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. It is also called blood pudding. Pig or cattle blood is most often used; sheep and goat blood are used to a lesser extent.
I tried both the head cheese and blood sausage on their own, and was surprised to find them less repulsive than I thought they would be. Combining the two with the bread for a sandwich per Julio's suggestion actually made it good!
2nd COURSE: A skeletons bone marrow with sea salt and toast points and parsley salad
The marrow was my favorite course. It was a section of a bison bone. You dig out the gelatinous center with a little spoon, spread it on the toast and sprinkle it with the coarse sea salt. Sounds gross, tastes delicious!
3rd COURSE: Pumpkin lasagna with Lucifer's ox tail and sun dried tomato pasta sheets
This was awesome! Unfortunately it was very difficult to photograph inside the pumpkin... so we improvised... for your entertainment of course!
Vinn and Jill Lattanzi of Paradise Tattoo showing off their pumpkin tops!
Julio shows us his stem... we're very mature, I know.
4th COURSE: Rodent stuffed with black trumpet of death mushrooms
Talk about presentation! There was dry ice hidden under the salad so the plates came out billowing fog!Soon I'll be ready to eat a puppy.
Look at the teeth on this guy! 
Creepy.
Jimmy "The Barber" Dillon got the rodent from Sleepy Hollow.
Alethea Capobianco plays with her food!
I had to take and post a ton of photos of the rodent, because I still can't believe we all ate it! It was a Guinea Pig. To me, the meat was the texture of a dark meat section of chicken while the flavor was more like a fish or water fowl. Very strange. I can't really say that I loved it, but it was fun to try and unnerving to pull apart. I only at the hind quarters of mine as well as some of the front legs. Katie has an extreme fear of squirells http://pulsetattooblog.blogspot.com/2009/09/just-squirrel-trying-to-get-nut.html and she had the hardest time dealing with the monster on her plate. Always a trooper, she picked at it with her fork and gave it a good old college try. At the opposite end of the spectrum... Joe, Jimmy and Julio ate everything including the brain! Leaving only a little skull behind.
5th COURSE: Candy Corn Cake
Can you say delicious? And of course that's PUMPKIN ice cream!
Can you say delicious? And of course that's PUMPKIN ice cream!There will be another game dinner on 11/19. Call to reserve your spot today!
A 1,056 pound pumpkin only gets you second place around here. 
In the Massachusetts building we tried some mac & cheese made with "world famous" Granville Cheddar Cheese. It was OK.
Baby chicken coming out party.
In the Connecticut building I discovered this tasty treat. CHOCOLATE COVERED BACON! I've often said that if bacon were a boy I would marry it. We'll probably never actually make it to the altar, but our relationship just got very serious. I don't know why I didn't think of this myself, and I don't want to tell you what I'd like to do to the person who did. I'm a sick person.
Also in the Connecticut building, Flying Saucer Pumpkin Ice Cream Sandwich. 
My biggest fear as a child... The Zipper. To this day I've never ridden it.
The butter sculpture. It's made from 600 lbs. of butter, it's different every year, and they put it behind glass so I can't eat it. 
There are some awesome and unbelievable items available for purchase at the Big E. Including THE Wolf Shirt... 
Fresh and natural brick oven pizza with a Pale Ale from the Otter Creek Brewery in the Vermont building.
This guy was a "living robot" he was even plugged in. He was entertaining a crowd in the craft common and when I walked by he stole my sunglasses, and pinched my cheeks.
The Craz-E Burger. A glorious and delicious combination. It's an all beef patty with American cheese and bacon on a grilled glazed doughnut. What's not to love about this taste monstrosity?
London broil steak and cheese sandwich.
We went in to the Rhode Island building to get some chowder and ran into this giant clam.
A true carnivore. I wasn't leaving until Sean took down a turkey leg.
The last thing we ate was the Giant Pickle. We went with a half sour. Aren't pickles supposed to aid in digestion if you eat them at the end of a meal? 
*Not pictured but eaten: Deep fried sharp cheddar cheese curds, 3 Potato and Cheese Pierogis from Millie's, and a fresh from the cow strawberry milkshake. 
