The Mammalian Daily

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Lovely to look at - Book by Noreen

Tricolore to open pop-up version of new “grassRoutes” resto at Mating Dance

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Tab TricoloreWith all that dancing and mingling and socializing, you can really work up an appetite at the Mating Dance.

But, this year, Tab Tricolore will come to the rescue.

In anticipation of his first annual Feral Roots Festival in July, the Celebrity chef, restaurateur, and author will open a pop-up version of his new restaurant (opening date as yet undetermined), grassRoutes.

Samples of the “all natural” fare were available this morning at a press gathering hosted by Tricolore and his former saucier, Barry “Béarnaise” Burmilla. While Tricolore walked through the crowd acting like a proud father, Burmilla expounded on each dish, discussing provenance, cooking techniques, presentation, and most important of all, flavours.

Since the permanent grassRoutes restaurant will feature naturally-sourced feral cuisine, Burmilla took pains to explain the meaning of the term, as well as the health benefits and financial rewards. He also offered these two important pieces of advice: Don’t buy anything that shouldn’t grow where you live or that is bigger than it should be. And don’t mess around with good natural ingredients.

“These are the only two rules to follow in feral cuisine,” he said. “And remember: food that is naturally grown and naturally-sourced is cheaper by half and three times as good for you.”

Despite his saucy nickname, Burmilla said he is just as “evangelical” about food as his former boss.

“Tab and I not only share a history, we share a passion for good, tasty, nutrition. Otherwise, we couldn’t work together,” he said.

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Celebrity chef to feature food of the feral world in new TV series

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Tab TricoloreCelebrity chef Tab Tricolore will try his hand at television again in the new year.

In a run-up to his first Feral Roots Festival in July, the chef and restaurateur will host a television series on Vertebrate Vision Television (VVTV) featuring the “foods of the feral world.”

In a joint announcement across all media, VVTV and Tricolore shared their excitement about the show and emphasized their commitment to each other, despite their troubles last year.

In a separate post on his GooseBook page, Tricolore talked about his own feral roots and his relationship with the feral community outside The Park, where he was born.

“On food gathering missions for my many restaurants, I’ve had the privilege of reconnecting with the feral communities outside The Park. They have been enormously generous to me, sharing their crops and their recipes and I look forward to doing the same with my audience. Thank you again, Vertebrate Vision, for this great opportunity,” the post said, in part.

The television series will be broadcast on Tuesday nights, beginning in February 2018, a spokesAnimal for VVTV told The Mammalian Daily.

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Tricolore establishes new annual event: The Feral Roots Festival

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Tab TricoloreCelebrity Park chef and successful restaurateur Tab Tricolore announced today that he has established a new event in The Park: The Feral Roots Festival.

At a press conference this morning, during which wait staff from Tricolore’s restaurants offered tasty morsels to the press, the chef and award-winning cookbook author said he’d been working on the idea for a long time but finally found the “right recipe” for it this year.

Standing alongside his friend and former saucier Barry “Béarnaise” Burmilla, who will be in charge of food sourcing for the event, Tricolore said he’d consulted with many food providers and other Park chefs before making the final decision to run the festival.

“I want to emphasize that this is a team effort. It’s not something I’m doing to promote myself,” he said.

The festival, he told the crowd, will celebrate “not just the food of our very beginnings, but the music, the art, the poetry and the dance. It will be an extravagant celebration of the feral world.”

Tricolore who won the Chitter Radio Literary Awards in 2013 for his cookbook, “The Feral Roots of our Festive Cuisine,” has been a controversial figure in The Park, gaining the epithet “Bad Boy Chef” for his behaviour toward other Animals, including his staff and the patrons of his restaurants. Nevertheless, he is a beloved figure and a revered champion of the feral world.

“They write a lot about the feral world, but what they don’t write about is the good part,” he told The Mammalian Daily in a three-part interview in 2012.

Tricolore is determined to highlight that “good part” every year in the new festival.

The first Feral Roots Festival will take place in July 2017.

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Tabby Club accused of discrimination

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The Tabby ClubTabby Club proprietor Tab Tricolore is calling accusations of discrimination against his pub “ridiculous” and vowed today to maintain what he calls the “integrity” of his establishment.

The accusations were made Wednesday by Toro Talk Radio host Yannis Tavros. According to Tavros, he asked Tricolore in person to allow him to enter The Tabby Club, but Tricolore refused.

Tricolore does not deny that he refused entry to Tavros, nor does he regret it. Instead, he says, he stands by his decision, despite the #BullintheTabbyClub campaign that Tavros began today on Twitter.

“I don’t know what Tavros is up to. Maybe his ratings are down or maybe he’s simply bored. I don’t know what game he’s playing, but it is a game and it has no place in a serious Park,” Tricolore said on Mammalian Daily Radio this morning.

The Tabby Club was established as a striped-only pub by Jor, The Park’s first leader and the founder of modern zoorcacy. Jor said that he opened it as a Tabbies-only pub because, at that time, Tabbies couldn’t get a drink or a meal at any other establishment in The Park. The pub’s employees kept it afloat for years after Jor’s death, until Tricolore assumed ownership in 2010. promising to keep the employees and the pub as it was.

Tricolore said today that he stands by that promise and by what he said in a 2013 interview with The Mammalian Daily:

“I’m not against keeping it exclusive for a while, just to remind us that this Park is a work in progress. We’re not finished, by any means. And The Tabby Club kind of proves that.”

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At last, Mikko Tiikeri’s light burns bright

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Chef Mikko Tikkeri

The Feeding Station: Mikko Tikkeri’s new restaurant showcases his talents

Once known primarily as Tab Tricolore’s main rival, Chef Mikko Tiikeri has come into his own with the opening of his new restaurant, The Feeding Station.

The restaurant, which had its soft opening in late October, welcomed the public for the first time on Thursday night. And what a welcome it was.

To begin with, the new establishment’s interior is stunning, in more ways than one. Last Spring, Tiikeri commissioned the services of Tagma Design, who not coincidentally had just completed Tricolore’s PurrBoy Café at The Park Museum.

The firm, which is known to do cutting edge interiors, went beyond expectations this time. And the results are heartstopping.

The new eatery boasts what Tiikeri calls a new concept for The Park: communal dining. What Tagma did with that concept is likely to give many an Animal pause, especially those who have experienced enforced domestication or come to The Park from a farm. In fact, it took this reviewer a few minutes, after experiencing “fight or flight” syndrome, to settle into the concept.

The bespoke tables span the width of the restaurant and each has thirteen holes carved out of it. It is into these holes that wait staff place bowls of Tiikeri’s fine fare for their diners’ pleasure. Yes, diners sit beside one another while they eat Tiikeri’s delicacies out of their own bowl only.

Tiikeri admits that the concept isn’t all his own and he’s quick to credit Tricolore with introducing The Park to the idea of Animals peacefully eating together. He does take credit for tweaking the idea, though, by stealing a little something from the domestic and industrial worlds.

“Some might say it’s not natural for us to eat in this way and I would agree with them, up to a point. But many of us are used to this, having lived elsewhere, in different circumstances. And there’s an argument to be made that our life here in The Park, with so many species co-existing, is not natural, either,” he says.

Still, Tiikeri understands that many Animals will not want to participate in his new venture. For that reason, The Feeding Station offers an extensive takeout menu, which the chef hopes will whet Animals’ appetites enough to get them to his tables.

With appetizers such as Mélange de Noix, Herbes Béarnaise, and Feuilles de Papier, and mains such as steaming hot Goulash Verde and Camión de Barro, it’s hard to believe it could fail.

One question remains, though, which this reviewer poses at the end of our interview: Just what is the idea behind the main course called “String Theory?”

Tiikeri’s eyes shine and his teeth glisten as he smiles.

“Enforced mastication,” he laughs.

The Feeding Station is open for dinner only, Monday to Sunday, 6:30 until midnight. Reservations are recommended.

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Tricolore, VVTV team up with gewper for Park’s first scented holiday show

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Tab Tricolore

Tricolore, VVTV, and gewper will produce a scented holiday show

Celebrity chef and restaurateur Tab Tricolore and Vertebrate Vision Television have teamed up with social networking site gewper to produce The Park’s first scented holiday show.

Tricolore made the announcement this morning via simultaneous posts to his gewper and GooseBook accounts.

“Happy to announce my newest venture: will be working with Vertebrate Vision TV and scented social media site gewper on a holiday special to be broadcast during Winter Solstice celebrations. Show to be first in Park history to have scent available,” the post said.

Aldrich Nashorn, Chief Executive Officer of RhinoTech, gewper’s parent company, also posted the news on his account, saying his company hoped this would be the beginning of “many profitable unions of sight and scent.”

RhinoTech launched gewper in 2011, four years after partnering with Enterprises Moufettes, S.A., makers of the popular scent-masking product, FeralNoMore™.  At the time, the company said they developed their new site to fill a void in the industry and to this date it remains the only social networking site in The Park that delivers scent.

Although the announcements mentioned no date for the show’s airing, a Vertebrate Vision spokesAnimal said it most likely would be broadcast during the week after The Park’s annual Celebration of the Winter Solstice.

“Tab made the request for that week so that Animals would be able to focus on the show and not on the Solstice celebrations,” the spokesAnimal said.

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Tab Tricolore shocker: “I was neutered.”

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Tab Tricolore

The renowned chef and restaurateur says he was forcibly neutered by Humans

Speaking out for the first time since his return to The Park in early January, Chef Tab Tricolore recounted the details surrounding his December disappearance in a radio interview  yesterday. He also spoke candidly about the obvious changes in his behaviour.

“I was forcibly taken from The Park and neutered,” he told host Yannis Tavros on his Toro Talk Radio show yesterday afternoon.

I was trapped, neutered, and returned to The Park. It’s taken me months to come to terms with it and realize that it actually happened.—Chef Tab Tricolore

“I was trapped by Humans while sourcing food for Klo [Tricolore’s fine dining establishment]. Of course, I didn’t know it was a trap. I sniffed something incredible and thought I have to get some of that for tonight’s service. It was something I’d never tasted before. It had a different aroma from anything I’d ever smelled. I think it was smoked. As soon as I’d ingested a piece of it, I heard a door slam behind me and I realized what had happened,” he said.

Tavros, who sounded visibly shaken by the revelation, asked Tricolore if he had tried to escape.

“There was no escaping,” Tricolore replied. “But I did manage to draw blood from a number of them.”

He said he was put in the back of a van and realized he was only one of many who’d been caught that morning.

“We all had the same story. It was terrifying. At that moment, I realized it didn’t matter who you were or what you’d accomplished. Humans see us as all the same.”

Tricolore said that, along with the others, he was taken to a clinic where he was anaesthetized and then neutered.

“I woke up in this prison cell. It was horrible. Some of the hair was missing from my arm and my whole body ached. I was parched, but there was no water bowl. A few hours later, they brought me some food and water…something awful that came out of a can. I don’t know what it was. But I was so hungry, I ate it. I spent a couple of days there, never going out, never seeing the light of day. There were at least a dozen of us. We were in the middle of planning an escape when three Humans came in with the biggest cage I’ve ever seen. They herded us into it and then back into the van and dropped us off just outside The Park.”

The renowned  chef, restaurateur, and award-winning author said he “struggled every day with the reality of what happened to him” until he finally came to a “place of acceptance.”

“It’s done,” he said, matter-of-factly. “There’s nothing I can do to undo it. I could, as some have suggested, plot my revenge. But these Humans are dangerous and there’s no guarantee I could survive an attempt at revenge,” he said.

Instead, Tricolore said he’d rather use his new and hard-won knowledge to educate Park Animals. And that’s the reason he chose to speak out during Enforced Domestication Awareness Month.

“I’m a different Cat now. There’s no getting away from that. Some say I’m ‘mellow,’ but that’s just a euphemism. I’m just not the same. But I think I can do some good and that’s what I’m trying to do. If I can prevent this from happening to one other Cat, it will have been worth it,” he said.

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Two rival Park chefs engage in war of words over award-winning artist’s work

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Two fuming chefs

Tribute gone wrong: “A Change of Hugh” by award-winning artist Hugh Biri has sparked a war of words between rival Park chefs

It was meant to be a tribute, but something went terribly wrong.

When award-winning artist Hugh Danlami Biri decided he wanted to add his voice to the cause of equality for striped and spotted Park Animals, he thought it best to use his considerable artistic talents to do so.

Enter his latest masterpiece, or as some are calling it, his “miss-terpiece” entitled, “A Change of Hugh.”

Biri’s tribute—a 76 cm x 51 cm painting in custom watercolours—was meant to highlight the professional similarities of two great (and striped) Park chefs, Tab Tricolore and Mikko Tiikeri, by differentiating them by coat colour.

“They have hair of similar colour and I was trying to pose the question, ‘What if we changed their colour? Would they be any less great in their kitchens? Would their restaurants be any less spectacular?’ Obviously, not,” Biri said in an interview on TMDTV.

“I thought we could then apply that logic to stripes and spots. Would they cook any better if their coats were of a solid colour? You see, when you say it out loud, it’s ridiculous,” he said.

Unfortunately, Biri’s logic was lost on the subjects of the painting, both of whom were quite disturbed by the change of hue.

“I wish they’d come to me right away and said, ‘We don’t like it.’ But they didn’t. They went after each other and, for that, I am very sorry,” said Biri.

Indeed, each chef blamed the other for what both agreed was a travesty.

First, Tab Tricolore accused Mikko Tiikeri of tinkering with the painting and darkening Tricolore’s hair, making him look ridiculous and effectively blackening his reputation. In response, Tiikeri claimed he had video evidence that Tricolore had removed the original painting from the Park Museum of Contemporary Art (PMoCA), where it is currently hanging, and replaced it with the darker one.

Biri says that would be next to impossible.

“It was difficult enough for me to do and, with all due respect, Tab Tricolore does not have the training to do that kind of work. I spent two months developing the colours and it took even longer to apply them,” he said.

Biri, who won the first Maple Tree Television (MTTV) Merging Artist Award* in 2012, has worked for years with a number of well-known Park artists developing watercolours. He says that success in the field takes time, patience, know-how, “and a little bit of luck.”

In the meantime, the two chefs, who had previously been on good terms, are not speaking to each other, nor to Biri.

“It’s a sad, sad situation and I don’t know what to do about it,” Biri says.

*Merging artists are artists who work in only one field of the arts and who collaborate with one or more other artists who work in another, distinct field.

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Tab Tricolore: “Working on this art installation has saved me.”

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Tab Tricolore

Chef Tab Tricolore

It’s rare for Tab Tricolore to talk publicly about his feelings, but that’s just what happened yesterday.

During an interview with Yannis Tavros on Toro Talk Radio, the celebrity chef and award-winning author let down his guard for just a moment and talked openly about his life since his return to The Park in December.

“There were some very difficult days,” he said, about halfway through the interview.

Tricolore, whose PurrBoy Café opened on March 1 at The Park Museum, said he wasn’t ready to divulge any more details until he has talked to the police. But he did say that one of the bright spots in his life is the work that he’s been engaged in with other artists on an art installation.

The piece, entitled, “La Langue au Repos,” is due to open at the Park Museum of Contemporary Art (PMoCA) this Spring.

“Working on this art installation has saved me,” Tricolore said, as he praised his fellow artists for their open-mindedness in welcoming him into the fold.

“I’ve told them they’re more than welcome to cook at any of my restaurants anytime,” he said. “Under supervision, of course.”

La Langue au Repos will open at the Park Museum of Contemporary Art in April.

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Park Police, citizen aid workers say they want to meet with Tab Tricolore

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FCSW President Gareth Shepherd

Gareth Shepherd: “Tab could be immensely helpful to us.”

Members of several branches of The Park’s police force and a number of citizen aid and action organizations have expressed an interest in meeting with Tab Tricolore, the renowned chef, restaurateur, and award-winning author who returned to The Park in December, three weeks after being abducted outside The Park.

“We are seeking information in a few key areas, particularly information that relates to certain groups of individuals who live outside The Park and we feel that Tab could be immensely helpful to us in that regard,” says Gareth Shepherd, a 18-year veteran of the force and president of the Federation of Canine Security Workers (FCSW).

Inspector Maurice Addax of the Specist and Hate Crimes Unit and Inspector Antonia T. Fossa of the Interspecial Investigations Unit also said they plan to request a meeting with Tricolore “at his convenience.”

“It’s entirely up to him, of course, but we would very much appreciate the opportunity to ask him a few questions,” Fossa says.

No official police representative has been in touch directly with Tricolore yet, however, Fossa said.

Also interested in meeting with the chef are members of a number of The Park’s immigrant and refugee aid organizations and other Animal associations.

“We want to find out, to the extent that it is possible, whether his [Tab’s] stripes had anything to do with his disappearance,” says Aiofe Badger, who is president of the Sisters and  Brothers of the Narrow Band.

Keeva Moffatt, president of The Park’s Spotted Skunk Sedan Patrol says her group would also like to meet with Tab.

“If he was abducted because he is a tabby, this could affect us, too, in the future,” she says.

Other groups, including Home to Roost and Runaway Rovers say they would like to have a general meeting with the chef to share their joint knowledge and experience.

Tricolore was abducted on December 2, on one of his regular trips outside The Park to source ingredients for his fine dining restaurant, Klo. He returned on December 25, but the usually bombastic  and outspoken Feline has kept a low profile ever since.

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