Chef Cathal Armstrong was part of a production line that plated more than 350 servings of braised lamb shoulder and roasted lamb loin. (Tim Carman/The Washington Post)

But follow Cathal Armstrong is exactly what I did on Tuesday as the Restaurant Eve chef led a small army of banquet cooks to create an “ancient” Celtic dinner for the Archaeological Institute of America’s annual gala in Manhattan. Marshall Heyman, the Heard and Scene columnist for the Wall Street Journal, wrote an entertaining report of the party.

In next week’s Food section, I’ll give you a report on the story behind the meal — and why Armstrong refused to just lend his name to the project without being there to execute the dinner. You can decide then how objective this hometown newspaper was to one of its local chefs.

In the meantime, after the jump, you can see a few photos from the gala.

Who wants to bet that Armstrong has never used a giant paddle to prepare at meal at Restaurant Eve? (Tim Carman/The Washington Post)

So how authentic was Armstrong’s ancient Celtic dinner? You’ll have to find out next Wednesday.