pork

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Shrimp Shumai

Supper Club Number: 
223
Date: 
Thu, 05/16/2013
Chef: 
ben
Host: 
anne marie
Host: 
jay
Menu: 

Fried tofu with red peppers
Green beans with pork and kimchee
Shrimp and cilantro shumai
Sesame + ice cream treat

Razzle Dazzle

Supper Club Number: 
177
Date: 
Fri, 01/13/2012
Chef: 
jay
Host: 
david ve
Menu: 

I. Brined Roast Pork Tenderloin, over roasted heirloom carrots, potatoes, onion, leek, garlic, green beans, apple, and all other leftover vegetables from our fridge.
II. Desert; salted brownie, mint ice cream, raspberry and rum reduction.

Cooking With Gas

Supper Club Number: 
165
Date: 
Thu, 10/06/2011
Chef: 
ben
Host: 
anne marie
Host: 
jay
Menu: 

Ben's menu
Roast Pork Loin w/ Sweet Potatoes
Kale
Apple Crisp

Test Kitchen

Supper Club Number: 
122
Date: 
Thu, 10/14/2010
Chef: 
dave k
Host: 
josh k
Menu: 

Dinner was:
Braised endive with prosciutto on toast
Milk-braised pork with polenta and spinach
Basil Lemon ice cream
As professional supper clubbers, we procured a giant coffee thermos (decaf, of course) of liquid nitrogen earlier in the day. The coffee thermos did it's job (holding nitrogen, not exploding) and we used the liquid nitrogen to make the ice cream. Clouds of smoke covered the counters and people were getting splashed with drops of nitrogen (clocking in at -321 degrees!), and nobody even asphyxiated. Definitely a supper club success story.

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