anniversary

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SC 7th Anniversary: Biggest Yet, Made on Camping Burner

Supper Club Number: 
281
Date: 
Sat, 01/31/2015
Chef: 
david ve
Sous Chef: 
Amy
Host: 
anne marie
Host: 
jay
Menu: 

1. Salmon and carrot terrine. Made on camping burner.
2. Chervil soup.
3. Vine tomatoes stuffed with shrimp and mayo.
4. Fish (fluke, tuna underbelly) baked in leaks and beer. Served with peas and carrots in reduced turkey stock, and potatoes.
5. Pears poached in mulled wine. Served with whipped cream.
6. Handmade chocolate truffles.

Anniversary: All the Food I Never 8

Supper Club Number: 
309
Date: 
Sun, 01/31/2016
Chef: 
edward
Host: 
Jason G
Host: 
Kate K
Menu: 

***
Edward's 1.31.2016 Menu: Homage to the 2015 Season

1. Rum Punch
2. Elote Bread Pudding featuring Salsa Borracha
3. Gin Punch
4. “Brain” Tacos with Xni Pec (radish salsa)
5. Mezcal Cocktail courtesy of Jay
6. Corned Beef Torta with Sikil Pak (sunflower seed paste)
7. 7+1 Panna Cota with Guava reduction
***

Number of Attendees: 
22

Supper Club 6th Anniversary

Supper Club Number: 
248
Date: 
Sat, 02/01/2014
Chef: 
georg
Chef: 
jennie
Menu: 

1. Mandoo - 2 kinds of fried dumplings, pork and kimchee
2. Dotorimook Salad - acorn jelly mixed with perilla leaves and asian greens dressed with soy sauce/sesame dressing
3. Ockssaam - braised pork belly and kimchee over tofu
4. Galbi jjim - korean style braised brisket over rice with a side of Oisobagi (fresh cucumber kimchee)
5. Pat juk - korean style sweet red bean soup with sticky rice balls

Cocktail: 

The Wintry Mix: Juniper infused vodka, shaved ice, and a hint of sidewalk debris

Supper Club Turns 3

Supper Club Number: 
134
Date: 
Sat, 01/29/2011
Chef: 
alissa
Chef: 
shamil
Host: 
david ve
Menu: 

1- Smokey Mozzarella, Ricotta and Parmesan Fritters
2- Beet, Pear, Tarragon Napoleons with Ginger Vinaigrette
3- Crispy Sweetbreads with Green Goddess Sauce
4- Mussels, Clams and Crab in Butter Broth with Honey-Cayenne Emulsion and Sour Cream on Toast
5- Wild Rice Pancakes with Roasted Shitakke Mushrooms and Carrot Reduction
6- Bourbon Lamb Ragu with Manchego Cheese-y Grits
7- Brandied Apricot Beignets with Chocolate Sauce

Cocktail: 

Anniversary Party Cocktail Menu:
by Annie & Jay

Andrea's lavender lemonade
Lavender vodka
Mixer - simple syrup, lemon juice
Garnish - lavender flower or lemon wedge

The Bloody David
Beef jerky bourbon
Mixer - tomato juice, horseradish
Garnish - Green olive, lemon wedge

Dana's Health Tonic
Turmeric honey bourbon
Mixer - ginger ale

The Jay Old Fashioned
Bacon bourbon
Mixer - bitters, soda
Garnish - Roasted orange wedge, crushed cherry

The Kyle margaRita
Jalapeno tequila
Dash of red hot rum
Mixer - Rose's lime juice, soda

Edward's spice julep
Cardamom mint bourbon
Mixer - minty simple syrup
Garnish - mint leaves

The Georg
Marshmallow vodka
ice
Garnish - marshmallow

Shannon's Gin & Tonic
Rosemary apple gin
Mixer - tonic

Shamojito
Chili lime rum
Mixer - minty simple syrup
Garnish - mint leaves

Evelynogg
Pecan brown sugar bourbon
Mixer - milk, simple syrup
Garnish - ground nutmeg

Hayden's skull
gin
olives
frozen stare

Anniversary Party 1

Supper Club Number: 
45
Date: 
Sat, 01/31/2009
Chef: 
dana
Sous Chef: 
Host: 
chaz
Menu: 

Dana's menu:
1st course: Individual apple, prosciutto, brie & watercress galettes
2nd course: Chestnut & Sherry soup with truffle and chive garnish
3rd course: Sweet potato and bacon stuffed agnolotti pasta with sage sauce, fried sage and prosciutto garnish
4th course: Rosemary & Coriander rubbed pork loins with cherry, currant coca cola sauce & rosemary roasted potatoes
5th course: Bittersweet chocolate & hazelnut tartlets with whiskey ice cream & coffee caramel sauce

Number of Attendees: 
27

Anniversary Party 2

Supper Club Number: 
90
Date: 
Sat, 01/30/2010
Chef: 
jay
Sous Chef: 
Host: 
anne marie
Menu: 

***
Jay's Menu:

Marinated Cherry Tomatoes, Pickled Red Onion Relish and Cucumber, Toast and Butter.
Sunchoke Soup with Arugula Pudding and Croutons.
Butter Poached Scallops, Bacon, Brussels Sprouts, and Celery Root with Lemon Syrup.
Degustation of Daffy and Donald (Duck Leg Confit with Mustard and Rye Toast, Chilled Breast and Frisee, Bolognese with Lima Beans).
Loin of New Zealand Venison with Root Vegetables: Dill and Parsnips, Sage and Turnips, Curry and Beets, Nutmeg Honey and Carrots, Pearl Onions.

Number of Attendees: 
24
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