soup-off

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Southern, Obviously

Supper Club Number: 
172
Date: 
Fri, 12/02/2011
Chef: 
hayden
Host: 
katie
Menu: 

1.
Blanched dandelion greens
Fig tarts with blue cheese
2.
Ham bone and bean soup
Cheesy jalepeno cornbread
4.
Berry muffins

Bananagrams

Supper Club Number: 
140
Date: 
Tue, 03/29/2011
Chef: 
ben
Chef: 
evelyn
Host: 
alissa
Host: 
shamil
Menu: 

Tortilla Soup
Puerco Pibil (Red Earthen Pig)
A messy pile of flan [Editor's note: the flan was not messy, it was delicious.]

Deconstructed Irish Car Bomb

Supper Club Number: 
139
Date: 
Thu, 03/17/2011
Chef: 
david ve
Host: 
andrea
Menu: 

Guinness Onion Soup with toasted Bread and Cheese
Lamb Chops on a bed of Pea-Mint Sauce
Rice Pudding with Currants [editor's note: and Bailey's]
[Editor's note: whiskey aperitif + Guinness soup + Bailey's dessert = deconstructed car bomb. Very clever.]

Cuban Sandwich Croutons

Supper Club Number: 
138
Date: 
Fri, 03/04/2011
Chef: 
anne marie
Host: 
ben
Host: 
evelyn
Menu: 

1. Chorizo and heirloom bean soup with minted sour cream
2. The "salad course": cabbage slaw salad topped with cuban sandwich crouton
3. Braised garlic chicken legs with black beans
4. Glazed plantains

British Lite

Supper Club Number: 
132
Date: 
Fri, 01/07/2011
Chef: 
anne marie
Host: 
jennie
Menu: 

1. Sorrel Soup
2 Frenched chicken legs served with peas and pearl onions
3. Savory wild mushroom pie on walnut crust
4. Bread pudding with burnt sugar and fig ice cream

Retires Soup

Supper Club Number: 
128
Date: 
Fri, 12/03/2010
Chef: 
jay
Menu: 

Soup: Poached Egg on Crouton with Celery Root Velout, Tarragon.
Main: Roasted Butternut Squash Gnocchi, Brussels Sprouts, Currants, in a Browned Butter Sauce.
Dessert: Vanilla Ice Cream with Cognac and Maple Syrup Poached Cranberries, Cranberry Syrup Foamed, and Charred Pistachio Crumble.

Dorm Dinner

Supper Club Number: 
125
Date: 
Thu, 11/04/2010
Chef: 
georg
Sous Chef: 
Host: 
edward
Menu: 

Spicy lime popcorn
Sesame popcorn
Haute Pockets: broccoli & cheddar and pepperoni pizza
Miso ramen with "longevity noodles"
Chocolate pudding

Open Source Dinner

Supper Club Number: 
118
Date: 
Thu, 09/09/2010
Chef: 
jay
Host: 
alissa
Host: 
shamil
Menu: 

Roasted Heirloom Tomato Tea with Radicchio, Parmesan, Crouton, and Thyme Sprig.

Olive Oil Poached Halibut over Crispy Pancetta and Roasted Corn with Parsley.

Cardamom Ice Cream with Warm Maple and Cinnamon Glazed Pineapple

Hot and Sour

Supper Club Number: 
116
Date: 
Fri, 08/27/2010
Chef: 
ben
Sous Chef: 
Host: 
anne marie
Host: 
jay
Menu: 

steamed buns w/ pork and green onions
hot and sour soup
stir-fried cucumbers w/ ground beef
stir-fried eggplant w/ garlic sauce
stir-fried spinach w/garlic
stir-fried beef w/ star anise, Szechwan pepper, leek
watermelon

Guests

Supper Club Number: 
101
Date: 
Thu, 04/15/2010
Chef: 
anne marie
Host: 
andrea
Host: 
chris b
Menu: 

1. Salad with shallot mustard vinegarette
2. Fennel chowder with mussels
3. Salmon with salted herbs
4. Elderflower custard with warm raspberries

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