soup-off

warning: Creating default object from empty value in /home/ytorfcom/public_html/sc/modules/taxonomy/taxonomy.pages.inc on line 33.

Smashed Peas with Basil Butter

Supper Club Number: 
96
Date: 
Thu, 03/11/2010
Chef: 
shamil
Sous Chef: 
Host: 
georg
Menu: 

Shamil's menu !!!

Celery root and granny smith apple soup with pancetta
Smashed peas with basil butter
Roasted red fingerling potato chips
Tilapia with cayenne, lime, and tomatillo salsa
Key lime pie with spoiled whipped cream

Shellfish Extravaganza

Supper Club Number: 
93
Date: 
Thu, 02/18/2010
Chef: 
kyle
Host: 
jay
Menu: 

Kyle's menu:
Pahk the cah in Hahvahd Yahd /paːk ðə kaː rin ˈhaːˌvɜd jaːd/
Ceasar Salad with Pan Bugs
Garlic Toast
Triple Seafood Chowder with Dill (say it, frenchy)
Mussels on the Half Shell with Ravigote Sauce
Bok-Choy-and-Radish Coleslaw
Roasted Pears with Vanilla Iced Cream
links:
http://docs.google.com/View?id=dfs7fqz6_117c5d5hgfj

Cocktail: 

Drink by Evelyn and Anne Marie (Power Couple!):
Beet's Me: The 30% Beet Cocktail

The Soup Off is On

Supper Club Number: 
64
Date: 
Thu, 06/18/2009
Chef: 
jay
Host: 
shamil
Menu: 

Jay's Menu:
First Course:
Fennel and Apple soup with homemade vegetable broth

Second Course:
Roasted Striped Sea Bass with Brussel Sprouts, Chorizo and Shallots,
Lemon conift, and Chicken Gizzard Reduction

Desert:
Vanilla, Cinnamon, and Star Anise Roasted Pineapple with Pistachio Ice Cream

Number of Attendees: 
14

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

Seasonal Supper

Supper Club Number: 
62
Date: 
Thu, 06/04/2009
Chef: 
evelyn
Sous Chef: 
ben
Host: 
dana
Host: 
jason
Menu: 

Ben and Evelyn's menu:

Avocado Buttermilk Soup
Arroz con Gandules (Rice with Pigeon Peas)
Tacos with Chicken, Cilantro, Onion and Lime
Rhubarb Pie

Cocktail: 

Rhubarb Spritzer, a classic SC cocktail by Ben and Evelyn

Number of Attendees: 
17

Election Night '08

Supper Club Number: 
34
Date: 
Tue, 11/04/2008
Chef: 
kyle
Host: 
josh w
Host: 
yoo-jung
Menu: 

Kyle's Menu:

chicken (chickpea) pot pie
red beet, white almond, and blue cheese salad
butternut squash soup with green chili coriander chutney
puff pastry apple tarts glazed with honey

Cocktail: 

Red State / Blue State Jello Shooters, another classic SC Cocktail by kyle

Number of Attendees: 
15

The Last Supper Club

Supper Club Number: 
55
Date: 
Thu, 04/09/2009
Chef: 
edward
Sous Chef: 
Host: 
ben
Host: 
evelyn
Menu: 

Edward and Zahra's menu:

Matzo, bread, cheese
Bitter Herb Salad
Ash-e-reshteh - Persian bean soup
Khoresh Gheimeh - Persian split pea and brisket stew
Charoset inspired apple crumble with vanilla ice cream and homemade date,
pistachio, and sour cherry butterscotch.

Number of Attendees: 
10

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

Corn Chowder

Supper Club Number: 
25
Date: 
Thu, 09/04/2008
Chef: 
kyle
Sous Chef: 
Host: 
anne marie
Menu: 

Kyle's menu:

APPS
Corn tomato and basil chowder
Green salad

MAIN COURSE
Roasted veggies
Tres dinosaurus gordotas

UNO
Chicken in salsa verde
Sliced lime
Crumbled goat cheese

DOS
Bacon in fried corn salsa
Refried beans
Queso fresco

TRES
Shrimp basking in guacamole
Black beans
Cojita cheese

DESSERT
Frozen grapes
Fresh papaya with paprika

Cocktail: 

Something from Jay, apparently.

Number of Attendees: 
16

Meze and Jaguar's Milk

Supper Club Number: 
14
Date: 
Thu, 05/29/2008
Chef: 
kyle
Sous Chef: 
Host: 
shamil
Menu: 

Kyle's Menu:

mezes:
steamed artichokes with white dipping sauce
cacık (yoghurt with cucumber and mint)
hummus
marinated olives
bulgarian feta
kavun (sliced ripe melons)
african pineapple salad
stuffed grape leaves
zatar bread
fresh pita

mains:
veggie moussaka
red lentil soup
persian rice
fattoush salad
shrimps

finally:
vanilla ice cream topped with anise liqueur

Cocktail: 

Jauguar's Milk - Another Classic Supper Club Cocktail, courtesy of Shamil

Number of Attendees: 
15
Syndicate content