Good morning, Supper Club. I hope that you are all well. Thank you,
Josh and Yoo-Jung, for hosting a late Thursday night and supplying all
of that chalk. Thank you, Chef Chris and Sous-Chef Andrea, for a new
cuisine and a new and wonderful use of meatballs. Menu below. I copied
it from the chalkboard. I also don't want to fail to mention the
home-fried tortilla chips, the two bottles of whiskey, and the "my
grandmother was a Mexican masked wrestler and my grandfather was a man
of leisure" story.

So I hope that everyone has a nice week, drinks a lot of water,
detoxes, and is ready for a Friday Supper Club.