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.

Dinner Description: 

Hey Supper Club. Last week's dinner was brought to you by two guys who had my back inna pinch. Thanks to David for hosting and to Jay for cooking. Despite having no roasting pans, vE still put together a great party, and in just two courses, Jay managed to knock our socks off. Thanks also to Edward for totally selling us on the Berkshire pork concept. Amazing.

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