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
http://docs.google.com/View?id=dfs7fqz6_119gs9wttfp
http://docs.google.com/View?id=dfs7fqz6_118gkv52mgr

Cocktail: 

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

Dinner Description: 

Thanks for attending last week's shellfish extravaganza. Thanks to Jay for hosting, Evelyn (bon voyage!) for co-bartending, and Kyle for serving such a magnificent variety of bottom feeding abominations, including the double stuffed mussel. Menu above. Congratulations to those of you who were able to down an entire 30% Beet Cocktail.

Additional Images: