scallops

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"The Best Super Club Ever"

Supper Club Number: 
253
Date: 
Thu, 04/10/2014
Chef: 
jay
Host: 
ben
Host: 
evelyn
Menu: 

1. Asparagus, Hollandaise, Morel
2. Scallop, Parsnip, Maple, Bacon, Shoots
3. Char, Dill, Cucumber, Yogurt
4. Chocolate, Ginger Cookies, Marshmallow

Revise and Resubmit

Supper Club Number: 
151
Date: 
Thu, 06/09/2011
Chef: 
jay
Host: 
jay
Menu: 

Amuse: Asparagus Gazpacho with Crème Fraiche, crouton, and raw seasonal vegetables.
First: Scallop with Chipolte Mayonnaise, Ritz Cracker, Peach, and Olive Tapenade
Second: Tenderloin, Duck Fat Roasted Apples and Fingerling Potatoes, Tarragon
Desert: Vanilla Ice Cream, Honey, Raspberry and Cognac Syrup.

Sesquicentennial

Supper Club Number: 
150
Date: 
Thu, 06/02/2011
Chef: 
jay
Host: 
andrea
Menu: 

Asparagus Gazpacho with Raw Seasonal Vegetables and Crouton
Scallop over Ritz Cracker, Chipolte Mayonnaise, Peach Chip, Olive and Lemon Curd Tapenade
Beer and Honey Marinated Bacon with Radicchio and Fried Leek Rings
Bavette Steak with Duck Fat Roasted Fingerling Potatoes and Apple, Arugula
Vanilla Ice Cream with Fresh Raspberry Jello and Whipped Cream

Just a Few Bros

Supper Club Number: 
56
Date: 
Fri, 04/17/2009
Chef: 
hayden
Host: 
shamil
Menu: 

Hayden's menu:
For starters we had scallop and pork dumplings with a ponzu sauce
the main course was peanut curry crusted salmon with a wasabi ginger
chili sauce, seared bok choy, and raisin rice
dessert was banana and orange zest ganache deep fried wontons with
fresh ginger infused ice cream

oh, and a few almonds ;-)

Cocktail: 

Josh's Sake Info:
Its called Shirayuki Shiboritate. Shirayuki is the brewer.
Shiboritate means that its not aged (most sake is aged for 6 months
after bottling and before being sold). The Astor wines website says
that its not pasturized, though that is odd since non-pasturized sake
is generally labeled "Nama" and this one is not. It also doesn't
really taste like a nama, so that probably has something to do with
it.

I often get it from Astor Wines, though they were down to their last
few bottles when I grabbed it on Friday.

http://www.astorwines.com/SearchResultsSingle.aspx?search=59824&searchty...

Number of Attendees: 
9

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

California Cool

Supper Club Number: 
18
Date: 
Thu, 06/26/2008
Chef: 
shannon
Host: 
susan
Menu: 

Course 1 a healthy dose of drama and California based sense of direction with a side of some very patient hungry people a lovely hostess and some great soux-chefs
Course 2 Frisee and Mixed Green salad with a poached egg, and bacon vinagarette reduction.
Course 3 Scallops in white wine and butter with herb- potato surfboard.
Course 4- Flank Steak with Mushroom Cognac sauce
Course 5 Strawberries and Balsmic vinegar
Course 6 - White peaches poached in shiraz and cinnamon, with vanilla ice cream

Number of Attendees: 
13

Lightness and Air and Different Types of Animals

Supper Club Number: 
70
Date: 
Thu, 08/06/2009
Chef: 
shannon
Sous Chef: 
Host: 
hayden
Menu: 

Shannon's Menu:

Cold Corn Soup with Crab Claw and Sriracha.
Seared Scallop with Vanilla, Cayanne, Creme Fraiche and Chives.
Kiwi Citrus Salad
Pork Chop With Redwine Cherry Glaze.
Black Truffle, Cognac Mac & Cheese.
Green Beans

Ronnybrook Farm Vanilla Ice Cream with St. Germain.

Many Thanks to Hayden the Great!

Cocktail: 

Another Classic SC Cocktail : The Elderberry Spritzer

Number of Attendees: 
13

Test Run for Wedding Brunch

Supper Club Number: 
74
Date: 
Thu, 09/10/2009
Chef: 
jay
Host: 
anne marie
Menu: 

Jay's menu:

Here you go:
1. Marinated Heirloom Tomato Salad with Arugula and Ricotta.
2. Chorizo infused Scallops with Poached Egg and Mustard Greens.
3. Roasted Pork Belly with Figs, Pistachios and Balsamic Reduction.
4. 12 Hour Braised Short Rib with Cognac Roasted Corn, Watercress, Toast.
5. Figs with Honey, Yogurt, and Gorgonzola (by AMC)

Recipes available upon request

Cocktail: 

Mix Your Own Sixpack Beer Sampling Night

Number of Attendees: 
11

Scallop-Off!

Supper Club Number: 
1
Date: 
Thu, 01/31/2008
Chef: 
anne marie
Chef: 
dana
Sous Chef: 
Menu: 

Scallops two ways.

Number of Attendees: 
6
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