salmon

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SC 7th Anniversary: Biggest Yet, Made on Camping Burner

Supper Club Number: 
281
Date: 
Sat, 01/31/2015
Chef: 
david ve
Sous Chef: 
Amy
Host: 
anne marie
Host: 
jay
Menu: 

1. Salmon and carrot terrine. Made on camping burner.
2. Chervil soup.
3. Vine tomatoes stuffed with shrimp and mayo.
4. Fish (fluke, tuna underbelly) baked in leaks and beer. Served with peas and carrots in reduced turkey stock, and potatoes.
5. Pears poached in mulled wine. Served with whipped cream.
6. Handmade chocolate truffles.

CSA Summer Bounty

Supper Club Number: 
71
Date: 
Thu, 08/20/2009
Chef: 
bill
Chef: 
julianna
Host: 
anne marie
Menu: 

Bill's menu:

Cheese course:
Four cheeses with three crackers --fontina, mobier (sp), some firm goats milk one and an herb cheddar.
(sourdough, five grain, sesame)

Main:
Bruschetta w/ CSA farmed organic beefsteak tomato, basil over french-style baguette toasted with olive oil;
Wild-caught salmon fillet broiled with lemon miso sauce;
Pureed acorn squash soup with CSA organic corn kernels, diced CSA organic red and yellow peppers and chickpeas with lemon and garlic
(May have been some vinegar to cut the sweetness)

Number of Attendees: 
10
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