bon voyage anne marie

warning: Creating default object from empty value in /home/ytorfcom/public_html/sc/modules/taxonomy/taxonomy.pages.inc on line 33.

Test Kitchen

Supper Club Number: 
122
Date: 
Thu, 10/14/2010
Chef: 
dave k
Host: 
josh k
Menu: 

Dinner was:
Braised endive with prosciutto on toast
Milk-braised pork with polenta and spinach
Basil Lemon ice cream
As professional supper clubbers, we procured a giant coffee thermos (decaf, of course) of liquid nitrogen earlier in the day. The coffee thermos did it's job (holding nitrogen, not exploding) and we used the liquid nitrogen to make the ice cream. Clouds of smoke covered the counters and people were getting splashed with drops of nitrogen (clocking in at -321 degrees!), and nobody even asphyxiated. Definitely a supper club success story.

Make Haste

Supper Club Number: 
117
Date: 
Thu, 09/02/2010
Chef: 
david ve
Host: 
georg
Menu: 

- Sundried tomato tapenade with french bread
- Papaya cucumber salad
- Lamb curry on rice
- Honey baked banana

Hot Kitchen Makes Paella

Supper Club Number: 
21
Date: 
Thu, 07/31/2008
Chef: 
evelyn
Sous Chef: 
Host: 
jay
Menu: 

Evelyn's menu from 7/31/08:
Appetizer: Maduros
Salad: Romaine, Grapes, Radish Sprouts, and Radishes
Entree: Paella
Dessert: "Broiled" Pecan Pie :)

Number of Attendees: 
15
Syndicate content