Brown Sugar Balsalmic Vinagrette

You asked for it; here it is! The recipe for the salad from our first foodie group was supposed to be made with Honey Mustard salad dressing. But Tamika, who I knew would take the salad to another level, came up with this salad dressing instead. She added olives to the salad, and the salt complimented the sugar in the dressing beautifully! I am convinced this would be good on many other salad creations as well.

Brown Sugar Balsalmic Vinagrette

1/2 Cup of Brown Sugar
1/2 Cup of Balsalmic Vinegar
1/2 Teaspoon of Vanilla Extract
1/4 cup of Extra Virgin Light Olive Oil
1/4 cup of Balsalmic Vinegar
1 tablespoon of Brown Sugar
1 Pinch of Kosher Salt
1 Pinch of Freshly Ground Pepper
I Teaspoon of Minced Garlic

Reduce 1/2 cup of Brown Sugar, 1/2 teaspoon of Vanilla, and 1/2 cup of Balsalmic Vinegar in a small saucepan. Bring to a boil and let it boil for an additional 90 seconds. Poor hot reduction into a container to cool for 10 minutes. Combine 1/4 cup of oil and 1/4 of balsalmic vinegar. Add salt, pepper, and 1 tablespoon of Brown sugar to the mixture. Add the reduced mixture to the other ingredients. Chill for 15 minutes and poor over a salad of your choice.

The First Supper--A Rustic Affair

So, on Sunday we had our first Foodies' Supper Club. Anyone who knows me knows I love food. But I don't just love to eat-I love to cook, I love finding new vegetables and spices and I'll pretty much try anything once. The Foodies Supper Club sprouted from dinners and gatherings I've had at my condo with friends. Many of my friends are single, like me and well...while I'm not complaining about being single, unless I'm out at a resturant I usually eat alone. What I liked most about the gatherings at my home were the conversations and the exchange that happens around the table. So I thought why not combine good food, good company and good conversation.

Like good Bay Area foodies, I and my friends are always looking for the best produce and meat. We go to Larry's farm and seek out the perfect bottle of wine or local vodka (here's my pitch for Hangar One OMG!) to have with meals. It's all about the experience! Our first dinner was a a back to basics explosion. I chose a Rustic theme because I wanted to really emphasize seasonal fruits and vegatables at their best...not in sauces or overcooked. I wanted to showcase them for what they are with all their complexities, but present them in the simplest way. Nothing fancy!

The Menu:
Starters
Warm Spinach Salad with Squash and Sun-Dried Tomatoes
Rustic Bread

Main Dish
Brick Chicken

Side
Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Dessert
Rustic Pear Tart

I thought someone took pictures, but we were preoccupied with eating. Now the recipes were one thing, but being the creative people we all are-we made our own adjustments. Some intentional, others on accident. Good thing the theme was Rustic. We finished the evening off with a fun pear drink made from infused pear vodka and a pear liquer from Hangar One, combined with a single malt whiskey from St. Georges. Both Hangar One and St. Georges are in Alameda-and if you haven't been...what are you waiting for?

All in all, the first supper club was a success. I can't wait to see what Tamika has in store for us.