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.
I had a great time. I had never made squash before and I found out I liked it. What I didn't like was peeling it. Next time, I will bake it first. Oh well you live and learn.
ReplyDeleteThose veggies were off the hook... I must say so myself. I think I will make them again, without the carrots of course (allergy)and less herbs. I like the way the sweet potatoes roasted versus baking. And no butter... THE BEST! MMMMM... What's next? I can't wait!
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