April Supper

Better late thank never! Here are a few snaps from the AMAZING Betty Clicker Photography. This one was so fun- with colors galore!




February 2015 Sunday Supper

We had a pretty great group at this last Supper! There was a spirit of joy in the air as everyone shared stories, celebrated a birthday and partook in incredible food. Scroll down to see the beautiful shots Kate Thompson of Betty Clicker took for us! 

Sunday Supper October '14

First

Butternut Squash Soup

coconut milk, curry, pig, pickled corn, chives

 

Second

BBQ Shrimp

shrimp, garlic, chili, wine, onion, bread

 

Third

Duck + Risotto

sous vide duck breast, duck egg, shiitake, onion, garlic, grilled bok choy, soy

 

Fourth

Bourbon Bread Pudding

brioche, pecans, butterscotch 

 




Pecan Infused Bourbon

This is my favorite times of the year. I could wax poetic on the changing of the leaves, the crisp air that somehow smells cleaner, and the smell of burning wood. However, let's be honest, this my friends is bourbon weather! As a purist I like my bourbon neat. Despite that inclination, I find the following flavors add the perfect complexity to the ideal fireside spirit. 

Pecan Infused Bourbon

Set the oven to 300 degrees. In a bowl of cold water, soak 2 cups of pecan halves for 20 minuets. Thoroughly drain the pecans, then spread them on a parchment lined cookie sheet. Season the nuts with salt, pepper, a dash of cayenne pepper and orange zest. Bake the pecans for 20 minuets, string occasionally. Let cool to room temperature, then add to one 750ml bottle of bourbon. Let stand for 1 week, stirring daily. Strain through a cheesecloth to catch all the bits and pieces.  

 


Sunday Supper September '14

First

Duck Confit Dumplings

red cabbage, bok choy, daikon, garlic, ginger, kimchi 

 

Second 

Seared Catfish

citrus & chili broth, pickled kombu, ginger, seaweed salad 

 

Third

Chashu Pork Udon

peppercorn scallop, shitake, seaweed, marinated egg

 

Fourth

Whoopee Pie

tahini, chocolate cake, rosemary buttercream