Secret supper club
|January 22, 2010||Posted by ameliaps under events, menus, secret dinner|
You might remember my post from October on the secret supper club set in a historical cemetery…
Last night I went to another (fabulous) secret supper from “For Food’s Sake“. Esther Andrew is the mind, eye and heart behind this wonderful series of events.
It was “set” in a photography studio (Studio Chambers in Inman Park). There was even a crew (Salt Run Productions) filming the whole event for a documentary on secret supper clubs.
The menu was crafted by talented Chef Shaun Doty of Shaun’s Restaurant with guest chef, Julie LeRoy of The Bookhouse Pub (check out their Monday dinners: all local, all seasonal).
Nicolas Donck from Crystal Organics Farm was the guest farmer. He talked with great passion about organic farming.
The event was served by 180 Degree Kitchen, a non-profit organization that helps troubled inner city kids turn their life 180 degrees by entering a culinary career.
Before dinner started they showed a trailer of the movie Food inc. and throughout the dinner there were brief talks on the importance of eating seasonal and locally grow food. I too was invited to talk about root vegetables and how to prepare them. So I gave a quick talk on how not to be intimidated by these interesting and aline-looking mysterious creatures that are the root vegetables. I brought a basket of turnips, rutabaga, carrots, golden beets, jicama, celery root and yams, sharing different ways to prepare them: soups, gratins, salads, roasted, braised, in gnocchi, in risotto, in ravioli, mashed, made into chips…
Aperitif: Vermont Country Store -bourbon and maple syrup (with orange slices)
Amuse-bouche: pork slider of riverview farms head cheese, tempura shittake and pickled crystal farms organic beets
It fell right off the fork, so tender and “umame”.
Soup: Local turnip soup, Allen Benton’s bacon bread
It was lush and velvety. And the bacon focaccia was soft, salty and yummy.
Main: Fudge Farms pork roulade, organic anson mill specked grits, local escorole and pickled garlic
The belly was buttery decadence wrapped up cozily into a blanket of tender escarole and pillowy grits.
Dessert: fried sweet potato pie, chestnut honey, cinamon, bourbon ice cream
Crunchy outside, soft inside and fortunately not too sweet. The Bourbon ice cream was “drunkening” (is that a word?).
And this is me (not a great pic – oh well) enjoying the last bite!
Can’t wait for the next one!!!