For Food’s sake dinner
|March 30, 2010||Posted by ameliaps under menus, secret dinner|
Me and my husband have been going to this wonderful “secret supper club” called ”For Food’s Sake” which my friend, designer Esther Ashe, runs (impeccably, sucessfully and beautifully). It’s a great “date night”.
You can see the previous dinners here (in a photography studio) and here (in a historical cemetery).
This last time the dinner was ON St. Patrick’s day…and I have to tell you: I was dreading corn beef and cabbage. Alas, the inspired chef steered clearly away from cliché. Merci beaucoup!!!
The event was held at the cooking studio Bradford’s on Bishop.
When we arrived our glass was pinned with a green origami shamrock functioning as a nametag.
On the walls was artwork of emerging and contemporary artists from Gregg Irby Fine Art Gallery (Gregg is a passionate and delightful art seeker and I especially like the photography she carries). The evening began with a film called CUD (see trailer here) where cattle farmer, Will Harris (a real “character”!!!) of “White Oak Pastures” discussed grass fed beef: entertaining and informational. The guest Farmer was Neil Taylor of TaylOrganic Farm: really enjoyed talking to him and his wife, as they are so passionate about their farm. I am definitively signing up for veggies and grass-fed beef from his CSA!
South Louisiana native Scott Serpas, Executive Chef at Serpas restaurant, was the mind and hands behind the menu.
As always, 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. What a great organization.
This time, dommage, I forgot my camera, but fortunately Kitty Ray Swain of Cats eye studio was there and took the great pictures I used in this post.
Again, I was asked to give a brief talk. Since it was St. Patrick’s day, I wanted a “green” theme and talked about “recycling” in the kitchen. You might recall my suggestion (see this post) to save vegetable bits and meat bones for soup.
I always have a wonderful time at these dinners and meet great people. This time I sat next to the effervescent and philantropic Karen from Rossin Fine Art.
The week-end after the event, I HAD to figure out how to make the candied pecan and blue cheese “sandwiches”. See my post here. How delicious!!!
Amuse-bouches: candied pecan blue cheese sandwiches, liver pâté crostini and signature “Serp-itz” (a play on Cheez-It®s) which is a cheese and bacon crisp.
Hot Smoked Salmon English peas, baby beets, arugula
(Suggested wine pairing: Luli 2008 Chardonnay, Santa Lucia Highlands)
Maple Glazed Duck, Buttered swiss chard, hakurei turnips
(Suggested wine pairing: Potel-Avrion 2007 Fleurie, Beaujolais)
Braised beef short ribs, Spring onion, bacon & goat cheese tart
(Suggested wine pairing: Paul Pillot 2008 Bourgogne Rouge, Burgundy)
After tasting the fall-off-the-bone buttery tenderness of the short ribs I set out to make some myself, also on the week-end after the event. Post coming soon