sunday supper club: 11.06.11

January 7, 2012 § Leave a comment

I accidentally got a little drunk while prepping for this one and didn’t end up taking any pictures during the night. My bad. Here’s a pretty landscape at Plank House Farm instead:

plank house farm

Many thanks to Rose and Justin in Vt for the delicious pig they raised on their farm. I served the tail end with braised collards, polenta, and gravy.  One of my favorite components of SSC so far has been these collards braised w fresno chilis, maple syrup, yellow onion, and home-smoked ham hocks.  So yums.

Also, inspirational credit to Roberta’s for the little fried sweetbreads plate, such a great flavor and texture combination.

devils on horseback

& quick pickles

radish, beet, corn, kirbies, carrots


lamb sweetbreads

fresh fig, taleggio, honey, black pepper

tail end pork roast

apple gravy, hock braised collards, creamed polenta


spiced rum raisin bread pudding

pear, creamline milk


sunday supper club: 10.30.11

January 7, 2012 § Leave a comment

Look how pretty the potatoes!



Batch-frying them in a pot is kind of a pain. Next time, I’m baking them on a silpat between sheet trays.

Carving second portions of lamb table-side was lots of fun, especially as the guests could follow the contours of the raisin-and-anchovy studded flavor cavities. Here it is barded with bacon before it goes in…

leg of lamb

My roommate’s favorite dish of SSC thus far is still this kabocha ravioli.  It’s hard to go wrong with fresh pasta, brown butter, and sage; but there’s a bit more here: a savory gruyere and caramelized onion puree is incorporated into the squash, it nicely balances the spiced nuts and the sweetness is drawn out by a drizzle of balsamic reduction.  When I made these, I hadn’t yet gotten into the self-sealing agnolotti technique, so these were a bit more “rustic” than I would have liked.


I’m clearly not a pastry chef. 3-2-1 pie crusts have become my last-minute go to when I’m lacking ideas. But it was chocolate and frozen banana so nobody complained.

chocolate espresso tart


blue potato chips
salmon tartar, smoked chub in dill cream


kabocha ravioli

brown butter, purple sage, cumin spiced walnuts


moroccan roast leg of lamb

harissa israeli couscous, golden raisin, fennel braised tatsoi


chocolate tart

banana shards, espresso, vanilla ice cream

sunday supper club: 10.16.11

January 7, 2012 § Leave a comment

this meal pays homage to a few different sources. the beets are just shy of straight ripping the ABCkitchen dish, with house made yogurt using a recipe from some friends of mine with dairy cows.


the dandelion, pretzel, cheddar is a variation of one of the greenmarket specials that amanda frietag introduced when i was at the harrison.  the peanut oil and onsen egg were game day decisions which i think turned out well.

dandelion cheddar pretzel

dandelion greens

the cod w melted leeks is TK inspired. i had my first tipperary cocktail a few days before this meal and was smitten… a couple months later it’s still a staple.

sweet beets
house yogurt, pickled carrots, chervil

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dandelion greens
raw milk cheddar, martin’s handmade pretzels, peanut-cider vinaigrette

pan roasted cod
brussels sprouts and cannelinis, oven roasted cherry tomatoes, melted leeks

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pumpkin tartlet
pistachio brittle, tipperary #1

sunday supper club: 10.02.11

November 25, 2011 § Leave a comment

Pretty much all the pieces came together for this one.  I’ll let the menu speak for itself.


blistered shishito

fairytale eggplant, cotija, guajillo chile

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braised radish salad

xuong nuong, nuoc cham, purple radish sprouts and greens, chocolate mint

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pan roasted striper

bacon-leek dashi, turnip, maitake, mibuna

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poached pear crêpes

lemon balm syrup, ronnybrook butter pecan ice-cream

sunday supper club: 9.25.11

November 25, 2011 § 1 Comment

I try to plan ahead for these suppers so those components that need several weeks of prep time are taken care of when the time comes.  This is why for the past several weeks a cured pig cheek has been hanging from the ceiling fan in my bedroom because some time in December I will surely want guanciale on the menu.

francis bacon, meet face bacon.

For this meal I decided on choucroute garni at the last minute after seeing the pork ribs and wurst at the flying pig stand at usq. greenmarket.  so i made do with a quick pickling trick: added distilled vinegar to the brine, pouring it over the red cabbage immediately after dissolving salt and steeping in caraway, while still hot.  The same bacterial cultures don’t get a chance to ferment at this temperature and in so short a time, but you end up with something passable, with its own (slightly lesser) merits.



roasted bone marrow

garlic butter, house rye points, gremolata

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acorn squash soup

pumpkin seed oil, toasted pepitas, gruyere

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choucroute garni

bratwurst & mustard, Alsatian braised pork ribs, oyster mushroom spaetzle

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mutsu & walnut galette

vanilla mascarpone, apple rye compote

sunday supper club, 9.18.2011

November 13, 2011 § Leave a comment

for the supper club debut i had to roast chicken, because you can’t go anywhere in this world without first being able to do that.  i dug up this essential pepin clip from his endless archive to help out with the deboning.  must find a not-ridiculous way to serve up the chicken wing lollipops. or maybe chicken wing lollipops are always ridiculous.

other lessons learned: za’atar is a delicious crepe seasoning; using a hot cast iron pan as a grill substitute is not so effective with haloumi; never assume that your guests will remain fully clothed if their bellies fill.  a memorable first outing.


za’atar, black pepper

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israeli salad
cukes 3 ways, grilled haloumi, heirloom tomatoes

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roast chicken
charred escarole, gaeta olive, preserved lemon broth

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plum flan
ginger meringue, salted sage caramel

Bordier Butter

November 10, 2011 § Leave a comment

This was my favorite birthday present. A friend of mine snuck past French customs to smuggle this butter back from Paris. I’m indebted to him forever. This is truly the holy stuff, disturbingly yellow, flecked with fleur de sel, and a secret I only discovered the week before I left Paris. I wouldn’t be surprised if the cows are massaged with Calvados up in Brittany. Those guys live the good life. Still trying to decide what to do with the smoked salt butter – caramels perhaps ?