Report from TT Supper Club #2 and Date Announced for #3

The July version of TT Supper Club was just as much fun as the June version was. Many thanks to my 8 fabulous diners who contributed $200 to the Capuchin Soup Kitchen. And an even bigger thanks to Mom's Kitchen who was my tireless assistant. I really can't thank her enough. MK administers the annarborfood mailing list and is one of the most recognized names in the Ann Arbor online foodie scene. We met a couple of years ago when she attended a chocolate truffle class I was teaching. She's got a particular interest in helping feed the poor, so when she heard about my Supper Club project, she offered to be my assistant if I was doing something along those lines. We decided on the Capuchin Soup Kitchen, and then had a blast cooking and serving together. Thanks, Mom!

Next month's Supper Club event will be on August 8 (yes, that's just two weeks away!) and will benefit Growing Hope:

Growing Hope is dedicated to helping people improve their lives and communities through gardening and healthy food access. Based in Washtenaw County, Michigan, we work with neighborhoods, schools, community groups, and families to develop and sustain gardens. We also work to increase local food security through our Downtown Ypsilanti Farmers' Market and other efforts that improve access to healthy, affordable food. Growing Hope is dedicated to helping people improve their lives and communities through gardening and healthy food access. Based in Washtenaw County, Michigan, we work with neighborhoods, schools, community groups, and families to develop and sustain gardens. We also work to increase local food security through our Downtown Ypsilanti Farmers' Market and other efforts that improve access to healthy, affordable food.

If you'd like to reserve one of the 8 spaces at the August 8 dinner, please email me with your food restrictions and preferences. Early requests will receive priority, but I reserve the right to adjust the guest list in order to manage conflicting food restrictions. I'm happy to accommodate a variety of food restrictions, such as gluten-free, dairy-free, and vegetarian, I just don't necessarily want to do them all at the same time! Also, I don't yet have an assistant cook lined for the August 8 dinner - please let me know if you'd be interested in volunteering!

The *only* thing that went wrong at this month's dinner was that I was so focused on the food that I completely forgot about taking pictures until the 6th course (out of 9)! So not nearly as many pictures as last time. But here's the final menu, with pictures where i do have them.

Raspberry Gazpacho

Caramelized Zucchini with Walnuts and Fiore Sardo
I recreated this from leftovers after everyone had left to get a picture. Then I ate it!



Creamed Corn with Caramelized Onion and Basil
This was an extra course I decided to add just yesterday morning, because this was the first week I'd seen corn at the market and I figured we should celebrate.

Land and Sea Pasta with Mussels

Nicoise Salad
I'll describe it so you can visualize: red potatoes, green beans, white and deep yellow boiled egg wedge, bright pink center of the seared tuna, and then a drizzle of yellow-green salad dressing.

Seared Duck Breast with Blueberry Sauce, Chard and Roasted Carrots



Selection of Cheeses: Brillat Savarin, Fiore Sardo, Lingot de Quercy
With frais du bois ("wild" strawberries) and pickled raisins for garnish.

Cherry Pie with Thai Basil Ice Cream and Manjari Chocolate Shavings
I scheduled this event on my only available Saturday in July, which happened to be the same night as the SFHV Pie Lovers Unite event. Sad to be missing that, we served pie for dessert in their honor.



Petit Fours: Raspberry Pate de Fruit, Pistachio-Rose Petal Mendiants, and White Chocolate Covered Stem-on Cherries

TT Supper Club to benefit Capuchin Soup Kitchen

I had so much fun last month, I'm doing it all over again!

On Saturday, July 25th I'll be hosting a supper club event to benefit and the Capuchin Soup Kitchen in Detroit. I'll be offering an 8-course tasting menu, designed to highlight seasonal and local foodstuffs. The menu will be wine-friendly, but the event is BYOB (or better yet, bring some to share). A donation of $50 is requested per person.

Here's a little more information about this month's benefit organization:

Earthworks’ primary activities include running a 1.5 acre farm and apiary, hosting classes for Detroit gardeners, hosting two youth programs for area kids, attending markets with youth during the growing season, and providing support for guests of the Capuchin Soup Kitchen who are interested in gardening and food justice. We are a full program of the Capuchin Soup Kitchen and have our offices and gardens on their grounds. Every day we are striving to be more responsive to our soup kitchen community and neighborhood. Currently, the majority of our produce is incorporated in the meals at the Capuchin Soup Kitchen and we are planning to install a commercial hoop house (similar to a greenhouse but uses only heat from the sun) to provide greens for the soup kitchen and for marketing to the public.

If you'd like to reserve one of the remaining spaces at the July 25 dinner, please contact me ASAP with your food restrictions and preferences. I'm happy to accommodate a variety of food restrictions, such as gluten-free, dairy-free, and vegetarian.