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.
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
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