August 2017 Full Moon Dinner – Crucian Collaboration #1

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When I went to St. Croix for their annual Taste of St. Croix this year, http://tasteofstcroix.com/ I was once again taken aback by the level of talent that the chefs there have on the regular, as well as the relationships that they cultivate with the local farmers. The agriculture community on Twin Cities is very in touch with the culinary world, and the final result is a food scene that is mature and robust.

While we do have our maintain our own garden next to the kitchen, have an organic farm in Coral Bay, and work with local fishing charters for product, the variety of locally sourced ingredients on St. Croix simply eclipses what we have on St. John.

As I was sitting at breakfast with other guest judges and one of the main organizers and producers of the event, Jane Watkins, and was expressing my jealousy of the chefs on our sister island having such abundant access to locally grown produce, she suggested that I try to find a way to collaborate with some of the passionate restaurateurs and chefs there. So I took her suggestion.

It has taken some time to organize, but this month, we welcomed our first guest chef of what we hope is many. Ryan Bennett is a former co-worker of one of our chefs, Vince Alterio, from back in their Chicago days, and has the culinary background to stand up with the best of them, including time working in some premier restaurants in Chicago, such as Gather and Graham Elliot before moving to St. Croix.

He is currently at Brew STX, an establishment not necessarily known for fine dining, but Ryan designed a menu that was both eclectic and familiar at the same time. We joined forces with Paul Kessock at Bellows International to pair a trio of Rose’s with the courses.

August’s menu was 90-95% locally-sourced and featured Caribbean-inspired flavors.  Here’s what our guests had to look forward to:

Sofrito Shellfish Consommé: Butter Sauce Conch / Avocado Puree / Salt Fish Lavash / Pickled Green Papaya / Fresh Racao

Pairing: Miraval Rose’

Roast Goat Roti: Crispy Roti /Tender Goat / Sweet Potato Puree & Chip / Mint / Turmeric / Coconut Rice

Pairing: Montes Cherub Rose’

Fruit: Mango ice cream / Pineapple Johnny Cake / Coconut Crunch / Lemongrass Gastrique / Basil / Crispy Plantain

Pairing: Josh Cellars Rose’

In addition, Chef Ryan and Chef Vince treated our patrons to some “one-bite” amuse bouche style plates.  This was the first time I got to attend as a guest, and although I won’t divulge what those one-bites were, I can tell you they were delicious!  OK, I may have had some wine and can’t remember properly at this time, so instead I will distract you with pictures of food.

The soup course was meticulously plated prior to being dropped in front of the customers.  The broth was a concoction of Thai Basil Tea and Habanera Peppers, and was poured table side from French presses after the bowls were set down.

Chef Ryan sourced out locally made roti shells on St. Croix, and chose to plate with braised local goat, sweet potato (two ways: chip and puree), mint, turmeric, and coconut rice.  All of the guests completed decimated their plates.

 

“Fruit” dessert: As promised, a combination of tropical flavors that seemed to explode on the plate, as well as on the palate.

We look forward to welcoming Chef Frank Robinson, a St. Croix native, in November for the second in our Collaboration Series.

Special thanks to St. John Inn for housing our guest chefs and providing a special rate for anyone wishing to stay the night and attend one of our dinners.  Check them out here: http://www.stjohninn.com/?gclid=CKO144bo8NUCFUxahgod9ckDAA

September’s dinner will be around the Harvest Moon and feature foods from the Great Midwest.  Friday, September 8th, so call us to reserve early!  340-777-5464.

 

 

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June 2017 Full Moon Dinner – I Bahn Heh

Chefs: Mathayom Vacharat, Vincent Alterio, Patrick Ryan

Gardner: Mathew Gibney

The Crucian Dictionary defines the term ‘Bahn Heh’ or ‘Baan Ya’ as, “Born here. Native. Belonger. This expression, part of the vernacular since time immemorial, is increasingly heard as immigrant islanders assert themselves in the community. This is indeed unfortunate as one realizes that the most defiant shouters of ‘Baan ya’ are themselves children of an earlier wave of immigrants. [First seen in print in the St. Croix Avis, 18 Feb. 1868.]”

To that end, with St. John Carnival in full swing, we wanted the June Full Moon menu to celebrate what we felt was an amalgam of many of the different flavors that were brought to the Virgin Islands, added to the culinary melting pot, and presented as what are now considered local dishes.  We also wanted to use what is sourced locally, as is custom practice for our kitchen.

Of course, we had to put our own twist on things as well, so non-traditional was the norm.  We linked up with Bellows and West Indies to pick a variety of wine selections.

In keeping with our commitment to give back to the world community, we decided to match any contributions to our beloved Pan Dragons steel pan orchestra.  Our patrons generously donated at total of $325, for a grand total of $650 donated!  Thank you to everyone who gave.  Feel free to continue showing the music program some love here: https://www.gofundme.com/st-john-love-city-pan-dragon-steel

Without further ado, here is the menu:

SLOW SEASON: Windy Level Baby Romaine / Smoked Eggplant / Stuffed Crouton / Coconut Hot Pepper Sauce
Pairing: Ferrari Carano Fume Blanc

Flavor Injectors!

Smoked Eggplant, Stuffed Crouton, Hot Sauce, and Baby Romaine

The greens, including baby romaine and Swiss chard, were picked from our garden and shocked in ice water.  The eggplant came from the lovely ladies who have their produce stand in Cruz Bay Park, and we smoked it for about 2 hours.  The crouton was seared and then stuffed with a Buttermilk-Herb dressing.  The hot sauce was inserted into flavor injectors and positioned into the crouton.  Voila!

CARNIVAL TIME: Wahoo Kallaloo / Lobster Dumpling / Saltfish Escabeche
Pairing: William Hill Central Coast Chardonnay

Salt fish with a smoky essence, lobster dumpling in kallalo

I see food and I eat it!

A semi-traditional Kallaloo was made with Okra from Ridge to Reef Farm in St. Croix, celery, onions, flavor peppers, malabar spinach, lobster stock, and lots of love!  A dumpling with chunks of Rock Lobster tail was added at the end, and on the side, we served an escabeche of salt fish, topped with passion fruit from our vine, and placed under a glass dish filled with apple wood smoke.  Oregano was chosen for the garnish.

CORAL BAY MASSIVE: Salt Pond Salt-Crusted Pork / Pumpkin Johnny Cake / Jerk Mushroom Sauce
Pairing: Domaine Carneros Avante Garde Pinot Noir

Salt Pond is a treasure trove for harvesting our local salt supply, and our crew brought back about a year’s worth last month.  We decided to crust and roast a pork loin, then add a whole bunch of pumpkin flavor by way of pumpkin spice Johnny Cakes, pumpkin slaw, and pumpkin puree.  We finished the plate off with a Jerk-seasoned mushroom sauce, the ribs that were trimmed from the loin, and fresh scallion.

DRUNKEN GOAT: Mango Beer-Braised Goat / Green Pea Pastry / Oxtail Demi / Spicy Tomato Jam
Pairing: Achaval Ferrer Mendoza Malbec

We ended up using mutton instead of goat as our main protein, but then after making the oxtail demi, decided to mix the oxtail meat in with the mutton to create a delicious partnership of flavors.  Planning for something like a deconstructed Shepherd’s Pie, Chef Vinny took our peas and made a crispy flatbread from them.  The spicy tomato jam cut through the richness of the dish with spice and acidity, while hints of mango perfumed the meat.  A pistachio crust was then applied to brighten the plate and add a bit of crunchy texture.

RECOVERY AND THERAPY: Sweet Plantain Monfongo Napoleon / Champagne-Sorrel Sabayon / Chocolate
Pairing: Batsiolo Moscato Bosc D’La Rey

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We have had an abundant fruit season this year, and so plantains also made the menu.  Yes, it’s true that Mofongo is orginially from Puerto Rico, but since they are so very close and we are told to, “Love thy neighbor”, we figured why not incorporate the dish somehow.  Ripe plantains were cooked, mashed, and seasoned with a bit of chili, then formed into cakes seared.  Spiced Tuille Cookies were par-baked, cut, and finished off.  The Champagne Sabayon was infused with Sorrel Liqueur from St. John’s very own Sharelle Francis.  Plating involved Chocolate Ganache, and torching the Sabayon to create a burnt marshmallow flavor.  Eating it was like taking a weekend trip to visit Boricua.

Next month, for July, we will be exploring the flavors of Southeast Asian cuisine, and serving a fantastic family-style menu with beers and Suntori Whiskey.  Come Thai One On with us on Monday, July 10th.  Call our office during business hours to reserve a seat for only $55pp   340-777-5464

We are also SUPER excited at the prospect of having our first guest chef appearance in August by way of Digby Stridiron of Balter in St. Croix!  http://www.balterstx.com/ Saturday, August 5th is the date.   Mark it in your calendars now; it’s going to be epic.  We hope to have a guest chef about every three months.

We will be posting our upcoming concepts for the year very soon, so keep an eye on our homepage and our Facebook page for details.

Until next time, enjoy Carnival and the Holiday week!

 

 

April 2017 Full Moon Dinner – Raw Deal: Uncooked and Cured

April’s Full Moon is sometimes called the Pink Moon, and when I think of pink food, visions of rare or raw meat come to mind.  This was the premise for the FMD menu in April, and our chefs Vince Alterio, Ben Lewis, and Pat Ryan took the idea and ran full steam ahead with it!  This menu didn’t have as many items from our garden as last month, but Mathew Gibney has begun the replanting process.  We are also planning some changes for the garden space (more on that next month).

We don’t usually delve into the world of raw foods too deeply, but it’s so much fun to experiment and try new things.  Variety is the spice of life, right?  Check out the bill of fare we put out:

 

  • Beet-Cured Salmon / Cold-Smoked Salmon Roe / Shaved Egg Yolk / Green Goddess / Beet Chips
  • Chilled Raw Tom Ka Soup / Fresh Local Catch Ceviche / Coconut / Lime / Hot Pepper / Nori
  • Duck Breast “Bacon” / Iberico Jamon / Beef Carpaccio / Spicy Mustard / Pressure-Pickled Vegetables / Dehydrated Vegetable Crackers / Lettuce / Sundried Tomato
  • Compressed Fruit / Almond Milk Glace / Local Fruit Granita

 

I read somewhere that, technically, you aren’t supposed to heat any food over 108 degrees Fahrenheit.  We used a good amount of raw fruits, vegetables, and grains, with the idea is that heating food destroys its nutrients and natural enzymes, which is bad because enzymes boost digestion and fight chronic disease. In short: When you cook it, you kill it. Some fans of raw food diets believe cooking makes food toxic.

We also wanted to keep things interesting and so employed a variety of techniques that allowed us to use the foods in different ways.  Dehydration, curing, compression, and acidity were all weapons of the team’s arsenal this month.

And lucky us, we had the inimitable Holly Chipman along for the ride to help us out with some fantabulous mocktail concoctions.  However, it was reinforced and made apparent once again that St. John is far from a dry town, and most guests asked to have their mocktails “upgraded” to a full on adult beverage.  Holly incorporated the Raw concept into her drinks, and paired the flavors beautifully with the dishes.  She named them after restaurants she admires.

  • Russ and Daughters:  Cucumber Water / Dill / Local Grapefruit / Lemon
  • Tram’s Kitchen:  Lychee / Thai Basil / Ginger Limeade
  • Dish Osteria:  Black Tea “Sangria” / Cinnamon / Cloves / Allspice / Star Anise / Angostura / Pomegranate

Without further ado, here is the food porn, sans drinks (because all of us were too busy to remember to takes pictures of them).  But trust me, the drinks were BEAUTIFUL!

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The color on the Beet-Cured Salmon just pops so well.  We topped it with the dehydrated beet and cured egg yolk, and finished the plate with avocado, cold smoked salmon roe, and local greens with green goddess dressing.

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The Raw Chilled Tom Ka Soup, accented with Mahi Ceviche, Chili Dust, Cilantro and Thai Basil Flowers, Coconut, and Lime.  We realized at the last minute that Nori is actually toasted, so we chose to omit that piece in order to keep the dish truly raw.

 

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For the protein plate, we cured duck breast for nearly three weeks, pressed it, then added a cold smoke to it to give it a bit of extra flavor.  We sliced the Iberico Ham razor thin and instead of the beef carpaccio, decided to do a beef tartare.  For the pickled vegetables, we put them inside a chamber vacuum sealer to force the pickling liquid into the produce rather than cooking them.  The dish was accented with truffle aioli, spicy whole grain mustard, sun dried tomato salsa, and moringa powder.

 

 

Dessert was kept simple.  Again using our vacuum chamber, we compressed fresh fruit to give it a different texture and paired it with Passion Fruit Granita (garnished with fresh Soursop), as well as an Vanilla-Almond Milk Shooter.

All in all, another phenomenal dinner by our team of talent.  We also got to celebrate a birthday with one of the guests!  Next month, we will be Kickin’ Ash: Smoked and Grilled.  Pretty much the exact opposite of this month…

Thanks to all who participated and worked this event, and see ya next time!

Group Shot!

It’s Jill’s birthday!

Keep the Romance Alive: Legendary Aphrodisiacs

February 2017’s Full Moon Dinner at the Windy Level put an emphasis on Valentine’s Day and the {ahem} spirit that it brings.

Throughout time, people have tried to figure out an easy way for their partners (and themselves) to get in the mood.  While researching the topic of foods that were purported to have the qualities of an aphrodisiac , we found that most of the common factors were a tendency to be heart-healthy, contain antioxidants, and get the blood pumping.

Before we get into the food and wine, here are some gratuitous shots of the Caribbean Sunset and Blue Water:

 

This was our menu (which was apparently too tongue-in-cheek to be approved for :

Baby, I Like It Raw: Oyster Three-way    Olive Pesto / Pickled Burdock Mignonette / Compressed Watermelon

You’re Really Hot, Honey     House Burrata / Avocado / Citrus Salad / Chili-Infused Honey / Basil

Nice Package!         Artichoke Strudel / Arugula / Fig Jam / Pepitas / Tomato

There’s Plenty of Fish…      Plantain-Stuffed Scottish Salmon / Ginseng-Coconut Couscous / Balsamic-Grilled Asparagus / Lobster Sauce

Warm, Sweet, and Creamy       Cinnamon Poached Pear / Vanilla Crème Anglaise

Take Me Home, Already        Surprise Parting Gift  (it was a Chocolate-Covered Long Stem Strawberry)

 

We partnered up with Dale Miller, owner of AB Cellars, who provided some great Italian selections for our meal.  We also welcomed chef Vinny Alterio to the team for his first dinner with us!

 

Oyster Course

We splurged and got some really nice product in for this one.  A trio of fresh oysters included Blue Point, Wianno, and Katama varieties.

 

We even had a Peeky Crab or two in the mix!  The Blue Points went with the Olive Pesto, the Wianno with the Burdock Root, and the Katama went in a Watermelon Shooter.

Plating was with some rock salt, grilled citrus, smoking thyme, and pickled watermelon rind.

Pairing: Calliope Prosecco

 

 

Cheese Course

We made our own Mozzarella Burrata, stuffed with Garden Herbs and Ricotta.

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Some fresh Avocado, a Citronette Salad, Habanero Salt, and Chili-Honey rounded out the flavors, and a Flax-Hemp-Chia Seed Cracker added the necessary crunch factor.

Pairing: 2013 Colli Vincenti Pinot Grigio

 

Salad Course

For our artichoke strudel, we took fresh Artichoke Barigoule and tossed it with caramelized onions, as well as roasted and pureed Bottle Gourds from our garden (locally called Sweet Go’, they can reach the size of an adult’s arm!) and put them mixture into phyllo dough.  They have been so abundant in our garden, we gave away three of them to guests along with four bottles of wine in our monthly raffle (Congratulations to Sharelle who won two bottles of wine and one bottle gourd!)

Finishing off the plate, we added locally grown Arugula, Roasted Cherry Tomatoes from our garden, Pepitas, and a Fig Jam for a bit of unctuous flavor.

Pairing: 2012 Cerretello Chianti Superiore

 

Fish Course

Normally, we like to serve locally caught seafood, but once in a while, it’s nice to mix it up and get in something special.  It was our first encounter with the Ora King product, and we couldn’t have been more pleased.  The organically raised King Salmon met every expectation of quality we could ask for, although it was quite pricey (but worth it).

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We figured it was best to keep things relatively simple, so we did a Coconut Israeli Cous-Cous, Lobster Sauce, Reduced Balsamic, Asparagus, and a Plantain Stuffing.  We kept the skin and crisped it up.  The flavor combo was amazing!  The salmon and plantain was seared and then lightly roasted to a medium temperature, letting the fattiness open up but keeping the flesh tender and flaky.

A non-traditional pairing of the 2005 Moro di Pava Super Tuscan was just what this dish called for, mixing the rich, hearty flavors of the food with the complex meritage of Merlot, Cab Franc, and Sangiovese.

 

Dessert Course (not pictured)

The Poached Pear we did was not overtly sweet.  The Sous Vide technique allowed us to reach the perfect temperature and texture while retaining the pear’s own juices.  Cooked with cinnamon and a touch of the paired Vin Santo dessert wine (made from Trebbiano Grapes), we plated it with a bit of Vanilla Creme Anglaise and some Aquafaba that we torched to a golden brown.

Pairing: Vin Santo Dessert Wine

 

Recap

All 44 guests left with a long-stemmed chocolate covered strawberry, and hopefully feeling a bit more amorous than when they arrived.  Below is a list of some of the ingredients that we used and their purported effects.  Thanks to everyone who attended and worked this event!  For March 2017, we will be doing a Five Course Vegan interpretation of the “Worm Moon” on Friday, March 10th. Come join us and experience the Windy Level for yourself!

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Aphrodisiacs

 

Oysters – Zinc (men) – men lose zinc with every climax.  Also contain Amino Acids

Pine Nuts – Zinc

Olive Oil – Healthy Heart

Burdock – Used for sterility and impotence in China

Watermelon – Lycopene (relaxes blood vessels)

 

Avocado – Vitamin E

Chili – Endorphins (Increased heart rate) Capsacin

Honey – Boron (regulates estrogen).  Mead (from Honey) was traditionally served on Honeymoon, hence the name.

 

Artichoke – Silymarin (heart health & liver function)

Arugula – Minerals and antioxidants to block contaminants

Fig – Potassium

Pepitas – Magnesium (raise testosterone)

 

Salmon – Omega 3 (heart health)

Plantain – Bromelain (triggers testosterone productions)

Ginseng – Saponins (increased energy)

Coconut – Increased blood flow

 

Cinnamon – Raises Body Temp

Vanilla – Stimulates nerves

Red Wine – Reservatrol antioxidant (increased blood flow)

 

Chocolate – tryptophan, is a building block of serotonin, a brain chemical involved in sexual arousal

 

 

January 2017 Full Moon Dinner

Well, the start of the New Year has begun, and to kick things off, we decided to pay homage to the guy who takes a lickin’ and keeps on tickin’: Father Time.

Aged and fermented foods were the focus of the menu for Thursday, January 12th, 2017, and Enrique Rodriguez from 3BV Distributors in St. Thomas helped us out on the beverage side of things with some of his imported selections.  Some of you may know Enrique from his other job: running Rodriguez Auto Parts.

We did a four course menu this time around and Enrique had fun raffling off lots of bottles for guests to take home.  Photographer Leah Randall was on hand to take shots of the space, the food, and the guests.

We also had our sails up over our outdoor space, which is really close to completion!  Just a few more tweaks here and there. Big shout out to Mathew Gibney and Ben Lewis for their parts in making it happen.

 

For the First Course, Chef Nils went with:

Pickles / Jamon / Smoked Salmon Rillet / Sourdough / Preserved Lemon Jam / Aged Manchego 

And Enrique poured a Witte Beer from Brewery Ommegang in Cooperstown, NY

 

David from Caravan Auto, who is actually quite an accomplished baker, hooked us up with some of his phenomenal Sourdough Bread.  We preserved our lemons and made our pickled items.

Next on the docket, we had:

Salt Fish Croquette / Island Chow Chow / Caviar / House Creme Fraiche / Mustard Greens

Enrique paired it with LaChouffe, a Golden Ale from Brewery Achouffe in Belgium.

Banana Leaves and Mustard Greens straight from our own garden!

For the main course, we did:

Dry Aged Beef Sirloin / Stilton & Cauliflower Gratin / Brussel Sprouts / Speck

We quick dry-aged our beef for about three days using a technique involving fish sauce and cheese cloth.  The result was just the right amount of funkiness coupled with a subtle hint of aged Stilton in the Gratin.

Our beer selection was the flagship beer from Brewery Duvel Moortgat, also a Golden Ale from Belgium but with less spice.

To finish things off, it was a

Pound Cake / Kombucha Gelee / Merengue / Fizzy Fruit

The Kombucha was made in house by Chef Mat and the fruit was made fizzy using CO2 and a whipped cream siphon.

The beer choice was probably the most popular because it was so unusual.  A Cuvee Brut from Brewery Liefmans, also in Belgium (I sense a theme here).  Lightly sweet and fruity, it was the perfect accompaniment to the dessert course.

Unfortunately, no one captured an image of the dessert or the beer being poured, so we’ll just have to stick in a picture that was ripped off of the brewery’s website…

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We also didn’t get a traditional group shot at the end of the evening (streak broken!), so in lieu of that, here are some shots of happy guests and staff throughout the evening.

 

Thanks again to all who participated, and we look forward to next month’s dinner.  The theme is: Keep the Romance Alive – Legendary Aphrodisiacs on Saturday, February 11th, 2017.

Thai Me Up! November 2016 Full Moon Dinner Recap

Wow, what a Super Moon (literally)! The closest one we’ve had in almost 70 years, and we were blessed enough to have great weather, during this otherwise rainy November, to be able to see it in all it’s spectacular beauty.

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“Hey, look!  The moon!  And some cars!”

We were also lucky enough to be able to get our new outside space pulled together just in time for a capacity crowd and our largest gathering to date, thanks to Mathew Gibney.  He’s our gardener AND handyman extraordinaire.  We think it came out pretty nice, and are looking to improve it even more for future events.  (REMEMBER: The Windy Level space is available for FREE* if you book a minimum of $2500 in catering services at our venue).

 

Onto the menu.  We’ve had a ton of requests for Asian-inspired food, so being the people-pleasers that we are, we developed a menu based on Mathayom’s childhood palate.  Here it is in all it’s glory:

Course #1 – Broken Summer Roll: Shrimp / Black Rice / Sweet Chili
Drink: Lemongrass & Thai Basil Mojito
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We wanted to make this one look like a “Shrimp Volcano”, with the Chili Sauce as the hot lava (not pictured)

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Apparently, it’s not pronounced, “Moe-JAI-toe”

Course #2 – Tom Ka Pĕd: Coconut Soup / Duck / Lime Leaf

For the soup course, we did a twist on the traditional Thai Coconut dish. Our version contained Duck Confit Dumplings, a trio of vegetables (Pearl Onion, Shiitake, Roasted Pepper), and fresh Lime Leaf from Chef Jeh’s garden.  We took some of the banana leaves from our garden, used them as covers, and added a touch of smoke to our version.

Course #3 – Pho Real:  Crispy Catch / Pho Fumet / Sweet Potato Glass Noodle
Drink Pairing: Spicy Mango-Tumeric Sour
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Chili threads accent the dish and add a pop of color

We got some snapper and created a glass noodle cake for the base.  For the sauce, Chef Nils made a local Wahoo Fumet and added some of the traditional spices and seasonings one might find in Pho, such as ginger, onion, garlic, star anise, and cinnamon.  We then reduced this down for an intense yet light flavor base.

Course #4 – 18th Parallel: Mango Pork / Purple Curry / Fried Basil
Drink Pairing: Lime Leaf Bourbon Ginger
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Purple Curry is the new Yellow Curry

For the meat course, we used a mixture of flavors that encompassed those found in both Southeast Asia as well as the Caribbean.  Because the climates are so similar, we have a lot of products that thrive in our respective environments, but are put together differently.  To make the purple curry, the chefs used beets, purple potatoes, coconut milk, and lots of love.  The pork shoulder was sliced, pounded, and braised with mango and spices, and we threw on some pumpkin for depth and color.  Thai Sticky Rice (sent down by Mat’s mom) and Fried Basil completed the dish.

 

Course #5 – Buddha Belly: Coconut Custard / Tea Redux / Rambutan Coulis
Drink Pairing: Spiked Thai Iced Tea

By the time dessert course came out, folks were busting at the seams, so we kept the portions small and manicured.  Chef Ben torched the tops of the Coconut Egg Custard to create a brulee effect, afterwhich the kitchen drizzled a jasmine tea reduction and rambutan coulis to add to the flavor combo.  The spiked Thai Iced Tea was a refreshing bit of caffeinated buzz to end the evening.

 

Of course, no Full Moon Dinner at #windylevel is complete without a group shot.  We had so many people, that we had to move everyone outside into the new area to fit them all!  Our free shuttle came right on time and got our guests back downtown, with tiny turmeric plants to commemorate the evening.

Next month: Winter is Coming! – Hearty and Traditional Fare with Silverado Wines on Tuesday, December 13th.  Make your reservations today if you will be on island and wish to join us!

Supper Club

Lunch On Vacation

Bored? Got the winter blues?  Gather up a group of friends and plan a supper club.  It’s an easy, fun and social way to try new foods and pass the time on Saturday nights.  Choose a theme like “Italian” or “Asian” and pair up in teams.  Each team is responsible for one course and an appropriate cocktail or wine to pair with it.  Everyone brings wheat they need to serve their dish and drink and away you go!

Each team takes a turn in the kitchen and is first responsible for washing the dishes from the course before.  Then, they prepare and serve their dish.  After that, the next team clears and washes the dishes and then prepares and serves their dish.  At the end, the first team has to clean up the last dishes.

Rotate hosts and get as fancy as you’d like with the décor.  It can be a ton of fun.  With the right group and a bit of guts in the kitchen, you can forget the hassle and expense of dining out and find a new restaurant right in your own homes.  If you’re the organized type, have everyone print out their recipe and compile a cookbook.  After a few rounds, you’ll have quite a variety.

Here are some theme ideas to get started with:

1.    Regional: Italian, Asian, Indian, Mediterranean
2.    Special Ingredients- choose one fun thing:  pasta, figs, prosciutto, bacon, beer, etc.
3.    One pot dishes
4.    Grilled dishes
5.    Local-Organic
6.    30 Minute dishes
7.    Seafood
8.    Leftovers
9.    Pick several recipes from a favorite chef’s cookbook
10.    Vegetarian

Have fun…get in the kitchen!  It’s a great way to save some money and entertain yourselves.