Supper Clubbing in a Post-Covid World
While 2019 was super fast paced and exciting for us to finally start hosting our supper clubs, we were bummed to see it had come to a halt. The world not only forced us to slow down on our cooking and dining adventures, but we found ourselves also with a whole new responsibility…parenthood. 2020 was the year we welcomed our baby girl and we were absolutely thrilled. Scared and constantly exhausted to be new parents, but thrilled nonetheless!
Being new parents also meant that we were uncertain how to devote any time to the world and passion we new before, which like a lot of new parents have to juggle this new identity. Hosting this dinner was much more meaningful in a lot of ways. Not only was this first post-Covid supper club our first opening back into sharing what we love with others after so much isolation, but it also allowed us to tap back into our talent and made sure we made time for ourselves, an almost impossible task with an infant! But our number one diner really enjoyed tasting all of Jonathan’s experimentation with baby purees, ahem, butternut squash miso puree, anyone?
menu
Tomato , cucumber , tofu feta and chili oil
Salmon crudo, thai coconut vinaigrette
Sichuan bolognese
Five spice seared duck, butternut squash miso puree
Banana mochi bread tres leches
Started off with a bright, creamy, spicy, and tart dish to awaken the palate. Tomato, cucumber salad served on top of whipped tofu feta with hot chili oil.
Dry Aged Ora King Salmon crudo
Sichuan bolognese with whipped tofu
Our daughter’s favorite miso butternut squash puree.
Our version of tres leches, which is a banana mochi bread soaked in condensed milk, evaporated milk, and coconut milk and topped with a homemade strawberry fluid gel and whipped cream. Pineberries as an added bonus find at the Japanese market!
