Supper Club Infusion

What a fantastic night of making new friends and eating great food! Below is a sampling of the dishes to help you remember! If there’s a recipe you must have, here’s the place to say so. I apologize I didn’t get to photo everything. We’re relying on your memory. Our next gathering is Wednesday, May 16. Mark your calendars!

David from Stella’s, Hopcat, Viceroy, etc. made locally-sourced fried green tomatoes with a delicious El Matador tortilla chip coating. The cakes were dressed up with a black bean, sweet potato topping and an avocado creme sauce.

Trish brought a pea and mushroom curry with jasmine rice

Medha and Parag’s dhokla was a hit. They have promised a video link along with their own tips for making it.

David’s secret for kale chips is low heat, around 180 degrees, and a longer cooking time.

Oindrila and Mara demonstrate that excellent company and a nice glass of wine aid digestion.

Shane made an incredible whole grain walnut bread.

Sue’s butternut squash lasagna with bechamel sauce and, below, summer squash pizza with macadamia nut cheese ready to be popped into the oven.

David and Michele model the ‘no meatball’ subs with local greens.

Michele made two different kinds of chocolate chip cookies; a robust debate ensued about which were best.

Suzie MacKeigan’s baked apples with kirsch and almonds were delicious.

Here’s the spread! Again, apologies for the dishes I didn’t get to. But you will remember them! So, if you have a recipe request, now is your opportunity.

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5 thoughts on “Supper Club Infusion

  1. I believe I can truly say that ALL the food was delicious, because I unashamedly sampled it all! Many thanks to our gracious hosts for a wonderful evening!

  2. I had a fantastic time and loved all of the food. Was wondering if I could get Morgan’s recipe for the wheatberry salad Thanks to everybody for the hospitality!

  3. Another fantastic night! The food was so amazing and company was fantastic. I am so happy to be involved in such a great group.

    Here is my recipe.
    Dijon Wheatberry Salad
    Soak 1 1/2 cups wheatberries for 8-24 hours before cooking. Drain and add to a pot with 2 1/2 cups water. Bring to a boil then reduce heat and cover. Simmer for 45 minutes. Drain and allow to cool.

    Dressing: Add these ingredients to a small container with a lid. Shake well to combine then pour over salad. 3 Tablespoons dijon mustard, 2 Tablespoons apple cider vinegar, 2 Tablespoons olive oil, plus a few grinds of pepper and a pinch of salt.

    To the wheatberries add: 2/3 cup raisins, 2/3 cups chopped pecans, 2-3 stalks celery chopped. Top with dressing, stir to combine. Keep refrigerated.

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