I’m Back – Cooking it – Feelin it – May 30th

Piggy Please

Piggy Please

I have an announcement. I am heading back into the kitchen, a somewhat professional kitchen.  I’m heading back for one night only, and I am excited. I am excited to get back into the kitchen, and I am excited that it is only for one night. I am cooking for an “Underground” supper club.

Underground supper clubs have been around for awhile now. There have been articles in all the papers, and there is even more than one current book on the subject, but that does not change my excitement. I think these events are successful because they are unique experiences. At a restaurant, they perform the same task night after night. With this situation, it is a chance for utter success or utter failure. I am confident mine won’t be a failure.

It’s a chance to create a menu again, which I will admit was difficult at first. I have a tendency to make a menu more difficult than it has to be because I don’t know when I’m going to get a chance again.  The space is great and drinks are included…if you are one of the three people who read this, come for dinner.  Here is a link to the official website:  Peerless Platters.

The Menu

Chicken Liver Terrine, Smoked Bourbon Aspic, Candied Rhubarb

Monk fish Torchon, Ver Jus Syrup

Egg Yolk Ravioli, Braised Pork Belly, Spicy Olive Oil, Age Gouda

Lamb Belly Perogis, bitter greens, mint, brown butter

Scallop, Wrapped in Tuna Belly Bacon, Kale Puree, Tater Tot

Seafood Sausage, fennel Charcroute, Pernod Beurre Blanc

Hope to see you there….

1 Response to “I’m Back – Cooking it – Feelin it – May 30th”

  1. 1 ted May 21, 2009 at 1:11 pm

    Candied rhubarb sounds wonderful, but where does the piggy head fit in?

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