Suppa' Clubbin'.....Again


I think I've said it here before, I love supper club. LOVE IT!

For a supper club to work well, you must have a dedicated group of people, who like to COOK and EAT.  Luckily, this pretty much sums up the members of my current supper club group.  We are all pretty passionate about both.

We meet every other month and always look forward to the impending night of gluttonous-kanoodling.  It's never disappointing.

This past Saturday night lived up to the usual high standards our group puts forth.  Our theme, picked by our hostess, was ASIAN FUSION.  This was a great foodie-themed-genre because the possibilities were endless.  However, endless possibilities lead to difficulty in making choices of what to bring.  Somehow we all came through with perfect results.




This is our hostess and host for the evening, Sandy and Sean.  They are some of the first people we met when we moved here many years ago.  They are two of the nicest people you could ever hope to know when moving to a new area.  They are always there for you when you need ANYTHING, which has been a god send! 

These two really know how to throw a party and they are master's at supper club entertaining.  You'll see....




So of course a good party always starts with a first-rate cocktail.  Sean hosted the bar to perfection.  He's quite the mixologist...I don't think I was without a drink for more than 2.5 seconds.  I like that.

Here we are with Sean's first creation of the night, Tokyo Time-Bombs.  This was a very fun drink, with a little Godzilla mixed in.  I was all about it, I'm sure I had two or maybe three? 





This is Lisa and Dan.  They hosted supper club last time around.  This go round they were in charge of appetizers, Lisa's favorite course. 

Overall, we all agree appetizers are the hardest to pull off without a sweat.  The last minute cooking preparations and getting out the door to the party with the food still hot all the while shouting last minute instructions to the babysitter is a real killer.

Of course Lisa and Dan always pull appetizers off like it wasn't even a problem.  And they always show up with the perfect dish causing me to eat like I've been deprived of food for three weeks!  I love that.




Here was the first appetizer, Roast Duck & Shitake Mushroom Pizza.  You may wipe the drool off your keyboard now.  Yes, it was as good as it looks.  I think I had at least seventeen pieces.  It was unbelievably decadent.  I will need to wear elastic pants for the rest of my life now.  Thanks guys.




Here is the second appetizer, as if the pizza wasn't enough.  This is Tequila Lime Beef with a Ginger Lime Dipping Sauce.  You take the beef and peppers and roll them up in a Green Onion Pancake, drizzling it with sauce.  Yes folks, this one was as good as it looks and sounds as well.  I loved those green onion pancakes, what a perfect idea.  Lisa and Dan, you out-did yourselves....as usual.




Here are Loran, Lisa and Sandy, happy as can be after eating all those apps.  However, it's possible they are really annoyed.  I don't think it's easy being friends with someone who has a blog and insists on documenting your every breathing moment.  They hide it well don't you think?




Here is my contribution for the evening.  The Wild Boar and I were in charge of the salad course. 

It always feels like you are getting away with something when you have salad as your supper club contribution.  I feel it's usually the easiest course to bring.  You can usually prep way ahead of time and is less complicated than the other items in the meal. 

So here it is in all it's glory, an Udon Noodle Salad with a Spicy Peanut Dressing.  The dressing was a combination of peanut butter, toasted sesame oil, chile oil, chile sauce, brown sugar, soy sauce, fresh ginger and lime juice.  Besides the noodles the salad had snow peas, jicama, bean sprouts, carrots, red bell peppers, green onions, cilantro, mint, coconut and peanuts.  Yep, another entrée-like dish before we ever got to the entrée!  I told you we all love to eat.




Now what you've all been waiting for the entrées.  Yes, I said entrées as in plural.  You see, Sandy and Sean not only made one dish, they made three...yeah...three.  And two kinds of rice,  I'm so glad I know them.

First it was Caramel Chicken, an exclusive dish made at the Slanted Door restaurant in San Francisco.  It's probably the best chicken I have ever had.  We were all in heaven. 

On the other side of the rice was Walnut Prawns, another amazingly delish-dish.  The shrimp were sweet and savory and covered in sauce.  All of this was surrounded by honeydew melon balls making the presentation really pop on the black plates.




And as if that wasn't enough, Roasted Salmon covered and smothered in a Honey-Ginger-Lime Sauce that had shallots, cilantro and lots of other goodies there to round out the balance.  The depth of flavors was remarkable. 

There are no words for how delicious each of these dishes were.  I would not be able to choose a favorite, so don't even ask.




This is Mike and Loran, two more of our fabulous friends.  See that necklace on Loran?  I want it.

Mike and Loran were in charge of dessert and let me just say, things only got sweeter.




I'm afraid my photo does not do this treat justice.  But dinner party lighting makes it hard to get the perfect photo.

I think the only name you can give this dessert is Perfection.  It has so many layers and flavors, it's hard to sum it up in one rinky-dinky title.  The bottom layer is Mango-Pineapple Sorbet topped with a Wonton Crisp that is stacked with Lime Sorbet and Whipped Cream. And as if that is not enough, this dessert mountain rested in a Champagne-Strawberry Soup.

I cannot even describe just how ideal this dessert was on a warm summery evening after a spicy meal.  It really hit the spot.

Mike and Loran, it was a brilliant addition to the evening's meal.




I love being in a supper club with a bunch of over-achievers, it is truly an experience like no other!

Thanks Sean and Sandy for hosting yet another night I will not soon forget.  It was great!

Posted by Noble Pig at Monday, June 09, 2008 12:00 AM
Categories: uncategorized

Previous Post
Next Post

 
Trackbacks
Trackback specific URL for this post
  • Trackbacks are closed for this post.
Comments
Display comments as (Linear | Threaded)

Leave a comment

Submitted comments are subject to moderation before being displayed.

 Name (required)

 Email (will not be published) (required)

 Website

Your comment is 0 characters limited to 3000 characters.