Thursday, August 25, 2011

Moving TT Supper Club to a new home

I've decided it's time to put all my culinary activity together in one place! Please visit www.tammystastings.com where you'll find all the information about TT Supper Club, and a whole lot more.

Thank you for your interest and support!

Sunday, August 7, 2011

August 27 Dinner for Food System Economic Partnership

On August 27, 2011, TT Supper Club will be hosting a dinner to raise funds to benefit Food System Economic Partnership:
Food System Economic Partnership (FSEP) exists to catalyze change that results in vibrant and sustainable food economies in communities across southeast Michigan. This non-profit organization was established in 2005 to identify economic development opportunities and implement creative solutions to chronic issues relevant to the food system in southeast Michigan. The strength of FSEP comes from the combined effort of farm organization leaders, food industry heads, community groups, food system and economic development experts, and resource providers.
TT Supper Club is an occasional underground dining experience in Ann Arbor, MI. Each TT Supper Club meal is for just 8 guests. The menu is created just days before the dinner and reflects what's freshest and most enticing at the Farmer's Market that week, as well as guests' preferences and food restrictions. Meals are BYOB, but the menus are designed to be wine-friendly and wine pairing recommendations are available. I'm already dreaming up the menu for this next dinner, and expect tomatoes to figure prominently, along with other great late summer produce.

A minimum donation of $55 is requested per person. All proceeds beyond cost of food go directly to FSEP and are tax-deductible. If you'd like to reserve one of the spaces at the August 27 dinner, please email ttsupperclub@gmail.com with your food restrictions and preferences.

Tuesday, July 26, 2011

TT Supper Club #18 - 4-H Foresters Outdoor Adventure Challenge Club


Bounty from the Farmer's Market!


Zucchini soup with garlic scape pesto and oregano flowers


New potato with sour cream, chives, and flaky sea salt


Roasted carrot and beet with feta cheese, microgreen salad, and aged balsamic


Seared tuna with fennel salad, roasted tomatoes, and roasted tomato vinaigrette


East meets South - 5-spice pork belly, ginger-garlic collard greens, creamed corn with sesame oil, pickled watermelon rind slaw, and fried okra with shichimi tōgarashi


Selection of Cheeses and Garnishes:
Monte Enebro, Cana de Oveja, Ascutney Mountain, with sweet pepper-jalepeno jelly, pickled raisins, and brandied cherries



Trio of Corn Desserts:
sweet corn and black raspberry ice cream
caramel corn, liquefied
blueberry-basil cornbread cobbler



"Cherry Soda" (carbonated cherries)

Tuesday, July 5, 2011

July 23 Dinner for 4-H Foresters Outdoor Adventure Challenge Club

On July 23, 2011, TT Supper Club will be hosting a dinner to raise funds to benefit the 4-H Foresters Outdoor Adventure Challenge Club:
The 4-H Foresters Outdoor Adventure Challenge Club gives teens
the opportunity to experience life, take risks, and challenge themselves through all kinds of outdoor activities like climbing, paddling, backpacking, caving, and winter camping. Club members get outside their comfort zones and learn about their real strengths. They also support each other to reach goals and value each other as individuals. With teamwork and respect, they are creating a positive, cooperative group experience for everyone involved.
http://www.4hforesters.org/
TT Supper Club is an occasional underground dining experience in Ann Arbor, MI. Each TT Supper Club meal is for just 8 guests. The menu is created just days before the dinner and reflects what's freshest and most enticing at the Farmer's Market that week, as well as guests' preferences and food restrictions. Meals are BYOB, but the menus are designed to be wine-friendly and wine pairing recommendations are available.

After a cool and slow spring, things are really picking up at the Farmer's Market, so we'll be celebrating the changing of the seasons with a locally sourced menu highlighting our
southeast Michigan bounty!

A minimum donation of $55 is requested per person. All proceeds beyond cost of food go directly to the 4-H Foresters Outdoor Adventure Challenge Club. If you'd like to reserve one of the spaces at the July 23 dinner, please email me with your food restrictions and preferences.

Friday, July 1, 2011

TT Supper Club #17 - Growing Hope

Thanks to especially generous diners, we raised nearly $350 for Growing Hope! And had a fabulous time enjoying our wonderful Michigan spring produce.


Asparagus and garlic scape salad with Asian vinaigrette and Michigan-farmed shrimp


Beet ravioli with sage butter sauce and poppy seeds.


Pea shoot and sugar snap pea salad with fresh herbs and preserved lemon cream.


Seared scallop with crispy prosciutto and minted peas.


Duck breast with beets and caramelized rhubarb.


Cheese - pecorino, sapore del piave, and mountain gorgonzola.


Vanilla bean panna cotta with port poached rhubarb, pickled rhubarb, strawberries and crispy almond phyllo.


Chocolate covered strawberries

Thursday, June 2, 2011

June 18 Dinner for Growing Hope

I'm now accepting reservations for the next TT Supper Club dinner, to be held June 18, 2011. It will raise funds to benefit Growing Hope. This great local organization helps people improve their lives and communities through gardening and healthy food access.

After a cold spring, warm weather is finally here, and I'm enjoying seeing new choices each week at the Farmer's Market. And I'm really excited about the opportunity to cook with all this beautiful local bounty. Join me on June 18 to celebrate late spring foods! Planned menu is below, but as always, final menu decisions for will be made based on produce availability and diner food restrictions/allergies.

Asparagus Salad with Michigan Shrimp
Beet Ravioli
Pea Shoots and Sugar Snap Peas with Preserved Lemon Cream
Seared Scallop with Peas and Prosciutto
Duck Breast with Braised Beets and Caramelized Rhubarb
Selection of Cheeses
Panna Cotta with Rhubarb Two Ways and Almond Phyllo
Chocolate covered strawberries

If you'd like to reserve one or more spaces at the June 18 dinner, please email me with your food restrictions and preferences. A minimum donation of $55 is requested per person.

Monday, March 14, 2011

April 2 Dinner for Edible Avalon

I'm now accepting reservations for the next TT Supper Club dinner, to be held April 2, 2011. It will raise funds to benefit Edible Avalon, the community garden project of Avalon Housing:

Imagine a food garden at every urban apartment building, bursting with fresh organic vegetables, herbs, fruits, and flowers grown by the tenants, providing food, a meeting place, and opportunities for personal growth and community-building.

Imagine Edible Avalon! We are a unique community garden program for residents of Avalon Housing and their neighbors. Avalon Housing is the largest provider of permanent, supportive rental housing for residents with extremely low incomes in Washtenaw County. Access to fresh, nutritious food is limited.

Edible Avalon builds raised bed organic gardens, provides seeds and tools, and helps residents plan and plant their gardens. What makes the program unique is that this beginning is followed by ongoing weekly visits from dedicated volunteers who share organic gardening expertise, monitor the garden’s health, distribute and collect recipes, and organize classes on methods of preparing, cooking, and preserving the harvest.

Early spring can be even harder than deep winter for local, seasonal eating, as new shoots are just starting to push through the earth and winter storage vegetables have long been eaten. But as usual, I'll look to use as many local ingredients as possible in crafting the menu.

A minimum donation of $75 is requested per person. All proceeds beyond cost of food go directly to Edible Avalon and will be tax-deductible (estimated donation portion is $50).

If you'd like to reserve one of the spaces at the April 2 dinner, please email me with your food restrictions and preferences.

PS - Please help spread the word about TT Supper Club by forwarding this link to friends who are interested in supporting our community while eating well!