Monday, December 6, 2010

TT Supper Club #14 - Michigan Young Farmer's Coalition


Red and golden beet fritters with a horseradish cream sauce.


Pear and gorgonzola salad with candied hickory nuts and walnut oil vinaigrette.


Southeast Asian butternut squash bisque


Salmon with red pepper coulis, cauliflower mousse and micro kale.


Asian-marinated pork loin with gingered sweet potatoes and five spice apples (I did a tofu version for the non meat eater in the group)


Autumn Trifle - pound cake, ginger snaps, bourbon custard, pumpkin caramel, roasted spiced pears and apples.


Mignardises - selections from Tammy's Tastings.

Tuesday, November 9, 2010

December 4 Dinner for the Michigan Young Farmer's Coalition

I'm really excited about this upcoming dinner on Saturday, December 4. It will raise funds to support the Michigan Young Farmer's Coalition:

The Michigan Young Farmer Coalition is a statewide not-for-profit organization working to empower Michigan communities through viable agricultural stewardship.

We are young growers and their supporters living, learning and working in Michigan.

We aim to foster and develop the burgeoning community of experienced young growers; provide material, organizational and educational support; and facilitate action toward an abundant, just and food-secure future.

I found out about this organization through my friend and neighbor Kate, who is one of those young Michigan farmers, and whose fabulous produce has graced my Supper Club table through this whole summer. The December 4 dinner will feature produce from her and other MYFC members.

A minimum donation of $55 is requested per person. All proceeds beyond cost of food go directly to MYFC.

If you'd like to reserve one or more spaces at the December 4 dinner, please email me with your food restrictions and preferences. For more information about TT Supper Club, check out the blog posts below, or read the "What is TT Supper Club?" page.

Sunday, October 10, 2010

TT Supper Club #13 - Honey Creek Community School


Red pepper soup with a drizzle of walnut oil.


Risotto with butternut squash, crispy sage leaf and brown butter sauce.


Beet carpaccio with feta and arugula.


Skate with with braised red cabbage and mustard sauce.


Balsamic-honey glazed guinea hen with lentil salad and apple vinaigrette.


Mahon cheese with spiced carrot salad and raisin puree.


Red wine poached pear with honey ice cream and gluten-free hickory nut biscuit. (The honey for the ice cream came from hives I can see from my back porch)


Carbonated grapes, pumpkin pie spice meringue, double chocolate truffle.

Wednesday, September 15, 2010

October 9 Dinner for Honey Creek Community School

The next TT Supper Club dinner will be on October 9. It will raise funds for the Phoenix Rising fundraising campaign at Honey Creek Community School.

The mission of Honey Creek Community School is to provide an education of the whole child emphasizing the integration of thought and experience by centering learning on themes and projects in a multi-age setting. Adults with various kinds of expertise, including teachers, parents, and other community members, share in the teaching of the children, connecting the children’s lives inside the school with their local and global communities and ecosystems. Honey Creek Community School is committed to fostering an understanding of difference and diversity, and to teaching and modeling an active dialogue about communicating and working together effectively in a democracy with a diverse population.

A minimum donation of $55 is requested per person. All proceeds beyond cost of food go directly to Honey Creek Community School.

If you'd like to reserve one or more spaces at the October 9 dinner, please email me with your food restrictions and preferences. For more information about TT Supper Club, check out the blog posts below, or read the "What is TT Supper Club?" page.

TT Supper Club Bonus Pics

From my last not-quite-a-Supper-Club (but pretty pictures anyway) dinner.


Cucumber, Mango & Several Aromatics
(including juniper, coriander, clove, cilantro, ginger, lemon zest and saffron)



All these tomatoes turned into...



Salad of Petite Summer Tomatoes

Starting at the bottom and working up - basil oil, yellow tomato coulis, brioche crouton, peeled cherry tomatoes, tomato sorbet, and garlic tuile.



Corn and Lemongrass Soup
with Michigan shrimp salad and chili oil



Lamb Scottaditi with Elm Oyster Mushrooms, Confit of Red Chinook Garlic, and Mint, served with sauteed Swiss chard

Sunday, July 18, 2010

TT Supper Club #12 - Ann Arbor Sugar Beet Project

Last night's Supper Club was sold out before I could announce it, when a guest from my last dinner reserved the entire table for a surprise birthday dinner for her husband. We ended up bringing in an extra table to accommodate all 11 people in their group. There were actually 3 other people with July birthdays at the table, so it was a very festive occasion!

The benefit organization for this dinner was the Ann Arbor Non-GMO Sugar Beet Project. One of the nice things about being a locavore in Michigan is the availability of local sugar, but it turns out that all sugar beets grown in Michigan are genetically modified. Local blogger Brian from Last One Eating is on a mission to revitalize small-scale sugar making in Michigan, and proceeds from last night's dinner will help purchase some of the equipment needed to make that possible.

Brian and his girlfriend Emily were my assistants yesterday, and I couldn't have done it without them - special kudos to Brian for powering through mountains of dishes all day long, and to Emily for painstakingly peeling baby beets to keep the tails intact. Thank you both!

My next Supper Club dinner is August 28, so save the date now!

Now, on to the pictures!



Bounty from the Farmer's Market, waiting to be turned into dinner.



Raspberry Gazpacho.



Salad of Haricots Verts with Chive Oil, Tomato Tartare, and Microgreens



Fava Bean Agnoletti with Curry Emulsion



Rabbit Rilette and Warm Baby Potatoes with Shallot Vinaigrette and Pickled Vegetables (carrots, green beans and red onion)



Bison Tenderloin with Beets, Blueberries and Fennel



Fresh Mozzarella, Banon Capriole, Fiore Sardo and Bleu d'Auvergne.
Plus pickled raisins, creamed raw honey, and sour cherry preserves.



Chocolate Layer Cake with Ganache Frosting and Edible Flowers, with Brandied Cherry-Vanilla Ice Cream (it wouldn't be a birthday party without cake!)



Carbonated Cherries, Date Walnut Cake, and Rooibos-Orange Shortbread.

Sunday, June 13, 2010

TT Supper Club #11 - Slow Food Huron Valley

Last night's Supper Club raised money to send representatives from Slow Food Huron Valley to the Terra Madre conference. This weekend was a busy one for a lot of people, so we didn't have a full table. Rather than canceling the meal, we just scaled back and simplified, and I got to eat at the table with my guests. I was really excited about this spring meal highlighting peas and strawberries, and it turned out really well.


Fried Squash Blossoms with Goat Cheese-Chive Filling and Rhubarb Sauce


Seared Scallops with Asparagus Puree and Blue Elm Mushrooms

I almost had to rethink this dish on the fly, as there was no asparagus to be found at the market. But then I happened across a few spindly stalks at one stand. Goodbye, asparagus - see you next spring!


Lamb Chops with Mashed Fresh Peas and Saute of Pea Shoots, Radishes, and Peas


Salad of Red Leaf Lettuce, Arugula and Sorrel with Goat Cheese, Strawberries, and Balsamic Vinaigrette


Sweet Grass Dairy Tomme with Sour Cherry Preserves and Creamed Raw Honey


Strawberry Shortcake with Buttermilk Biscuits, Strawberry Sorbet and Whipped Cream

Wednesday, May 26, 2010

June 12 Dinner for Slow Food Huron Valley

I'm now accepting reservations for the next TT Supper Club dinner, to be held June 12. It will raise funds towards sending representatives from Slow Food Huron Valley to the Terra Madre conference.

Terra Madre is an international network of food producers, cooks, educators and students from 150 countries who are united by a common goal of global sustainability in food. The "food communities" of Terra Madre come together biennially to share innovative solutions and time-honored traditions for keeping small-scale agriculture and sustainable food production alive and well.

A minimum donation of $55 is requested per person. All proceeds beyond cost of food go directly to Slow Food Huron Valley.

Since this is coming up so soon, I've decided to post a sneak peek of the my menu planning so far. Right now, this is what I think I'll be cooking, but the menu is subject to change based on market availability or diner food restrictions.

Goat Cheese Stuffed Squash Blossoms with Rhubarb Sauce

Sorrel Soup

Green Salad with Strawberries, Goat Cheese, and Balsamic Vinaigrette

Seared Scallops with Asparagus and Mushrooms

Lamb Chops with Mashed English Peas, Braised Radish and Pea Shoots

Cheeses with Garnishes

Strawberry Shortcake

Assorted Sweet Treats

If you'd like to reserve one of the spaces at the June 12 dinner, please email me with your food restrictions and preferences. For more information about TT Supper Club, check out the blog posts below, or read the "What is TT Supper Club?" page.

TT Supper Club #10 - Little Lake Free School

Last Saturday's fundraiser for Little Lake Free School was great fun. We learned about what a "democratic free school" was, and how our fundraising efforts would support the scholarship fund for this new effort.

While I was very happy with the food and company on Saturday night, it was not my best night for photography, so I apologize in advance for the blurriness and missing shots!


Squash & Sweet Potato Agnoletti with Fried Sage Leaves and Browned Butter

After my March dinner I'd stashed the remaining few agnoletti in my freezer, so I decided this would be our "goodbye winter" dish. The agnoletti look larger than they were, because the plate is smaller than you'd think!


Asparagus Soup

Picture it without the spoon, and with a couple of asparagus spears in the center, and those brown crispy shallots mounded jauntily, not spread throughout.


Salad of Spring Greens with French Breakfast Radishes and Chive Flowers

Featuring a nice peppery salad mix from Gardenworks, and dressed with a Banyuls vinaigrette.


"Peas and Carrots"

This recipe from the French Laundry Cookbook combines a carrot-ginger emulsion on the bottom, topped with a crepe filled with a lobster/mascarpone mixture, pea shoot salad on top of that, and a sprinkle of carrot powder.


Pork Tenderloin with Rhubarb Chutney and Wheat Berry Risotto

The orange comes from squash blossoms, which added some needed brightness to this tasty but rather monochrome plate! I was really excited to see them at the market Saturday morning - had not been expecting them so early.


"Expressions of Cow" Cheese Course

Usually I mix things up, including sheep and goat's milk cheeses in the cheese course. But this time we just had four very different cow's milk cheeses, starting with a luscious Brillat Savarin, then Pleasant Ridge Reserve, Mahon, and a washed rind gruyere called Schwingerkase. Garnishes included gooseberry preserves, Michigan honey, and spicy quince.

Salad du Printemps

I completely forgot to take a picture of this light fruity dessert with rhubarb confit, candied fennel, oranges, strawberries, mascarpone sorbet, fennel oil, and a twisty cookie.



Chocolate Tuile Cup with Passion Fruit Jelly, Dried Rhubarb, Ginger-Rose Petal Mendiants

Monday, April 19, 2010

May 22nd Supper Club for Little Lake Free School

The next TT Supper Club dinner will be on May 22nd. It will raise funds for the newly forming Little Lake Free School:

At the Little Lake Free School, children freely explore interests, engage and take ownership in meaningful real world activities and participate in a democratic community. Children are empowered to be self directed, socially-conscious lifelong learners. Adults provide guidance, mentoring and, the perspective of experience and love to nurture children on their journey.

A minimum donation of $55 is requested per person. All proceeds beyond cost of food go directly to Little Lake Free School.

If you'd like to reserve one of the spaces at the May 22nd dinner, please email me with your food restrictions and preferences. For more information about TT Supper Club, check out the blog posts below, or read the "What is TT Supper Club?" page.

Tuesday, April 13, 2010

TT Supper Club #9 - Field of Our Dreams (F.O.O.D)

It was an absolute joy to host last Friday's supper club benefiting F.O.O.D. I'd already been impressed by what they were doing (mobile produce market selling food in Detroit neighborhoods that are food deserts), but the more Nick told us, the more impressed I was. This is a really fantastic business/project, and I'm happy to have been part of raising some money for them to upgrade to a bigger and better truck.

Our early spring in Michigan has brought a good selection of local produce, and when combined with the last winter storage vegetables, this meal had a nice "local quotient."


Tracklements smoked salmon with celeriac-apple slaw, sorrel and chives

A good winter meets spring dish, with the celeriac and apple from last fall's harvest combining with fresh herbs from my herb garden.


Homemade spaghetti with sauteed ramps and toasted breadcrumbs.


White bean soup with crispy kale, coppa, and truffle oil

The conception for this dish started with the idea of crispy kale chips, and wanting to use them as a garnish for something. White beans and kale seemed like winner, and when I tasted the coppa Jeff McCabe made from his locally raised pig, all the flavors seemed like they'd complement each other nicely. Kale chips are awesome!


Lamb chops with horseradish-mint-mustard-honey glaze, sauteed spinach, and pommes dauphine. Inspired by finding local horseradish at Arbor Farms.


Salad of spring lettuces, garden herbs, and Danish blue cheese, with balsamic vinaigrette.

Greens from the SELMA hoop house. Thanks, Jeff and Lisa!


Cheeses: Pave Sauvage ~ Fiore Sardo ~ Vacherin Fribourgeois

Garnishes: Cafe Japon raisin/nut baguette, Michigan creamed honey, spicy quince preserves, gooseberry preserves (Detroit grown at Garden Works, provided by Nick of F.O.O.D), spiced pecans provided by dinner guest Brian of Last One Eating.


Ile Flottante - Slow baked meringues with chocolate mousse center, chocolate tuile cookie, creme anglaise, chocolate shavings, mint oil, and a bit of sea salt.


Sweet goodbyes - strawberry pate de fruit, tarragon truffle, milk chocolate dipped candied grapefruit peel.