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.