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