TT Supper Club

Moving TT Supper Club to a new home

2011-08-25T21:49:00.003-04:00

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!

August 27 Dinner for Food System Economic Partnership

2011-08-07T22:08:00.001-04:00

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.

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.

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

2011-07-26T07:06:00.003-04:00

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)

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

2011-07-05T15:50:00.001-04:00

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.

TT Supper Club #17 - Growing Hope

2011-07-01T08:57:00.003-04:00

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

June 18 Dinner for Growing Hope

2011-06-02T10:57:00.002-04:00

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.

April 2 Dinner for Edible Avalon

2011-03-14T19:21:00.004-04:00

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!

TT Supper Club #15

2011-02-04T22:40:00.002-05:00

Special thanks to Kitchen Chick who was not only my tireless assistant who rolled over a dozen spring rolls and made hundreds of egg yolk drops, but also took some fantastic pictures of the plates we put out!

Potato kale soup with chorizo oil (ancho chile oil for the vegetarians)

Roasted golden beet and blood orange salad with sherry vinaigrette

From the Alinea Cookbook: egg yolk drops, asparagus, meyer lemon, black pepper

Citrus-marinated and oil poached salmon with watercress coulis and orange confit

For our three non-fish eaters, a spicy orange tofu in place of the salmon. This is one of the most delicious tofu preps I've ever tried! Highly recommended!

Duck Duo - marinated and seared breast, duck confit spring rolls, cherry sauce, and roasted baby bok choy.

For our vegetarians, seitan nuggets in the same marinade as the duck, and shiitake mushroom spring rolls.

Assorted cheeses with garnishes, including Kitchen Chick's cherry preserves.

Cream of walnut soup.

Meyer lemon custard tarts with chocolate creme chiboust and earl grey gel - exterior view.

Interior cutaway shot of the tart.

Save the date - next TT Supper Club dinner will be March 19! Benefit organization TBA - let me know if you have a food related charity or organization you'd like to see TT Supper Club partner with.

TT Supper Club #15 - January 29, 2011

2011-01-09T13:03:00.002-05:00

January is a hard month to cook seasonally and locally here in Michigan. So this next TT Supper Club meal will feature what foods are available - like hoophouse greens from Deertracks Farm, and duck from Back Forty Acres - but will also embrace some seasonal foods that aren't so local. Specifically, I'm talking about citrus! I was amazed at the huge breadth of citrus varieties that are flooding into the stores right now, so I'm looking forward to playing with them in this TT Supper Club meal.

My tentative menu thoughts include:

Swiss Chard Timbales
Citrus Marinated Salmon with Confit of Navel Oranges
Trio of Duck with Vietnamese Flavors
Meyer Lemon Tarts with Chocolate Creme Chiboust and Earl Grey Fluid Gel

As always, final menu decisions for this 8 course tasting menu will be made based on product availability and diner food restrictions/allergies. If you'd like to reserve one or more spaces at the January 29 dinner, please email me with your food restrictions and preferences. A minimum donation of $55 is requested per person. 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 #14 - Michigan Young Farmer's Coalition

2010-12-06T20:50:00.000-05:00

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.

December 4 Dinner for the Michigan Young Farmer's Coalition

2010-11-09T21:11:00.002-05:00

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.

TT Supper Club #13 - Honey Creek Community School

2010-10-10T20:39:00.000-04:00

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.

October 9 Dinner for Honey Creek Community School

2010-09-15T21:04:00.002-04:00

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

2010-09-15T20:50:00.002-04:00

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

TT Supper Club #12 - Ann Arbor Sugar Beet Project

2010-07-18T08:09:00.004-04:00

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.

TT Supper Club #11 - Slow Food Huron Valley

2010-06-13T10:35:00.002-04:00

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

June 12 Dinner for Slow Food Huron Valley

2010-05-26T21:46:00.002-04:00

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

2010-05-26T21:19:00.003-04:00

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

May 22nd Supper Club for Little Lake Free School

2010-04-19T09:25:00.004-04:00

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.

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

2010-04-13T22:08:00.002-04:00

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.

TT Supper Club #8 - Doulas Care Silent Auction

2010-03-13T22:19:00.000-05:00

My half drunk glass of Guinea Hen Consomme

Moroccan-spiced scallops with green grape-preserved lemon relish

Kale Salad with Ricotta Salata and Poached Egg

Squash and Sweet Potato Agnoletti with Sage Cream, Brown Butter, Prosciutto and Crispy Sage Leaves

Duck Roulade with Creamed Corn, Shiitake and Hen of the Woods Mushrooms

Panna Cotta
Peach Compote, 8 yr old Balsamic Vinegar, and Candied Marcona Almonds

Meringues with hazelnut praline, blackberry pate de fruit, mendiants with candied rose petals and candied ginger

TT Supper Club #7 - Food Gatherers

2010-02-13T22:01:00.000-05:00

Dill Pickle Soup

(Yes, really.)

Kale Salad with Ricotta Salata
roasted beets, and a poached Dragonwood egg

Squash and Sweet Potato Agnoletti
with sage cream, browned butter and fried sage leaves

Shrimp and Grits Puttanesca

Lamb Tagine with Parsnips and Couscous

Cheeses.

The wedge at the top is Manchester, then moving clockwise, Brillat Savarin, Ossau Iraty, and Montgomery Cheddar.

Raspberry Souffle with Hidden Chocolate Truffle

Cardamom truffle hearts, apple cider caramels rolled in pecans, and shortbread with blueberry preserves

TT Supper Club #6 - Honey Creek Community School

2009-11-15T21:30:00.000-05:00

Sunchoke puree with sauteed duck hearts and elm oyster mushrooms
with a balsamic & chicken stock pan sauce

Butternut Squash Ravioli with rosemary oil and Ig Vella Dry Jack

Green salad with apples and spiced black walnuts, and a vinaigrette with BLiS maple syrup

The walnuts were at the farmer's market - tiny little bags for $3.50, with a sign that said "Shelled black walnuts - a LOT of work." So I asked for a "bag of work, please." They were VERY strongly flavored.

Great Lakes walleye with saffron vanilla sauce, parsnip puree, and spinach

Red wine braised short ribs with roasted rutabagas and brussels sprouts

Constant Bliss, Piave del Saporo, Maggie's Wheel, Ig Vella Dry Jack

With creamed Michigan honey, blueberry jam, and braeburn apples.

Pear strudel with chesnut cream, creme anglaise, and a pear chip

Meringue cookies sandwiched with hazelnut paste, milk chocolate caramel truffle, and strawberry pate de fruit

TT Supper Club #5 - Doulas Care

2009-09-13T21:02:00.000-04:00

Bounty from the Farmer's Market. Check out all those beautiful mushrooms. And that gorgeous orange cauliflower! Not to mention the really crinkly (but delicious) tomato.

Sweet Corn Panna Cotta with Chorizo

Three Sisters with Sage Pesto

This was my market-driven addition to the day's menu, to take advantage of some beautiful delicata squash. Cranberry beans, delicata, and corn kernels, sauteed with some shallots and topped with a dollop of pesto.

Carrot Soup

This was such a hit last time that I decided to do it again. Garnish is hazelnut oil, chives, and toasted pistachios.

Heirloom Tomato Salad with Parmesan Cracker

Flounder with Fennel

I forgot to take a picture of this until we were eating ours in the kitchen. Thus the half-eaten with fork look.

NY Strip Steak with Mushroom Sauce, Lion's Mane Mushrooms, Mashed Potatoes, Golden Cauliflower, and Brussels Sprouts.

"Not Your Mother's Apple Pie"

From the top down... apple cider ice cream, poached apple ring, spiced cream of wheat coated in panko and deepfried, then a sauce made by reducing the poaching liquid with a cinnamon stick.

L-R: dark chocolate almond rocher, raspberry pate de fruit, milk chocolate caramel ganache dipped in dark chocolate.

TT Supper Club #4

2009-08-31T20:37:00.001-04:00

This past Saturday night I hosted a fundraising dinner for SELMA. Their weekly Friday morning breakfasts raise money for a variety of local organizations. This fundraiser was for SELMA itself, to cover capital expenditures (like dishes) that make serving breakfast to 100 people every Friday morning possible. The hosts of SELMA - Lisa Gottlieb and Jeff McCabe - were my assistant cooks for this dinner, and it was really great to spend the afternoon and evening getting to know them while cooking and serving with them. Their help was indispensable - Jeff spent at least 90 minutes cutting vegetables and assembling the most complicated ratatouille known to man, and Lisa came up with the innovative idea of molding individual tart shells over the outside of a tipped over muffin pan. Brilliant!

This was my most ambitious menu so far, I think, but fortunately everything went off without a hitch! Pictures and menu below. And the guest list was great - as usual, I wished I'd had more time to spend getting to know my diners! For more pictures and commentary on the meal, check out this blog post from guest Brian Steinberg.

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

Yellow Oyster Mushroom Tart
This was the first time I'd seen the Michigan Mushroom people at the farmer's market in quite some time, so I had to add a mushroom course. Lisa not only figured out how to make the tart shells, but contributed some of her homemade farmer's cheese to the cause too! The pea shoots were contributed by diner Brian Steinberg's new business - Inchworm Microgreens.

Heirloom Tomato and Mozzarella Napoleon
with basil oil

Carrot Soup
with toasted pistachios, hazelnut oil and chives

Mixed Greens with Roasted Fennel and Roasted Beets

Baked Lake Trout with Confit Byaldi
"Confit Byaldi" is the fancy name for "most complicated ratatouille known to man." It involves layers and layers of thinly sliced veggies, laid out in a beautiful spiral. I forgot to take a picture of the pre-cooking version, but you can see someone else's here. This is the dish that Remy the rat makes at the end of the movie Ratatouille, and the recipe is from Thomas Keller (of The French Laundry).

Lamb Rib Chop with Summer Bean Cassoulet

Sheep's Milk Gouda, Leonore, Constant Bliss, Bayley Hazen Blue
garnished with pickled raisins, creamed honey and grape mostardo

Panna Cotta with Poached Peaches
and 10-yr aged balsamic vinegar

Mignardises
Peach pate de fruit, milk chocolate almond rochers, and a dark chocolate yuzu truffle

TT Supper Club #3

2009-08-09T20:27:00.000-04:00

I had a fabulous time last night, cooking dinner for eight great diners. Together, we raised $240 for Growing Hope. *And* I even remembered to take pictures! That was probably because of how easy my amazing assistant cook made things for me. Dee was one of the diners at my very first dinner, and when she volunteered to be my assistant this time I jumped at the opportunity. She's an accomplished cook and hostess herself, running a B&B and catering weddings and parties at The Rooms at Grayfield. She made my job very easy, and was excellent company too.

I've got two dinners coming up, one on August 29 for SELMA, and one on September 12 for Doulas Care.

Now for some pictures from dinner #3!

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

Cauliflower Panna Cotta with Salmon Roe

Sauteed Squash with their Blossoms
and a little goat cheese and black pepper

Corn Soup with Bacon
silky smooth corn soup with corn kernels, crispy bacon and chives

Salad of Heirloom Tomatoes and Fresh Mozzarella
with basil oil and 40-yr balsamic vinegar dots

Salmon-Dill-Potato Cake with Horseradish Mustard Sauce
on a mixed green salad with lemon vinaigrette

Pork Tenderloin with Peach Tomato Compote and Collard Greens
and a salad of cherry tomatoes and peaches

4 Corners Creamery Aged Goat Cheese, Marieke's Gouda, Gorgonzola
garnished with spicy orange marmalade, pickled raisins, creamed honey and blueberries

Flourless Chocolate Cake with Beet Ice Cream
and a crispy beet chip

Report from TT Supper Club #2

2009-07-26T20:22:00.000-04:00

The July version of TT Supper Club was just as much fun as the June version was. Many thanks to my 8 fabulous diners who contributed $200 to the Capuchin Soup Kitchen. And an even bigger thanks to Mom's Kitchen who was my tireless assistant. I really can't thank her enough. MK administers the annarborfood mailing list and is one of the most recognized names in the Ann Arbor online foodie scene. We met a couple of years ago when she attended a chocolate truffle class I was teaching. She's got a particular interest in helping feed the poor, so when she heard about my Supper Club project, she offered to be my assistant if I was doing something along those lines. We decided on the Capuchin Soup Kitchen, and then had a blast cooking and serving together. Thanks, Mom!

Next month's Supper Club event will be on August 8 (yes, that's just two weeks away!) and will benefit Growing Hope:

Growing Hope is dedicated to helping people improve their lives and communities through gardening and healthy food access. Based in Washtenaw County, Michigan, we work with neighborhoods, schools, community groups, and families to develop and sustain gardens. We also work to increase local food security through our Downtown Ypsilanti Farmers' Market and other efforts that improve access to healthy, affordable food. Growing Hope is dedicated to helping people improve their lives and communities through gardening and healthy food access. Based in Washtenaw County, Michigan, we work with neighborhoods, schools, community groups, and families to develop and sustain gardens. We also work to increase local food security through our Downtown Ypsilanti Farmers' Market and other efforts that improve access to healthy, affordable food.

The *only* thing that went wrong at this month's dinner was that I was so focused on the food that I completely forgot about taking pictures until the 6th course (out of 9)! So not nearly as many pictures as last time. But here's the final menu, with pictures where i do have them.

Raspberry Gazpacho

Caramelized Zucchini with Walnuts and Fiore Sardo
I recreated this from leftovers after everyone had left to get a picture. Then I ate it!

Creamed Corn with Caramelized Onion and Basil
This was an extra course I decided to add just yesterday morning, because this was the first week I'd seen corn at the market and I figured we should celebrate.

Land and Sea Pasta with Mussels

Nicoise Salad
I'll describe it so you can visualize: red potatoes, green beans, white and deep yellow boiled egg wedge, bright pink center of the seared tuna, and then a drizzle of yellow-green salad dressing.

Seared Duck Breast with Blueberry Sauce, Chard and Roasted Carrots

Selection of Cheeses: Brillat Savarin, Fiore Sardo, Lingot de Quercy
With frais du bois ("wild" strawberries) and pickled raisins for garnish.

Cherry Pie with Thai Basil Ice Cream and Manjari Chocolate Shavings
I scheduled this event on my only available Saturday in July, which happened to be the same night as the SFHV Pie Lovers Unite event. Sad to be missing that, we served pie for dessert in their honor.

Petit Fours: Raspberry Pate de Fruit, Pistachio-Rose Petal Mendiants, and White Chocolate Covered Stem-on Cherries

First Supper Club Event a Success!

2009-06-08T16:59:00.003-04:00

Thank you to the eight adventurous diners who came out to my first supper club event, and to Emily of Preserving Traditions and Eat Close to Home for her tireless assistance in the kitchen! The event was everything I'd hoped it would be. I got to meet and cook for some really wonderful food lovers, and enjoyed listening in on the lively conversation at the dinner table. We raised over $250 for Preserving Traditions, and learned about the long and storied history of the Grange movement (of which Preserving Traditions is now part) and all the ways it has supported farmers over the years.

Next month's TT Supper Club will be on Saturday, July 25th and will be a benefit for Earthworks Urban Farm and the Capuchin Soup Kitchen in Detroit.

Earthworks’ primary activities include running a 1.5 acre farm and apiary, hosting classes for Detroit gardeners, hosting two youth programs for area kids, attending markets with youth during the growing season, and providing support for guests of the Capuchin Soup Kitchen who are interested in gardening and food justice. We are a full program of the Capuchin Soup Kitchen and have our offices and gardens on their grounds. Every day we are striving to be more responsive to our soup kitchen community and neighborhood. Currently, the majority of our produce is incorporated in the meals at the Capuchin Soup Kitchen and we are planning to install a commercial hoop house (similar to a greenhouse but uses only heat from the sun) to provide greens for the soup kitchen and for marketing to the public.

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

The guests gather.

First up: radishes with raw milk butter and Murray River pink sea salt
The butter was made by one of the guests, Ilex who writes the blog Homesteading in a Condo. She'd emailed me to ask if I'd like to use it in the meal. Normally I'd just serve it with bread, but she's gluten-free, so I needed to find another way to highlight it. This was perfect

Sauteed beet greens with a bit of 10-yr balsamic vinegar, roasted beets, Zingerman's Creamery Aged Chelsea goat cheese, and freshly ground pepper.

Chilled potato-sorrel soup garnished with chive flowers

Pan-seared skate wing with parsley-lemon butter, radish leaf pesto, and steamed asparagus

Indian spiced roasted leg of lamb, lentils with garlic and onion, pea shoots sauteed with mustard seeds, and mint raita
These pea shoots from Gardenworks were the very definition of fresh - they were still back at the farm picking them when I arrived at the Farmer's Market!

Ig Vella Dry Jack, Idziabal, Zingerman's Creamery Aged Chelsea

Vanilla bean panna cotta with rhubarb compote