Ted and Amy Supper Club

Saturday, December 17
6:00pm
with guest chef, JJ

$61/guest includes dinner and drinks

RSVP here

Beet Focus
Gorgonzola, Endive, Speck

Heirloom Squash Soup
Cranberry, Chipotle, Goat Cream

Seared Diver Scallops
Spiced Pork Belly, Apple Cider Vinaigrette

Pot De Crème
Candied Mint Pistachios, Chantilly Cream

Friday, December 2
8pm
$50/guest

Crisp Phyllo Bites with Asparagus & Prosciutto
Salade Lyonnaise
Hanger Steak with Mushrooms and Red Wine Sauce served with Roasted Brussels Sprouts
and Truffled Mashed Potatoes
Pear and Cranberry Gingersnap crumble with Ginger Ice Cream
Seasonal Cocktail
Selection of Wine

Friday, December 9
Mexican Night
with guest chef, Dave Klopfenstein of Dave’s Kitchen
$45/guest

Tequila Tamarindo Cocktail

Chips with Red and Green Salsas

Nopal Cactus Salad with Shrimp Escabèche
and Poblano Rajas

Tostada with Black Beans and Pork Tinga

Chicken in Pumpkin Seed Sauce

Tres Leches cake

About the Chef

Dave Klopfenstein is a life-long cooking enthusiast and author of the blog Dave’s Kitchen (www.daveskitchen.com). As a child, even though he refused to eat any vegetable, he somehow developed a love of cooking, specializing in grilled cheese sandwiches and recipes containing Lipton’s onion soup mix. Since then he’s spent much of his time amusing himself in the kitchen, studying recipes, discovering ingredients and learning new techniques. He often produces dishes he calls “Mexican” or “Persian” or “Italian,” though his pot-roast influenced, Midwestern upbringing prohibits any claim of authenticity over these cuisines

Dave has also written for the Epicurious Epi-log blog. During workdays he moonlights as a digital project manager for Conde Nast Publications. He looks forward to some day having a garden that’s too big to fit on his windowsill.

Saturday, December 3rd
7pm
$50/guest

[RSVP here]

Join the Whiskey & Salt Supper Club in a guest appearance at Ted & Amy Supper Club for an evening of down home Southern comfort food and creative cocktails

cocktail hour
nibbles and sips to whet your appetite
cocktails featuring bulldog gin and whiskey

shrimp & grits
cheesy grits get fried up and topped with
poached shrimp and a bit of gravy

fried chicken biscuit
the perfect pair: buttermilk brined fried chicken on a tender biscuit.
mike’s hot honey brings some sweet heat while greens buddy up with pork on the side

nanner puddin baked alaska
nilla wafer cake meets creamy frozen bananas.
capped with meringue and torched to caramelized bliss

Saturday, November 19
$45/guest, 8pm
with guest chef, Ami Watkin 

Crostini with drunken goat cheese and sweet and spicy compote
Shaved brussels sprouts salad with bacon lardons
Coq Au Vin served with potato galette and harticots verts sauteed with garlic and toasted almonds 
Baked pear and cranberry crumble