The wonderful farmers markets in Brazil...…
Added by Clandestinos Secret Supper Club✓ on May 31, 2010 at 10:42 —
Went to Wing Yip at Cricklewood yesterday and the lobsters were on sale!
£5.80 each!!! Go and get them!!!http://www.wingyip.com/page-494.html
Added by Mama Lan on May 31, 2010 at 9:44 —
White Room Supper ClubI recently visited Claudia’s supper club in Islington for her Fish and Seafood evening. Originally from Germany, Claudia has also lived in Australia, South Africa and London and her cooking reflects her cosmopolitan background.…
Added by The London Foodie on May 28, 2010 at 18:30 —
Found this excellent recipe that made me laugh - Stuffed Camel:
1 Medium Camel
20 chickens (boned)
150 Eggs (Boiled)
40 Kg of Tomatoes
Salt and Seasoning…
Added by PimlicoPal on May 28, 2010 at 17:13 —
Inspired by the NY Times article, I'm thinking about kid's Happy Meals
Added by Jill Hodges on May 26, 2010 at 14:31 —
Comida Divertida Continue
I was one of the 20 diners to get a place at the launch evening of Charlie’s supper club “Comida Divertida” recently. I first heard of Charlie’s new supper club via Twitter – the event was quickly over-subscribed, but thanks to a mate of…
Added by The London Foodie on May 25, 2010 at 20:35 —
Well, at last the long awaited menu is here! To book a place contact me at firstname.lastname@example.org. To learn more about me, go to to www.thefirstbiteis.blogspot.com/
Batata Wada (mashed potato balls), Onion Bhajia (Onions with Gram Flour Fritters) and Beef Samosa served with pomegranate raita and home made tamarind… Continue
Added by The First Bite Is Supper Club on May 25, 2010 at 17:00 —
First Plum Kitchen Supperclub was a big success........well, thats what the guests said anyway! I was to busy trying to fight my way out from under a pile of dirty dishes to know........Dessert was served by 10pm, which is a record for me, the Pork Belly was delish, and the Jerusulem Artichoke soup was a big hit. I did neglecte to warn anyone about the unfortunate "after effects" of artichoke........just no polite way to say it really......besides which it tastes so good who cares. Really… Continue
Added by Plum Kitchen Supperclub on May 24, 2010 at 22:42 —
Added by Jill Hodges on May 24, 2010 at 10:31 —
We launched our first supper club event last night and are delighted to say it was a huge success. Phew! It was such lovely weather we were able to have our aperitifs outside in the garden. Everyone said they thoroughly enjoyed themselves and there were some ooohs and arhhs as the food came out, which was lovely. Watch this space for photos, coming soon. Next event coming soon in approx 4-6 weeks.
Added by Chocolate Poppy Supper Club on May 23, 2010 at 20:27 —
Does anyone know of Supper Clubs outside London? So far I have one in Bristol/Broadstairs/Wales, surely must be some in eg Manchester/Edinburgh etc? Please help!
Added by Nina Caplan on May 21, 2010 at 6:25 —
Preparations are full steam for Saturday's inaugural Plum Kitchen Supperclub
.........just hoping it gets colder so I can have the fire going without actually cooking a guest..........I am really excited, and pretty organised, which I hope will see me through the inevitable 'what was I THINKING??!' moment when the kitchen is full of pots & pans, I've burnt myself for the fourth time & I have a room full of people to feed.....watch this… Continue
Added by Plum Kitchen Supperclub on May 19, 2010 at 7:01 —
Sometimes life is strange... Two days ago, we've watched an episode of
Anthony Bourdain, No Reservations in Melbourne, and few hours
ago...I've bumped into the very same celebrity chef Tony Tan (featured
in the episode), having cake and coffee at Nikau! He's a friend of the
owner, which is also a friend of mine... Tony Tan is in Wellington for
2 nights, as a guest chef at The Museum Hotel, but I wonder if I could
invite him to our first dinner party… Continue
Added by Le Salon Anglais on May 18, 2010 at 4:27 —
We have done lots of planning, tasting of aperitif (to ensure it's ok of course !) testing of menus and received positive feedback from friends with some oohs and arhs. The first official supper club dinner is this Saturday 22nd May, so nerves are setting in, but we have reservations and only a few seats left, so fingers crossed. If there is anyone local to Cheltenham that would like to join us for those last few seats, we would love to hear from you.
Added by Chocolate Poppy Supper Club on May 17, 2010 at 22:24 —
Prosecco & Nibblies
Fresh Asparagus with Hollandaise… Continue
Added by bootleg banquet on May 17, 2010 at 20:23 —
We're organizing our first dinner party this sunday 23rd May and launch of the underground pop-up restaurant, The French House... This is a new experience in New Zealand and we are hoping to get in
touch with other similar initiatives and foster the network.
We would love to hear from you (support, comments, tips, etc)!
Added by Le Salon Anglais on May 17, 2010 at 20:18 —
Tried to make soup today. But I made it so thick that when I tried to stir it the room went round. It was so bad that I had to give it to the dog. But the dog then gave it to the cat, who then gave it to a homeless person, who used it to stick his cardboard shelter together. No more soup attempts, methinks. Sticking to vacuum-packed mackerel fillets (the cat nods, the dog sulks). Don't you think msmarmitelover's icon makes her look like Dawn Porter?
Added by PimlicoPal on May 16, 2010 at 10:00 —
Having cooked in the beautiful surroundings in the Cotswolds over Easter. All the very enthusiastic yogis who had a very calming and energizing weekend just loved all the delicious vegetarian dishes we cooked for them.
So, I have decided to cook some of these lovely dishes for my next Superb Suppers event.
14th May.Looking forward…
Added by Superb Suppers on May 14, 2010 at 18:30 —
Hi I'm writing a cookery book based on The Underground Restaurant. I'm going to be featuring other supperclubs.
As I don't cook meat I was wondering if other regular supperclubs would like to submit meat recipes. There is no payment but if your recipe is used, then you will get exposure. Email me at email@example.com
Amounts are for 4, in grammes, give oven temps ect.
Put ingredients in order of use, then the… Continue
Added by msmarmitelover on May 14, 2010 at 9:59 —
You don't - you say it in Ligurian, Calabrese, Tuscan etc. I couldn't find any resource on the internet to negotiate all these regional names for seafood, so I'm publishing the one from my 35 year old Tuscan seafood cookbook! Invaluable if you like using local recipes!
Added by Jill Hodges on May 13, 2010 at 17:31 —