However, life carries on for the rest of us, and we did manage to enjoy a wonderful wedding, then honeymoon in Italy, eating lots of fantastic seafood pasta in small trattorie by the sea. I am now feeling refreshed and raring to go with Supper Club. I also could not resist being involved food-wise in the wedding. After faithfully promising my family not to do the catering, I did manage to make the cake and favours. As I’m known as somewhat of a chocaholic, the choice of cake was inevitable, although there was a token fruit layer – here is the three-tiered cake of a) sticky date & ginger b) chocolate truffle torte and c) chocolate orange.
Anyway, enough about weddings. The next supper club will be held on Saturday 15th November, and I’ve spent the morning having a great time planning the menu:
- Aperitif & nibbles
- Pheasant tortellini, chestnut & tarragon sauce, kale pesto
(Butternut squash tortellini, chestnut & tarragon sauce, kale pesto – V)
- Pan-fried seabass, pancetta, sweet potato mash, asian greens
(Mixed grain pilaf, fennel & sweet potato, asian greens – V)
- Pear parfait, liquorice jelly, spiced poached pears
- Coffee & petit fours
Please let me know of any dietary requirements, as I am very happy to provide an alternative so you can enjoy the meal as much as everyone else. I only use top quality local butchers and sustainable fishmongers, so you know the animals have had a good life. Wherever possible, the fruit and vegetables are bought in season.
I am already taking bookings for forthcoming dates, as follows:
- Saturday 6th December
- Saturday 17th January
- Saturday 21st February
Hope to see you all soon at supper club!