Haute n the Kitchen

Entertaining Inspired by my Travels & Traditions

Primavera Menu

Last night 14 fabulous guests, from all walks of life, filled my tiny living/dining room for our second 2Bridges Supper Club!

The menu theme was Primavera, a salute to Spring and a celebration of the garden’s first crops.

I have to say that I was more than a little nervous about how we were all going to fit! We had limited the number to 12 and that was a stretch, since it makes 14 total (yes I do get to eat too :). A guest asked for two seats at the last-minute and well, being Italian and all, I just don’t know how to say No, when it comes to feeding someone. So, we were 16 seats in total.

The more the merrier! It all worked out like a dream and I dare say we could have done two more ahahahaha.

A Tabla

I set the table with a brown craft paper runner that has stamped forks, knives and spoons on it. The menus themselves repeated these stamps. Queen of Coordination. The napkins were my very own (Gypsy Faire Tents), in the print we call Saya which is a lovely mint green. Teas roses in shades of soft & dark pink and cream filled tiny jars and vases and little clear glass votives gave twinkle to the whole scene after dark. Each place setting had a different flower seed pack in hopes of inspiring all those green thumbs.

All Set & Ready!

Ok Ok, on to the good stuff – the FOOD!

We started with well, a cocktail of course! Marco was serving up some crazy good Pomegranate Martinis. The glasses were rimmed in honey and a sour apple sugar that nearly made me weak in the knees upon first sip. Not good if you are the chef du jour! I paired the cocktail with two nibbles as guests arrived and started to mingle.

Scalllopops – Pesto Rubbed Scallops Wrapped in Prosciutto & Endive, Grilled  

Bresola Bundles – with a basil leaf, lemon pepper goat cheese and dried cherry filling, tied with a fresh chive.

Getting It Started

After everyone got settled and seated we served an Amuse Bouche. A chilled roasted asparagus, cucumber, greek yoghurt & jalapeno soup. It was refreshing and paired perfect with the last of my glass of Veuve Clicquet. Ah.

Amuse Bouche Chilled Soup

Then we moved to the smoked cod carpaccio. Can you say White Truffle Oil? Nuff said then.

Next was an insalata of fresh,100 ft down the street made buffalo mozzarella, roasted fennel and frond, artichoke heart, arugula and a roasted spring onion with lemon vinaigrette. MMM good with the Portuguese Vinho Verde.

From there we noshed on baked quail in a balsamic fig onion glaze served with cannelloni beans that had been stewed in cherry tomatoes, fresh rosemary, cipollino onions and fresh spinach. We washed that down with a Rioja.

Supper Club

Still hungry? Good. Next was the cider braised pork that had been simmering for almost two days now. There really are no words for how good this gets after every hour. The cider cooks down into a rich flavor-ridden sauce and I served it with twice roasted and smashed potatoes and a spicy tomato chutney. Smashing Success was the rumor.

Tell me your Fav!

Dessert was a bit of a surprise for all. A sweet bruschetta! Raisin pecan whole wheat bread was sliced and toasted with olive oil, then topped with a spread of chocolate fig marmalade, local made ricotta, roasted plums & pears and a drizzle of honey. We served it with a 3 cheese platter (Portuguese Amarelo, French Cantal and Spanish Manchego with pear membrillo & tomato jam).

Dolce Bruschetta

Well I don’t know about you but I was ready for a long nap!

We can’t thank our guests enough for choosing to spend their beautiful Spring Saturday evening with us! We hope to see them all again. We are headed back across the bridges to NJ for the June Supper. Stay tuned for the date. The next has a uber cool secret location and a “Toast to Summer Time” menu.

See ya there!

Salut!




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