We recently hosted another Sunken City Supper Club event. Featuring a five course fixed menu, this season showcasing “The Winter White Dinner.” The decor was all white, and we playfully incorporated white foods into the menu.
The Sunken City Supper Club is a fresh, local and secret place to periodically mingle with friends and neighbors – to enjoy the camaraderie, great food, wine, the awesome intimate jazz standards (and perhaps a little dancing too) performed by local musicians Barry Anthony and Bill Ryan.
The guests are emailed the menu in advance so they can bring wines to complement the dinner. The Sunken City Supper Club is a “moveable feast” – the location varies. In the Fall it was held at my home, this time, at the beautiful home of our dear friends, Sally & Al.
SUNKEN CITY SUPPER CLUB
San Pedro, Los Angeles, California 1929: An entire block along the coast slips seaward and continues to slump into the ocean until 1933. Two of the houses on the seaward side of the street fall into the sea. Others homes on the block are moved to various locations.
This area became known as Sunken City, well known to the locals, hence the name of our Supper Club. The region is unstable, not moving now, but it is fenced off for safety purposes.
“THE WINTER WHITE DINNER”
Unique Almond Pizza
Pork Potstickers with Apricot Dipping Sauce
Elegant Leek & Celeriac Soup
Smoked Gouda Crouton
White Asparagus over Butter Lettuce
Homemade Tarragon Mayonnaise and Shaved Avocado
Osso Buco alla Romana with Orange Peel and Sage
Panna Cotta with Blueberry Coulis and Fresh Berries
Dinner is Served
Our amuse bouche, a scallop verrine, is made with a layer meyer lemon creme fraiche, a layer of finely chopped red bell pepper, finely chopped scallion and serrano chile, and finely chopped scallop ceviche “cooked’ in meyer lemon juice, with a sprig of dill. To eat, one must sink the spoon down to the bottom of the glass to enjoy all the flavors. Kudos to Gail for creating this awesome recipe!
The soup is an elegant celeriac and leek soup, garnished with toasted sesame oil and black sesame seeds, served with a smoked gouda crouton. I served this soup at a party last month. The recipe can be found here. Additionally, the recipe for the Unique Almond Pizza we served during “Mingle Time” can be found on this post from last year.
Asparagus is peeled then simmered in salted water with a bay leaf until tender, then drained and chilled A special thank you to the folks at Gourmet Trading Company for the donation of this delicious white asparagus!
Homemade Tarragon Mayonnaise
I used Julia Child’s method for mayonnaise in a food processor. Cooking for a crowd, I did not want to use raw egg, so I made this mayonnaise with soft boiled egg yolk and pasteurized egg white.
- 3 soft-boiled egg yolks
- 3 T. pasteurized egg white
- 3 T. tarragon vinegar
- 1 t. Dijon-style prepared mustard
- 1/2 teaspoon salt
- Big pinch freshly ground white pepper
- 1 c. grapeseed oil
- 1 c. olive oil
- 2 T. fresh tarragon, finely chopped
Put the egg, vinegar, mustard, salt, and white pepper in the work bowl of the food processor; process for 10 seconds or more, until creamy. With the food processor running continuously, pour in the oil very slowly in driblets at first, to start the emulsion process. When the sauce has definitely thickened, you may add the oil in a thin stream. Do not stop the machine at this point, but cease pouring every few seconds to be sure the oil is being absorbed. Then continue until the remaining 1 1/2 cups of oil are incorporated. Add fresh tarragon. Stop the machine and check the mayonnaise for taste and consistency. Adjust the seasonings.
“Mayonnaise is one of the finest and most important sauces in classic cuisine. The shame is that few of us ever taste the kind of fresh handmade mayonnaise that deserves such culinary status – and even dedicated home cooks don’t realize that making their own is a simple process that takes only minutes and, if you use a food processor, almost no effort at all,” Julia Child.
Old friends + new friends + good food + good wine + good music = good times!
Cover and braise in a 325° oven for about two hours until the veal is very tender. Remove veal from the pan and keep warm. Remove fat from the braising liquid. I like to use a fat separator. Strain the liquid into a clean sauce pan. Heat and whisk in beurre manié (little pearls of butter and flour kneaded together) to get the right sauce consistency. Adjust seasonings. Whole sage leaves fried in butter make a terrific garnish. And remember to serve this course with a little spoon for scooping out the prized marrow too! This delightful recipe was inspired by Rena Salman in her cookbook Healthy Mediterranean Cooking.
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