Lacquered Brisket of Beef, Anise Ginger Garlic Tamari Glaze
Served with Pickled Fennel
Meet a match made in heaven: Lacquered Beef Brisket & Pickled Fennel. Bright tart crisp pickled fennel flavored with star anise and cinnamon marries super-tender slow-cooked brisket brushed with a barely sweet Asian-flavored sauce. Reducing the brisket cooking liquid of beef broth, star anise, ginger, garlic, sugar, and tamari results in an intensely flavored glossy glaze.
The meat is lacquered with the glaze, and it is painted onto the plate. The result is a striking combination of flavor, texture, color, temperature. Everything can be prepared a day or two ahead. A five lb. brisket serves nine, with the cost per serving under four dollars, making this a terrific dish for entertaining.
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“Mediterranean on the Pacific”
Sunken City Supper Club
The Sunken City Supper Club is a fresh, local and secret place to seasonally mingle with friends and neighbors – to enjoy the camaraderie, great food, wine, and the awesome intimate jazz standards performed by local musicians Barry Anthony and Bill Ryan. We hold one event per season, and the menu always reflects seasonal ingredients. Our Sunken City Supper Club events feature a five course fixed menu plus our signature amuse bouche and unique sherry courses.
Supper Clubbers Sally & Al, with a great view!
The 24 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. The Summer Soirée was held at the beautiful home of our friends Gina & Van overlooking the ocean in Rancho Palos Verdes, California. The summer menu features many seasonal summertime ingredients typically served along the Mediterranean Sea. The table setting, decor, and colors enhanced the Mediterranean theme.
We are especially proud of this recent dinner, as we have now completed a full year’s cycle of seasonal events:
Over the year we have learned how to run a “restaurant” out of a home kitchen, held many experimental test kitchen dinners, honed our timing skills, gained a new appreciation for that second refrigerator, made new foodie friends, and had a blast! We look forward to another year of Sunken City Supper Club seasonal events!
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Grilled Eggplant Layered with Spiced Lamb
Roasted Tomato, Feta, Mint
The seasons fly by, don’t they? We just held our Lusty Month of May Springtime Jazz Feast, and here we are already testing dishes for our Sunken City Supper Club SUMMER Event, “Mediterranean on the Pacific.”
It will be held at our friends’ home high on the hill in Rancho Palos Verdes overlooking the Pacific Ocean. For this theme we will be imagining that the ocean is the Mediterranean Sea. We’ll be cooking with seasonal summer ingredients and Mediterranean flavors. This dish made the cut…
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SUNKEN CITY SUPPER CLUB
FRESH, LOCAL & (not so) SECRET (anymore)
The Lusty Month of May: Springtime Jazz Feast
Our Sunken City Supper Club events feature live music, and awesome location, and a five course fixed menu plus a our signature amuse bouche and unique sherry courses.
The Sunken City Supper Club is a fresh, local and (not so) secret place to seasonally mingle with friends and neighbors – to enjoy the camaraderie, great food, wine, the awesome intimate jazz standards performed by local musicians Barry Anthony and Bill Ryan. We hold one event per season, and the menu always reflects seasonal ingredients.
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One signature of our Sunken City Supper Club is a Sherry Course. We’re in love with Sherry! We tested this mini sherry Bundt cake with sherry glaze, garnished a sprig of rosemary, paired it with roasted and salted Spanish Marcona almonds as we sipped Oloroso sherry. Bingo! Sweet, salty, crunchy, nutty, creamy, toasty…
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