Oloroso Sherry/ Mini Bundt Cake/ Marcona Almonds

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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Smoky Braised & Grilled Lamb, Anise Ginger Sauce

Cross-cut Lamb Shank braised until tender
in tamari, water, ginger, star anise, garlic, and sugar.

Finished on the grill and served with
a velvety aromatic sauce made from the braising liquid.

We are still in “test kitchen” mode, preparing a menu for our upcoming Sunken City Supper Club dinner affair. We serve ingredients that reflect the season at our events, so this one in Spring will include lamb. And, folks, we have a winner here! Back in September of ’08 Father Adam and I cooked Mark Bittman’s “Braised and Grilled Lamb Shanks.” That was a dish we haven’t forgotten, please take a look here to see exactly why that is.

We’re making that idea work for a large party by having our butcher cross-cut the shanks as we did for the Roman-style Orange Peel and Sage Osso Buco at our Sunken City Supper Club winter event.

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Dreamy Meyer Lemon Salad with Edible Violas


Belgian Endive, Mixed Baby Lettuces, Garden Fresh Italian Parsley, Violas
Fava Beans, Thinly-Sliced Meyer Lemon Wheels, Toasted Pine Nuts, Kalamata Olives
Dressed with Meyer Lemon Cream

Gail’s Meyer Lemon Tree (upper left) and Violas (lower right)

We’ll be hosting another one of our Sunken City Supper Club events soon, so my friend Gail and I have been busy in our “test kitchen” creating an exciting springtime menu. 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, the awesome intimate jazz standards (and perhaps a little dancing too) performed by local musicians Barry Anthony and Bill Ryan. We hold one event per season, and the menu always reflects seasonal ingredients.

The first absolute winner from our test kitchen is this gorgeous salad! The Meyer lemons are sliced thin, the entire fruit is edible, including the thin, soft, smooth rind. The violas, also known as Johnny Jump-ups, add beauty and a lovely mild pea flavor. It is imperative that we test every dish, not only for taste, but also to make sure we can prepare and serve the 5 courses to 24 people in a timely manner.

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The WINTER WHITE Dinner: Totally Chic

Osso Buco
Roman-Style with Orange Peel and Sage

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.

Continue reading “The WINTER WHITE Dinner: Totally Chic”