Anyone else in a "dinner club"? we have been member of the same group for the past 8 years, here are some of the meals: first table setting is Thomas Keller night second is Japanese night at our place food pics: Skate wing and mustard curry sauce poached lobster trail & vanilla butter sauce Roast ribeye, with bone marrow fritters, and wild mushroom & foie gras sauce last one is Sweet breads and roasted belgian endive Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
We sort of do that. One night at Brian & Karen's, it's Pizza. Then they come here and I make BBQ, or we head over to John's for Burger King night. Not quite the same though Jedi
Unofficially yes. My girlfriend and I will cook for her parents, my dad and his fiancee, and her brother and his wife. Kind of rotate every couple weeks or months between homes. Nothing as refined or ambitious as your menu. Last time we (I) cooked, did a wok fried Thai salmon and stie fry veggies and a Malaysian beef rendeng.
Wow Tom. That's a lot of effort put forth! I am envious. We used to be involved in a dinner club but it fell apart. It wasn't in the same league as you guys. I understand why it has lasted so long!
Very nice. I used to do that when I was up in nyc with some friends. We'd get together every month or so and do crazy 7-10+ course meals. Sadly I can't find people for the life of me that are interested to the level I am in food to eat it and def can't find anyone who can cook or wants to to the level required for such regular dinner parties. I did one for a girl I was dating for a while here (menu below) but thats it for the past year or so. Parsnip Vanilla Soup w/ Tarragon Oil Hay smoked oysters w/ cucumber and apple Ginger Marinated Tuna Ribbons w/ Spicy Avocado and Radish Salad Braised Beef Short Ribs w/celery root puree El Bulli "Pond" "Hibiscus" Salad of roast beets, beet essence, mache, cara orange, and beet "powder" Coconut Sorbet w/ Champaign mangos and lime laces Glace a la vanilla w/ compressed cherries, cola syrup, and "potato chips" Fresh madeleines / Eggless Strawberry Meringue "kisses"
Do the homeowners/hosts do all of the cooking? Damn, high class stuff!!! Sweetbreads and beef look especially awesome.
The way it works is: Host home chooses the theme, and does the entree. as well as assigns the courses. we have 5 couples so 5 courses.... appetizer cold Fish course appetizer hot entree Dessert and or cheese each course is paired with appopriate wine. so far we have done: Food from "Gosford Park" english hunting dinner party from the late 20's.. Middle eastern Burgandy Tuscan Picnic at the eiffel tower - we literaly went to Paris for the event -pic below jamacan Japanese Indian Thomas Keller Best Steak house you've been to Your favorite meal Harry's bar Venice 1950's cocktail party Redneck road kill... Childhood favorite Napa valley Big Bordeaux Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Awesome. I just finished reading Julia Child's "My Life in France" so am currently fixated on French food and lifestyle. Unfortunately, we only know 1 couple around here who appreciate, and could do a decent job at cooking halfway decent "gourmet" food. Everyone else is up for trying the different food we make, but not interested in doing it themselves. If you have the full menus handy for some of the other nights listed above I'd love to see them BTW - if they're yours, what brand of steak knife is that the lobster photo?
If you make it to Atlanta let me know we'll do some French Cooking! The steak knifes are ours - Laguille - pronounced La joulle... I'm not sure if i have the menus for the each night... I'm doing good for the pictures!!! the Eiffle Tour shots were by me, so I'm not in them, but our menu there was: 1. Caviar two ways - Ossettra and Beluga caviar & Champagne Pol Roger 2. Foie Gras three ways - conserve, en bloc and pate... brioche and Riesling trocken beerin Auslee 3. Delice De Grissons - duck, pork and Lamb with sauce Robert... basically warm pastry filled meat pies... Chambertin Clos de Bez 4. Tarte tatin and more Champagne - Veuve cliquot... we went to the actual winery the next day ... and did Moet, and Krug as well! Image Unavailable, Please Login
Can't say I'm currently a member of any such club. Though the mention of such things makes me long for the days that I frequented such places as this: http://www.firesidesupperclub.com/ Actually, my favorite was the Longhorn in Rhinelander, but if they still exist, they don't have a web page...
quite the Riddler I was. our friends own a wine shop and we were guests of Veuve Cliquot, and had a huge time there, all the champers you could drink... unfotunately i was driving so could not really drink much.
Its actually all the guys who do the cooking. its part competition and just a good reason to eat drink and laugh...I'm a former Chef, so its really fun to see what "novice" guys can do, our group is VERY competent in the kitchen, and actually know more than me.... but I dont tell them that!
