Supper Club (Christmas Eve Eve)

We had 3 dinners lined up for Christmas this year, back to back: my sister wanted me to do a 7-course meal, we were going to do our own sushi train (not for the kiddies, but mainly for the adults), followed by a delicious porchetta by Karin. I was the first to go! The meal was supposed to be French with Japanese ingredients, I thought that some of the courses were ok, but most of them needed more work. With 2 kiddies under 4, we were trying our best to pace the dinner properly so that they the bedtimes fit in between courses. I’m not sure if they went well or not since I was pretty full before our main and was ready for bed, but of course I had to stay up and power through for dessert. Dinner started around 4:45 and ended around 12 – one of the longest I’ve been to, and keep in mind I’ve had a 100-course dinner.

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Supper Club (2021-10-01)

Now that I’m back to school, it’s been a few weeks since I’ve had the chance to do a dinner outside of our regularly scheduled program, which goes something like: Taco Tuesday; food that my parents dropped off; Indian Thursday; Cheese, charcuterie and bread on Fridays… After a few weeks of slowly getting used to our new schedule (back to work with a baby), I’m easing my way back into learning and improving my craft by doing more of these dinners where I try new recipes/techniques.

Foie gras, blackberry and truffle (oil)
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Supper Club (2021-09-05)

Going out with a bang! The last supper club of the summer was a big one…to celebrate the end of summer, but also an excuse to bust out some of the fancier items we’ve been hanging onto in our freezer (before we defrost it).

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Supper Club (2021-08-20)

Braised leeks, black garlic and parmesan foam

With summer holidays coming to an end and the school year full of uncertainty, I want to do as many supper club as possible by the end of the month…but let’s face it, I might be able to get one more in before school starts. The plan is to continue working but slow down to once a month come September (I will re-assess once school gets rolling, I do enjoy it!). Supper club this week was all about learning new things: 1) Megan pushed me to go vegetarian this dinner (dairy ok); 2) mould-making for the corn dish; 3) seitan as a main and 4) testing new ice cream recipes because we are trying to only have homemade ice cream at home now.

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Supper Club (2021-08-10)

Green Giant water with its pulp, cherry tomatoes, mozzarella, jalapeno apple jelly, parmesan crumble, finished with sacred basil leaves and flowers.

Appetizer. Tomato salad 2.0 – It’s interesting to look at how a dish evolves from its inception to the final product. Without any iterations/failures, the dishes can’t get any better. I originally bought the mozzarella (wanted to buy a burrata, but couldn’t find it in Brampton) for the previous tomato salad but never got around to it using it that day and so it ended up on this plate.

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