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.

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.

Megan and I recently decided to revive some sort of supper club again. In part, to make up for the fact that we haven’t travelled or dined anywhere exciting for quite a long time. But mostly because we’re missing the fact that we used to take turns doing supper club as a family: one a month, someone would take charge of making an elaborate (or more elaborate than usual) dinner for everyone else – typically something we’d never made before. We never really got mom and dad to step outside their comfort zone, but dinner was always interesting.