Menus and pictures from my most recent dinners are on this page. To see more menus and pictures, check out the gallery from 2011
March's TT Supper Club as a fundraiser for Casa Latina, a new Latino community center launching in Ann Arbor. The Executive Director, Charo Ledón, shared her vision with the diners and everyone got really excited about the possibilities. It was great to be able to support this new organization as they launch!
In honor of Casa Latina and all our Latino community members, Charo and I decided that we should go for a Latin American themed menu. I had a great time pouring over cookbooks and learning new skills as I cooked up red mole, tortilla soup, ceviche and more!
Tostones with pineapple salsa and sauteed shrimp
Mini taco with achiote rubbed butternut squash, caramelized onion, and roasted poblano
Tortilla soup, with cubes of avocado and Ig Vella dry jack.
Trio of Ceviches: Sea scallop with grapefruit and mint, halibut with jicama and mango, and mahi-mahi in traditional Peruvian style (lime, red onion, jalepeno, cilantro)
Pork tenderloin with red mole sauce, black beans, and pickled red onions.
Margarita semifreddo with citrus almond sponge cake and candied kumquats. (Followed by a couple of Tammy's Tastings chocolates as a final sweet treat.)
Not pictured (because I forgot!) was a cheese course featuring more of the Ig Vella dry jack and some Spanish Queso de Vare, served with guava paste and candied pepitas. The candied pepitas were one of the big hits of the night, so to make up for the lack of a picture, I present the recipe instead!
Tammy's Candied Pepitas
1/2 c pepitas
2 tbsp sugar
1/8 tsp salt
1/8 tsp cinnamon
1/2 tbsp butter
extra sugar for coating
Combine pepitas, sugar, salt and cinnamon in a pot or saucepan over medium high heat. Stir continuously until sugar melts and caramelizes, coating pepitas (which will puff up and pop a little bit). Remove from heat and stir in butter until it melts and coats nuts. Spread in a single layer on a Silpat or parchment paper lined pan and let cool. Toss with a little extra sugar and store in an airtight container in a dry place. Fantastic with cheese or just eating by the handful (in which case you probably want to double the recipe!)
For this dinner, I didn't have a specified charity, but invited diners to pitch their idea for where the proceeds should go while they were dining. Thanks to our generous diners, $300 will be donated to SafeHouse.
It's getting easier and easier to cook locally year round in Michigan. Last night's dinner featured some fresh items being grown in hoop houses right now, some storage vegetables left from the fall, and a few bursts of summer thanks to Locavorious.
Meggyleves - this Hungarian sour cherry soup was a perfect reminder that winter won't last forever. With frozen cherries from Locavorious.
Butternut squash with burrata cheese from Zingerman's Creamery, balsamic vinegar "caviar" and a drizzle of cherry blossom honey.
Sweet potato cake with date puree and cranberry foam. Featuring cranberries from Locavorious and sweet potatoes from Brines Farm (purchased through Lunasa).
Chocolate covered cherry nougat made with local eggs, Michigan dried cherries, and Michigan-grown sugar & honey. From Tammy's Tastings (and available now in my Valentine's Day collection!).