I had a conversation with someone the other day about the vitality of the food industry in this economy. He was saying that the one thing that is the light at the end of the tunnel for us foodies is the fact that now more than ever, people are starting to get really â€śintoâ€ť food. People are caring more about the ingredients they put in their bodies and where their food comes from, experimenting more with variations in types of cuisine and flavors and best of all, it is becoming so much easier to find fantastic local gastronomic experiences at a reasonable price.
Our catering company, Taste of Pace, has a love for all things local, we love finding bold and innovative ways to combine natural, clean flavors from local California farmers. One of our favorite ways to share our passion for food is by hosting a monthly underground supper club that wanders from warm and welcoming LA homes to art galleries and special event venues. The purpose of the supper club is to take the local seasonal bounties and create new and exciting dishes that expand our artistic boundaries while perfecting different techniques. Within the framework of supper club consists three courses and a complimentary cocktail to awaken the palate. We also love to sweeten the atmosphere with live performances from local musicians.
Our last supper club was hosted at the Rubix in Hollywood and we had a killer four course menu. Every Supper Club with Taste of Pace starts with a complimentary aperitif. We then introduce a passed hors dâ€™oeuvres and for this event, we served up a Cecina Flatbread with a Blood Orange and Thyme Greek Yogurt topped with a borage flower.
For the second course, we served Swiss Chard Bloomsdale Spinach Gnudi with a Brown Butter Sage Sauce, Torn Mint and Pinenuts (this is a lighter version on the traditional Italian dish made with gnocchi. Gnudi is made with ricotta cheese instead of potatoes… top with fresh torn mint and you have a wonderful spring, pillow-like pasta!), and Thyme crusted Pork Shoulder, Heirloom Cauliflower, McGrath tricolored Carrots and cipollini onions served with a veal au jus for the main course.
Finally, for dessert we had a Olive Oil Polenta Rosemary Cake with Creme Fraiche Chantilly, Citrus Simple Syrup and Blood Orange and Cara Cara Medallions. Dinner was accompanied by the musical stylings of Billy Kent on his guitar. It was a delightfully memorable event and the perfect jump-start to the warmer seasons. One of my favorite things about supper clubs is that there is really no better feeling that watching strangers become friends over a good meal!
We try to keep everything about these supper clubs local– from the food you eat, to the venue youâ€™re eating in, to the people you talk to and the music you listen to. We would love for you to come join us for our next supper club!
If you would like more information, please let us know at firstname.lastname@example.org.