It's on.

I won't post kitchen update pics until after the party...but things are moving fast. Functional is going to happen! The upside of that: we won't be serving Pizza Luce, which was my Plan B. Instead, I want to take you all on a little trip over the river, and through the woods, to my Grandmother's house. With a slightly non-traditional, but super supper-club-friendly twist: we're eating the Moroccan food she liked to make. I'll be making Moroccan chicken three ways, and I'll have a couple quick side dishes. Please feel free to jump in with couscous dishes, veggies, and desserts that sound appealing. And if this is too late of notice -- just bring yourself, and enjoy.

Can't wait!

Minutes - Antipasto

(Doesn't this look amazing! Brussels Sprouts salad and... the star of the night... NOG! Thanks for the picture, Em. Stunning!)

Thanks everyone for another amazing "meal." The night was heavy on antipasto and light on cookie baking. We did get one batch of spice cookies baked, and JAM brought some vegan almond cookies that were - yes I'm going to say it - really good despite being butter-less. I'm looking forward to trying Jules' Splendid Table cookies next week (in the yellow kitchen!). Can I request the world-famous Dickoff sea salt/honey caramels too?

Among the highlights of my life, er, night...

• Aforementioned Brussels salad:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/brussels-sprout-leaf-salad-recipe/index.html

• Jules' Prosciutto wrapped quince paste - whoa!
• Tuna-sauced eggs and cannellini bean pate
• Randy and Caro's cheese/tapenade/peperoncini trio wrapped in delicious salami(?)
• Kris and Carol's toast w/cheese and something else delicious : ) (PLUS... You guys take the cake! Cross country skiing through the mean blizzard streets of E. Lake!)

I know I'm missing stuff! Must have nogged too hard!

In conclusion: Antipasto and eggnog feast = a smashing success! See you all next week!

A Preview

John and I are hosting on Sunday...and right now, our kitchen looks very similar to this photo. It's a soon-to-be-gorgeous, evolving, chaotic zone, and it is not yet functional. And we are so excited to have you all in it!

That said, our theme will be announced shortly. When I have a slightly better grasp of exactly how functional it will be.

I did want to forewarn you though. If you are interested, there will be a gift exchange. The $ limit is $20 and the theme is amazing food. We want you to bring the food item you love most that costs less than $20. Maybe it's an amazing curry spice. Or something you canned yourself. Or a bottle of wine. Or a lemon zester that gets you perfect tang without any of the bitter white stuff. Whatever -- but bring a gift and we'll trade favorites.

Cookies in Italy

Welcome to Holiday Cookie Baking Extravaganza + Italian Antipasto Festival (so we can focus on baking cookies!). Promises to be epic...

Wilders will host beginning at 6 p.m. Menu so far:

Marinated Baby Aubergines with Raisins and Pine Nuts
Cannellini Bean Pate
Prosciutto with Melon
Hard-boiled Eggs with Tuna Sauce

If you need ideas, let us know. We have a cookbook with assorted marinades, terrines, crostini, fritters, etc. As always, assorted cured meats and cheeses are always an option.

We might do a dessert as well depending on what other people are bringing. For cookies, we might do a Biscotti or other tea biscuit-type cookie plus some toffee, fudge, etc. Affogato anyone?

And if you're in the 'hood early for Gingerbreading, feel free to come whenever that wraps up.

See you soon!

Minnesota/Wild Game Dinner

(Even though this photo has nothing to do with SNSC, it was a cute photo of one of our most cherished guests, so I stuck it in.)

Well, it is that time of week again, time to get prepared for another supper club event! This week our hosts (Ann Marie and Josh) have decided on a Minnesota/Wild Game themed dinner. We already have two dishes semi-planned, and the rest are up to our distinguished guests.

-Main Course: Venison Stew
-Side 1: Wild Rice w/ pecans
-Side 2-3: ???
-Salad: ???
-Dessert: ???
-Appetizer: ???

Let us know if you have inputs, ideas, etc.
We also will have the Pale Ale we brewed at the brew extravaganza on tap by then.

We should plan to start around 6:00 with drinks and apps, and then we'll see from there. For those who don't know, our abode is located at:

3904 40th Ave S Minneapolis, MN

Hope to see everyone there!

Minutes (kinda) and Menu for Not-Thanksgiving on November 24th

Sherpa Lungs did a pretty bang-up job of presenting the minutes, I would say.
I would add that the Peppermint Pig met it's demise at the hands of a sledgehammer, as did Grandma's bowl.
And Helena received the next of the code names- Bam Bam- thanks to her skill at wielding a chicken leg. OH! And Kelly is Java. Because it's a sassy name, among other things.
I would also point out that the need for code names is becoming more and more apparent as our SNSC members are apparently now being PROFILED in Iowa. Our name and lore is spreading and we must find the balance of protecting our community whilst following rule number one - everyone is included. Maybe William should have invited the cop to dinner!

SO. SNSC this week is at my house on WEDNESDAY.
1916 Laurel Ave, Minneapolis 55405
Murphy and I will welcome anyone after 6:30pm or so; we'll aim to eat around 7-7:30. Dogs are welcome as long as they aren't aggressive towards little dogs :-)

The theme is Not-Thanksgiving.

Meaning, the things that would grace your table on Thursday are Not welcome on Wednesday (although, yes, Sherpa, I do know we can all refer back to rule number one).

I am going to make:
Not-turkey. Which will be lamb.
And Not-cranberries which will be mint jelly.

We will need:
Not-stuffing
Not-green beans
Not-dinner rolls
Not-yams

Not-hot apple cider
Not-any kind of "fall theme brew"

Not-pumpkin pie
Not-pecan pie

You get the idea.
Post in the comments what you can bring- the only exception to the "not" rule is that friends and family are all welcome, whether I know them or not! :-)

See you soon!
Em

Is This Love that I'm Feeling? Yes!

So, what did we learn last night? Personally, I think my biggest life lesson was that Jack Daniels from the freezer is a lot more tolerable than at room temperature. I also learned that Lisa is choosing to join in on the decadent lifestyle choice that is Kiteboarding and that when Dickoff goes to play soccer he's going to make damn sure that he wins the game. Oh yeah, I also learned that Jamaican food is very tolerable itself if not downright fantastic.

Last night we managed to pack everyone around the same table. I felt there was a nice warmth to the group as we dug into the La Bamba Rice. As we devoured our Home-Style Jamaican Chicken a topic of conversation included a possible yearly Supper Club field trip abroad. Great Idea! I think both Belgium and Mexico were discussed. We could start off a little closer to home with a trip up north, but I like the enthusiasm. It was nice to see both new faces and vetted Supper Club alums all chowing down together in perfect Epicurean harmony. I feel that we are creating something that is very special - community! Something that I personally feel is missing from the lives of far too many people...

This week's Supper Club will be taking place on Wednesday because of the holiday. It will be held at Emilie's house where we will be taking part in a Pre-Thanksgiving Giving (of food into our bellies). Think of it as a stomach stretching exercise before the main event. I'm sure more details will be up on the blog shortly. Thanks again for coming last night, I know Helena enjoyed all the attention.

Peace,

Sherpa Lungs

P.S. Most recipes last night came from Sheila Lukins' All Around the World Cookbook. Thanks Julianna!

Lively Up Yourself... and eat Rasta Food

It's that time again. I can almost hear our collective stomach rumbling, calling out to SNSC members to get their minds in the game. Last week saw the decadent culinary skills of Florence and Lisa bringing classics such as Hot Monkey Love into our collective maws. This week Kelly, Helena, Grace, Ophelia and I (Sherpa Lungs) would like to invite you to the WildEarth Homestead for a very Raggae Evening.

We will be cookin' Jamaican, mon. It's cold outside so we thought we'd warm it up inside. Try to imagine 90 degree heat, ocean waves, Red Stripe Beer and a thousand beach vendors trying to sell you illegal things. Paradise! Oh yeah, and don't forget the music.

The Menu

Main:
Montego Red Pea Soup
Home-Style Jamaican Chicken (The Wilders)
La Bamba Rice

Libations:
Red Stripe Beer
Pinot Noir
Zinfandel

Dessert:
Rum Raisin Ice Cream
Gingersnaps

Here's how we would like it to work this week. Kelly and I will make the Home-Style Jamaican Chicken. We have the recipes for the other dishes and are hoping people will volunteer to make them. Or think up something yourself to match. Or just come eat and cook next week. Whatever. You are more than welcome to come cook with us at our home before actual dinner, in fact we would prefer that as we love the company. The drinks like always are bring your own, the ones on the the menu are just suggestions. Let's shoot for a 6:30 start time for eating and mingling. Let everyone know through the e-mail list what you are planning to make.

I can't wait! Peace.

Sherpa Lungs

Minutes, November 14, 2010

Crepes were cooked (and flipped, video forthcoming).
We ate the crepes. See menu below. They were amazing.
We ate many salads- Pear/Blue and Avo/Tomo/Mozo and Cabbage and Squash and Artichoke. They were amazing.
We accomplished alternate forms of transport (walking) and carpooling.
There were both babies and dogs (well, baby and dog).
We discussed Broke Ass wine and a possible red-neck themed SNSC to come, the commune (again),  and the merits of Minneapolis neighborhoods, among other things that I can't remember (see note above regarding wine).
SNSC next week will be at the Wilder's. Murphy is invited. So are YOU.
Emilie will host a special Thanksgiving pre-Giving on the following Wednesday, the 24th of November (this will not be the SNSC she wants to throw sparkle style, look for that in December).
Julianna will move Friend Christmas to a Sunday (thus making it fit the whole thing, duh, and also feel more "holiday-y" for our little family).

I also propose (post-gathering, yes, I realize) that we start thinking of our code names. Because the FBI is now watching us, after all, thanks to Sherpa Lungs.

Until next week-
(insert Emilie's commune-given name here)

Nov. 14^th SNSC

Tonight’s Sunday Night Super Club is featuring Crepes. The Menu suggests some ingredient combinations for your crepe but feel free to come up with your our succulent creation.

- Menu -

Pear-sonal Favorite – prosciutto, shaved Parmesan cheese, and fresh pear slices garnished with extra virgin olive oil and balsamic glaze.

Roasted Turkey – with sliced Granny Smith apples, Brie cheese, walnuts and dried cranberries garnished with a balsamic glaze.

Vegetarian – sliced pear, dried figs, blue cheese and walnuts garnished with balsamic glaze.

- Dessert –

Hot Monkey Love – Belgium chocolate, bananas, walnuts and whipped cream.

Caramel Crepe – sliced apples and caramel sauce with walnuts.

Classic – Florence’s specialty with Belgium chocolate.

Super Next Supper Crepes

Dear All,

Next Sunday, Florence and I will host SNSC in the little blue house. The address is 331 Ridgewood Avenue behind Rudolph's by Franklin and Lyndale.

Ingredient list and menu ideas will be posted the next couple days.

See you there,

Lisa

Sunday Night Supper Club Kick-Off

Last night was great. There was a ton of enthusiasm all around for our Sunday Night Supper Club kick off event. Thank you to Randy and Caroline for hosting. It looks like next week will be hosted by Lisa and Florence and the theme will be crepes. Above are a few pictures from the evening. The theme was Thai and featured menu items included Curry Soup, Thai Salmon Cakes, Brussels Sprouts, Coleslaw, Papaya Salad and an Apple Crisp. All of which were amazing! We also had Affirmation cookies, as I don't think any of the cookies held a "fortune" within their crusty innards.

SNSC Manifesto

1. SNSC is an inclusive club. If you know someone who wants to come or you think will enjoy the company of a bunch of foodie hipsters bring them along. Or better yet if you know someone who is destroying their constitution by eating processed food bring them along and we will try to convert them. This is a family, all ages affair!

2. SNSC will strive to use only whole food ingredients - and local, seasonal, organic, homegrown, bio-dynamic, etc., when possible. Only if after much painful searching responsible ingredients cannot be obtained shall we make exceptions.

3. SNSC members must keep their minds and palates open to trying new things. Part of the reason for SNSC is to push our culinary skills and palate. No longer shall a potluck consist of cheesy food product dip and hotdish; you can go to your grandmother's house for that. We want Headcheese! (Or do we?)

4. SNSC members shall make a concerted effort to use alternative forms of transportation if at all possible.

5. Making a bomb is allowed as long as you give it the old college try.

6. Eat, Drink, and Be Merry! (Remember it's Sunday so buy your booze ahead of time.)

These seem simple enough to start out with. I'm sure they will be amended as we go along. I also think we should post recipes on the blog for people to try at home. Can't wait for next week. Until then. Peace.

Our dish: Thai Salmon Cakes

Dan Wilder