Italian Farm Inspires April Supper Club
Tickets for our 2018 Supper Club are Now Available
(That’s right: You can buy tickets for any month! No waiting.)
Even in November, the gardens at Spannochia give a chef notions. I stayed at this farm in Tuscany, Italy for a week this past fall. I love cooking foods together that are growing together, and that is the simple guiding principle of the Italian kitchen.
November gave us soups anchored with kale, beet greens, chard, and the last of the fresh fall shell beans; risotto with foraged mushrooms; salads of bitter radicchio and pale fall lettuces, dressed simply in the farm’s olive oil. Hearty bread with persimmon jam. We made pasta, and roasted lamb, and feasted on the best proscuitto I have ever tasted, made from the farm’s heirloom pigs.
It is, however, a straight and narrow way, a way that preserves the very essence of the cuisine, jealously guarding it against outside influences or ingredients. In recent years, though, Italian restaurant chefs have been widening the way, exploring, asking, “What if I …”
Our first Husum Supper Club dinner this year is inspired by my week at that farm, in that dirt, along those forest trails. But I let my mind wander to ask “What if?” I look forward to cooking for you from that corner of my heart that is just Italian enough. As always, we don’t publish the menu in advance, just our theme. Four courses, $45 a person, the same as 2017. Memaloose and Idiot’s Grace will be pouring wine.
Tickets are available for both Friday, April 13 and Saturday, April 14. This year, tickets for all the dinners are available now, so take a peak at the whole schedule, and pick your favorites. Want to come to every one? If you do, you’ll be a Supper Club VIP and get all kinds of goodies, including a cooking class taught by me in October.