This supper club celebrates spring, a full table, and the pleasure of passing plates. Early spring vegetables set the tone: charred asparagus with kale pesto and toasted pine nuts, whipped fromage blanc with peas and mint, braised spring onions with morels, jammy eggs finished with olive oil and herbs, and bitter greens dressed simply with lemon.
From there, we move into the next wave all about properly roasted whole chickens. Brined, air-dried, and slipped with herb butter beneath the skin, they roast over smashed thyme and bay potatoes and are basted until deeply golden. Garlic softens into the pan drippings, fortified with a light chicken jus and sherry vinegar. The table is filled out with a fresh spinach gratin, a warm salad of Swiss chard and farro, and simple butter lettuce meant to catch all the remaining sauce.
Generous by design.
Wave 1
Charred asparagus with kale pesto, toasted pine nuts, and lemon zest
Whipped fromage blanc with spring peas, mint, green garlic, and olive oil
Toasted sourdough
Charred spring onions with thyme and morels
Jammy eggs with crispy shallots, herbs, and flaky salt
Wave 2
Proper roast chicken with herb butter
Smashed new potatoes with chicken schmaltz, roast garlic, and lemon
Natural chicken jus with sherry
Spinach gratin with green garlic cream and golden crumb
Swiss chard and farro salad
Beverages will be available for purchase throughout the event.