July 26, 2014 with David Feau

Ross Pollack took some amazing shots at the French Supper Club dinner with Chef David Feau. We had a delicious time eating his food and drinking La Vie Vineyards wine.  
 

Menu

To Mingle

Provence Bistrot

arugula parmesan pizza strips

bacalao deviled egg

heirloom cherry tomato sel-sucre

melon and speck ham

2010 Viognier, Paradise Vineyard, Santa Barbara County

Dinner

1st course

smoked beets, lettuce, lemon-anchovy crème fraiche, salmon raw

2009 Pinot Noir “Black Mountain Reserve”, Santa Lucia Highlands

2nd course

chilled, roasted beef carpaccio, octopus-peppers vinaigrette, young garlic beignet, watercress

2009/2010 “Ballard Canyon” Syrah, Santa Barbara County

3rd course

bouillabaisse and squash ratatouilles

2010 Sangiovese “Sunset Hill Ranch” Central Coast

Dessert course

white peach and strawberry verrine, nougat blanc

Special Late Harvest/Dessert Wine

May 31, 2014 with Richard Wilson

I can’t get enough of Ross’ amazing pictures from our May 31st Italian Supper Club dinner with Chef Richard Wilson and Olabisi Wine from Napa. I’m just going to post them all!!!

Menu

Antipasto
Bruschetta over marscapone mousse
with a balsamic reduction on sourdough baggette.
Asiago Prosciutto wrap with a sprig of basil over multi-seed flat bread.
2010 Olabisi Napa Chardonnay

Insalata Italiano
Baby head mixed greens, roasted baby beets, artichoke hearts, nicoise olives, feta cheese, dressed with a lemon vinaigrette.
2011 Olabisi Carneros Chardonnay

Entrata
Pasta Inferno with meatballs, sausage and a savory red sauce.
2011 Olabisi Proprietary Red Blend

Dolce
Peach Tiramisu

April 26, 2014 with Clark Staub

Two weeks ago was our kick-off to the Eat+Drink 2014 Supper Club Season and it was AMAZING!  If you were there, you know what I’m talking about and if you weren’t, WOW did you miss out on a culinary experience that would have blown your mind.  Chef Clark Staub of Full of Life Flatbread and J.Brix Wines stuffed us full of food and wine until we cried for mercy.  Check out the pictures above and kick yourself for not joining us!  

1st Course: Morro Bay Oysters with Mignonette & Spring Pea Soup
Wine: 2012 j. brix “The Augur” Riesling, Kick On Ranch Vineyard

2nd Course: Burrata-stuffed Artichoke wrapped in Prosciutto & Spring-Greens Salad
Wine: 2012 j. brix “Audire” Pinot Noir, Kick On Ranch Vineyard

3rd Course: House-made Chorizo-stuffed Santa Barbara Squid w/Beans and Aioli & Shaman’s Flatbread
Wine: 2011 j. brix “La Belle Rêveuse” Syrah, Alamo Creek Vineyard

4th Course: Smoked Goat-Milk Ice Cream, Cajeta, Pistachio Cake

September 21, 2013 with Josef Morphis

Our next to last Eat+Drink Supper Club was last weekend and we had a blast!  The steak was perfect, the wine was flowing and everyone was all smiles.  Don’t miss our last event next Saturday - October 5th before we take the winter off!

August 10, 2013 with David Feau

What an amazing night.  The weather was great, the guests - all in white - amazing, and the food - oh the food.  I’m not even sure what to say other than if you weren’t there, you missed a HELLUVA dinner!  

Our new Eat+Drink t-shirts were a hit!  Keep an eye out for them coming soon!

Menu

To Mingle
Des Tartines...Duck Rillettes, 
Romano Squash Preserve Lemon, 
Bacon and Leek Curd Home Made Jam

Dinner
Appetizer
(ENG.) chicken veloute, chicken liver and oysters, mushroom and arugula pesto
(FRA.) Poularde a la creme Dubarry, foie, sot-y-laisse and champignon de Paris a la fondue de roquette

Entree   
(ENG.) braised Lamb leg, windroses's garlic, fingerling potato, roasted tomato anchovy butter
(FRA.) Gigot d'agneau de sept heures, pomme ratte a l'ail en cocotte, tomate roti au beurre d'anchoie

Salad
(ENG.) butter lettuce salad, mustard tarragon vinaigrette, grated  brie cheese
(FRA.) Laitue a la moutarde, Brie Gratte ciboulette

Dessert
(ENG.) Apple tart Tatin, blue cheese, vanilla gelato
(FRA.) Tarte renversée des deux soeur Tatin, creme glacée aux rocquefort

June 8, 2013 with Jocelyn Guest

What an amazing dinner this past Saturday with Chef Jocelyn Guest and her team roasting up a whole pig for us!  If you weren’t there, you missed a hell of a night - great friends, amazing food and delicious wines.  Eat+Drink’s THIRD Supper Club was a stellar hit.  

Lucky diners took away the Salt Block Cookbook from The Meadow, the Rock and Vine book, Wine to Water books and TWO Bespoke Post boxes all about barbecue.  Don’t forget the special 15% discount code at Bespoke Post - EATDRINK if you plan on signing up!

Menu
Starters
Deviled Eggs with Bacon Fat Mayo and Sriracha
Smoked Ham Hock & Jalapeno Cornbread Hush Puppies
Chicken & Waffle Bites

Main
Whole Roasted Hog
Micro-Greens Salad with Almonds, Apple, Dill
and Green Goddess Dressing
Blistered Asparagus
Biscuits

Dessert
Banana Cream Pudding Cake with Seasonal Fruit
  

Wine Pairings

Exclusively from Olabisi and Winemaker Ted Osborne

2010 Chardonnay Carneros - Ceja Vineyard

2010 Chardonnay Napa - Chappell Vineyard

2008 Chardonnay Mendocino - Double Top Secret

2007/2008 Petite Syrah - King Vineyard

2007/2008 Syrah - King Vineyard

May 4, 2013 with Eric Nelson Brown

This past weekend was our 2nd (and 3rd) supper clubs.  We had a preview dinner on Friday for 14 people and the big kahuna on Saturday with 30 people.  What amazing nights!!!  Chef Eric Nelson Brown’s 7-course sushi extravaganza with sake pairings was over the top.  The people were delightful.  The evening was crisp, clean and beautiful.  What more could we want? Nothing, nothing at all.  

Menu
(Salad) Edamame Mousse, Kiri, Brussels, Pear, Monchego
(Maki) Tempura Shrimp, Asparagus, Tuna Tartar, Lemon, Eel Sauce
(Nigiri) Albacore Tataki, Cilantro Gremolata, Crispy Garlic Chips
(Sashimi) Salmon, Avocado, Szechuan crème fresh &
Hamachi, Cara Cara Orange, Chili &
Hirame, Grape, Thai Basil
(Tempura) Shiso Shiso, Lump Crab, Tobiko, Yuzu
(Land n Sea) Oysters with Nahm Jim, Red Curry Braised Short Ribs
(Dessert) Lavender Cream, Banana Brulee, Basil Seeds
 
Sake
Gekkeikan Black & Gold Sake
Tozai Sake “Well Of Wisdom”
Dreamy clouds nigori
Ozeki Ginjo Premier Sake
Orion Lager
Rihaku (Wandering Poet) Junmai Ginjo
Hand crafted sake cocktail

We can’t wait for the next one - a whole pig roast - on June 8th with Chef Jocelyn Guest.  Keep an eye out for the invite coming soon!!

March 24, 2013 with Charlie Parker

Wow, what an amazing afternoon and evening last night for the first Eat+Drink Supper Club with Charlie Parker from Freddy Smalls.  If you weren’t able to attend, you really missed a special event.  Not only was the food amazing, the wine delicious but we even had the dreamy Naia Kete stop by and play us a few songs - an impromptu concert in our backyard!  Here’s Naia’s cover of Justin Timberlake’s Suit and Tie - delish.  
 

Menu:

Smoked Trout Deviled Eggs

Chicken Liver Mousse on Country Toast

Radishes. Smoked Chevre. Chimmichuri. 

Beet and Asparagus Salad • Spicy Greens. Burrata. Golden Crumb 

Slow Roasted Leg of Lamb • Spring Onions. Sunchokes. English Pea Marro 

White Chocolate Namelaka • Stewed Blue Berries. Poppy seed Granola. Meyer Lemon.