Table for 10 supperclub

When your friend asks you to go to a trial run of her supperclub, of course you’d say yes!  A night of food and good company, whilst giving suggestions for future runs of the supperclub.
Wendy and Reshma had been planning to do a supperclub for about a year and finally took the plunge with a trial run with friends.  Both have a love of food, travel and wine, with them suggesting a red wine to bring to the evening (but since I’d had a lot of red wine recently, I brought white!).  So Table for 10 was born, simply because they would be cooking for 10 people, but the name is still up in the air.

Italian food was chosen as the theme as they both love Italian food and it was within their comfort zone.  We were greeted with a glass of prosecco and raspberries and then sat down for a four course meal with the menu printed at each place setting.

Menu for Table for 10
Chargrilled courgettes, wild rocket, Greek feta, pine nuts, almonds, cranberries

Mushroom risotto, white truffle oil, parsley

Eight hour slow cooked on cheek, polenta, Parmesan crisp

Tiramisu, orange, amaretto

There was fresh home baked bread with some pancetta I believe, which was so good and so different!  The salad was lovely and a refreshing way to start the evening, with the cranberries adding a zingy twist.  The dressing was a secret recipe but was complemented the dish beautifully.  Next up was the risotto, perfectly cooked and delicious, but a little too much on the plate for me.

Courgette salad

Mushroom risotto
The star of the night was the ox cheek, which was either cooked for six or eight hours, the menu said eight but I think the host said six in the end.  It fell apart beautifully and so succulent with a lovely sauce.  The polenta was great too, but again slightly too much of it on the plate after a previous filling plate.  Portion sizes were mentioned and not everyone agreed! 

Slow cooked ox cheek
Now… I’m not a fan of tiramisu, which one of the hosts knew, but it’s mainly because of the soggy sponge rather than the flavour so mine wasn’t as soggy.  As far as tiramisu goes, it was probably one of the best I’ve had, but I’m still not converted!  It was served with a shot of amaretto, which went down very well! And was a lovely twist and great way to end the meal!

Lots of tips were discussed, from providing butter or olive oil for the bread, heating up the plates to keep food warm, introducing each plate and other tips and suggestions.  I hope that they launch this and I will definitely be plugging it again on blog and my instagram page when it goes live! 


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