An unforgettable meal is one of life's greatest gifts.
Since 2007, Clandestino Supper Club has been assembling unique culinary events, collaborating with artisan food producers, skilled cooks, and talented local artists.
Join us at our wandering dinner table and experience dishes that highlight the best of the season, prepared with ingredients from our favorite local farmers.
Jun 3, 2009
Categories: News
5 Records, 5 Courses...
Sweet and Savory Palate refreshers to transition into the next course.
Each course will feature ingredients from a local farm and some urban growing spaces. Wine pairing with each course with some beautiful wines from Candid Wines.
Menu to be announced soon!
To get up to the minute details and menu planning discussions, follow me on Twitter...
Junior Wells and Buddy Guy: Hoodoo Man Blues
Curtis Mayfield: Superfly
Naked Raygun: Throb Throb
Common: Like Water for Chocolate
Mavis Staples: We'll Never Turn back
[gallery link="file" columns="5" orderby="ID"] Read More
May 26, 2009
Just got back from Memphis. It was my second year in the Memphis in May BBQ Contest. Last year, my team the Ques Brothers took 3rd place in Pork Shoulder, and this was quite an accomplishment, especially being a new team on the competition BBQ circuit.
Really though it's about having a good time, cooking with friends. If you've never been to Memphis in May, I highly recommend going next year.
This year I tried a few new things. My famous turducken from last ... Read More
May 11, 2009
Dinner was served in a studio space in the South Shore neighborhood.
It was an Ode to Cheese; every course highlighted by one of our favorite cheeses. We started things out with one of Chef Nikki Stanger's favorite bites, the Grana Padano crisp filled with queso fresco mousse. We made the queso fresco using whole milk, liquid rennet, white vinegar, and salt.
Painter Rex Flodstrom started his painting for the evening as we served the first course, an endive and asparagus salad featuring Caprioli ... Read More
Apr 27, 2009
Categories: News
The season of food is fast approaching. This upcoming menu incorporates some new local goodies like ramps and green garlic with some of my favorite cheeses from near and far.
Ode to cheese
Grana padano crisp, queso fresco mousse, local chives
homemade lingini, morita and ramp pesto, cotija from jalisco (suggested pairing - Bergevin Lane Viognier)
asparagus and endive salad w/ caprioli pearls (suggested pairing - Bonny Doon vin gris de cigare)
open faced beef short rib burger w/ local cheddar, green garlic potatoes (suggested pairing ... Read More
