Trial Run
photo by Jessica Oshita
This past weekend, we had our inaugural Supper Club dinner with Spring’s bounty. It was a blast and a great group of people came through, all who seemed to enjoy the company, the food, and the space. Before we show you the post on that dinner we wanted to show you our “trial run” dinner we had in early Spring. We invited a handful of our foodie friends to a secret location where dinner was prepared by Corey Chow, the Sous Chef at a three star Michelin-ranked NY resto and drinks were concocted and served by Kelly Carambula of Eat Make Read.
Make it Snap-py!
When Art in the Age released ROOT last year, we thought it was the best thing to hit our highballs since we’d discovered the beauty of bourbon (not to mention it looked lovely in our liquor cabinet). So of course we were amped to try the Philly folks’ new spirit SNAP, which hits home bars everywhere in August. While the cinnamon-y, vanilla-y, ginger-y flavors of SNAP (yeah, it tastes like a gingersnap but without any sickly sweetness. Yum.) are super well-suited for the cooler months, we ran through a handful of recipes the lovely folks at Art in the Age suggested and found on that’s perfect for summer. (The one we decided was PERFECT for fall will run in the next issue of BUST, so stay tuned!) Oh, did we mention SNAP is certified organic and 80 proof? Yeah, you want this in your glass. And with only three ingredients, this SNAP-inspired cocktail couldn’t be easier to mix.
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Special Requests
Last week was Heather’s birthday and her only special requests were that we do a low-key, intimate dinner and for it to be gluten and meat-free. We were happy to oblige, being that she is one of our nearest and dearest friends. So we had a bit of a challenge on our hands since we love our bread and gluten, but we’ve been meaning to try a vegan/gluten-free week soon so this was a good test. The dinner was successful and very grown-up, a small dinner party in our make-shift dining room.
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The Art of Eating In: DIY Food adventure with Souther Salazar
Well, our week of eating in is complete and we went out (only figuratively!) with a bang if we do say so ourselves (full recap to come). One thing we realized is that skipping restaurant meals is kinda hard, especially if you have guests in from out of town. Case in point: this past weekend our awesome friend and amazing artist Souther Salazar was visiting New York from L.A. with his super rad girlfriend Monica for the opening of his gallery’s five-year anniversary group exhibition and we couldn’t take them to a single one of our fave Brooklyn restos. No leisurely brunches, no dinners out on the town—it was then that we felt the pain of our pledge. But we’re nothing if not determined. Luckily, Souther was game for a DIY food adventure so instead of having him pick a place to eat, we picked the spot (our kitchen!) and let him choose the menu (we think Cathy Erway would be proud). His first request was a dish he’d discovered on Nate Cooks (Vanderbilt-inspired Sriracha Brussels sprouts), which we were happy to oblige. And when his love for pulled pork sandwiches came to light, we jumped at the chance to break out our long-neglected slow cooker and try out a recipe Kelly had just been raving about (chipotle orange barbecue pork). Topped with some homemade pickled cucumbers and red onions, it was a meal of epic tasty proportions and the most memorable way to wrap up our week of not eating out.
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Happy, Joy Part Deux: Food and Drinks
And so now we get to the good part: Happy Hour’s food and the drinks, what we made and how we made it. The key word was “easy” because we were having this little shindig on a work night and had about 2-3 hours to prep before our guests arrived. We chose three appetizers–Pancetta Crisps with Pear and Goat Cheese, Portable Caprese, and Kors d’Oeuvres Spinach and Artichoke dip with crackers. All very delicious and deceptively simple. Our three drink options included Cherry-Lime Rickeys, Root ‘n Gingers, and Ginger, Cranberry, Apple Punch.
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happy happy joy joy
We love good company and along with the good company, we like a good drink. And what better way to get a group of great ladies together to eat, drink, and be merry, than a little “Happy Hour” at our house?
Let me just give you a bit of history about how we gathered these lovely ladies. One of the things about living in New York is that you realize it’s a small, small world. One person knows someone who another person knows who knows you, which is how we came up with the idea of “Ladies who Brunch.” Lisa and I love brunch and if we could have every meal be brunch we would. We also realized we knew a lot of amazing, ambitious, creative, rad ladies who all knew each other peripherally, so we decided to have a little gathering to bring them all together. And voîla! “Ladies who Brunch!” was born. As much as we love brunch, however, we decided to shake things up and nothing does that quite like a stiff cocktail or ten. Hence the launch of Happy Hour.
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TDay…Tadaaah!
Are you looking for some last minute Thanksgiving Day inspiration? Well, we NumNum girls have got you covered. Last year we threw a TDay potluck using all locally grown ingredients. Talk about a delicious meal! We turned our little ladies’ soiree into an awesome feature story for BUST magazine so click on the images to give it a gander. It includes a simple and amazing Brussels sprouts recipe from none other than Heidi Swanson and a sample menu to get your creative culinary juices flowing. Click through for links to the recipes for some of our fave dishes and the best of the best local food purveyors we featured!
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hey, laaaaadies!
So, last weekend we had a couple gals over for Sunday brunch. There’s nothing like a summer morning of iced coffee, good company, and a tummy stuffed with comfort food. We have almost as much fun planning the thing as we do eating the fruits of our labor (er, mostly the fruits of Caroline’s labor…though I will take credit for cold-pressing our delicious Gorilla grounds). Wanna host a brunch of your own? Feel free to bite our tried-and-true menu, your friends will thank you (in between mouthfuls)! (Click through for the recipes.)
Menu
Buttermilk biscuits with berry jam from the farmer’s market
Onion, cheddar, and potato scramble
Belgian waffles with blueberry maple sauce
Seasonal fruit salad with créme fraiche whipped cream with mint
Cold-pressed coffee (with diamond-shaped ice cubes!)
Orange juice and mango juice
We like to send the ladies home with a little treat, you know, something to remember us by when the last bite of waffle is gone. Our friend Souther‘s mom has a killer granola recipe (sorry, that one’s a secret!), so we whipped up a batch, and gave a bag to everyone on their way out the door. I hope they ate it with a big scoop of Greek yogurt, drizzled with honey cause that’s my favorite, but I’ve also been known to eat it straight outta the container by the handful.
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