February Supper Club - Getaway by Renee Erikson

2006 Bayhill Drive,Charleston SC 29414

20 February, 2022

Description

An intimate monthly tasting dinner to sample and review cookbooks. February: "Getaway, food and drink to transport you" by Renee Erickson 1 to 3 dishes will be sampled from each section of the book for a 3 to 5 course tasting menu. When drinks are included in the book they will be paired with the menu, if not a wine or beer pairing will be provided. Food sensativities and non-alcoholic options will be accommodated as requested. A few thoughts on February's Cookbook Getaway ... This is a really special one for me, not only is Erickson from Seattle (my hometown!) but she is also one of the few Chef's I've had the pleasure to meet in person. This is her 2nd book, and based on her 1st it should be a real treat to dive into. Each section of this truly beautiful book is devoted to a "getaway" location special to Erickson's past and present cooking. They each have an AMPLE selection of cocktails, apps, mains & essay's devoted to that regon's culture and unique food ingrediants. When I say ample I really do mean it - I had a TOUGH time narrowing this menu down to as few dishes as I did (no promises that I won't add something, so there may be LOTS of leftovers this month!) Her recipes are just like her, warm, unassuming, casual and perfectly imperfect - and you really get a sense of what makes each place so special. I genuinely can't wait to explore some of these ingrediants and become more of an expert - her ode to Vermouth in Paris, Clavados in Normandy and Gin in London are particularly inspiring. Her essay on Oysters in Normandy has me looking for plane tickets dispite not being able to travel anywhere: "... there is a refrigerated oyster vending machine by the side of the main road into Trouville. Some of the machine's cubbies just stocked oysters, while others had lemons and knives for, I suppose, spur-of-the-moment picnics or other oyster emergencies." Below are some of the dishes which MAY be featured on the tasting menu - but final menu will be set 1 week before the event based on any food sensitivities and quantity of guests attending. 1st Seedy Brown Bread and Seaweed Butter (London)Soft-Boiled Eggs, Sage Aioli and Fried Sage (London)Sliced Coppa with Celery ,Green Olive, and Lemon (Rome)Barely Cooked Oysters with Saffron and Vermouth Cream (Paris)2nd Chedder Gougeres (London)Radishes and Whipped Basil Butter (Paris)Tomato Tonnato (Seattle)3rd Scallop Cru with Radishes and Crispy Shallots (Normandy)Semolina-Fried Squid with Lemon Aioli (Rome)Onion Tart with Lancashire Cheese (London)4th Buckwheat Flour Crepes with Apples (Normandy)Drinks Le Boat Street (Paris) - Vermouth, Angostura, Lemon, Sparkling WineHonfleur (Normandy) - Clavados, Elderflower, Lemon, Sparkling WineGin Fizz (London) - Honey, Egg White, Lemon, Gin, Soda WaterStrawberry and Black Pepper Gin and Tonic (Seattle)All Images are from the Getaway cookbook, photographed by Jim Henkens