March Supper Club - The Lost Kitchen, by Erin French

2006 Bayhill Drive,Charleston SC 29414

27 March, 2022

Description

Recipes and A Good Life Found in Freedom, Maine. Included is a tasting dinner & cocktails sampled from each section of the book. Food sensitivities and non-alcoholic will be accommodated as requested upon purchase of ticket. Ticket Options: Cooking Social + Supper Club: Come 2 hours early and help cook the food! This is a chance to experience the cookbook hands on, and get some informal cooking lessons. An extra drink is provided during the cooking social. This ticket option has no additional cost, but there is only room for 4 people in my kitchen. Supper Club Only: Regular supper club ticket. If your partner has a Cooking Social ticket, and you’d like to come with them to socialize and watch (but not to cook) you can with the Supper Club Only ticket Purchase The Cookbook: Follow the link below to purchase from my favorite local bookstore Itinerate Literate Books: Purchase The Lost Kitchen Cookbook A few thoughts on March's Cookbook Lost Kitchen ... This is the cookbook that inspired me to launch supper club, so I’m particularly excited for this month. “An Evocative, Gorgeous, Four-Season Look at Cooking in Maine … Erin French grew up in Freedom, Maine (population 719) helping her father in his diner. Entirely self-taught – using cookbooks to form her culinary education – she now helms her acclaimed restaurant, The Lost Kitchen, in a historic mill in the same town, serving visitors from around the world in a dining room that feels like an extension of her home kitchen.” - dust cover French mixes simple appetizing recipes with anecdotes from her struggles to become a cook, childhood memories from her father’s diner, and the seasons in the countryside of Maine. She really provides a "cookbook to life” with directions for drinks, meals, homemade cleaners, foraging, and desserts. Speaking of desserts, if you have a sweet tooth this is THE COOKBOOK FOR YOU. Each season has 5-10 desserts all inspiring, rustic and simple. She has a knack for making traditionally intimidating dishes feel simple and approachable. Her recipe for chamomile crème brulee inspired me to try this notoriously tricky dessert last month, and I am CONVERTED. It was not only easy, but a huge hit with last month’s supper club. The book is BEAUTIFULLY photographed, showcasing not only the food, but the beautiful setting of Freedom, Main which inspires the food. Even the organization of the book gives you a feel for what each season means to French, and how they inspired the food within: Spring (Showers, Buds & Blossoms)Summer (Salt, Sun & Fireflies)Cocktail BreakFall (Leaves, Twigs & Roots)Winter (Flannel, Frost & Wood Smoke)Weather permitting, this Month’s supper club will be held al fresco (part of the reason this book was selected for March). This food just BELONGS outside with the fire pit going, bird chirping, and café lights overhead. Below are some of the dishes which may be featured on the tasting dinner - the final menu will be set 1 week before the event based on food sensitivities and quantity of guests attending. 1st Lavender Frites (Summer)Skillet Mussels with Rosemary, Lavender & Lime (Summer)Warm Mushroom Toast with Port, Herbs & Ricotta (Fall)Sweet & Sour Apple Cider Chicken Wings with Cilantro (fall)Chicken Liver Mousse (Winter) 2nd Ramp & Fiddlehead Fern Fried Rice (Spring)Chilled Golden Beet & Buttermilk Soup (Summer)Waldorf Salad with Apples, Fennel & Candied Walnuts (Fall) 3rd Maine Shrimp Roll (Spring)Pork Burgers with Grilled Peach, Bacon & Blue Cheese (Summer)Fried Rabbit with Charred Radicchio & Mustard Vinaigrette (Fall)Apple Cider-Glazed Duck (Fall) 4th Rhubarb Spoon Cake (Spring)Rustic Plum & Honey Pie with Vanilla Bean Soured Cream (Fall)Caramelized Pear & Cornmeal Skillet Cake (Fall)Ricotta Fritters with Custard Sauce & Preserves (Winter) Drinks Rhubarb Gin Fizz (Spring)Blackberry Basil Mojito (Summer)Cider-Prosecco Rosemary Cocktail (Fall)Honeyed Hot Toddy with Thyme (Winter)All Images are from the Lost Kitchen cookbook, photographed by Nicole Franzen