cloak & dagger supper no. 2

it’s been two weeks since cloak and dagger’s debut dinner, and now we’re pleased to announce april’s dinner plans:

Date and Time: April 19th, 2012 (a Thursday evening) beginning at 6:30pm- (first course dropped at 7pm)

Theme: Dim Sum v. Yumcha: Dim Sum a-Yum-Yum (Chinese tapas v. Japanese tapas): Delicious dishes hailing from China and Japan, incessant pouring of tea, pastries, and merrymaking.

Guest Chef: remains secret (as it always will)

Space: 14 people

BYOB pick your poison.

RSVP as soon as possible, as space is limited.  NOTE FOOD ALLERGIES***  Email your RSVP to erikajoyce@rocketmail.com and then look for my response.  If you secure a spot, the location and other information will be sent to you 3-5 days before the dinner.

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You can donate at the dinner or via PayPal.

cloak & dagger supper club debut

to all those who joined me at my table this past tuesday evening, thank you so much! i thoroughly enjoyed cooking for you all and the minuscule amount of mingling i was able to partake in.  if any of you have feedback, photos or questions, shoot them my way! remember, i’ll be posting a release on April’s supper in the upcoming weeks- the theme is Dim Sum v Yamucha.

Below are photos from our dinner:

cheers & salut

Chowder-o-rama: J’s Oysters

I swear to god– while foods of New England aren’t necessarily the most appealing to the vast majority of people out there- I’m asked at least 25+ times a summer where to get a good chowder or a good lobster roll.  Personally, I don’t care for either.  In fact, the last lobster roll I thoroughly enjoyed was from Scales about 10 years ago.  As for chowder? Well, Daniel Humm’s chowder at Eleven Madison Park was pretty kickass– but even more than that? The cod semen chowder I ate at Hugo’s for Halloween was pretty stellar.  But those are two exceptions to a can of worms that I prefer not opening.  Chowder really embodies indulgence (if made correctly of course).  Heavy cream, seafood, smokey meat (cue slab bacon), al dente potatoes, a bouquet of herbs, nom nom nom.  Heart attack in a cup.  I grew up on clam chowder from Parker’s and The Village Cafe (RIP).  Neither served a particularly good cup of chowder, and thus, it never evolved into a dish which I had an affinity for.  So when the O-rama crew was told about March’s project I was less than thrilled.  Chowder? Eh.  Where could I find a relatively decent cup?

I banked on J’s.  Maybe not the best idea in the world.  Now hold on! Before I outrage about half of Portland, ME, let me say up front, I love J’s for what it is.  I’ve never enjoyed the food– and if you do, well hey, to each his own.  But the subpar food doesn’t render a subpar joint– in fact, I love J’s simply because of the atmosphere and people who go there.  I couldn’t care anymore or less about the quality of food I’m getting there– because J’s is an experience in of itself sans la cuisine! So there– hopefully I’ve prevented a riot from breaking out towards my comfortable home which I would prefer to remain untouched by the general public.

I ordered two different chowders on my most recent trip to J’s.  Their version of clam chowder and a fish chowder.  I didn’t like either.  The clam chowder, which was supposed to have bacon, was incredibly bland.  It only took three or four readjustment of seasoning for me to be relatively pleased.   Here’s what was upsetting– the clams were small, the potatoes were overcooked, and thus the chowder fell short.  It was one note to say the very least– definitely not horrific, just incredibly mediocre.  The fish chowder was a different story.  I actually hated it.  No fiber in my body could lean in favor of this bowl “chowder”.  I’m particular, before I continue down this slippery slope, but I also have common sense.  If you’re going to use tilapia or haddock in a fish chowder, than your stock better be pretty damn good, otherwise your chowder is going to simply taste like heavy cream.  And that’s what I got when I ordered the fish chowder.  Creamy nothingness.  Tiny pieces of fish that tasted like nothing were strewn throughout the bulk of the too thin broth.  Thinly shaved pieces of celery were at the bottom of the bowl– even with copious amount of salt and pepper, I couldn’t stomach it.  But my other guest LOVED the fish chowder (no joke).  She even ordered a second bowl.  Maybe it’s just me… chowder isn’t my favorite, and I wasn’t expecting to be enchanted like I was at Hugo’s or Eleven Madison Park– I still love J’s, but next time, I’ll just get a reuben.

1950s Dinner etc., etc.

Well hi there! It’s been a while, and I sincerely apologize! But you see, I’ve been incredibly busy with the debut of Portland’s Underground Supper Club (still searching for that perfect name, so if you have suggestions, send ‘em forward)- writing the menu, confirming guests, placing orders, y’know, that kind of stuff.  On top of that, I’ve started planning April’s installment of the underground series (an official release will be made by March 20th).  Personally, I’m incredibly excited for both events- but the inspiration for April’s menu is one that is near and dear to me.

I digress- something I haven’t been doing late.  For those who have confirmed with me about their attendance to the dinner on the 13th- an email will be sent to you on or around the 8th of March containing directions to the location and other details (also, if you have food allergies, let me know as soon as possible in order to determine whether or not we can accommodate you!).  As I briefly and subtly mentioned in my press release for this months event, bringing a bottle of wine is highly recommended– personally, I’d suggest bringing a white (or a red that isn’t too heavy), as we’re playing with a good amount of delicate and subtle flavors which can easily be overpowered.

Hints on the menu? Well, it’s 1950s redefined, so think: jello, casseroles, the American obsession with the microwave, scotch, and hm…tobacco.

When I get a spare moment (hopefully before the 13th) I’ll be posting a review of Fore Street (nothing like Street & Co.’s review), March’s installment of the O-Rama Project (excursion to a secret place serving up some chowder) and maybe a sneak-peek of the dishes we have cooking in our test kitchen.

Lastly, I’d love to give a great big thank you to Jenna Howard and Annie Laughton for helping me so far with this month’s debut dinner.  They’re in charge of transforming our space into a 1950′s-esque dining area.  So much love to both of you.

So be on the look-out for an informational email on or about the 8th– and PLEASE RESPOND TO IT so I know you’re still on board.

Cheers!

Enfin