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.