Virtual Supper Club-November 2019
by Cindi Sutter, Founder of Spirited Table®
Welcome to our second Virtual Supper Club table. We wanted Veterans Day to be centerstage yesterday, so we postponed this till today! I hope you hugged or saluted a Veteran yesterday!
Today I’m celebrating Thanksgiving tables we’ve shared with kids and grandkids! Their tabletop creativity and ideas are highlighted below. The nicest thing about a Virtual Supper Club is you can use this template any time you choose and switch it up to meet your needs and expectations.
Let’s begin with a table setting that was created by four of us; we each had a job or two. It began with a trip to Michael’s to purchase the lettering, burlap bags and mini place setting chalkboards, and of course flowers for our cornucopia! Each person’s burlap bag had their initial plus a surprise inside. It took a few attempts for us to get the flowers in their proper space, so as to maximize the water; but it was a team effort and we got it done! We set the table with leaf-shaped placemats, lit the candles and placed the napkins in their rings. Then our resident chalk drawing aficionadoes took over and Voila; our table was completed.
Today, I’m sharing some of Sara Monick’s recipes. Sara is a cooking instructor, chef and culinary travel guide extraordinaire. She studied with Madeleine Kamman, Jacques Pepin, Nicholas Malgieri & Giuliano Bugialli.
I began taking Sara's cooking classes in the early ’90s and her recipes continue to be timeless treasures. Cooking in Sara’s kitchen provided each student with a lifetime of skills, recipes, and laughter.
Click Roasted Goat Cheese with Rosemary, for your first course!
If you need a companion drink, I always love a nice glass of Champagne. Schramsberg is an affordable favorite. Or if you have a tad more time, check out Sara’s 4 ingredients- Champagne Punch recipe! AWESOME!
Your second course is Sara’s Red & Yellow Pepper Soup with Basil Cream. There are honestly no words to describe the richness of this soup and the autumn colors add that extra splash to your bowl!
There is Vermouth in the soup, so I’d probably stick with the Schramsberg Champagne or the the Champagne Punch with this course as well.
The third course is honestly, one of my favorites; true confession here…I’ve been known to eat more dressing with gravy, than anything else on my Thanksgiving plate. Here is my recipe for dressing from the archives of my Mom’s recipe box. But don’t discount the other dressing links in this post: CINDI'S TURKEY DRESSING - BACON & JALAPEÑO STUFFING - CIDER, BACON & GOLDEN RAISIN STUFFING. Yes, I like to have options and fun ways to change up the traditions a bit. This course can also include green beans wrapped in bacon or prosciutto and placed under the grill. Your favorite way to make sweet or mashed potatoes. Choose one or two of your family favorites!
Our choice for a companion wine with your turkey and dressing is MARQUES de CASA CONCHA, Chardonnay 2017. Lest I forget the star of the show; Mr. Gobler- every family has their favorite way to cook the turkey, so I’m leaving that in your very capable hands.
Hopefully, you’ve saved room for dessert choices. I’m a baker, so I go for the Banana Cream or Buttermilk Pies!
But I just have to share a couple of Sara’s desserts. Sara Monick's Creme Brûlée - Double Apples Baked with Lemon and Cinnamon.
photo courtesy of MidModMen+friends
Now one of my favorite tips for your dining and bar pleasure by Neal Kielar, Tastemaker in Residence and Owner of MidModMen+Friends.
None of us have enough space to serve cocktails and wine, but this barware rolling cart creates a new space that provides the perfect place, for the perfect pairings!