eaTABLE Supper Club, Take 2

On Sunday night we had our second meeting of the eaTABLE Supper Club, our version of an underground restaurant. Our chef & sommelier was Michael Hughes, who served as sous chef & sommelier at the first dinner. Justin Fox Burks, our first chef, really set the bar high at our inaugural dinner, but Michael did not shy away from the challenge. His super talented and laid back sous chefs, Max Maloney and Richard Lewis, totally helped him deliver an amazing five course meal inspired by his family.

Melissa & Caleb Sweazy were our fabulous hosts. They opened up their downtown loft and couldn't have been more gracious and inviting. Melissa even snapped some photos so this blog post would be extra pretty. Go ahead, enjoy them...










MIchael's menu was really inventive and delicious. The theme of the meal was heriTABLE since Michael reinterpreted some of his family's recipes. We decided that all eaTABLE meals will be vegetarian. Again we never missed the meat!

#1 "Oysters" Rockefeller paired with Hugues Beaulieu Picpoul de Pinet 2008 Coteaux de Languedoc


#2 Saffron Arancini with Roasted Red Pepper Coulis paired with Domaine Houchart 2009 Cotes de Provence


#3 Tortilla Española with Romesco Sauce paired with Tenuta Sant'Antonio Scaia Rossa 2009 Veneto, Italy


#4 Salteñas with Grandma's Hot Sauce paired with Tenuta Sant'Antonio Scaia Rossa 2009 Veneto, Italy (not pictured)


#5 Blue Cheese Shortbread with Blackberry, Fig & Red Wine Preserves & Honeyed Yogurt paired with Tenuta Sant'Antonio Ripasso Monti Garbi 2007 Veneto, Italy

I'm going to be dreaming about that dessert for a long, long time! After dinner we went on the roof for a night cap and enjoyed the fabulous breeze off of the Mississippi. Everything went so smoothly and was so much fun, it just seemed too easy!

Our next dinner is in August. Right now we're doing every other month. Maybe by 2011, we'll do every month. We have a core group of diners/chefs who started this in April, but we plan to move around a have new hosts and new chefs and new diners. Because we do the dinners in people's homes and want to keep it smallish (16 people tops), there's limited opportunity to invite new people, but we do hope to bring in new people along the way. So we're a supper club in one sense, but a restaurant in another. It's complicated, and I guess intentionally and unintentionally exclusive at the same time. If you'd like to follow along on Facebook, we welcome you.