Making a Meal of It

Gather around folks, let me tell you a little about our second Club, the official, authentic run which we had last month at a lovely loft in New York. Ill let the photos tell the story, but why dont you click through and let me present you with the menu. Its kind of mouthwatering. Also, heres a little hint if youre not on our mailing list to get the next announcement (sign up over there on the right) youre about to miss out.

CANAPÉS

Thai Beef Salad + Chilled Melon Soup

FIRST COURSE
Poke

SECOND COURSE
Pan-Roasted Scallops + Risotto

THIRD COURSE
Crispy Skin Duck

DESSERT
Calpico Granité

We use local ingredients as much as possible. The duck we served came from a local Duck Farm, our produce was purchased at the local farmers market and Brooklyn Grange, we got our seafood from The Lobster Place, and we got growlers of locally brewed beer (these guys are great at helping to pair beer with a meal!). All the food scraps were composted.