The Inaugural Spicebox Supperclub Dinner: Asian Mash-Up

Welcome to the Spicebox Supperclub!

Who are we?

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spicebox– masala dabba, a traditional container used by Indian cooks to organize and store spices

supperclub– an eating establishment that functions as a social club; a pop-up restaurant; a speakeasy

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We’re a group of four couples in San Francisco who share a love of food, travel, adventure and conversation. To be clear, we really, really love food.  Several of us have been known to fly across the oceans in pursuit of one particular meal.  One of us is the author of SpiceboxTravels.com, a food and travel blog.  While we all enjoy eating in restaurants, the idea for our supper club came about from a member who has vivid memories of his parents’ supper club in the ’70s, enigmatic adult-only dinner parties that would last into the wee hours of the morning.  We’re reviving the model and planning quarterly themed dinner parties.  As might be expected from people who travel to eat, we can be a bit fanatical in our menu planning, and we’ll be sharing our menus, recipes, and stories here.

The inaugural dinner was a multi-course menu with the theme of “Asian Mash-Up.”

Spicebox Supperclub Dinner #1 Saturday, September 7, 2013

Asian Mash-Up

Hosts: Heather and Nalin

Executive Chef: Nalin

Bartender:  PCH, assisted by Linda (AKA SpiceboxTravels, the original)

Sommelier: Chris

Pastry Chef: Dave

Menu

Cocktails: Singapore Sling

Appetizers:

Pani Puri with Mango-Tomato Chaat, Pani Puri Chaat, Tamarind Chutney and Essence of Tomatoes

2012 Gritsh Gruner-Veltliner

Miso Soup

Main Courses:

Miso-Ginger Salmon with Sumeshi (vinegared sushi rice) Round and Sweet Soy Glaze, served with Mint-Cilantro Chutney

2012 Hovey C2 White Wine Blend:  tasting room is in the Murphy, CA, childhood home of Albert Michelson, physicist and 1st American to receive a Nobel Prize for calculating the speed of light; visited by the hosts in August, 2013

Kimchi Sesame Noodles

2004 Domaine de la Vieille Julienne Chateauneuf du Pape that Chris and Diana had shipped back home while traveling and wine tasting in Provence in 2006.

Lychee-Plum Soju Sorbet

Indian Influenced Char Siu Pork, served with Wok-Seared Baby Bok Choy with Chili Oil and Garlic and House-Pickled Cucumbers

2004 Finca Sandoval (83% Syrah, 9% Monastrell, and 8% Bobal), a Rhone style wine from Spain

Desserts:

Gingersnaps with Sugar Sparkles

Tea Truffles: Lapsang Souchong Truffles with Candied Ginger, Earl Grey (Blacker originals)

Cardamom-Vanilla Panna Cotta with Mango and Toasted Coconut

2001 Chateau Doisy Vedrines Sauternes 

It was an epic meal, full of conversation and laughter, lasting close to seven hours.  If you’re tempted by the menu, please check back in the coming weeks for the recipes.  Thank you for visiting!