What to Eat at Supper with Ruth Reichl

Want to see the menu for Supper’s special dinner with Ruth Reichl, editor of the recently deceased Gourmet magazine, on October 26? Read the full details about the event, which is part of the First Person Arts Festival, here. Click through to see the menu, which Supper’s chef-owner Mitch Prensky has created using his own recipes and recipes from the upcoming edition of the Gourmet cookbook.

First Person Arts Event

Guest of Honor, Ruth Reichl

Hors d’oeuvres

from Supper

Tandoori spice-cured salmon on mint marinated cucumber rounds with coconut chutney

Deviled eggs

Pate sliders on housemade pretzel buns with apple mustard and pickles

Crab latkes with lemon, capers and joe’s mustard sauce


Course One

from Supper

carrot and orange soup with coconut marshmallow & mint

Second Course

from Supper

housemade strozzapreti pasta with shaved Brussels sprouts, hazelnuts, leeks & sage


from Gourmet Today, pg.339

arctic char en escabeche with sautéed chard & bulgur pilaf

Third Course

from Supper

vinegar braised chicken with figs, smoked bacon and anson mills grits


from Gourmet Today, pg.471

mustard & fennel crusted pork loin with port soaked currants and turnip greens


from Supper

banana bread pudding with Nutella and vanilla bean ice cream


From Gourmet Today, pg. 723

brown sugar spice cake with whipped cream and caramelized apples

What to Eat at Supper with Ruth Reichl