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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


Dinner

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

-or-

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

-or-

from Gourmet Today, pg.471

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


Dessert

from Supper

banana bread pudding with Nutella and vanilla bean ice cream

-or-

From Gourmet Today, pg. 723

brown sugar spice cake with whipped cream and caramelized apples

What to Eat at Supper with Ruth Reichl