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
