What delicious fun we had in Madison. Last Sunday we shared a kitchen with the Underground Food Collective and The Glass House Supper Club for an intimate dinner for twenty held at Bradbury’s Coffee downtown. It was a convergence of three supper clubs, and how many cuisines were represented in the food, we cannot be sure. Like any Hapa Kitchen menu, it was all mixed up.
We had the pleasure of introducing our East-meets-West cuisine to a new community, and to use the incredible produce, meat and dairy (especially the dairy!) from local farms in Wisconsin. Huge thanks to the UFC, Glass House & Bradbury’s for making this happen, and for contributing far more to this menu than it may seem. Here’s what we cooked:
Menu
Lamb, Mint & Cilantro Soup Dumplings
Kidney & Organ Confit Steamed Buns with Pickled Carrots & Hot Mustard Mayo
Smoked Chicken Wings with Korean “Buffalo” Sauce & Fermented Tofu “Blue Cheese” Dressing
Snug Haven Frost-Sweetened Spinach Salad with Soy-Bacon Vinaigrette, Candied Kumquats, Lardo and Tea Leaf Eggs
Homestyle Udon Noodles with Duck Sausages, Pickled Shiitakes & Black Pepper Meat Sauce
Sassy Cow Sweet Cream Ice Cream with Apple & Candied Ginger Tempura
homemade udon, duck sausages and pickled shiitakes piled high
steamed buns with kidney & organ confit
Korean hot chili “Buffalo” wings
spinach salad with kumquats and tea leaf eggs
The dinner received a lovely write-up from a local reporter from the Daily Page, whom we did not even know was in attendance. So rather than sum up our thoughts on the courses, we’ll let her review do the talking, as it so thoroughly describes them as well as captures the friendly, social atmosphere that we’ve always enjoyed ourselves at dinners hosted by the Underground Food Collective. Cheer
Tagged: bradbury's coffee, glass house supper club, madison, underground food collective