SUPPER CLUB VOL. 05: CHINESE TAKE-OUT

Unquestionably, one of our favorite meals—no matter the occasion—is Chinese take-out. Chinese-American food is a pillar of American food tradition, and we want to celebrate our love for it by opening our home and sharing this meal with you. 

We think of Chinese take-out as a commemorative event, a nóstos, a kind of homecoming.

Whether after a return from a holiday away, or a long day of moving in someplace new and sitting cross-legged on the floor and dining by candlelight, there’s nothing more welcoming and unceremoniously ceremonious than indulging in a humble and satisfying spread of Chinese take-out. 

This month we’re taking a creative spin on a few of our favorites—crab rangoons, mongolian beef, orange chicken, to name a few—and plating them up with a few surprises for our fifth installment of Supper Club.

So come join us inside our home, create a new nostalgia, and let’s dig in.

SUPPER CLUB VOL. 05: CHINESE TAKE-OUT

Unquestionably, one of our favorite meals—no matter the occasion—is Chinese take-out. Chinese-American food is a pillar of American food tradition, and we want to celebrate our love for it by opening our home and sharing this meal with you. 

We think of Chinese take-out as a commemorative event, a nóstos, a kind of homecoming.

Whether after a return from a holiday away, or a long day of moving in someplace new and sitting cross-legged on the floor and dining by candlelight, there’s nothing more welcoming and unceremoniously ceremonious than indulging in a humble and satisfying spread of Chinese take-out. 

This month we’re taking a creative spin on a few of our favorites—crab rangoons, mongolian beef, orange chicken, to name a few—and plating them up with a few surprises for our fifth installment of Supper Club.

So come join us inside our home, create a new nostalgia, and let’s dig in.

These last few weeks we’ve really been feeling fall and all its quintessential flavors: dreaming of warm-spiced curries, rich and unctuous slow cooked meats, root vegetables, and handmade pasta. 

We’re stoked on this menu that features a whimsical spin on zucchini bread and apple butter, a savory pumpkin curry, and agnolotti—traditionally a pinched, meat-filled pasta from the Piemonte region of Italy—filled here with slow roasted pears and onions, finished with a little sweet-n-sour tamarind and bitter dandelion greens.

Come get cozy by the fire pit for likely the last backyard dinner of the year, and help us figure out how to properly pronounce “hygge.”

This month’s Supper Club menu is inspired by ingredients and flavors that we love using in our own kitchen—nigella seed, sumac, golden raisins—and spice blends like za’atar and baharat that are just as versatile as they are delicious. (Try sprinkling za’atar on watermelon, or substituting baharat to enliven a traditional Italian orecchiette with sausage and broccoli rabe.) 

As we began playing with these Mediterranean flavors, we soon realized we were creating plates similar to some traditional dishes from The Levant, and decided to go in the direction of the foods of Syria and Lebanon. You’ll find a primarily vegetable-focused menu with lots of pomegranate, sesame seed, and aromatic spices throughout.

We love the idea of plates being passed, bowls being shared and circling in orbits across the table, so we typically begin with our dinners with table snack of this sort. For this dinner we’re plating a spread of muhammara, traditionally a pureed dip of roasted red pepper, walnut, and pomegranate molasses similar to hummus, but for ours we’re using charred sumac-rubbed carrots, walnuts, and pickled fresno chilis for a little pop. Although many of our dishes may follow some lineage to traditional ones of various cuisines, we like to make them uniquely our own, and hope you’ll find them as exciting to eat as we do to prepare.

We’ll be dining outside and, though we’ll have a fire and provide some blankets, it might get chilly, so please dress accordingly. We look forward to having you in our home and sharing this experience with you.

THAI NITE