This Supper Club we celebrated Summer corn! We had some blackened corn, some popcorn, some succotash, some corn grits and corn bread pudding mixed into each course respectively.
Fresh. Delicious. Summer. Chef Michael Ruiz at the helm.
poke / agave / pineapple / blackened corn
wine: 2013 Chateau L’Eperonniere Rosé de Loire, France
smoked sockeye / succotash / radish / arugula
wine: Drew Family Cellars Pinot Noir Suitcase Clones, California
brisket / belly / grits / greens
wine: 2010 Ardevol Priorat Anjoli, Spain
corn bread pudding / pickled strawberries / chili chocolate
dessert wine: 2012 Conte Vistarino Sangue di Giuda Costiolo Lombaria, Italy
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