Southern France Je T'aime

On October 25^th we’ll gather for a Supper Thyme celebrating the food of Southern France and our dear Alison's birthday, who just spent her summer in this culinary crossroad. Southern French food is the things you think of first and many things you may not think of at all. Legendary cheeses, wines, seafood yes, but also the influence of North Africa and Morocco that surprise and delight. This meal honors Alison and her travels and will include items that thrilled her taste buds and are forever imbedded in her taste memories. She hopes these things will find there way into ours as well.

~COCKTAILS~


Nate & Rachel Burke

Crostades
toasted baguette with all manner of delectable toppings, brandade, rillette, and more

Lillet Blanc with a lemon twist


~FIRST~


Tim & Beth Smith

Fruits d Mer’

Smoked & Grilled Baby Octopus
with bean salad and orange-olive vinaigrette

Champagne Steamed Moules
with garlic, shallots and thyme

Potato Gaffrette

Champagne


~MAIN~


Zack & Julie Hubert

Pan Roasted Black Cod and Merguez Sausages
served with lemon cous cous, ratatouille sauce, and mint spring onion yogurt

Domaine du Salvard Cheverny Rose
&/or
Chateau Mas Neuf Costieres de Nimes


~PALETTE CLEANSER~


Zack & Julie Hubert

French Red Apple Sorbet in Calvados


~CHEESE COURSE~


Holly Keeney & Brett Webster

Assorted cheeses of the region, drunken fig jam, baguette

Domaine du Salvard Cheverny Rose
&/or
Chateau Mas Neuf Costieres de Nimes


~DESSERT~


Joe & Jentry Day

Gateau de Riz
mind-blowing rice pudding cake - Alison's dear favorite

Summer Market Supper

Summer at the Farmer's Market.

A gourmets dream.

Heirloom tomatoes in a dozen varieties, berries and stone fruits overflowing their bins, new soft goat cheeses edged in lavender and rosemary, delicate squash blossoms, mountains of savory basil, ears of sweet white corn and the list goes on. This Supperthyme celebrates the hot summer sun and the bounty it produces. The simplicity of something plucked from the earth that day and prepared to enhance its natural flavors.

Friday, July 27th at 6:30pm we gather to celebrate the bounty of the market shared with friends and soon to be friends. As usual, all items should be from scratch and represent your best efforts, this time inspired by and including what you find in the market. It's not required you visit your local farmer's market, but its recommended, Here's a list of Seattle area markets. You can also check out the same website for inspiration if you can't make it to an actual farmer's market this week. The Ripe & Ready list tells you what's in season in July/early August.

Host: James & Heather Armstrong (see email from them for directions)

Guests: Zack & Julie Hubert, Tim & Beth Smith, Dan & Azurae Phelps and Gareth Best & Mona

~Cocktail Course~

Zack & Julie Hubert

Port Madison Farm herbed chevre and flash fried squash tempura
on roasted tomato and garlic sauce

Dungeness crab, roasted corn, avocado, heirloom tomatoes and basil salad
in phyllo nests

Blue d' Auvergne, Yakima red cherries and crisp prosciutto
on toasted walnut bread

Rhubarb Lime Vodka Fizz

SEATED

~1st Course~

Tim & Beth Smith

Grilled Pizzas

Margherita

named for Italy's Queen Margherita and sporting the colors of the Italian flag with tomato, mozzarella and fresh basil

Pepperoni

this will include Salumi hot sopressata, pecorino and a garnish of fresh oregano

Ova e Rucola

basil crusted chevre, jamon, fresh mozzerela, arugula and a sunny-side up egg

Ripasso Valpollicella

~Seafood Course~

Gareth Best & Mona Suriya

Classic Cioppino
fennel and tomato broth with salmon, mussels and clams

Hedges Three Vineyards Cabernet Merlot Blend

~Salad Course~

Gareth Best & Mona Suriya

Strawberry, cucumber and red leaf salad
with orange vinegrette and gorgonzola


~Main Course~

Heather & James Armstrong

Spice Rubbed Alder Plank Maple Glazed Grilled Salmon

Oregon Pinot Noir


~Dessert Course~

Dan & Azurae Phelps

Farmer's Market Raspberry Pie
with homemade vanilla bean ice cream

Storyville coffee and scotches

Evening in the Greek Isles

*

This Supper Thyme is all about the magic of the Greek Isles of Santorini, Crete and so many more. Intense freshness, the bounty of the sea, succulent lamb and the influence of all the corners of the Mediteranian. The Greek Isles are the crossroads of the Ancient world

Date: Summer Solstice 2008, June 21st
Host Location: Hubert's back patio at sunset

~Cocktail Hour~

Holly Keeney

Fig Souvlaki

Zuccini fritters
with shrimp and grape spread

Lemon Rosemary Prosecco Cocktail

Dinner, served family style by those who chose that course

~1st~

Kelly Mcdonough

Grilled Tuna and pancetta skewers
with homemade tzatziki

Classic Greek Salad
with mint and grilled flatbread

Jarrod Job: Pinot Grigio

~2nd~

Julie & Zack Hubert

Herbed grilled leg of lamb

served over lemony chickpea puree

with sauce of sultanas, capers and herbs

Montepulciano d' Abbruzzo

~Dessert~

Erin Berger

Homemade Almond & Pecan Baklava
with homemade gelato

la fiesta Espana del Mayo!

The May Supper Thyme takes us to the passionate and robust country of Spain. The food of Spain has brought us many things, tapas, paella, incredible cured meats, citrus desserts and incredible wines and sherries.

Date: Friday, May 23rd, 6:30pm cocktail hour

Host Location: Tim & Beth Smith's

Guests: Scott & Erica Richardson, Zack and Julie Hubert, Anthony & Kristin Ianciello and James & Gina Noriega

~Cocktail Hour~

Anthony & Kristin Ianciello

Crispy Olives Stuffed with sausage

Chorizo filled dates in bacon

Shrimp & Crab Ceviche

Sigura Viadas Cava

~1st Course~

Scott & Erica Richardson

Ensalada Mixta

4 different aged Manchego Cheeses, spanish sausages and crusty bread

Classic Sangria

~2nd Course~

Smiths & Huberts

Enormous Traditional Valencian Paella
with chicken, spanish sausage, prawns, mussels, and more

Vinho Verde and Rioja

~Dessert~

Huberts & Smiths

Tres Leches cake with Dulce de Leche icing

Sherry from Jerez

Recipes from Festivita Fiorentina

1st Course:
Sage, Potato & Rosemary Pizza

2nd Course:
Mussels ala Diavola

3rd Course:
Wild mushroom & Marscapone Ravioli w/ sauteed mushroom sauce & truffle oil
coming soon...I need to write it and that takes too long right this minute

4th Course:
Bistecca ala Fioriorentina w/ sauteed garlic spinach

Dessert:
Meyer Lemon Budino

Wines:

2.22.08: Festivita Fiorentina di Compleanos del Tim

Florence is the heart of Tuscany, Italy and many centuries ago, the heart of the Renaissance.

What more perfect theme for our dear friend, worshiper and Renaissance man, Tim Smith. As you know, Tim finds great Sabbath & joy in wonderful food and wines, if shared with those he loves. Let’s share with him this Friday, February 22^nd at a supper club in his honor. What is a supper club? My definition – a joining of friends & soon to be friends for a celebration of life and the arts of the table. The theme instructs the menu and each couple prepares a homemade course with paired wine to serve to the others. Florence has many food traditions and is most inspired by the Tuscan region. Tim’s famed Bistecca ala Fiorentina will be shared as the main course for this meal we compose together!

Here is the menu for this fete!

~Appetizer & Cocktails~

James & Heather Armstrong

Sage & Potato Pizza

Prosciutto di Parma wrapped canteloupe

White wines from Italy

~1st Course~

Julie & Zack Hubert

Mussels ala Diavola

A Tuscan Red

~2^nd Course~

Zack & Julie: Handmade Porcini, Marscapone & black truffle agnolotti (stuffed pasta)

A Tuscan Red

~3^rd Course~

Tim & Beth Smith

Bistecca ala Fiorentina

with garlic sauteed spinach

A Tuscan Red

~4th Course - Dessert~

Nate & Rachel Burke

Meyer Lemon Budino

Moscato di Asti