The October LP Supper Club was a night of Halloween thrills complete with a headache the following morning. In the Kitchen of Doom the four of us, and Nola the Zombie puppy, worked diligently to prepare three appetizers and a dessert; in enough time to get to a Zombie Pageant and Pub Crawl. Our original idea for a Murder Mystery Supper Club fell through because we couldn’t make it work with four people. We have not given up however, we will have a Murder Mystery night eventually.
The Kitchen of Doom
Washington Ave did a spooktacular job filling her kitchen with doom! Potions, elixirs, blood, fur, and bugs were all set-out for our cooking needs. Tombstones and spider webs completed the ensemble. It was the perfect setting for the evening.
Mr. Washington Ave
Potato Latke with Smoked Salmon, Soft-Boiled Quail Egg, Watercress Cream
By far my favorite dish that Mr. Washington Ave. has made thus far. The wonderfully crispy latke was cooked in duck fat, which you could definitely taste, while the smoky salmon gave the dish the perfect contrast of texture and flavor. Topped with a perfectly cooked quail egg and a watercress cream; I was in heaven! My only complaint is that I only got one latke and I could have eaten five. I might need to convince the hubby to make this at home for dinner sometime soon.
Salmon dish #2 was a Thomas Keller recipe made by my hubby. Bouchon never lets us down. The shallot and chive Wild Salmon tartare was light and flavorful. We love raw fish so we could have eaten the salmon by the spoonful. The tartare was mixed with finely diced egg whites, egg yolks, red onions, and capers. It was scooped up onto a toasted baguette and topped with creme friache…yum! I want us to make this again, but use more capers than egg next time. The salty brine from the capers transform the dish. The dish was so good that we started eating it before we sat down for dinner.
Slow-Roasted Beets, Crisp Goat Cheese, Orange-Shallot Vinaigrette
Wow was this salad divine! Of all of the dishes that I have contributed to the Supper Club, I think this was the best that I have made. As I have said before, goat cheese and beets are too perfect for each other to not be delicious.
First I dredged large slices of goat cheese with flour, egg, and bread crumbs; then they were fried until crispy and hot. Really, can it get any better than fried goat cheese? I think not!
For the first time ever I segmented several oranges, and I did not cut myself…hooray. I made a tangy vinaigrette dressing to toss the beets and spinach with. The beets were quite difficult! The Kitchen of Doom sent its wrath upon us and undercooked my beets. They then continued to be difficult in the peeling process, causing my hands to stain red and beet to fly through the kitchen.
After many minutes I finally beat the beets and plated the salad. Thank you Charlie Palmer for this Halloween colored recipe.
Bloody Beverages and a Chocolate Peanut-Butter Bombe
For the ladies Washington Ave. made Vampire Kiss Martinis with gin, champagne, and chambord; while the boys had a bloody pomegranate bourbon.
The Brain Bombe! This decadent chocolate-peanut butter ice cream cake loaded with candy looked like a brain! Some red syrup on top would fit the Zombie Pageant theme! The dessert was so creamy and rich. I was not able to try it until after we got back from the bars but I pretty much attacked it because I loved it so much. I LOVE ice cream!
After dinner we all put on our best make-up and headed to the Zombie Pageant at Avoca Coffee off of Magnolia in the Near Southside Historical District of Fort Worth. We watched dozens of women, and two guys, try to walk the zombie walk in their best zombie attire. While some costumes were creative, many just put on tiny costumes and put make-up on their face. Either way, it was fun to watch.
After the pageant dozens of zombies and zombie watchers hopped a variety of bars along Magnolia Ave. Among the many costumes we saw our favorites were Mario and Luigi and Gumbi.
Overall the October LP Supper Club was fabulous! One of our favorite Supper Clubs thus far. We really did not want the night to end but of course it eventually did! The club will take a small break until January because of November and December holidays, so we will come back after the new year with a fabulous new Supper Club idea!
Is this a human heart or a possesed beet?