Supper Club: Recipes and notes from the underground restaurant
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Supper Club: Recipes and Notes from the Underground Restaurant – The Last Word Bks
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The Supper Club: Gaby Soutar delves in to the underground restaurant scene
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You're covered by the eBay Money Back Guarantee if you receive an item that is not as described in the listing. Payment details. What you have to be most careful about, apparently, is drink. If you sell it without the right licence, you are liable to vast fines or even a prison term. At first, Rodgers sold wine by raffle tickets, but this turned out to be illegal, too. Now her customers have to book and pay for their wine in advance on the internet, and a local retailer delivers it to the Underground Restaurant before they get there.
Although Rodgers and her restaurant are vegetarian, there are meat recipes here, gleaned from fellow home-restaurant chef patrons. We get the sense not just of one rather unusual establishment, but of a whole movement. The recipes are hugely varied, but a recurring theme is an absolute lack of ponciness.
Supper Club: Recipes and Notes from the Underground Restaurant
Gratin dauphinoise with smoked salmon is probably her signature dish. For some reason, my copy of the book keeps falling open at duck breast with rhubarb compote, and everyone who sees it inadvertently licks their lips. The recipe for spiced slow-roasted leg of lamb with mujadara comes from a couple in East London who run their supper club out of the garden shed.
Apart from this, there are other important contrasts between a traditional eatery and these amateur ventures. You may wonder if it was a wise idea to serve Rodgers one of her own recipes. I particularly enjoy the ones outside the city, because people are more enthusiastic, warmer and humorous, while London trendies can be a bit of a pain in the butt.
edutoursport.com/libraries/2020-03-14/2488.php To book, and for info on other events, see www. Share this article. FANS of fine dining are eschewing fancy restaurants in a culinary revolution led bey amateur chefs and their supper clubs Are you tired of the inflated prices, stuffy service and buttoned-up ambience of your local fine-dining establishment?
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