“Winter in the Northlands” February 2020 Supper Club
Last weekend I hosted the first installment of the 2020 Supper Club.
The theme was “Winter in the Northlands” inspired by the idea of a cold February snowy winter meal in a medieval hunters lodge in the north of central Europe. This six hour cook utilized seasonal ingredients, recipes, and old slow cooking methods and an atmosphere of natural candle light, earth tone colors, rustic decor, and mood music to invoke the sense of dining around a roaring fire as the snow falls outside.
Invitations for Feb 2020 Supper Club
The guest list for Supper Club consists of four guests and two hosts from ReebzKitchen. The guests are selected in a process to encourage introductions to new people, stimulating conversation, and new community building within social circles.
Guests receive a message from ReebzKitchen with an RSVP registration link to fill out within 48 hours. Once complete the guests will receive an invitation in the post including information about the dinner party theme, dress code, menu, recommended wine pairings, and a personal note from Reebz.
Setting
Winter in the Northland featured rustic table settings, and the warm glow of candlelight. In addition to visually building the atmosphere with room layout, table setting and lighting, the music was curated by DJDivix to promote an immersive atmosphere of cinematic sound that lends itself to natural peaks in conversation. Featured artists for this Supper Club were all electronic atmospheric music duos including Brooklyn based Live Footage, legendary electronic inspired world music veterans Thievery Corporation, and the soothing ambient electric sounds of Tosca.
Brooklyn Bridge by Live Footage
Cocktail Hour
Supper Club starts with cocktail hour in the library. A cocktail and appetizer fit for the the theme. Baked brie was served with a winter cocktail of apple brandy, pear cider, maple syrup and cinnamon.
The Salad, Soup, and Main Course:
The seated meal included a winter salad of kale, greens, carrots, walnuts and cranberries, a French onion soup (with table side flambé service), and braised beef short ribs topped with pancetta and button mushrooms over garlic mash with roasted carrots and garlic and a gravy reduction of the red wine and beef stock braising liquor.
Dessert
After several bottles of outstanding wine and conversation, my lovely wife, Julie, the resident baker in ReebzKitchen, presented a French apple tart with apricot glaze for dessert.
The whole experience runs a little over four hours from cocktails to completion. I’m thankful to my first guests this season, and hope they enjoyed their time in the ReebzKitchen Supper Club experience. If you are interested in attending a future rendition of Supper Club please visit the Contact Page and message us your request.
Stay tuned for the French Onion Soup and Braised Beef Short Rib recipes, coming soon.
I look forward to cooking for you in the future!
-Reebz