26th February SUGAR CUBE SUPPER CLUB

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Blush Cocktail
Sugar Cube soaked in Grand Marnier
topped up with rose fizz, served in a glass dipped in glitter sugar


Canapes
Baby peppers stuffed with Feta and pepper
Croustades with Quails egg, aioli, caviar and chives
Queen Olives
Asparagus wrapped with finely sliced smoked salmon




                                         Starter
                                         Puy lentil Gallette
                                         Heart shaped puff pastry gallette
                                         filled with Puy lentils in yoghurt, coriander,
                                         cumin, baby spinach, mint and lime with balsamic drizzle




                                         Aromatic Salmon
                                        Cooked in coconut milk flavoured with Ginger, chilli, yellow peppers and lime
                                    
                                         Fennel mash


                                        Fine green beans sauted with sesame seeds and baby tomatoes




                                        Homemade Icecream
                                        Strawberry with Balsamic Vinegar
                                        Ginger and lemongrass
                                        Pineapple and coconut frozen yoghurt
                                        served on a waffle biscuit with a blueberry garnish




Well, it was a hell of a week.  
A trial of indecision. 
An agony of timing. 
An ordeal by ice cream. 
You know what it's like - once you decide to do something, even though it seems less of a good idea by the minute, you just can't listen to common sense and take an easier path. So it was with making ice-cream.
I had no idea of the different basic recipes - cream based, custard based, yogurt based - and launched myself into the process with utter naivety and a carton of double cream. Then, I began to read the ice cream bible. 
Dear Followers, I am now a true disciple, a convert and probably a complete ice-cream bore. But hey, the end results are worth the early morning trips to the garage freezer and the conscientious tasting.
As you can see by the menu, I couldn't decide on one flavour to serve at the Supper Club, so did three. And, I'm now on a diet.


It was great to meet new guests on saturday, and the mix on each of the 3 tables worked really well, with plenty of vocal volume.
After the dessert (did I mention ice cream?)  the tables got pushed together and  out of the blue people started telling jokes. When I say "telling" that rather undersells it. A full on Am-Dram production would be closer! How do people remember jokes? I'm always so impressed with that. 
Now, I promised that I wouldn't mention names, so to save their blushes have used psuedonyms. Curly Muffin and Butch York - you know who you are! Sheba's Canal - you should be ashamed of yourself!! And as for Craig Clark.....   oooops!


It was a late, late night. 
But, you can always tell it's been a good one when your stomach aches from laughing.


I'm really looking forward to March 26th SUGAR CUBE SUPPER CLUB - (Fully booked) where it will be a Mad March Hair theme. 


April 30th will, of course, be a Royal Wedding Theme.





                                        

Welcome to the first blog of the SUGAR CUBE!!

Hello and Welcome to the first SUGAR CUBE SUPPER CLUB Blog. 

Let me tell you about why I joined the virtual chat world - and what Sugar Cube is all about.

Sugar Cube Supper Club is a monthly supper club held in my Art Deco house. Why Sugar Cube? Well, the house has a flat roof, and the whole building should have been rendered white - making it look a little like a sugar cube - but the renovating budget expired too early and it hasn't been done yet, but the name stuck.

I love entertaining and have an embarrassing and secret addiction to cookery programmes, I also adore good conversation. So, combining the 2 and having 12 guests to dinner every month really hits the spot. 

I call it "Socially Delicious Dining" - sounds yummy, huh? 

The food I serve is as fresh and organic as possible. I cook it in the black and pink kitchen in full view of the diners. There are 5 courses,comprising a cocktail, canapes, appetiser, main course, dessert and coffee. I'll post some previous menus soon - I'm just getting this first blog done and out there first.

A winsome serving wench looks after the guests, taking coats, serving drinks and canapes and chatting. Oh, how she chats! But if I have created an image of a medeaval-style wench - I must apologise. No, she is sparkly and charming and dressed in fuscia pink jeans (to match the kitchen), neat black bar-keepers apron and a retro Sugar Cube t shirt. 

There are 3 tables of 4. Couples are separated and everyone swaps seats for dessert. 

What I found after the first few events was that they flow very well without much guidance from me. Some of the conversations I overhear from the kitchen are hilarious. And some are verging on illegal! 

New friends are made and FaceBook hums the next day with comments. 

So, with my guests permission, I am going to pass on some of the conversations, comments and stream of consciousnesses that have happened at The Sugar Cube. I'll also be adding my thoughts and random ideas that the evenings produce.

I'll post menus. Photos. Videos. And, of course, I look forward to hearing from  you.

LuHu