Ad Hoc 1/17/2009

4 courses…3 were awesome!  

First course was a salt cod salad with egg, kalamata olives, grapefruit, onion all on that lettuce that’s not really lettuce.  I actually tend to pick each and every piece of it out of my salads when I can.  I call it, “the weed”.  The vinaigrette was fantastically flavorful, and I liked the unexpected combination of everything else that wasn’t fish orweeds lettuce. 

We came on grilled short-rib night…and OMG…those baby’s were out of control!  melt in your drooling mouth delicious-o!  And they brought out so much.  They serve everything family style and I love that.  

Next was a cheese plate, camembert, spanish almonds and quince.  Love. Cheese, mmm.

For dessert we had crepes with a lime sabayon sauce, grilled pineapple and sprinkled with a wonderful salt.  nice and lightly perfect after those heavy short-ribs.  

We celebrated my dad’s birthday that night.  Lucky him with 4 lovely ladies!  Had to get a pic in front of the sign.  Cheesy, yes…but necessary.

Next Foodie: Elizabeth Boca.  Where will you be holding your Secret Supper Club?  

Rules & Regulations

Meals and alcohol are on two separate bills, that way anyone who doesn’t drink doesn’t have to pay for everyone elses drinks.

Dinner bill has to be split evenly between everyone who ate. So yes, you’ll have to pay a part of that guys steak dinner…you might as well get what you want too.

Must bring cash-ola (I would guess $50-$100 per person per month)

Everyone gets a chance to choose a restaurant of choice…anywhere in the Bay Area.

Maybe we can choose a date that’s like the 3rd Saturday of every month or something like that (which would put us at the 17th of January for the first supper, 21st of February for the 2nd one). I know that these are tight times for people too, so if you don’t want to be involved just let me know, otherwise you can see where we’re going and jump on board when you want to…or when it’s your turn to choose the restaurant! 

Think about other foodie friends that would enjoy this as well, let’s get a good group of people involved in the SSS. 

Fellow Foodie/Wino –

Andrea