The next Supper Club, a Gastronomic Dinner at Russell’s on Lake Ivanhoe, is Thursday, Dec. 8, at 6:30 p.m. at the Ivanhoe Village restaurant, 1414 N. Orange Ave., Orlando.
The five-course dinner with pairings will be curated by chef/partner Emmanuel Clement, who has put together a very special menu that goes above and beyond Russell’s regular fine menu. “We want to make this extraordinary,” said co-owner Philippe Villain, “and Emmanuel has put together some really fine dishes.” See the menu below (I personally can’t wait for the sweetbread and truffles).
We’ll gather on Thursday, Dec. 8, with a reception, including a welcome cocktail, at 6:30 and dinner at 7 p.m. Russell’s is setting aside the entire lower lakeview dining room just for us.
Cost of the dinner is $175 per person (the price includes tax and gratuity). Reservations are required and can be made by calling the restaurant at 407-601-3508. Tell them you want to reserve a spot for Scott Joseph’s Supper Club.
As always, Scott Joseph’s Supper Club does not require membership. The only requirement is that you appreciate fine food and wine. And single diners are always welcome to join us.
Here’s the menu:
AMUSE BOUCHE
Blackened Scallop
– Served over a creamy mashed turnip with wholegrain mustard, horseradish sauce
Jean Claude Dagueneau Pouilly Fumé
COURSE ONE
Sweetbread and truffles
– Served over polenta, with shaved truffles and creamed jus
Jean Claude Dagueneau Pouilly Fumé
COURSE TWO
Slow cooked Alaskan Turbot
– Served on a bed of mixed vegetables paired with sorrel butter sauce
Pahlmeyer Jayson Chardonnay, Napa Valley
INTERMEZZO
Frozen Vodka and Napoleon liqueur
COURSE THREE
Aged Angus Beef tenderloin
– Served over a layered potato cake with Morel and Cabernet sauce
Comtesse de Malet Roquefort Bordeaux, Saint-Émilion Grand Cru
COURSE FOUR
Gorgonzola and Walnuts Beurek
Gorgonzola and walnuts wrapped in a phyllo dough baked and served on top of a roasted watermelon radish salad
COURSE FIVE
TARTE TATIN
– French classic upside-down apple tarte served with crème fraiche and apple salted caramel
Muscat de Beaumes-de-Venise
