Join Us for a Virtual Supper Club

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Soco magdine sign

I miss our Supper Clubs, and realistically it’s probably going to be a while before we can schedule another one. But I don’t want to wait.

So let’s get together for a virtual Supper Club. Here’s how it will work.

We’re partnering with Soco Thornton Park. On April 30, chef/partner Greg Richie will prepare the three-course dinner for pickup between the hours of 2 and 6 p.m. He’ll include instructions for reheating the main course – the appetizer and dessert will be room temperature. Also included in the package will be two bottles of wine chosen to pair with the courses.

At 7 p.m. we’ll log on to Zoom and enjoy the meal together. Chef Richie will be there to talk about the food and we’ll hear from some wine experts about the pairings. Maybe even from the winemakers themselves – how cool would it be to have the winemaker from Lexicon Wines Zoom in from New Zealand?

Cost for the food is $45 per person; the wines are priced at $20 per bottle. So cost for a couple would be $130. For an individual, it’s $85 (but you have the wine all to yourself). Tax is extra and so is the gratuity. We’re leaving the amount of the tip up to you but I recommend a minimum of 20 percent. (No the servers aren’t going to come to your house to clear your plates and do the dishes, but they’re working under extreme conditions, so please be generous.)

There is also an optional “welcome cocktail” you can order to sip on while we wait for everyone to join the Zoom room.

So who’s in? I’ll have exact ordering information soon, but for now, if you’re interested, This email address is being protected from spambots. You need JavaScript enabled to view it.. It’ll be first come, first reserved. You can dress up or dress down, but we’re going to have to insist that you be dressed.

As for the menu, here are the details:

Scott Joseph’s Virtual Supper Club

Course One
Benton’s Country Ham Wrapped Cantaloupe, Burrata, Watercress
Toasted Sunflower Seeds, Balsamic-Basil Vinaigrette
Lexicon Sauvignon Blanc, Marlborough, New Zealand, 2018

Course Two
Barbecue Rubbed Slow Roasted Pork Shoulder
Sweet Potato Gratin, Apple Slaw, Buttermilk-Chive Biscuit
Carson Scott Pinot Noir, Sonoma County, California, 2017

Course Three
Hummingbird Cake with Cream Cheese Frosting
Pineapple-Lemon Marmalade
Carson Scott Pinot Noir, Sonoma County, California, 2017

Optional Welcome Cocktail ($10): Strawberry Fields, strawberry infused Wheatley vodka with lemon and vanilla.