Supa Klub started as a bday present during lockdown. Since we weren't able to go to restaurants, I turned our living room into one for 3 days. From morning till night. For us and for the few friends, we saw in person at that time. Since I really had a lot of fun, I thought: Hey, why not turn that into small events? Why not do a supper club in our living room?
So I started this website as a research platform, I started to do little test kitchen sessions with friends, I started to stalk a lot of people and restaurants that inspire me and I started to think about what I find a supper club should be like from my pov and what's my take on it (especially since I'm not a trained chef and I don't have any gastro experience).
What I haven't started (yet) is actually holding events, since the time I can devote to this project is quite limited. And ofc because while I'm pretty good at telling others that not everything has to be perfect from the start, I'm extremely bad at acting on that advice myself.
If that ever changes, you'll hear about it here or here. I promise.
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Conceptualizing a supper club
- Call awareness that every encounter is a once in a lifetime event. The menu should reflect where, when and with whom we are
- Think ingredient first to be as seasonal and regional as possible
- Empty space (both physical and social) is as important as taken space
- I want Supa Klub to feel like having dinner at a friends place. But I don't want the food the feel the same. I want it to feel one step further in the direction of a gastronomic experience
- Since I'm lacking a lot of experience when it comes to cooking, my perspective on a supper club is (A) I just want to be a host and give people a good time. (B) I need a reason to occupy myself with cooking 24/7.
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In season now
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Vegetables
- Beetroot
- Broccoli
- Brussel sprouts
- Carrot
- Cauliflower
- Celeriac
- Chinese cabbage
- Jerusalem artichoke
- Kale
- Leek
- Mushrooms
- Parsley root
- Parsnip
- Pointed cabbage
- Potato
- Radish
- Red cabbage
- Rutabaga
- Salsify
- Savoy cabbage
- Shallot
- Squash
- White cabbage
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Fruits and nuts
- Apple
- Chestnut
- Hazelnut
- Pear
- Quince
- Walnut
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Lettuces and herbs
- Chicory
- Endive
- Lamb's lettuce
- Lollo Rosso
- Rocket
- Romana lettuce
- Rosmary
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Chef's night out
Episodes
- Pierre Touitou (Paris)
- Simone Tondo (Paris)
- Markus Stöckle (Zurich)
- Moritz Stiefel (Luzern)
- Markus Kössler (Zermatt)
- Rasmus Lund Jonasson (Copenhagen)
- Richard Schaffer (Brussels)
Dishes
- Piementos de padron /saffron aioli
- Ricotta Ravioli /butter, thyme, dashi, lime juice, lime zest /bottarga
- Beans /olive oil /lemon zest /capers
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What the hell am I supposed to do with
An empty pizza 6
- Tomatoes /tomato sauce /basil oil /crunchy capers /anchovis /fried basil leaves (Franco Pepe's Ritrovata)
- Fried dough /grana padano cream /anchovis /lemon zest /chilli powder (Franco Pepe's Accugrana)
- Garlic oil /mozzarella di bufala /lime juice /black pepper /bresaola /sesame /lime zest (Franco Pepe's La Bufala Profumata)
- Fior di latte /salsiccia /scamorza /olive oil /oregano /wild lettuce (Franco Pepe's La Riccio Nero)
- Onion creme /tuna filet /mozzarella di bufala /sellery (Franco Pepe's Tuna)
- San Marzano tomatoes /mozzarella di bufala /scamorza /ricotta /crunchy capers /egg plant /garlic /sesame
An empty tortilla 1
- Young jackfriut /mole poblano /pickled red onions /feta cheese /chipotle mayo /cilantro
Artichokes 2
- Grilled artichoke /figs /caramelized walnut /schallott /chives
- Whole cooked artichokes /lemon-herb dip /fermented schallots
Asparagus 1
- White and green asparagus /miso hollondaise /baby potatoes /roasted scallion greens and whites /ponzu gelé
Beurre noisette 3
- Comté /grated hazelnut /brown butter
- Whipped brown butter
- Testaroli /parm /basil /brown butter
Brussel sprouts 1
- Roasted with pancetta /salted hazelnuts and/or pistachios /balsamic vinaigrette
Burrata or ricotta 4
- Lemon zest/ olive oil
- Anchovies /olive oil
- Cayenne pepper /garlic fermented honey /maldon salt
- Crunchy capers
Butter 3
- Beurre noisette
- Dried tomatoes /capers
- Miso
Cauliflower 1
- Steamed cauliflower /white wine marinated salt capers /dill /mussels /cress
Egg plant 1
- Egg plant /caramelized kimchi /lemon tahini sauce /nori salt
Grapes 3
- Red grapes /fennel /aceto balsamico /tempura sage
- Green grapes /saliccia /red wine (Salsicce all’uva)
- Goat cheese /red grapes /dill /pistachios
Grilled lettuce or cabbage 3
- Grilled lettuce or cabbage /baby potatoes /roasted water melon /chile mayo
- Grilled lettuce or cabbage /ras el hanut tomatoes /yoghurt /red onions
- Grilled lettuce or cabbage /harrissa /macadamia /garlic fermented honey
Melon 1
- Cantaloup melon /cucumber /honey-jalapeño vinaigrette /pistachios
Mussels 1
- Smoked blue mussels /spring onion and cress /pickled red onion /kewpie mayo /grilled lemon
Pasta 2
- Pasta /emulsified lime n garlic butter /chile flakes /parm /bottarga
- Spaghetti /red wine sauce (Spaghetti ubriachi)
Red cabbage 1
- Fermented red cabbage /rainbow trout /apple /chives
Risotto 1
- Wasabi-Risotto /grilled salmon /miso foam /grilled pak choi
Sunchokes 1
- Roasted sunchokes /walnut /salty lemon vinaigrette
Recipes
- Ae (和え)
- Aglio e olio
- Amba
- Asian sauces
- Basic risotto
- Big Has Bread n Butter Pickles
- Burgenland coleslaw
- Caponata
- Carbonara
- Coffee
- Corn tortillas
- Crema al Parmigiano
- Dandan
- Dashi
- Frascarelli
- Freekeh Salad
- French toast
- Fuzhi Soy Sauce
- Gaeng kua sapparod
- Halal Cart Style White Sauce
- Homemade ricotta
- Hóng yóu
- Matcha pancakes
- Mole Poblano
- Neapolitan pizza dough
- New England Moules Frites
- Potato dumpling filling
- Quick spicy miso tantanmen
- Rice
- Schug
- Sesame Noodles
- Smooth Hummus
- Tahdig & Sabzi Polo
- Tatar
- Testaroli
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WAF 10
- Sourdough bread /vegan dried tomato caper butter
- Green, black and kalamata olives /dried tomatos /caperberries
- Pea and ginger soup /roasted coriander bread
- Artichoke /lemon-herb dip /fermented schallots
- Zucchini and radicchio sandwhiches /roasted walnut pesto
- Mushroom spinach risotto