may
after taking april off
I’ve worked pretty much nonstop since I was a teenager. When I was 17, I got my first restaurant job at a pizza place and have been part of the industry since. Now that I do mostly private work, it affords me more free time to rest and dream, something I haven’t done since high school. For me, there’s something about boredom that pulls out the really good creative work. I was homeschooled, so there were many boring afternoons in my childhood where the escape was usually making things, bits of paper and scraps of fabric splayed out on the floor around me, a hot glue gun always nearby. Now as an adult, the only difference is that food has replaced the crafting supplies, my kitchen a whirlwind of bread in the oven, a broth on the stove, pickles cooling, something being meticulously sliced on the cutting board. My kitchen is my safe place, where the window is open when it rains and soft jazz layers in the background. I love the time of year where spring sort of effortlessly falls into summer, when flavors swing from delicate to robust. This menu iteration feels like a corner café where you can sit outside and go ahead and order the whole bottle of wine.
For me, supper club is an extension of myself. If I could invite you all into my home, I would. I can only hope that some of it translates into these dinners. I open the front door and welcome you in.
welcome drink / tiny bubbles
for the table / sourdough crackers, fresh spring crudité, whipped labneh, jammy eggs
first / butter-poached shrimp, served maine style in a split-top sesame bun
second / ‘spaghetti alla nerano’ handmade pasta, fried young zucchini, parmigiano, bresaola, fresh tarragon
third / rhubarb ice cream, served with macerated strawberry & ginger crumb
Tuesday May 19th, 6:30pm
Hone - 12 Lois Ave
See you soon?
