Closed Door Supper Club º1 | SWOON
Saturday, February 25th, 2017
A Closed Door Supper Club.
On a chilly evening in North Park a gathering of like-minded individuals came together for the first in a series of infused dinners sponsored by Club M. In conjunction with A Gal and her fork and the theme of the month for February, Swoon, a six course meal was designed and prepared by local chefs Hanis Cavin & Colin Murry.
Cocktails were provided by Cordial Organics in two variations as seen below. “Cordial Organics products are carefully crafted with an architecture of well-being and ecological sustainability.” A women run San Diego cannabis business and a wonderful addition to the meal.
Dank & Stormy – pineapple/ginger infused rum, “Celebrate” bitters, topped with ginger beer.
Ginger Breeze – ginger and lemon juice cordial, “Celebrate” bitters, topped with sparkling water.
The first course : Amuse Bouche – Eggs
American Sturgeon Caviar, Local Uni, Smoked Hen Egg Sabayon, Migas
This rich and creamy dish was meant to be consumed in one bite, the texture was a new experience to be sure, overall delightful with a fishy finish.
The second course : Potato & Cauliflower
Potato Gnocchi, Za’atar Roasted Cauliflower, Cauliflower Puree, Brown Butter, Chili Oil, Crispy Shallot, infused with Sunset Sherbert flower & Green Valley Organics Olive Oil.
This was a definite favorite, The potato was perfection and the cauliflower was so flavorful!
The third course: Tea Bass
White Sea Bass Persillade, Black Lentils, Cipollini Onion, House Cured Ham, infused with GSC & Cannaoil Co. Olive Oil.
This was a new experience, I am typically not a seafood person so the inclusion of the cured ham, onion and the dominant flavor of the lentils made for an intriguing palette.
The fourth course : Duck
Duck Confit, Foie Gras Griddle Bread, Brussel Sprouts, Pickled Strawberry, infused with CannaOil Co. Olive Oil.
The duck was lovely, the griddle bread divine and the brussel sprouts and pickled strawberry really kicked the flavor up a notch, the combination was truly my favorite of the meat dishes.
The fifth course : Lamb
Lamb Loin, Roasted Salsify, Tart Cherry Mustard, Shiso, Spiced Breadcrumbs, Cardamom Jus, infused with Green Valley Organics oil, CannaCo Oil and blue dream flower.
The lamb was lightly browned and the Salsify was wonderfully tender.
A passionfruit shortbread cookie bar drizzled with Defonce & Bhang chocolates and topped with Pura Vida Granola.
This was a wonderfully tart and tangy dish to wrap the meal with, as we were told as a cleansing of the palette. Every bite was packed with flavor and enjoyed to the very end!
We appreciate the host providing guest with CBD infused water throughout the meal to keep us hydrated and balanced.
Thank you to Club M for another great contribution to the cannabis community! Make sure and follow Club to stay informed on future events and sign up for your own subscription to the M Box today!!!