photo credit: Kun Kim

Last Saturday was the official opening of the REEL TASTY Supper club deck. What better way to open than with 12 giggling girls sending off one of their own into that bliss we call marriage. Although this season’s first dinner was “private” it still brought a bunch of new friends to the table. As bachelorette parties go, this one didn’t disappoint (Sans penis party hats and the like of course.) That sort of pre-wedding fun doesn’t really mix well with our food not to mention these ladies had much more class than those antics allow.

For those who are a little lost, Reel Tasty is our summer supper club where Aimee, my co-chef/host, and I screen a movie on a 2 story building while feeding our guests some of our latest gastronomic creations. The creations that evening were driven heavily by the likes of the bacherlorette. Luckily she he is a carnivore so, we liked that.

We started off with the remnants of a beautiful day and some delicious snacks. The highlight being Aimee’s homemade beet chips

photo credit: Kun Kim

From there, things got a bit more serious as the famous tort’s came out. They were followed by asparagus bruchetta smeared with fresh ricotta cheese.

photo credit: Kun Kim

Our guests were eating and drinking up in true “bacherlorette party” style while we prepped the entrees in the kitchen.

photo credit: Kun Kim

The sun said it’s goodbyes and the air quickly chilled. A new addition to the evening this season is a fire pit strategically positioned to heat the dinner table. With the fire sparked, the guests sat and the entrees were ready to be served. Although we try and show our calm side, the entree rush is always a bit chaotic. Last Saturday that could not have been more true. The below pic represents the speed round of cheese grating after we realized the pasta was done and needed it’s final dairy touch which still sat wrapped and whole in the refirgerator.

photo credit: Kun Kim

With the crisis averted a delicious and piping hot bowl of fresh pappardelle with roasted cauliflower and leeks made its way out to the guests.

photo credit: Kun Kim

We followed that quickly with a beet and apple salad sitting on a bed of endive.

photo credit: Kun Kim

To fill our carnivorous bride-to-be’s craving, we served our incredibly thick and properly rested hanger steak which lounged on top of a balsamic vinegar pond with roasted red onion lili pads.

photo credit: Kun Kim

This satiated the ladies for a bit as they dug in and snuggled up with the hot fire and steamy entrees. Soon enough Sarah Jessica Parker and Helen Hunt arrived on scene and the boisterous bunch perked up again to relive their 1980′s.

photo credit: Kun Kim

By the time dessert hit the table the girls were sufficiently full and deep into the dream of winning a dance contest. Aimee’s chocolate truffle tart was insane, rich and sinful and turned many of the heads glued to the giant screen out back.

photo credit: Kun Kim

As he night came to a close the bachelorette told me she had a fantastic time and I took that as the sign of another successful REEL TASTY. The girls trickled home. Many of them jumped into cars that took them back to the far reaches of Manhattan. I was impressed to have pulled guests all the way out to Greenpoint for such a monumental occasion. I am glad that everyone enjoyed.

Of course no recap is complete with out recipes and a shout out to the crew. This dinner MVP went to the rookie, Jeremy. In from NOLA for one night only. (by default because his wife organized the guest list) Jeremy was fierce. Whether he was slicing, washing or drying you couldn’t drag this kid from his task with anything including a mound of grilled hanger steak with balsamic sweet sauce all over it.

photo credit: Kun Kim

Thanks as always to everyone who attended. You guys are the best. Our next dinner will be announced very soon. So stay tuned or expect an email. If you are not on the list yet. GET ON IT NOW. This season is sure to be packed with tasty surprises.
Get on our list for upcoming dinners dinners@forkingtasty.com

Recipes:

Fresh Pappardelle With Cauliflower and Leeks

Ingredients
2 heads garlic (if roasting, or 1-2 minced cloves if just sauteeing)
2 sticks. butter
2  head cauliflower, cut into florets
2 lb fresh pappardelle noodles
salt and pepper
pecorino romano, cut thin with a vegetable peeler or grated
1 cup chicken stock
5 leeks
fresh parsley

Directions
1. boil water in a large pot
2. roast the garlic and cauliflower at 400 F for about 40 minutes
3. In a large saute pan over medium-high heat, melt 3 T of the butter. take off heat. scoop off foam. pour off butter into seperate container leaving the white curd at the bottom of the pan
4. Slice leeks thina nd add to saute pan with some of the butter
5. add the roasted garlic and cauliflower
6. add the chicken stock. bring to a boil
7. Add pasta to teh boiling water. When al dente quickly move it to teh saute pan and finish the cooking
8. add more butter until pasta seems to be coated properly
9. transfer into a large bowl and add pecorino cheese and parsley

Beet and Apple Salad

Ingredients
2 apples-thinly sliced
4 celery stalks-thinly-sliced
1 minced shallot
1 lemon-juiced
1 beet-sliced into matchsticks
sugar
chopped walnuts
salt and pepper
endive

Directions
Toss 2 thinly sliced apples, 4 thinly sliced celery stalks (with leaves) and 1 minced shallot in a bowl with the juice of 1 lemon. Peel 1 beet, then slice into matchsticks and add to the bowl. Toss in 1 teaspoon sugar, 3 tablespoons chopped walnuts, 3 tablespoons olive oil, and salt and pepper. Let stand 10 minutes, then serve on a bed of sliced endive.