After his July 14 event sold out in a matter of hours, I was inundated with messages from fans disappointed that they weren’t able to secure a seat. Fortunately I was able to get Greg Couillard to host another Supper Club in July. This menu is inspired by classic Cantonese and Sichuan dishes, that Greg developed into exciting new recipes for a boutique hotel in Mexico.
Tsao Chicken Salad
Sweet & sour red guava glazed chicken breast slices on a cool, colourful salad of shredded bok choi, cucumber, sprouts and veggies
Crispy Ginger beef with Gai Lan Stir Fry Vegetables
Thin sliced hanger steak, crisp candied ginger and piloncillo glaze, Gai Lan (chinese baby broccoli) & veggies; served with steamed rice.
Moon Cake Trifle with Lemon Curd and Tropical Fruit
Rich Chinese Moon Cakes are the base for this decidedly non-traditional trifle, with homemade lemon curd setting off a selection of fresh, in-season Asian fruits like lychee, sour sop, custard apple, mango and whatever looks exciting in the market that day.