gastronauts

Last week, I received half a dozen emails from various supper clubs I’d signed up for the mailing lists of. Each dinner sounded more delectable than the one before: roasted local grass-fed goat loin chops with farro-spinach salad and sweet onion soubise, kombu cured fluke with yuzu, brown butter, wakame and preserved nori, a dinner with a puppetry theatre accompaniment, an Argentinian asado of grilled offal, a backyard barbecue of grilled flank steak with chimicurri and chorizo. And the list … Read More