Plot 15 Supperclub

25 March – fully booked

fakecheese — Mon, 04 Apr 2011 18:09:39 +0000

18 March – spring supperclub!

fakecheese — Thu, 17 Mar 2011 11:57:10 +0000

Hi folks! We’re delighted to host a last-minute supperclub on Friday night. We are excited about the abundant wild garlic we found recently that we’re dying to put in a gorgeous creamy risotto. We also can’t wait for the season’s first bbq! Thick, juicy lamb chops! Horray! The fire is lit and we can’t wait to meet you!

29 Oct: places still remain

fakecheese — Tue, 26 Oct 2010 21:21:47 +0000

Get in touch quick if you’d like to come along this Friday the 29th. We’re looking forward to a big warm fire and a cozy evening. Hope to see you there…

Sarah

October 15th fully booked; new autumn menu

fakecheese — Mon, 11 Oct 2010 21:59:35 +0000

Hi folks,

We’re delighted to be back running supper club this autumn. We’ve really gotten into pork ribs lately and can’t wait to share this heavenly combo of pork and biscuits. No, these biscuits are not little flat sugary things that you dip into your tea (or is that just me..). My biscuits come from South Carolina and are buttery, flaky, fluffy and soft – they beg to be covered in (even more) butter and jam or stuffed with fried chicken or bits of bbq pork. They’re more like scones than traditional biscuits but are not as dense as scones and are eaten hot out of the oven. Oh yum. I’m drooling just thinking about them…especially with pork and apple…help…and don’t forget about pecan pie (pronounced: peeecan paah in the south)!

Autumn is my favorite season, and I love the smell of leaves, a wood burning stove, and pumpkin roasting in the oven. I also love the must smell of mushrooms in the autumn. I went on a big mushroom hunt with Lauren Swiney, wild food extraordinaire, a few weekends ago in Donegal, and we feasted on our treasure of Yellow Legs and a few cèps we found hiding in the moss. We chopped and dried several of the cèps and will use them in stock over the next year. Maybe we can beg Jenny to make one of her famous risottos so we can all sample a piece of mushroom heaven.

While in Donegal, I also found millions of incredibly sweet and delicious wild plums. I wanted to make dessert with some of them one night so I pitted and puréed them with a bit of sugar and honey (without cooking them at all), put them in the bottom of a little glass, covered them with a combo of whipped cream, cream fraiche, and yogurt (i.e., all the dairy products left in the fridge. heh.) and topped it all with crushed biscuits. The plums were a beautiful rich purple and were still quite tangy. Would I make it again? Sure. I brought the rest of the plums back home to Belfast and, in a burst of motivation, decided to make plum jam. After splitting the plums (so tedious), I boiled them for awhile until they were soft. I then mashed them in a colander over a bowl so only the pits and skin were left behind. Next I boiled the juice with loads of sugar and a few cinnamon sticks for awhile and tried to get the jam to “set.” Right. The jam just kept boiling. Boiling. Boiling. Not setting. I got tired of waiting. While the jam was boiling, however, it did give me a chance to sterilize the glass jars by putting them upside down on a sheet of newspaper in the cold oven and letting the oven get to temperature at around 130 degrees Celsius. Then I turned the oven off. When I finally decided that the moment had come and the jam had boiled for long enough, I took the hot jars out of the oven and ladled the hot jam inside (do not put hot jam in cold jar or it will break!), screwed on the freshly-boiled-and-therefore-sterilized caps and admired my work. Before that moment I had determined that making jam is way too much work. But. The color was absolutely beautiful, again, rich and dark purple. And when the jars finally cooled (and all the lids inverted themselves making a sweet popping sound!), and I tasted my half-set masterpiece, I have to say, it was pretty satisfying.

Thanks for hanging out with me for a bit and hope to meet you soon,

Sarah

July 23rd booked; New menu up!

fakecheese — Tue, 20 Jul 2010 12:56:38 +0000

We’re delighted to be serving lots of seasonal goodies from the allotment this month (and probably next month too!). We’ve posted the new menu on the Menu of the Week page.

If you’d like to be put on our mailing list, contact info@plot15supperclub.com.

Belfast Telegraph feature

jenstress — Mon, 21 Jun 2010 13:34:42 +0000

We’re thrilled to be featured in the Belfast Telegraph today – see the online article:

http://www.belfasttelegraph.co.uk/lifestyle/features/guess-whorsquos-coming-to-dinner-14850468.html

June menu up; New dates: 5 and 11 June

jenstress — Fri, 28 May 2010 10:07:34 +0000

For June, we decided to go with our take on Japanese food using our favorite recipes. Jenny makes killer sushi, and our asian pork and buckwheet noodle salad recipe is inspired from a meal that our friends Dougal and Deirdre served us last summer. Super fresh coriander is my absolute favoriate herb of the season. Picked straight from the garden, it will knock you sideways! For our version of the noodle salad, we’ll be incorporating some of our own spicy oriental greens from the allotment. For dessert, we’re using the humble strawberry, also in season in June, and, after bringing out the flavors with a white balsamic vinegar, we’ll pair the resulting strawberry lovliness with homemade Japanese green tea ice cream and a crunchy honey biscuit. Happy summer!

New date released: 7 May! May menu up.

fakecheese — Thu, 29 Apr 2010 14:21:52 +0000

We’re continuing to enjoy our Friday night supperclubs, and particularly enjoyed this past Friday, April 23rd. Why? Well, Friday morning Jenny went to Blythefield, our allotment site, and picked two huge bundles of purple sprouting broccoli from plot #9 owned by George Flemming. George graciously donated these long beautiful purple sprouts to us to use for our first course last Friday. I proudly waved one around to our guests and explained where it had come from and that it had been picked that morning. Our guests politely gave me a round of applause while not-so-successfully suppressing their giggles at their host waving around a strange purple vegetable. Needless to say, serving vegetables picked from the allotment is a goal and a highlight for us as most people never have a chance to experience homegrown veg. I’m hoping that serving tasty fresh veg will inspire some of our guests to get out there and grow some for themselves.

April Menu is up; May 14th full

fakecheese — Thu, 08 Apr 2010 16:06:42 +0000

We’ve posted our April menu (finally!) on the Menu of the Week page and are delighted to try it out tomorrow night for the first time. If you’d like to be on our reserve list for April 23rd or May 14th (both dates fully booked), send us an e-mail.

Recent Press

jenstress — Mon, 22 Mar 2010 15:28:47 +0000

We were delighted and are very grateful to have so much press coverage this week. We especially love the special feature that Donna Legge did that aired on Radio Ulster. Scroll forward to minute 24 to listen (available to listen until 27 March):

http://www.bbc.co.uk/iplayer/console/b00rklnp

Tia Clark also published a great article in the Irish Times:

http://www.irishtimes.com/newspaper/features/2010/0322/1224266807254.html?sms_ss=facebook

The Spin, a radio station in Dublin, also interviewed Tia who talked a bit about supperclubs and her experience at Plot 15.

Thanks Tia and Donna for great work! We look forward to what the future may hold.