Supper Club

Lazy-Fancy Gathering



all units: U.S. Imperial

  • 4 lbs mussels
  • 1 head of garlic
  • 1 shallot
  • 1 yellow onion.
  • 1 large pinch of saffron threads
  • 1 large pinch of flaky sea salt
  • 1/4 tsp chili flakes
  • 2 tbsp extra virgin olive oil
  • 4 tbsp salted butter
  • 2 c dry white wine
  • 1 carton of sun gold or cherry tomatoes
  • 1 handful Italian flat-leaf parsley for serving
  • fresh baguette for sopping up the broth

Soak the mussels in a large tub of water to clean and rinse the mussels. Chop the garlic into slices. Mince the onion and shallot. Sweat the garlic, shallots, and onions in a large thick-bottomed pot with a lid in 2 tbsp of olive oil, once translucent (don’t caramelize or brown) add the butter. Add a generous pinch of sea salt. 

Pour the white wine over the garlic, onion, and shallot mixture, wait for the alcohol aroma to burn off (about 3 minutes). Add the saffron and stir. Turn off the heat, let the sauce rest, so the saffron flavors the sauce and turns a vibrant gold. If you can wait for 30 min or an hour, do it. If not, just wait 15 mins for me, please! (you could do this up to three hours in advance).

Reheat the sauce, add the sun gold tomatoes until they start to burst and soften. Then add the mussels. Cover the pot, after 4 minutes and stir. Recover the pot and continue to steam for another 2-4 minutes (6-8 minutes total).

serves 4-6


all units: U.S. Imperial

  • 1.5 pounds of salmon, cut into 1/2 inch cubes
  • 5 scallions, whites only, chopped.
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 tsp cumin
  • 1 tsp coriander
  • ½ cup homemade aioli or store-bought mayonnaise 
  • 2 tbsp red harissa sauce or paste
  • Pinch of fine sea salt and freshly cracked pepper
  • Butter lettuce, pickled cucumber and brioche buns to build the burgers

Using a food processor, take half the salmon meat and pulse it into a paste in the food processor, and place into a large mixing bowl. Add the remaining salmon, peppers and scallions. Season with cumin, coriander, salt and pepper to taste. 

Line a baking sheet with parchment paper. Portion and press the salmon burger meat into patties and place onto a baking sheet. Allow the burgers to set in the fridge for at least 30 minutes prior to cooking (you can do this the night before). 

While the burgers are setting, make the harissa spread. In a small bowl mix the aioli or mayonnaise with 2 tbsp of red harissa. 

To cook, heat a cast iron skillet, once the pan is warm in the center, drizzle with grapeseed oil to coat the pan evenly. Cook the burgers until golden brown on both sides. 

Serve the burgers on toasted brioche buns and layered with harissa spread, butter lettuce, pickled cucumbers. Serve immediately.


all units: U.S. Imperial

  • 4 egg whites
  •  Pinch of salt
  • 1 ¼ cups superfine sugar 
  • 2 teaspoons cornstarch
  • 1 teaspoon white-wine vinegar
  •  A few drops vanilla extract
  • 1 pint heavy whipping cream
  • 5-8 leaves of lemon verbena
  • 2 tbsp sugar
  • 1 pint mixed berries

Heat oven to 350 degrees. Line a baking sheet with parchment paper, and draw a circle on the paper using a water glass to make individual portions, or an 8-9in circle for one large Pavolva. Flip the parchment over so the pencil marking is facing down (this ensures that the pencil won't transfer to the meringue). Using an electric mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high. Continue until peaks begin to form; gradually beat in sugar a tablespoon at a time until meringue is stiff and shiny.

Sprinkle in cornstarch, white-wine vinegar and almond, and fold in gently. Mound onto parchment using the circle as a guide, and shape into a disk, flattening the top and smoothing sides slightly. Place in oven, and immediately reduce heat to 300 degrees. Bake 1 hour 15 minutes. Turn off heat, and allow meringue to cool completely in the oven.

To make the lemon verbena whipped cream: portion half the whipped cream into a heavy bottomed saucepan, and add the sugar, heat until the sugar is dissolved and it is just simmering. Remove from heat, and steep the lemon verbena leaves in the cream. Allow to cool and pour the cream into a large mixing bowl with the remaining cream. Using an electric mixer, whip until the cream begins to stiffen. Refrigerate until ready to serve.

To serve, carefully peel off parchment and place meringue on a platter or cake stand. Gently crack the top with the back of a soup spoon to make a shallow nest for the whipped cream and berries. Spoon the whipped cream evenly over meringue. Cover cream with berries and a bit of lemon zest. Serve immediately.