Recipe: Mom's Turkey Enchiladas

This is one of my favorite of my mother's recipes. I actually packed two cans of green enchilada sauce in my suitcase so I could make this in Berlin! It's not too hard to make and always gets rave reviews.

What you need:
*1 lb. ground turkey
*1 lg. onion, chopped
*2 T. vegetable oil
*1-2 chipotle peppers in adobo, seeded and chopped
*1 small can chopped green chilis
*12 oz. pepperjack cheese, grated (I used shredded gouda since I haven't seen pepperjack here in Germany)
*2 14 oz. cans green enchilada sauce
12 flour tortillas

What you do:
In a large, deep saucepan, saute onion until translucent. Add turkey and saute, crumbling with a spoon, until turkey is cooked. Add chipotle peppers and chopped green chilis; stir to combine. Add 2/3 of the cheese and 1 1/2c. enchilada sauce and stir to combine.
Fill each tortilla with about 1/4c. of the mixture from the pan and roll them up. Place into a greased oven-safe pan or baking dish, seam side down. Do not be afraid to pack them into the pan, but a second one may be required.
Cover enchiladas with remaining sauce and cheese and bake at 350F (175C) for 20-30min, when the cheese has melted and the dish is bubbly. Remove from the oven and let cool 5min before serving.

We always serve them with black beans (conveniently these come in chili sauce at Kaufland), spanish rice (rice with chopped tomatoes and spices) and a side salad. Enjoy!

Side note: if you recall the vegan molasses-blueberry cake from supper club, I recently tried making the same recipe in muffin form...they turned out great! Try em out sometime if you want a healthier blueberry muffin.

Qype: El-Dai'a Snack in Berlin

Berlin


I've only ever eaten one thing here, but it's amazing: HUMMUS.
You pay 3eur and are served a warm, made-to-order bowl of delicious hummus along with a pile of chopped veggies and pita bread. It's more than enough for a meal and sooo tasty. I come here all the time!

Check out my review of El-Dai'a Snack - I am insizlane - on Qype

Qype: risotto in Berlin

Berlin - Eating & Drinking - Restaurants - European - Eating & Drinking - Restaurants - Italian & Pizza


If you're like me and adore the culinary amazingness that is risotto, then this place will be your dream come true.
4 or 5 risotto options make up the menu, all you have to do is choose which scrumptious option to go with--not an easy task! Luckily since I had been craving artichokes and today's cheapest special was an artichoke risotto, my task was made somewhat easier. But I was still tempted by the tomato and broccoli-and-goat-cheese options.
I added a small side salad to my order and loved that the greens and dressing were handed to me in small jars. Plus the dressing was delish.
For that and my risotto I ended up paying about 7eur, which is not too bad considering the quality.
From the lovely heavy silverware to the friendly service to the decor, I loved everything about this place. Definitely worth checking out!

Check out my review of risotto - I am insizlane - on Qype

Recipe: Potato and Leek Soup

Recently we had some potatoes lyin' around our kitchen that needed to be used up, quick! I thought the perfect solution would be a nice potato-leek soup, because I love the savory deliciousness of leeks balanced by a nice hearty potato base.
My favorite way to make vegetable soups is to let the veggies speak for themselves and not dilute their flavor with a lot of cream or cheese, and this recipe is no different. It's aaaall about the natural flavor of the yummy veggies! And it's really simple and quick, to boot.

What you need:
*olive oil
*1 large onion, diced
*1 garlic clove, minced fine
*1 lb potatoes, diced
*3-4 large leeks, sliced
*couple cups vegetable or chicken broth
*salt and pepper to taste
optional:
*couple pinches cayenne pepper
*finely chopped parsley
*couple drops of your favorite hot sauce

What you do:
Heat the oil in a pot. Add the onions and sautee. Add the garlic and sautee until fragrant. Add the leeks and cook for a couple minutes, stirring intermittently. Add the potatoes and cook with the occasional stir. When the potatoes begin to brown, add broth to cover. Bring to a boil, then reduce the heat and simmer for at least 30 mins or until soup is at desired consistency. Add salt and pepper to taste and enjoy. I prefer not to puree, I like my soups chunky :)
If you, like I, like a little kick in your soup, add cayenne pepper liberally to taste. It's also nice with some chopped fresh parsley stirred in, and I always add some hot sauce to my bowl to get some real heat going.
Bon Apppetit!

Qype: Mustafas Gemüse Kebab in Berlin

Berlin - Eating & Drinking - Fastfood & Takeaway - Kebabs


BELIEVE the HYPE.
it's WORTH the WAIT.
forget about the stupid chicken. delicious crispy perfectly seasoned veggies covered in crumbly cheese and lemon juice is all you could ever want at this gem.

Check out my review of Mustafas Gemüse Kebab - I am insizlane - on Qype

Qype: Room 77 in Berlin

Berlin - Eating & Drinking - Pubs & Bars - Pubs - Eating & Drinking - Restaurants - American - Eating & Drinking - Restaurants - Mexican


I had heard this place has good burgers and when I walked in and saw the massive specimens on people's plates I could hardly wait to get my hands on one. When I saw the menu I was even more pleasantly surprised: not just burgers, but enchiladas, texas chili and a fajita special! Then they plunked down my favorite hot sauce on the table (Tabasco smoked chipotle) and I was certifiably in heaven. Ensconced on a cozy couch, beer and live music close at hand, I devoured a chicken burger smothered in delicious guacamole and hot sauce, as well as some crispy potato wedges. Yum. My companions had beef burgers that they pronounced wunderbar and a lovely-looking enchilada with a BIG salad. I want to go back and try some of the other menu items!
The only negative is that we were sitting right by the stage and the music was extremely loud, making conversation almost impossible. Also, as a non-smoker I found the smoke kind of oppressive (particularly as I was getting over a sinus infection at the time), but I guess the ability to smoke freely would be a draw to some.
I will be back for sure.

Check out my review of Room 77 - I am insizlane - on Qype

Recipe: Quick Lentil Stew

Hey friends!
We're back from California, but we don't know yet when the next supper will be. In the meantime, I have a new recipe for you all! Now that the weather's warmer again, I've started going to the Turkish Market more frequently than I did in the cold winter months, and today I knew I had to finish off some cherry tomatoes I picked up last week. I wanted to use them in a stew of some kind because I was sick of eating them raw. So I figured a lentil stew would be yummy. I picked up some fresh carrots and parsley and voila.

What you need:
couple onions, diced
little bit of olive oil
4-5 carrots, chopped
few handfuls of cherry tomatoes, halved
2 cups dried green lentils
2 cups water
couple handfuls fresh parsley, chopped
salt and pepper to taste

What you do:
Heat the oil in a pot. Add the carrots and onions and saute until the onions are translucent. Add the tomatoes, stir a bit, then add the lentils, water, salt and pepper. Turn down the heat and simmer until the lentils get soft (15-20min). Toss in the parsley, salt and pepper, stir a few times, remove from the heat and enjoy :)
Serves 4ish

The sweet fresh carrots really made this an unexpectedly delicious dish, and surprisingly light, despite the fact that I described it as a stew. It's a nice 'n easy recipe for early spring!

Recipe: Vegan Blueberry Cake

Another vegan-ized recipe that turned out ridiculously scrumptious.
Adapted from 101 Cookbooks.

What you need:
*1 cup plus 2 tbsp. white flour
*1 cup plus 2 tbsp. whole wheat flour
*2 teaspoons baking powder
*1 teaspoon baking soda
*1 1/2 teaspoon fine grain sea salt
*1 teaspoon cider vinegar
*10 tablespoons soy milk (divided)
*1 cup unsulphered molasses
*2 small mashed bananas
*5 tablespoons applesauce
*1 tbsp. vegetable oil
*3 cups blueberries, frozen (plus extras for serving if desired)
*1 teaspoon flour
*powdered sugar for serving if desired

What you do:
Preheat your oven to 350F degrees. Oil and flour a 9-inch round cake pan (or equivalent).
In a large bowl sift together the flour, baking powder, baking soda, and salt.
In a small bowl whisk together the cider vinegar with 6 tablespoons of the soy milk. In another bowl whisk the molasses with the remaining 4 tablespoons of soy milk. Whisk the cider vinegar mixture into the molasses mixture, then whisk in the banana.
Pour the wet ingredients over the dry and stir until just barely combined. Stir in the applesauce and oil. Toss the blueberries with 1 teaspoon of flour and fold them into the batter.
Pour the batter into the prepared pan and bake for about thirty minutes or until a toothpick poked into the center comes out clean. Let cool for a few minutes and then serve sprinkled with powdered sugar.

Serves 12.

Recipe: Tomato-Stuffed Mushrooms

These little hors d'oeuvres turned out so savory that people didn't believe us when we told them they are totally vegan!
Adapted slightly from Smitten Kitchen.

What you need:
*1/2 ounce sundried tomatoes, packed in oil
*2 tablespoons olive oil
*18 white mushrooms, stems pulled out and chopped fine and caps reserved
*1/2 cup finely chopped shallots
*2 garlic cloves, minced
*1/3 cup fine dry bread crumbs
*1 1/2 tbsp. tomato paste
*1/4 cup fresh parsley leaves, washed well, spun dry, and minced
*1/2 teaspoon dried basil, crumbled

What you do:
Preheat oven to 400°F.
Drain tomatoes well and chop fine.
Lay mushroom caps, stems removed, face down on foiled baking sheet. Bake them approximately 10 minutes, or until their liquid puddles underneath. Remove from the oven. Carefully pour off liquid that has gathered in the bottom of the pan and reserve, and then again, carefully, turn mushroom caps over so they are ready to be filled.
In a small skillet heat oil over moderate heat until hot but not smoking and cook chopped mushrooms stems, shallots and garlic, stirring until shallots are softened. In a bowl stir together mushrooms mixture, bread crumbs, tomatoes, reserved mushroom liquid, tomato paste, parsley, basil, and salt and pepper to taste. Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish, or the same parchment-lined pan you’ve roasted your mushrooms in. Bake in middle of oven 15 minutes.

Makes 18 hors d’oeuvres; we doubled the recipe for supper club.

Recipe: Apple-Zucchini Crostini

These delicious little "toasts" went fast at the last supper club!
The original recipe from 101 cookbooks calls for a dollop of creamy goat cheese which we left off to make it vegan.

What you need:
*5-7 slices whole grain bread, very thinly sliced
*splash of extra virgin olive oil
*two big pinches of salt
*1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) [we used a pink lady apple and the color was great in the finished dish]
*3/4 cup zucchini, cut into 1/4-inch dice
*1 1/2 teaspoons lemon juice, freshly squeezed

What you do:
Preheat oven to 350 degrees. Cut the bread into bite-sized pieces (or use a cookie cutter [or shot glass!]), brush with a bit of olive oil and sprinkle with a tiny bit of salt. Arrange in a single layer on a baking sheet and bake until golden, roughly 14 minutes, flipping once along the way. Remove and let cool.
To make the zucchini-apple component, heat a splash of olive oil in a skillet over medium high heat. Stir in the salt and the apples. Saute for about 15 seconds and then stir in the zucchini. Cook for another 15-20 seconds - things should really be sizzling. But keep in mind, you only want to heat and soften things up a touch, not turn everything to mush by overcooking. Quickly remove from the heat and stir in the lemon juice and a tiny drizzle of extra virgin olive oil. Toss and taste, add a bit more salt if needed. Transfer the zucchini mixture to a large plate to cool a bit.
To assemble take one piece of the toasted bread and spoon a small amount of the zucchini mixture on top of it. Repeat and arrange on your favorite serving platter.
Makes about 2 dozen bite-sized crostini.

Supper the Fifth

This past Thursday, February 18th, was our fifth supper club!
Our menu was totally vegetarian and even mostly vegan, since Celia and I have embarked on an experimental month of ovatarianism (vegan+eggs).
We made:
-Apple-zucchini crostini (referred to as "toasts," haha)

-Tomato-stuffed mushrooms (yes, these were vegan...despite the intensely savory flavor! mmm)

-Warm carrot, dill, and white bean salad (sadly, no picture)
-Homemade sweet potato ravioli with a brown butter sauce and sliced almonds (our only non-vegan item, with the eggs in the ravioli and the butter in the sauce)

-And a delectable and totally vegan blueberry cake:

It all turned out delicious if I do say so myself.
Daniel volunteered to be our official photographer this time so we have some lovely "socializing" shots:



And even a couple cooking shots (with our matching aprons!). "Double fisting" (flattering, no?):

And Celia plating the ravioli:

I'll leave you with my favorite shot of the whole table:

Recipes to follow. Hope everyone had as much fun as we did!
Til next time,
C&D

Next Supper

Hey supperclubbers!
We'd like to cordially invite you to our next supper, a week from today on Thursday, February 18th!
Celia and I are experimenting with vegetarianism/semi-veganism, and our menu reflects that somewhat:
-Apple and zucchini crostinis and sundried tomato stuffed mushrooms
-Roasted bell peppers stuffed with carrot, dill, and white bean salad
-Homemade sweet potato ravioli with brown butter sauce
-and a scrumptious blueberry cake to finish.
Doesn't that sound delicious?!? Better RSVP to cdsupperclub@gmail.com to make sure you get some ;)
As usual dinner will be at our apartment (address to follow closer to the date), hors d'oeuvres and drinks around 7:30, dinner sometime thereafter.
We do ask for a donation but the amount is up to you.
And please let us know of any dietary restrictions in your RSVP, we are flexible!
First come first serve.
Looking forward to seeing you!
C&D

Recipe: Mushroom-Artichoke Pasta

I made this pasta for a Groundhog Day movie night last night and it was delicious!
Courtesy of smitten kitchen, a cooking blog recommended to me by fellow supper clubber Kate.
The recipe serves 4-6. I doubled it last night and it was a TON of pasta...

What you need:
3 tablespoons olive oil
1 small onion, finely chopped
1 pound mushrooms, trimmed, cleaned and chopped into small bits
1 teaspoon kosher salt, plus 1 tablespoon for pasta water
1 cup dry Marsala wine [sherry would be an appropriate substitute]
1 pound pasta [I used mini penne]
1/2 pound frozen artichoke hearts, thawed [I used canned]
3/4 cup grated Parmesan
1/2 cup cream
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon freshly ground black pepper

What you do:
Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for one minute. Add the mushrooms and one teaspoon of the salt. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes (though this took me much less time). Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper, then adjust seasonings to taste. Transfer to a serving bowl and serve.

Happy Groundhog Day!

Recipe: Olive Oil Cake with Tangerine Glaze

This recipe was so simple and easy to make, and so incredibly delicious! It was a great end to our Mediterranean-themed supper. Courtesy of myrecipes.com.
Makes 16 servings (serving size: 1 slice)

What you need:
* Cooking spray [or butter, to grease the pan]
* 2 tablespoons all-purpose flour
* 2 1/2 cups granulated sugar
* 1 1/2 cups fat-free milk [I used 1 cup milk and 1/2 cup yogurt]
* 1/2 cup extravirgin olive oil
* 1/4 cup fresh tangerine juice (about 2 tangerines), divided
* 3 large eggs
* 2 1/4 cups all-purpose flour (about 10 ounces) [I used whole wheat flour]
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 1 cup powdered sugar
* 1 teaspoon butter, melted

What you do:
Preheat oven to 350°F [~176°C].
Coat a 12-cup Bundt pan with cooking spray [or a springform cake pan with butter in our case]; dust with 2 tablespoons all-purpose flour. Set aside.
Combine granulated sugar, milk, oil, 3 tablespoons juice, and eggs in a large bowl, stirring with a whisk.
Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture to oil mixture, stirring with a whisk until smooth. Pour batter into prepared pan. Bake at 350° for 55 minutes or until golden brown and cake begins to pull away from sides of pan. Cool cake completely on wire rack. Loosen edges of cake with a narrow spatula. Place a plate upside down on top of cake; invert onto plate.
Combine powdered sugar, remaining 1 tablespoon juice, and butter, stirring well with a whisk. Drizzle glaze over cooled cake.
Yum!

Recipe: Hearty Fish Stew

This was our main dish at the last supper club, and turned out great! Courtesy of Closet Cooking.
Makes 4 servings.

What you need:
1 tablespoon olive oil
1 onion (diced)
4 cloves garlic (chopped)
chili flakes to taste (optional) [I added Mexican chili powder]
1 bulb fennel (sliced)
1 red pepper (cut into bite sized pieces)
1 cup white wine
1 (28 ounce) can diced plum tomatoes
1/2 teaspoon paprika
1/2 teaspoon oregano
salt and pepper to taste
1 pound white fish (such as haddock, halibut, etc., or any seafood) [or substitute tofu]
1/2 cup fresh herbs such as parsley and basil (chopped)

What you do:
1. Heat the oil in the pan.
2. Add the onion and saute until tender, about 6-10 minutes.
3. Add the garlic and chili pepper flakes and saute until fragrant, about a minute.
4. Add the fennel and red peppers and saute for a few minutes.
5. Add the white wine and simmer for a few minutes.
6. Add the tomatoes, oregano, paprika, salt and pepper, cover and simmer for 20 minutes.
7. Add the fish [or tofu] and simmer until cooked, about 5 minutes.
8. Remove and mix in the fresh herbs.

Serve with some crusty bread & feta, if desired.

Recipe: Mediterranean Chickpea Salad

This fresh, light salad was a huge hit at the last supper club! Courtesy of myrecipes.com.
Prep Time: 30 minutes
Yield: 4 Servings

What you need:
* 4 ounces manchego cheese, chopped [we left this out]
* 1 (10.5 oz.) can chickpeas, drained and rinsed
* 1 cup loosely packed mint leaves, coarsely chopped [we stirred in some mint suace instead]
* 1/4 cup extra-virgin olive oil
* 1 clove garlic, minced
* Zest of 1 lemon (1 1/2 tsp.)
* Salt and pepper
* 2 tablespoons fresh lemon juice
* 1 cup cherry or grape tomatoes, each cut into quarters (8 oz.)
* 2 bunches arugula or 1 (5 oz.) box baby arugula, cleaned and patted dry [we used feldsalat]

What you do:
Toss cheese, chickpeas, mint, olive oil, garlic and lemon zest together in a medium bowl; season with salt to taste. Set mixture aside to marinate at room temperature for 15 to 30 minutes, or cover with plastic wrap and let it marinate in refrigerator overnight. [we did not marinate overnight, but made it and served it fresh on the night]
Add lemon juice and tomatoes to cheese-chickpea mixture and toss to coat thoroughly.
Divide arugula among 4 individual serving plates and spoon marinated cheese mixture on top. Grind freshly cracked black pepper directly over each salad. Garnish with lemon wedges, if desired.

Supper the Fourth

Hey Folks!
Sorry I'm a little late on this post! So as advertised below, the latest supper club took place last Tuesday, January 26th.
Our menu was:
-Crudités and pita with cucumber-mint yogurt dip and Charlie's homemade hummus
-Chickpea salad

-Hearty Greek fish stew (and a tofu version for the veggies!) served with crusty bread and a dollop of creamy olive feta (I forgot to take a photo until I had already eaten half of it...goes to show how good it was!)

-Homemade olive oil cake with a tangerine glaze and helva from the Turkish market served with tangerine slices and whole hazelnuts
Unfortunately I forgot to take a photo of the dessert even though it was the best plating job we did!
We've made many improvements since the last dinner, including starting the evening in the living room and actually buying (instead of borrowing) enough cutlery, dishes, and wine glasses for everyone!
We were at full capacity and had a great group, though unfortunately I hardly took any pictures!
Hopefully the one below gives a good idea of the atmosphere :)

Stay tuned for news on the next supper!
Cheers
C&D

Qype: Focacceria la Tarantella in Berlin

Berlin - Eating & Drinking - Restaurants - Italian & Pizza


The bf and I were tired and hungover on New Year's Eve and just wanted some pizza when we finally stumbled out of the house in the early afternoon.
I had heard good things about Tarantella so we headed that way.Our waitress, Nicoletta, was so kind and friendly and chatted away to us in a mixture of Italian, German, and English. We ate caprese and two delicious pizzas and let me tell you, the price was right.
My serrano, parmesan and ruccola pizza was incredibly savory and delicious and the perfect thing to warm me on a cold day. My bf described his pepperoni-ham-pepper pizza as his "ideal."
We promised Nicoletta that we'd be back and I will definitely be hitting up Tarantella when I need a cozy atmosphere and some warm comfort food.

Check out my review of Focacceria la Tarantella - I am insizlane - on Qype

Qype: tartane in Berlin

Berlin - Eating & Drinking - Pubs & Bars - Bars


I love Tartane. I'm not sure where these negative reviews come from because I've had two great evenings out there and expect more to come.
The first time I went I got the lamb burger with bleu cheese and it was so good I couldn't resist ordering it again the second time! Here's a tip: use a knife and fork if you don't want to make a huge mess...but in my mind, messiness is the sign of a good burger. I also have to praise the service--I've had different servers each time but they are always nice and attentive, not to mention stylish.
Last time we had the shrimp flambee appetizer and it was so light and delicate and delicious. It arrived at our table in flames. Yum! The first time I also succumbed to the temptation of dessert and the mousse was fluffy and to die for. Even the spread that comes with the bread is scrumptious.
My one complaint is that the "Caeser salad" is not a Caeser...it is greens and veggies with vinaigrette. But it was still really good (and big) so I'm not complaining too much.
I also love the chic decor. I'm dying to try the upstairs seating area!
You've got a loyal customer in me, Tartane! I think you're worth the price.

Check out my review of tartane - I am insizlane - on Qype

Qype: Ron Telesky Canadian Pizza in Berlin

Berlin - Eating & Drinking - Restaurants - Italian & Pizza


Ok so...yes, the pizza is pretty darn good and inventive with the toppings. Yes, the chili-maple sauce is strangely delicious. But is it worth the totally inflated prices?
On the plus side the service is nice and when they burned my friend's slice they comped it. They also gave us free tap water when we asked which sometimes gets you dirty looks in Berlin.
I don't think I'll come here too often because of the prices and kinda inconvenient location (bit of a trek from Schönleinstrasse UBhf, esp. in winter) but it's definitely worth a try, if only for the novelty.
PS. They sell Reese's peanut butter cups if you have a craving...

Check out my review of Ron Telesky Canadian Pizza - I am insizlane - on Qype

Qype: Amar in Berlin

Berlin - Eating & Drinking - Restaurants - Indian


I've been here twice for lunch and always had a good experience.
Each time I was with one companion and we had two currys, a big salad, rice and naan for less than 10eur each. The second time, we were given free mango drinks before the meal and free mango-berry dessert thingies afterwards.
The chicken korma is creamy and delicious with nuts and dried currants. The lamb vindaloo has a real kick to it, which is rare in Berlin! And the chicken tikka masala came out on a sizzling fajita-style platter and had a really lovely flavor.
The service is always attentive, but they need to figure out how to block the door in cold weather...it kept blasting us when the door was opened, to the point we had to put our coats on.
Also, what's up with opening the cellar door such that the bathrooms are blocked and customers have to dangerously try to circumvent it?
All in all this place is nothing special but it gets the job done.

Check out my review of Amar - I am insizlane - on Qype

Qype: Spreegold in Berlin

Berlin - Eating & Drinking - Cafes & Coffee Shops - Coffee Shops


Really great cafe with 4 or 5 types of fresh pasta with imaginative and delicious toppings/sauces. I had the Med Sun with tomatoes, both regular and sundried, and ruccola with tagliatelle and it was fab. My companion had the Thai Kick and it really was quite spicy (a rarity in this fair city).
They also have a great looking fresh salad bar, tasty sounding sandwich options, fresh pastries, cakes etc. which my friend assured me are scrumptious (she's French and claims this place has the best croissant in Berlin...!).
The atmosphere is chic, clean and cozy with good music. I will definitely be back--there are several more options on the menu I want to try!

Check out my review of Spreegold - I am insizlane - on Qype

Next Supper

Hi Friends!
Happy New Year! It's been a while since we saw each other, no?
After holiday season craziness, we are finally ready to host our first supper club of the new year! It will take place next Tuesday, January 26th at 7:30pm.
Our menu is Mediterranean-ish:
-assorted crudités with yogurt-mint dip
-chickpea salad
-hearty greek fish stew with feta and crusty bread (and a tofu option, for our veggie friends)
-and a dessert yet to be decided upon!
+beverages.
As usual, we do ask for some money to cover our costs, but the amount is up to you.
Please RSVP to cdsupperclub@gmail.com if you would like to come. First come, first served.
Hope to see you soon!
C&D