Fwd: Whisk&Ladle Winter Schedule

[Cathy Erway]

Dear friends and fans of Hapa Kitchen, food and fun,

I wanted to let you know about a special dinner that I'll be collaborating with my friends at the Whisk & Ladle Supper Club with on tomorrow night, February 5th. In light of the upcoming cuddly holiday, we're doing five courses based on the theme of "hearts." Vegetable hearts, duck hearts, you name it! I hope you can make it. See below for RSVP details, and eat your heart out!

Best,
Cathy

---------- Forwarded message ----------
From: Whisk&Ladle <rs...@thewhiskandladle.com>
Date: Wed, Jan 26, 2011 at 11:49 PM
Subject: Whisk&Ladle Winter Schedule
To: Whisk&Ladle Ladle <rs...@thewhiskandladle.com>

Greetings.

Thank you kindly for your interest in our supper club. Below is our current schedule.

The Whisk&Ladle has been first and foremost a collaborative endeavor - we've learned so much from each other and from the extraordinary chefs, bartenders, designers, and fellow supper club hosts we've been fortunate enough to meet along the way.

These upcoming dinners are exactly the kind of collaborations we enjoy so much. We hope you can join us. If not, our Spring Schedule will be sent out the first week of April. 

First, a little information about Whisk & Ladle, if you haven't visited before.

The Whisk & Ladle Supperclub is set in our four-bedroom loft apartment: 450 sq. feet of dining space with 25-ft. ceilings, a 425 sq. ft open kitchen with an oak bar. You will have three chef/servers at your disposal, as well as a professional bartender.

We offer five-course meals at a fixed rate. The menu consists of a tastings course served out of the kitchen, followed by soup, entree, salad, and dessert courses. Wines will be matched according to the menu and served with dinner.  A cocktail hour precedes each meal; three unique drink offerings will be available from the bartender. There is seating for 25 people. Any size party is welcomed.

This is how the reservation process works:

1. Included below are our available dates. If you'd like to make dinner reservations, please select a preferred date by placing a "1st" next to the date. Please also select a second choice, labeling it "2nd." For reservations to events, please type YES next to the listed event.

2. We cannot guarantee reservations for any date, as there is a limited number of seats available. We promise to try our best to accommodate you.

3. After replying, you will receive an email invitation with a reservation date for you to confirm. 

Dinner contributions, unless otherwise noted, are $65/person. 

Five courses, as well as unlimited cocktails, paired wines and beer are covered by the cost of your contribution.  Dinner begins at 8pm and dessert is served around 10:30.

Thank you for your interest in Whisk & Ladle. Please take care in RSVP-ing for the dates below:

Friday February 4: A New Mexican Supper, 8pm. 5 courses, $65 (no vegetarian options)

Danielle of the Whisk & Ladle and Amelia Coulter of Sugarbuilt have built a menu inspired by their recent trip to Santa Fe, Amelia's hometown. The two resolved to create a meal together upon their return to Brooklyn, and are excited to feature the unique regional ingredients and flavors of New Mexico.  An entree of pork is planned. 

Saturday February 5: A Hearts Supper, 8pm. 5 courses, $65 (no vegetarian options)   

Join us as we consider a pre-Valentine's Day tribute to the heart... as an ingredient. In collaboration with Cathy Erway, author of The Art of Eating In, the evening's menu will feature recipes inspired by the book and other quasi-romantic stunts with food, and will include hearts of poultry, vegetables, and more. Guests will receive a copy of Cathy's book in paperback, which will be released Feburary 1st.

The evening's wines will be selected by David Danzig of Blue Angel Wines (site).

Saturday March 26: Pescatarian Menu, 8pm Vegetarian options for all 5 courses.

Menu and Guest Chef TBD.

The evening's wines will be selected by David Danzig of Blue Angel Wines (site).

 

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1. Guest(s) Attending:

2. Phone, Email, and Address of All Guests:

 

3. Please place a "Y" next to any of the following, if applicable. We can accommodate any preferences.

No Dairy:

No Nuts:

No Fish:

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To Contact Us:

rs...@thewhiskandladle.com