I’m always game for meeting new people and sharing my love of food with others so I was VERY happy to stumble upon the Brooklyn Fork and Spoon Supper Club series in Greenpoint. A supper club with a vegetarian based menu where just about everything can be eaten with a fork and spoon, their upcoming event (this Sunday, April 3rd at 6:30pm) is only $35!
This weekends menu features edamame and fresh basil bruschetta, red beet and ginger puree, sunny-side up eggs over roasted asparagus and mini rosewater cakes! Did I also mention that dinner will also be served with selected wines!? Hurry up and reserve your spot as the dinner is filling up fast!
Lately I have found myself leaning heavily towards the vegetarian option(s) since giving up pork for lent; I mean who would have thought that this Kansas girl would let her vegetarian friends rub off on her so easily!? Anyways while this weekends event takes place this Sunday, April 3rd at 630pm, the Brooklyn Fork and Spoon hosts many other events from their headquarters (a cozy apartment in Greenpoint). For more information on the supper club and how to reserve your spot for this weekends dinner and others please visit www.brooklynforkandspoon.com
I am so glad you stumbled on this. I am going to have to pick a time to go!
A great dish.
Not that you need a recipe.
Asparagi alla Bismarck
This recipe typifies what Italian cuisine is all about. The following recipe, is probably the simplest way to prepare and enjoy asparagus, but the combination of just a few ingredients in this dish is very tasty. Enjoy this dish as a light lunch entree after a bowl of soup, or as a breakfast dish on a lazy Sunday morning. Serve this dish with some toasted bread to sop up the tasty yolk and juices.
Serves 4
1 Pound Asaparagus
4 Large Eggs
6 Tablespoons Unsalted Butter
1/2 Cup Freshly Grated Parmesan Cheese
Salt & Cracked Black Pepper
Boil the asparagus in gently boiling water until cooked, but still al dente. This should take about 8 to 10 minutes, depending on the thickness of the asparagus. Divide the asparagus onto four plates. Melt 2 tablespoons of the butter in a frying pan and fry the eggs until the whites are set but the yolks remain soft. Place one egg on top of each bunch of asparagus. Melt the remaining butter in a small pan and then drizzle it over the melted butter. Sprinkle with a little salt, and some coarsley cracked black pepper. Next sprinkle equally over each plate the fresh parmesan cheese.