“Mediterranean on the Pacific”

“Mediterranean on the Pacific”
Sunken City Supper Club
Summer Soirée

The Sunken City Supper Club is a fresh, local and secret place to seasonally mingle with friends and neighbors – to enjoy the camaraderie, great food, wine, and the awesome intimate jazz standards performed by local musicians Barry Anthony and Bill Ryan. We hold one event per season, and the menu always reflects seasonal ingredients. Our Sunken City Supper Club events feature a five course fixed menu plus our signature amuse bouche and unique sherry courses.

Supper Clubbers Sally & Al, with a great view!

The 24 guests are emailed the menu in advance so they can bring wines to complement the dinner. The Sunken City Supper Club is a “moveable feast” – the location varies. The Summer Soirée was held at the beautiful home of our friends Gina & Van overlooking the ocean in Rancho Palos Verdes, California. The summer menu features many seasonal summertime ingredients typically served along the Mediterranean Sea. The table setting, decor, and colors enhanced the Mediterranean theme.

We are especially proud of this recent dinner, as we have now completed a full year’s cycle of seasonal events:

• The Best of Fall October Dinner
• The Winter White Dinner: Totally Chic
• The Lusty Month of May Springtime Jazz Feast
• Mediterranean on the Pacific Summer Soirée

Over the year we have learned how to run a “restaurant” out of a home kitchen, held many experimental test kitchen dinners, honed our timing skills, gained a new appreciation for that second refrigerator, made new foodie friends, and had a blast! We look forward to another year of Sunken City Supper Club seasonal events!

San Pedro, Los Angeles, California 1929: An entire block along the coast slips seaward and continues to slump into the ocean until 1933. Two of the houses on the seaward side of the street fall into the sea. Others homes on the block are moved to various locations. This area became known as Sunken City, well known to the locals, hence the “secret” name of our Supper Club.

MENU

the essence of summer with a mediterranean twist

pizzette/ beef short rib/ gorgonzola/ wild arugula/ malt vinegar vinaigrette

amuse bouche/ heirloom tomato gelée/burrata cheese/ fresh basil

chilled avocado tarragon bisque/ shrimp/ marcona almond

grilled king trumpet mushroom & padron peppers on rosemary skewers/ baby spinach/
sesame rice wine vinaigrette/ rosemary roasted mayocoba beans

grilled eggplant and spiced lamb napoleon
slow roasted tomato/ feta/ mint/kalamata olive

mascarpone sorbet/ edible hibiscus flower garnish

sherry course/ oloroso sherry/ mini pistachio bundt cake/
grilled peach/ fried halloumi cheese

SUNKEN CITY SUPPER CLUB
FRESH, LOCAL & SECRET
Celebrating summer!

Your Chefs: Gail & Lori Lynn
Your Hosts: Van & Gina
Decor: Sally & Al

pizzette/ beef short rib/ gorgonzola/ wild arugula/ malt vinegar vinaigrette

Extending a special thank you to hosts Gina & Van!

amuse bouche/ heirloom tomato gelée/burrata cheese/ fresh basil

chilled avocado tarragon bisque/ shrimp/ marcona almond

grilled king trumpet mushroom & padron peppers on rosemary skewers/ baby spinach/
sesame rice wine vinaigrette/ rosemary roasted mayocoba beans

grilled eggplant and spiced lamb napoleon
slow roasted tomato/ feta/ mint/kalamata olive

mascarpone sorbet/ edible hibiscus flower garnish

My mascarpone sorbet has been a big hit at many parties since 2008. Here we serve it in espresso cups, garnished with a dried hibiscus flower. The sweet chewy flower with a flavor of tart cherry makes a whimsical accompaniment to the sorbet.

sherry course/ oloroso sherry/ mini pistachio bundt cake/
grilled peach/ fried halloumi cheese

The final course of the night pairs a glass of oloroso sherry with a little pistachio cake, a browned butter sherry glaze and chopped pistachio nuts, a grilled peach brushed with balsamic molasses, and a slightly salty slice of grilled halloumi cheese. Fruit, nuts, cheese, cake and sherry  – a delightful finale to another enchanted evening!

Links to recipes:
pizzette/ beef short rib/ gorgonzola/ wild arugula
amuse bouche/ heirloom tomato gelée/burrata cheese
chilled avocado tarragon bisque
grilled king trumpet mushroom/shishito on rosemary skewers
grilled eggplant and spiced lamb napoleon
mascarpone sorbet/ edible hibiscus flower garnish
oloroso sherry/bundt cake