There is a new Austin Supper Club in town, but this one has a charitable bent. A Torrid Affair, the brainchild of Peche Executive Chef Jason Dodge and former Peche mixologist Michael Menley, is gearing up for their second supper club dinner, featuring local, sustainable menu items with cocktail pairings. The non-profit hopes to provide a memorable dining experience, geared toward raising awareness of local sustainable agriculture, all the while raising money for The Dell Children’s Medical Center and The Sustainable Food Center.
I was honored to be invited to attend a recent dinner as their guest, while they continue to work out the details of this newly formed venture. The dinner was served on the porch at Springdale Farm, utilizing some produce from the farm. It has been over a month since that dinner, and I’m still thinking about several of the courses.
The table was set beautifully by Paula from Springdale Farms.
The first course was Pork and Duck Liver Rillettes with Crostini, Sweet Pickles and White Wine Mustard.
The second course, was a delicious Garden Chile Vichyssoise, with The Pig Fizz cocktail. The soup was amazing and went well with The Pig Fizz cocktail.
The Warm Quail Salad with Pecans and Viniatgrette, was a delicious salad of local green with quail and Pure Luck Hopelessly Bleu, a favorite of mine.
The Fourth plate of the night, is one I have not stopped thinking about. It was a lovely, perfectly cooked slice of Oak Grilled Pork Loin, atop saffron Risotto and Okra, paired with a cocktail called the Curry Up.
The desserts looked amazing, but I was too stuffed to partake. Warm Dark Chocolate Cake with Butternut Squash Ice Cream and Absinthe Balsamic, paired with Royal Syrup, Absinthe, Maple Syrup, Chocolate bitters, and yolk.
The next A Torrid Affair Dinner will also be at Springdale Farm, on October 24th. For more information or to purchase tickets, follow this link. http://atorridaffair.org/tickets.h