Gourmet Supper Club: Thomas Keller

Amanda and Heath hosted our October Supper Club, and let me tell you, they went all out! The theme: Thomas Keller. The challenge: cook something from one of his cookbooks. If you don't know who TK is, he's the chef/owner of The French Laundry in Napa. Think chef royalty. Think cookbooks that resemble medieval tomes. 

They weigh about ten pounds each. Seriously.

The Menu

Roasted Butternut Squash Soup with Nutmeg Creme Fraiche and Crispy Sage and Pain d'Epi [Bouchon]

Braised Breast of Veal with Polenta Cakes, Glazed Vegetables, and Sweet Garlic [The French Laundry]

Caramel Ice Cream with Apple Fritters [Ad Hoc]

Daniel and I were in charge of the first course. The soup took five hours to make but I learned a lot along the way, including how to make bouquet garni out of leeks.

Amanda and Heath's gorgeous table setting with crab apple branches from their backyard.

And you may ask, what do the kids do while the adults feast?

Bon Appétit!