Over a week has passed since POPPYSEED's first supper club and it is time to report and reflect on it. What a great start we've had! Our diners were the loveliest people, and just what a budding supper club host is hoping for: friendly, sociable and good eaters.
I was too occupied to take lots of pictures but thankfully one of our guests from @Pickled_Pair took a few shots and kindly sent them to me.
We kicked off the evening with a glass of cava flavoured with home-made rhubarb liqueur - the first of three components featuring my chosen Slow Food forgotten food product: forced Yorkshire rhubarb. To accompany the aperitif, a selection of Bavarian bites was served including: dark sourdough rye bread, "Obatzda" a cheesy dip made with camembert (my recipe was published in the Guardian a couple of years ago), puff-pretzels with poppy seeds, and black pudding with sauerkraut and sweet mustard on rye bread - all homemade. It didn't take long for all guests to enter conversations and get to know each other before we moved to the dining table.