25 people. 7 courses. 1 house bursting at the seams.
Berkeley Supper Club | March 30, 2025
A bright, citrusy menu to begin our farewell to winter and to welcome spring.
We started the meal with maze of coated walnuts, Palestinian olives, and confit garlic/potato burekas. We then served:
- Napa rabe toast
Olive oil-crisped baguette with a vivid egg emulsion, topped with just-wilted Napa cabbage rabe greens in green garlic bagna cauda. Savory, bright, and delicious.
- Halibut crudo
Pickled fennel, chrysanthemum greens, fermented kumquats in honey, kumquat kosho, maldon salt, dehydrated pickle brine and Meyer lemon–pink peppercorn oil. Served in ceramic oyster shells—made by Seamus at the Cultured Pickle Shop. His work can be found on display in the shop! This was a delicious bite to wake up the palate.
- Smoked mackerel on brioche
With crème fraîche, @culturedpickleshop fermented carrot ribbons, pickled fennel, and citrus zest. Smokey, creamy, acidic, soft—layered and indulgent.
- Cresta di gallo salad
Crysanthemum greens, chioggia beets, ribboned carrots, garlic/kishu kosho vinaigrette, pepita-almond crunch, and a touch of crème fraîche. The greens were wild and a little peppery, and the garlic made them sing.
- Saffron cappelletti
Stuffed with Bellwether Farms ricotta, orange zest and green garlic. Served in a brothy asparagus and spring pea sauce. Hand-formed with love and a lot of flour-dusted aprons.
- Earl Grey cupcakes
Infused with tea and topped with a light frosting. Elegant and simple. Lovingly made by Angelica.
The night in numbers
• 7 courses
• 25 people (which, let’s be honest, was probably too many)
• 5 prep cooks (TYSM Austin, Ella, River, Finn, and Zachary!)
• 2 delicious cocktails (mixed by Finn)
• 1 big table of joy
Thank you to everyone who came, helped, tasted, toasted, and lingered late into the night. These dinners are a labor of love, and you make them worth it.
Next supper club: April 13th.
You can sign up or join the waitlist at https://www.theberkeleysupperclub.com/
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