Mmmm… Hari Dinners are back…

Hari Covert LogoWell we have been touched and appreciative of all the generous offers of venues for our Supper Club having been victims of the Christmas Day flooding.

We have had to move out of our home and are likely to be out until at least mid summer as it dries out and gets re-instated.

We currently are busy doing a couple of private dinners over the next month in people’s homes as we get our lives back to some semblance of normality and routine.

Our first public “pop up” will now happen on Friday 28th and Saturday 29th March in a Yalding venue (You will be informed where once your booking is confirmed)

Our next date will then be Saturday 3rd May (if demand is sufficient then also possibly Friday 2nd as well) and we will be using a very nice property at the top of Linton Hill on the outskirts of Maidstone.

Then Friday 30th and Saturday 31st May again back in another secret Yalding venue. We will publish menus etc in due course for the May dinner events but for the March dinner we will be cooking a four course meal that will highlight some good seasonal produce. It will also be pretty much vegetarian friendly as well apart from the first course where will happily also provide a substitute dish for those that so desire. We are also happy to accept booking for any of these events now so please complete the booking form at the end of this post to reserve those places as we are limited to ten persons each night as the venue hosts rightfully get two places for themselves.

So for our March dinners we thought we would start the meal with a classic Jambon Persille… Ham Hocks slow cooked and chopped then added to the stock with an abundance of freshly chopped parsley and garlic and then set. We will serve this with a mustard and caper mayonnaise dressing and salad leaves. If you would prefer a veggie option then please state at the time of booking.

Our next course will be one of my favourites. A freshly made risotto of roasted butter nut squash. The creamy risotto will have the addition of roasted squash and a sprinkling  of Parmesan. We will then serve a freshly poached fillet of Salmon that we will serve with a very light beurre blanc sauce with an abundance of freshly chopped herbs. It will be served with some simple baby new potatoes and then a melange of spring vegetables including some haricot verts … well it has to does it not?

Finally dessert will be a warm Almond Frangipane Tart served with a scoop of Vanilla Ice Cream and of course a glass of our ubiquitous Muscat de Rivesaltes.

Coffee will be served along with some Petit Fours to complete the meal. If you wish to reserve spaces for either evening then please just complete the booking form below. We normally will contact you within 24/48 hours to take a credit card number to confirm the booking.

If you wish to book the later dates in May then please pick the date required on the booking form and we will contact you to confirm.

Friday 28th & Saturday 29th March – Venue in Yalding

Arrival 7:30pm

Dinner 8:00pm prompt

Suggested donation £40 per person service not included.

Menu

Welcome Drink & Nibbles

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Jambon Persille with Mustard & Caper Dressing and Salad Leaves

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Roasted Butternut Squash Risotto

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Poached fillet of Salmon with a herb beurre blanc

New Potatoes & Vegetable Medley

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Warm Almond Frangipane Tartlet with Vanilla Ice Cream

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Coffee & Petit Fours

Menu subject to market purchases and ingredient availability
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