For our Valentine’s Sunday Supper we thought hard on how to do valentines decoration, but in a less traditional way. We chose a clean palate with little hits of soft hues. We vegetable dyed our menus using beets, radish and pomegranate.
Instructions:
-Juice your vegetable of choice
-Dip in vinegar for a more saturated effect
-Use a thinner like nail polish remover or terpantine
-Experiment by dipping into different colors and thinner – going back and forth for a varied effect
-Allow papers to dry overnight
-Place a heavy weight on top of menus in case of curling
Helllo ! We’re happy to announce that we are growing and expanding- ready to bring in some new talented folks to our team. As an update – we have filled the assistant position posted a little while back. We are currently looking for interns, styling assistants and instructors, please see the descriptions below. When applying please use the position title you are applying for in the subject of your email:
Food Styling Assistants: {Freelance, paid} -Young enthusiastic chefs/cooks interested in recipe development and execution
-Required: A degree in culinary arts or photography as well as past experience in food styling
-Experience being on set working closely with photographers and stylists
-Duties will include: food shopping, preparation and cooking for photo shoots
-Ability to multitask and to work in a very clean, efficient and organized manner
-An aesthetic sensibility and interest (in line with that of sunday suppers)
Interns:
{Commitment: 15 hours weekly plus events, 6 month commitment, unpaid}
- Comfortable working in a kitchen with food
- Knowledgeable about current food trends, design, event publications and blogs
- Outgoing and personable, able to engage strangers and facilitate social events
- Creatively minded – Enthusiastic about design elements and able to make tasteful decisions
- Highly organized and computer proficient
*Applicants especially desired with interest/education in any of the following: culinary arts, photography, graphic design, floral design, and PR.
Instructors/Chefs: {Freelance, paid}
-Instructors: comfortable teaching and guiding a group of students in an interactive cooking environment
-Cook simple, good, wholesome food with an emphasis on seasonality and an integrity to ingredients
-Team Player, Sunday Suppers is a small family like environment
-Cooking for Private Dinners: up to 40 guests (catering experience a plus)
-Sociability, punctuality and reliability are a must.
To Apply:
Please send an email to info [at] sunday-suppers.com. Please use the position title you are applying for in the subject of your email.
***Include a cover letter, resume, blog or pinterest feed if applicable
This past year has been a busy one. One of the busiest times I can recall. A lot has happened. We renovated. We moved. We started offering more classes and private events. We’ve had our hands full with social media: we tweet, we instagram, we pin, we facebook – and sometimes we blog : ). All this you probably know. But alas, the bigger news ! I have been asked to do a Sunday Suppers Book and it will be published by Clarkson Potter in Spring of 2014. The book will be a collection of recipes and gatherings.
When guests come to a supper, inevitably someone asks me how we started this. And so I thought I would tell you guys the story.
About 3 and a half years ago I hosted our first dinner. I collaborated with my friend Casey who is a chef, to come teach some friends how to cook and then we’ll all sit down to eat, that was the premise. I would take some photos, it would be a simple meal with friends. I liked the name sunday suppers because it made me think of the leisure at a table with the ones you feel closest to. Quickly word spread. Strangers would write and ask if they could attend the next supper. These suppers were in our home in brooklyn. We said yes. Our list grew – attendees would send us a check in the mail to reserve their spot and tickets would sell out rather fast. Guests came from all over the world, I was astonished. The dinners became a way for us to share our home and food with friends, old and new.
My community grew. I started to collaborate with chefs, artisans and merchants. The dinners became a way to discover and meet some of the talents I admired most.
We’ve now moved into our new home – and we host our suppers frequently.
Throughout all this, I’ve had a very supportive husband (who was ok with us sleeping many a night with our dining room table in our bedroom). And along the way I became a mom, which has been truly the biggest gift of my life. And now 3 years later, a book. I cannot believe it. And so I wanted to thank you all for being here. For those who send me emails and letters, those who’ve attended classes or read the blog and those who have worked with me to make it all happen.
In the coming weeks I’ll be catching up on some blog posts of events we’ve had in the new space, please visit back.
We are big fans of Food 52 (both the gang and the institution : ) and are excited to do this giveaway of their new book !Food52 is a great resource for contests, recipes and community. Please leave a comment below and we will announce our winner on Monday December 10th. **this contest is now closed and we have emailed our winner – thanks so much for all the great comments.
This will be a Class + Dinner on Feb 10th (an ode to Valentine’s Day)
The Supper is open to Couples, Singles and Friends.
It’s a chance to learn how to make a wonderful 3 course dinner for the people you love.
Taught by Sarah Copeland of the popular blog Edible Living and author of “The Newlywed Cookbook: Fresh Ideas and Modern Recipes for Cooking With and For Each Other” (Chronicle Books, 2011).
Menu:
Carrot Soup with Hazelnuts and Blood Orange-Oil
Braised Short Ribs with Herb and Citrus Gremolata
with Melted Polenta
Roasted Beets with Salvatore Brooklyn Ricotta and Pistachios
Little Tangerine & Pine Nut Pies Homemade Chocolate Sorbet
Aran Goyoaga of Cannelle et Vanille (author of the new book “Small Plates and Sweet Treats, Little, Brown and Company 2012″) visited our kitchen and taught the most amazing Sunday Supper. It is always such a treat to have Aran come over. She is the loveliest spirit and the most amazing cook, all gluten free – but the kind where “you would never know it”. Aran’s classes sell out quickly, in fact this one sold out in under 30 minutes – record breaking ! If you haven’t purchased her book yet – click here, it’s a treasure and the most amazing gift for the holidays ! Most of the recipes at the dinner are from Aran’s book. And stay tuned, I’m working on getting Aran to come back this Spring or Summer, fingers crossed !
Our menu was this:
roasted cauliflower soup
dandelion green and almond pesto
savory tart
Pear, Swiss chard and Gruyere
*recipe attached
Market Fish
parsnip buttermilk cream and fennel vanilla sauce
pots de creme
chocolate, hazelnut and fleur de sel
pistachio vanilla bean shortbread cookies
The crust on this tart is amazing, you would never guess it to be gf. And the combo of pear + gruyere is nothing short of perfect. We’ve attached the recipe in the card below.
Aran served our group of 24 lucky dinners….
And we all lingered for a bit – It was lovely. A huge thanks to Aran and our team of collaborators.
PS- Aran’s book trailer is not to be missed, it makes me well up : )
I’m excited to let you guys now that we will be starting to offer more cooking classes at the Studio. These classes will be on weeknights and weekends, a bit more focused and for shorter durations than Sunday Suppers. Our first one is coming up on Dec 6th and is a Pasta Making Course.
Join us ! we will hand roll 3 different types of pasta from start to finish. You will learn to create the dough, roll cut and cook the fresh pasta. We will be making linguine, orchiette and gnocchi along with a perfect fresh tomato sauce.
Class will be taught by Stacy Adimando (Cookbook author and Food editor at Rachel Ray Magazine) Class will be followed by a communal tasting of all foods prepared. Tickets available here
**We’re working on our Winter + Spring schedule. If you have any suggestions for class ideas that you’d like to see on our roster please let us know !
First, a Sandy update. As you may know we are located on the Williamsburg waterfront, and this week Hurricane Sandy hit very hard. On Monday evening we lost power and watched the water rise slowly outside our window. The sky went completely black as we saw the downtown skyline simply turn off, like a switch- it was crazy. The boardwalk below our window was submerged and our building experienced some flooding. But in the end we were ok. My thoughts go out to those were not as fortunate. Last night I tucked Sophia in and thought of how lucky we are and how precious life can be.
Today is an awkward transition back into things – I’ve gotten a late start but Happy Halloween. And below is a recipe for a pumpkin creme brulée which I created for Joanna’s Blog, Cup of Jo. It is “the best Crème Brûlée you’ll ever have…”
We are incredibly excited to announce a dinner at the Sunday Suppers studio this fall. This intimate dinner will be an Autumn meal by Yvette Van Boven, Author of the well known cookbook HOME MADE. Yvette will be in NY and will be serving up a lovely dinner with recipes from her upcoming Book Home Made Winter by Abrams Books. What a treat!
Yvette will serve this 3 course meal in our open kitchen loft space, she will also be available for questions and book signings after the meal.
ABOUT THE AUTHOR
Yvette van Boven is a food stylist, recipe writer, and illustrator. She owns a café and catering company in Amsterdam. Visit her site at www.yvettevanboven.com.
“Van Boven co-owns Aan de Amstel café in Amsterdam, which serves unpretentious food and warm hospitality. She’s also a writer, food stylist, designer, and illustrator—all talents put to good use in her beautiful new collection of rustic, globally inspired recipes.” —Bon Appetit.com
MENU:
Butternut crème with goat cheese cream & sage
Porchetta
parsnip and apple compote+ roasted carrots
Salty Sticky Toffee Pudding
October 18, 2012
Dinner: 6:30 pm
Cost: $125 per person
Tickets on Sale Here
I am looking for a highly organized, energetic assistant who is excited to join Sunday Suppers and assist it’s growth. This is a full-time, permanent position that will begin with a trial period. Some night and weekend availability is required.
Responsibilities will vary widely but will include some of the following:
Event Planning
Managing Studio Inquiries
Managing PR + Marketing
Organizing Blog Posts
Running Errands + Sourcing for shoots
Crafting
Organizing
Styling + Assisting on photo shoots
I am looking for someone who is detail oriented, productive and organized. This person should be able to work quickly and efficiently. We are a small shop – this position requires candidates that are not afraid to get their hands dirty and work hard. They must be able to take direction but also have their own initiative. This person should have a passion for food and an eye for good design. Reliability and Punctuality are a must.
There are big + exciting projects coming at Sunday Suppers. This is an opportunity for someone to grow with the company. Salary does not include benefits.
To apply:
Email info@sunday-suppers.com with the subject line “Studio + Styling Assistant” Attach a resume and tell me why you’d be a good fit for the position. Please include a link to your blog or Pinterest.
UPDATE: Thank you for all the amazing responses and applications to this posting !! I am sifting through and will continue to accept applications through the end of September.
For our Valentine’s Sunday Supper we thought hard on how to do valentines decoration, but in a less traditional way. We chose a clean palate with little hits of soft hues. We vegetable dyed our menus using beets, radish and pomegranate.
Instructions:
-Juice your vegetable of choice
-Dip in vinegar for a more saturated effect
-Use a thinner like [...]
Helllo ! We’re happy to announce that we are growing and expanding- ready to bring in some new talented folks to our team. As an update – we have filled the assistant position posted a little while back. We are currently looking for interns, styling assistants and instructors, please see the descriptions below. When applying [...]
Looking Back + a few steps ahead
This past year has been a busy one. One of the busiest times I can recall. A lot has happened. We renovated. We moved. We started offering more classes and private events. We’ve had our hands full with social media: we tweet, we instagram, we pin, we facebook – [...]
We are big fans of Food 52 (both the gang and the institution : ) and are excited to do this giveaway of their new book !Food52 is a great resource for contests, recipes and community. Please leave a comment below and we will announce our winner on Monday December 10th. **this contest is now [...]
This will be a Class + Dinner on Feb 10th (an ode to Valentine’s Day)
The Supper is open to Couples, Singles and Friends.
It’s a chance to learn how to make a wonderful 3 course dinner for the people you love.
Taught by Sarah Copeland of the popular blog Edible Living and author of “The Newlywed [...]
Makes four 9-inch round tart or four 14 by 4-inch rectangular tart
Pastry Crust
2 cups (280 g) superfine brown rice flour
1 1/3 cup (180 g) quinoa flour
1 1/3 cup (140 g) almond flour
1/2 cup (80 g) potato starch
1/2 cup (60 g) tapioca starch
2 teaspoon salt
1 teaspoon freshly ground black pepper
4 stick (1 pound) cold unsalted butter, cut into 1/2-inch pieces
1 1/2 to 2 cups (24 to 32 tablespoons) ice water
1. Add the first seven ingredients to the bowl of a food processor. Pulse a couple of times to aerate. Add the cold butter to the flour mixture and pulse ten times, until the butter is cut into pea-size pieces.
2. Add 1 1/2 cups ice water and pulse until the dough comes together. It will not form a ball. Check the dough to see if it holds together when pressed between your fingers. Add more water if needed.
3. Turn the dough onto a work surface, knead it a couple of times, and press it together to form a disk. Cut into 4 equal pieces and Wrap them in plastic wrap. Press it down to flatten them and refrigerate it for 30 minutes.
4. Preheat the oven to 375oF (190oC). Lightly dust your work surface (preferably cold) and roll out the dough to a 1/4-inch. If the dough cracks while rolling, pinch it back together. Fill the tart mold with the dough and press it gently into the mold. Cut off excess dough. Refrigerate the dough for 15 minutes.
5. Blind-bake the tart by covering it with a piece of parchment paper and topping the paper with pie weights or dried beans. Bake for 20 minutes. Remove the pie weights and paper and continue baking for another 10 minutes, until lightly golden. Let it cool slightly while preparing the filling. (Leave the oven on.)
Swiss Chard, Pear, and Gruyère Filling
1/2 cup olive oil
4 medium leek, sliced
8 cloves garlic, minced
16 cups (about 1 1/2 pounds) chopped Swiss chard, (remove tough ribs but use the tender ones)
1/2 cup white wine
4 teaspoon salt
2 teaspoon freshly ground black pepper
Pinch of freshly grated nutmeg
8 eggs
4 tablespoon sweet rice flour or cornstarch
2 cup whole milk
2 cup unsweetened coconut milk
2 ounces Parmesan cheese, finely grated
8 ounces Gruyère cheese, grated
4 medium Bartlett or Bosc pear, thinly sliced with a mandoline preferably
Microgreens, for garnish
1. In a large sauté pan, heat the olive oil over medium heat. Add the leek and garlic and cook until tender, about 5 minutes.
2. Add the Swiss chard, white wine, half of the salt, half of the black pepper, and nutmeg. Cook until the chard is wilted and most of the liquid has evaporated, about 5 minutes. Set aside to cool slightly.
3. Whisk together the eggs, sweet rice flour, milk, coconut milk, Parmesan, 4 ounces of the Gruyère, remaining salt, and black pepper.
4. Fill the tart crust with the Swiss chard and top with slices of pear. Lightly press the filling down and pour the custard over it. Top with the remaining Gruyère.
5. Bake at 375F (190C) for about 25 minutes, until golden brown. Let it cool slightly before cutting. Serve the tart garnished with microgreens.
Recipes Courtesy and Copyright of Aran Goyoaga, from the book “Small Plates and Sweet Treats, Little, Brown and Company 2012″
I’m excited to let you guys now that we will be starting to offer more cooking classes at the Studio. These classes will be on weeknights and weekends, a bit more focused and for shorter durations than Sunday Suppers. Our first one is coming up on Dec 6th and is a Pasta Making Course.
Join us [...]
You’ll need:
1/2 cup granulated sugar
5 egg yolks
1 1/2 cups heavy cream
1 cinnamon stick
1/4 tsp. freshly grated nutmeg
1 vanilla bean
3/4 cup. pumpkin purée
4 tsp superfine sugar reserved for top of brûlée
Preheat oven to 325 degrees. In a heatproof bowl, whisk together the sugar and egg yolks. Combine the cream, cinnamon stick, nutmeg and vanilla bean (de-seeded) in a saucepot, and bring to a simmer. Slowly whisk the hot cream mixture into the yolk mixture through a fine-meshed sieve. Whisk in the pumpkin purée.
Divide the mixture among four 8-oz. ramekins and place in a large baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set (about 30 minutes).
Transfer the ramekins to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours or up to 3 days.
Just before serving, sprinkle 1 tsp. superfine sugar evenly over the surface of each custard. Using a kitchen torch, move the flame continuously over the surface until the sugar melts and lightly browns. Serve immediately.
We are incredibly excited to announce a dinner at the Sunday Suppers studio this fall. This intimate dinner will be an Autumn meal by Yvette Van Boven, Author of the well known cookbook HOME MADE. Yvette will be in NY and will be serving up a lovely dinner with recipes from her upcoming Book Home [...]
I am looking for a highly organized, energetic assistant who is excited to join Sunday Suppers and assist it’s growth. This is a full-time, permanent position that will begin with a trial period. Some night and weekend availability is required.
Responsibilities will vary widely but will include some of the following:
Event Planning
Managing Studio Inquiries
Managing PR + [...]
