It took until just a couple weeks ago, but it is finally (mostly) super cold in New York (though significantly worse in Michigan last weekend, yikes). Not that I’m saying this is a good thing; winter is easily my least favorite season, except for the fact that I can comfortably use my oven and also make and eat soup all. the. time. I adapted this recipe from David’s stepmom, and the original is an award winner (at the Kennett Square Mushroom Festival many years ago, and still talked about all the time!); this version is vegan, and it was served at last month’s Supper Studio dinner with Brooklyn psych-pop band TEEN.
Greetings! I’m working on a new food- and music-related project that I’m excited to share with you! It’s called Supper Studio and it’s a seasonal pop-up dinner-and-music event: A band plays an intimate show and you eat a meal inspired by their music. As we like to say, it’s a feast in your ear and a melody in your mouth. It’s also kinda like a real-life version of this site.
The kickoff event is on June 23 at Suite Three Oh Six, a brand-new kitchen space in lower Manhattan. Our first band is the amazing Pearl and the Beard, who you might recognize from some previous ETB fun-times, and we’re thrilled to have them on board. You can buy tickets here! Get ’em now because I think they will go quickly. In the meantime, like us on Facebook and follow us on Twitter. If you can’t make it on the 23rd, check in later this summer to see how it went and hopefully we’ll catch you next time.