Website Woes

Hi All

We are in a period of transition with our website, please forgive quite old and less than updated content. 

Updates, menus, photos on the way!

All Our Love,

Noble Swine Supper Club

next dinner: August 16

Our next dinner features Andrew Van Stee of Potager. He’ll be cooking up an inspired vegetarian menu honoring the bounty of this summer’s harvest.

Please email eat@nobleswinesupperclub.com to request seats (spots are limited!) and to be added to the mailing list.

June 29, 2010: Menu

Noble Swine Supper Club   June 29, 2010

1. thyme, pink peppercorn Leopold Bros. Gin Gimlet
2. smoked blue gruyere stuffed cherries, whiskey gastrique/Stranahan’s Colorado Whiskey Manhattan
3. cous cous, haruki turnips, purslane, anise/Dry Dock Brewery Apricot Blonde
4. chilled pea soup, mint, fennel, warm samosa dumpling/Mountain Sun XXX IPA
5. rye steamed bun, corned beef tongue, kimchi/Black Shirt Brewing Co. Red Ale
6. carrot sorbet, cilantro, ginger/Montanya Rum and Oogave Ginger Ale Dark and Stormy
7. Novo espresso-crusted pork loin, cherry compote, cocoa ricotta, marinated chard/Amalgam American Black Ale
8. red velvet cake, beets, chevre/Brazil Cup of Excellence French Press

In addition to the makers of the products above, Noble Swine Supper Club thanks the following purveyors for their delicious local goods and their contributions to this dinner:

Many of the farmers at the Boulder Farmer’s Market, all the Alt Bros, Black Shirt Brewery, Marczyk Fine Foods, Mondo Vino Wines and Spirits, Savory Spice, and —of course— all the wonderful people at Crema Coffeehouse.

Noble Swine Supper Club: June 29, 2010

Globally inspired. Locally sourced. Menu by Jonathan Power of Root Down.

Thank you to Noah, Jay, Alex, Matthew and Chris over at Crema Coffeehouse.

Black Shirt Brewing Co.: your beer is SO tasty and your help was SO needed; Thank you.

Jim Davis (Root Down) and Chris (Park Burger) your hands in the pot were certainly not too many. Thanks!

Jeff Webb (Il Posto): we missed you, man.

And to all the other producers and purveyors: thanks for giving Denver and the Noble Swine Supper Club great things worth ingesting.

Please email eat@nobleswinesupperclub.com to be notified of upcoming events.

Cafe Society features Noble Swine Supper Club

We all had a lot of fun at our most recent dinner on June 29th at Crema Coffeehouse. Turns out Laura Shunk, food writer at the Westword, did too! Read her account of the evening.

Photos and menu to follow soon…

photos from dinner on april 26

a huge thank you to infinite monkey theorem for the very appropriate aperitif of the new rose.

we would love to have you join us at a future dinner! please email eat@nobleswinesupperclub.com to be added to the mailing list and hear about these events as soon as we nail down the dates.

Menu for April 26th

PRINTEMPS

4.26.10

 

APERITIF

Infinite Monkey Theorem Rose’ 

AMUSE BOUCHE

spring pea agnolotti

Jean Perrieret Fils, Vin de Savoie “Apremont”

POTAGE

vichyssoise, crispy sunchokes, truffle

HORS D’OEUVRE

baby shrimp & tarragon thermidor,

baby artichokes

Cave la Romaine, Cotes du Ventoux

CHARCUTERIE

asparagus, glacage, quinoa custard

Chateau Gayat, Graves de Vayres

INTERMEDIAIRE

radish granita, micro sorrel

with a digestif

ENTREE

black bass en papillote, arugula, green garlic, rainbow carrot

Domaine Michel Juillot, “Les Vignes de Maillonge” Mercurey

ENTREMETS

profiterole, blueberry, buttermilk cream

with a sparkling

  

menu subject to change.  suggested donation $45 per person.  substitutions politely declined.

Save the Date: April Dinner

Next dinner is April 26 at 7:00 in the evening, somewhere in Denver. Please save the date.

(email eat@nobleswinesupperclub.com to be added to the mailing list)

march 22, 2010 dinner photos

a beautiful denver home with ample open space allowed us to get to know and feed 22 diners. good thing we had more hands involved in this supper! thanks all for the lovely evening and long live good wine and fresh food.

news on next month’s supper club is coming soon. email eat@nobleswinesupperclub.com to be in the know first.

menu for march 22, 2010

 

Monday March 22, 2010

 

APERITIF

aperol, prosecco cocktail 

FIRST BITE

meyer lemon, marjoram, parsley

with Guerrieri-Rizzardi, Rosato ‘Chiaretto’ 2008

CHARCUTERIE

lavender smoked salmon, green garlic, creme fraiche, crostini 

with Franchino, Gattinara 2004

TARTE

hazel dell mushrooms, puff pastry, thyme demi-glace

INTERMEZZO

winter honey, lavender, champagne sorbet 

SOUP

pear, speck, legume

with Palladino, Barolo ‘Serralunga’ 2001

MAIN

braised oxtail, gremolata risotto

with Fanetti, Vino Nobile de Montepulciano, 2001

LAST BITE

pistachio shortbread, meyer lemon curd, capra collina raw goat cheese

with ZK Prosecco

 

Suggested donation $40.  Substitutions politely declined.