BELLEVUE [ SUPPER ] CLUB

We created an event series for guests who want something a little over the top! Centered around ingredients that are wild, indulgent, foraged, luxurious, and sometimes extremely rare, our chefs will craft each menu with an extraordinary experience in mind. Test your culinary prowess. How many of the ingredients below have you heard of?

FENNEL POLLEN

With hints of licorice, like fennel seeds and stalks, the pollen of this plant is known for being even a little more complex in flavor.

LOVAGE

In the same family as flatleaf parsley, lovage is a Europeangrown herb that is used for both culinary and medicinal purposes and tastes similar to celery.

FOIE GRAS TORCHON

Torchon means “dish towel” and it’s used to identify the method for preparing the foie gras. Often cheesecloth is used to create the signature round shape.

DUNGENESS CRAB FLAN

This dish turns the traditional custard dessert into a savory course that highlights the buttery taste of crab.

You can find ingredients like these and much more at our monthly Supper Club dinners. Each dinner will feature perfectly paired wines from a different winery. Plus, we partnered with Seattle Culinary Academy to help educate and support local student chefs.

Space is limited. Register at members.bellevueclub.com

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LAST THURSDAY OF THE MONTH