Flashback to the roaring 20’s, when women liberated themselves by chopping off their hair into the “flapper” bobs and were seen as “brash” for exerting their independence and overall feminism by, dare I say it, driving a car by themselves - (gasp)! These were the days of speakeasies and secret clubs, where citizens payed homage to the social activities they enjoyed most - mainly jazz and liquor. (Insert “We Both Reached for the Gun” from Broadway’s Chicago, here.)
Flash forward to the year 2014, where artists and local citizens are still liberating themselves, just through a different expression. For the purposes of this article, the artists will be referred to as “chefs” and citizens “foodies.”
Ninety years later, and some secret clubs are still in existence. Lucky enough for us, prohibition is over (which was a really ridiculous idea in the first place, since it ultimately backfired). Instead of the typical 1920’s vices, we crave delicious food, more specifically, a different type of culinary experience. There has to be something in-between a traditional restaurant and in-home dinner party. Thus the “underground supper club” or “guestaurant” was born. Typically these “supper clubs” are run out of a private home and give the chef an opportunity to create and sample a one-time menu and serve a small, intimate group of friends who love the idea of being able to try new food in a casual, yet elegant environment.
Extremely popular in Latin America, supper clubs have recently gained popularity in the United States, hitting an all time peak around 2009-2010. Other larger cities like New York and Chicago have a lot of these clubs, but this is Jacksonville, and while we are gaining momentum to ultimately be a larger metropolitan area, we are still behind the curve with most trends. Check out this list of other (hush-hush) supper clubs all over the country here.
Again, flashback a few months, this time to Bold Bean Coffee Roasters in Jacksonville Beach. I was having my usual writer's block before my morning coffee kicked in, when I overheard a woman talking about how she had just moved here from Seattle (where I grew up)…in the most adorable, yet familiar accent. I approached her, and found out she is a pastry chef (a pastry chef who worked for the Ponte Vedra Inn and Club, and is originally from Johannesburg, South Africa, from where my husband’s best friend lived). I decided we had way too much in common and we traded contact information. I mean, who wouldn't want to make a new friend who can speak intelligently about delectable desserts in an adorable accent.
A couple of weeks later, to my surprise and delight, I received a text from Chef about wanting to start up a monthly supper club and invited me to attend the first one. Then she posted the menu to her Facebook page - Quoina and Cocoa, and I drooled all over my laptop - Attending (click)!
After weeks of sweet anticipation, the night of my first supper club was upon us! …and without further ado, may I present Quinoa & Cocoa (Verousce and Leni), the dynamic duo and private chef services of two fabulous women whos tagline reads “Food is Memories.”
November 10th Supper Club Menu:
Bread: Organic Stoneground Wheat Bread and White Cheddar Bread Sticks, with Organic Grass-fed Butter & Smoked Sea Salt, and Herbed Olive Oil & Champaign Vinegar Dipping Sauce
First Course: Butternut Squash Bisque with Cilantro Macerated Apples & Curried ChantillySecond Course: Figs, Mozzarella & Cranberries on a bed of Arugula
Third Course: Walnut Roasted Chicken Thigh on top of a Goat Cheese Polenta Cake, with a Honey Brown Butter Sauce
Fourth Course: Spiced Coffee Chocolate Hot Cake, served with Whipped Vanilla Marscapone, drizzled with a Date Compote.
We arrived at my new friend's adorable home, which was within walking distance of the beach. With a slight November drizzle in the air, the scene was set for a memorable warm and romantic culinary feast. We dined out on the back terrace, with the table set and the candles lit, along with the smell of fresh rain in the air. It was an intimate setting, and a great opportunity to meet new friends who shared our table - another local chef and her husband, and a mother and daughter, who were all fabulous company for the night's delicacies.
We all brought our own wine, based on the recommendation of Chef, and were also offered water and iced tea. To start the meal, we all raved over the warm, fresh, soft bread paired with salted butter (that I could have eaten by itself with a spoon). We also gobbled up the cheddar bread sticks, which were dipped in the olive oil and champaign sauce. This was so delicious, we told the Chefs' they should bottle it up and sell it at the local markets.
Next, we had the bisque, which rolled down our tongues with a velvety thickness, with a hint of sweet and savory and a slight bitterness from the apple. I didn’t realize I had eaten it so fast, when my spoon hit the empty bowl it almost startled me out of a food rich coma. To follow, we were served the salad course, which was a symphony of wonderful textures and flavors…the perfect pairing with an unbelievable dressing.
Then, came the pièce de résistance, the walnut roasted chicken over polenta. The only way to describe this dish, no doubt served because it’s almost that time of year, as the best, most upscale Thanksgiving masterpiece on a plate. The chicken was so tender and savory, with its perfectly seasoned, slightly breaded crispy outer-layer, and inner juiciness. Along with the creamy, buttery, cheesy goodness of the polenta and warm, sweet sauce, this was one of the best chicken dishes I have ever had. When I closed my eyes, I was transformed to my family's Thanksgiving table and filled me with happiness.
Lastly, and right before we all popped, we were served a single chocolate cake in a ramekin, with a side of what appeared to be ice cream with a date sauce. Just in case you haven’t tried it, whipped marscapone is like room temperature gillato that has been injected with fluffy clouds from heaven. A small spoonful, with a drizzle of the gooey, sweet compote, as if that isn’t amazing enough, you slowly crack through the slightly crisp shell of the chocolate cake, to find a melted wonderment of chocolate decadence. Yes, it’s that good. I was wrapped in warmth by this meal, and the love that went into preparing it.
Quinoa & Cocoa's December Supper Club dinner is already sold out, but don't dispair! In mid-December they will be taking requests to be seated at their table for the January Supper Club, and you won’t want to miss it!
The Chefs' also provide private chef services, cater dinner parties, small events and make custom cakes. Check out their website for photos of their culinary creations, more information, and to book them for your next event.
Thanks ladies, you’re right, food is memories and this is something I will never forget.
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| Wheat Bread & White Cheddar Bread Sticks |
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| Butternut Squash Bisque |
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| Arugula Salad, With Figs, Mozzarella, & Cranberries |
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| Roasted Chicken Thigh Over Cheesy Polenta Cake & Butter Sauce |
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| Spiced Coffee Chocolate Hot Cake with Marscapone & Date Compote |
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| December Supper Club Menu |
