Hits & B-Sides
June Menu
The CE Saute Supper-Club project is back for Summer 2025. Hits & B Sides has taken a few different forms over the years (seven-course tasting menu, a more casual 4ish courses, doing really fancy food at a delightfully divey bar, doing it for charity too, and during the darkest days of the quarantine times, pick-up). Now Hits & B-Sides is returning in its most exclusive form. No more than nine guests for each dinner, once a month, secret locations, 5 course (minimum) tasting menus, and most importantly good people, good music, good conversations, and great times.
The next dinner will be June 7th. Cocktail hour at 7pm, First Course 8ish.
Dr. Amy's French Fry Project
It's now a bit of a tradition to start our Hits & B-Sides dinners with a french fry and champagne course. Russet potatoes are cut into 3/8 inch sizes with only the center-cuts used. They are par-boiled, air-dried, and then finally fried at a high temperature. The fries are seasoned with a proprietary seasoning blend that features white cheddar, black truffle, wasabi, soy sauce, garlic, and hot sauce. They're served with a chipotle aioli.
Spring Pea, Pancetta & Mascarpone Soup
Spring peas are soaked in pea stock, rinsed and cooked in a fresh batch of pea & chicken stock with pancetta. The peas, pancetta, and stock are blended with red onions, shallots, leeks, and roasted garlic. Mascarpone is melted into the hot soup. The soup is finished with a hit of lemon juice for brightness and served with crispy pancetta and gruyere crouton.
Sea Scallop Ceviche
Dry Jumbo Scallops are sliced and “cooked” in a ceviche sauce of lemon, orange, grapefruit, and lime juices. They are tossed with hoisin and a touch of soy sauce, topped with micro-arugula, shaved jalapeños and salmon roe caviar, topped with fried wonton strips, and served in tasting spoons.
Shrimp & Grits – Italian Style
Jumbo shrimp is cured overnight with spices and then cooked sous vide with an appropriate amount of butter. Polenta is slow-cooked in seasoned stock and then whipped with finely grated Parmesan & Pecorino Romano cheese and roasted garlic. Shrimp is served on the grits and topped with chives and finished with a jalapeño and cilantro créme fraîche.
Cajun Pork Tenderloin
Medallions of Polyface Farms tenderloin are marinated in rosemary, garlic, buttermilk and extra-virgin olive oil, served atop a parsnip, cauliflower & potato puree, garlicky spinach, and finished with a basil & pepper rémoulade.
Chocolate Covered Cookies and Cream Cheesecake
Individually sized cookies-and-cream cheesecakes with an oreo cookie crust are covered in a bourbon laced chocolate ganache, served on vanilla scented whipped cream.