Supper Club

At a dinner party this past weekend we discussed the Underground Supper Club trend… and it got me thinking about our little “B&B.”  How cool would it be to offer, maybe once a month, a supper club with a prix-fixe menu posted online, accept reservations and BYOB for a great dining alternative in a country farmhouse setting?

We have access to grass-fed beef, berkshire pig, free-range chicken, cage-free eggs, local artisan cheeses and milk, honey, maple syrup…  local and organic fruits and veggies.

Scott and I are both foodies – a trendy term, I know – but we are both good cooks (and Scott actually went to culinary school before law school), and I consider myself a great baker.  Who knows how this idea would fly… but it’s a thought…

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