"peaches & dream"... A dinner party recap & other musings
Boy, we had a time last week! The event gallery, a few recipes + the next event!
What a night to remember!
The first dinner in the Brown Butter Summer Series, "Bitter Peach", was a beautiful blend of flavors, friends, and summer magic. We transformed Handberry Creative House into a sensual culinary oasis, and the results were nothing short of spectacular.
peep the gallery at the bottom of the email, too. y’all look gooooooodt.
From the moment guests arrived, the atmosphere was electric. We savored, we sipped, we celebrated - our Bitter Peach cocktail proved to be the perfect summer elixir! (scroll for the recipe so you can make it, too!)
We had gorgeous, ethereal vintage glassware curated by Cocoa Cosas Vintage. The vibrant event photography was shot by Lauren Mack. The kitchen was backed by two incredible Black women chefs and my friends, Chef Zaza and Chef Sam. And of course, the space Handberry Creative House is Black woman owned. Black on Black on Black on Black on Black to bring this vision of mine to life.
But don't just take my word for it. Here's what Kelsi J. had to say:
I had such a wonderful time at the supper club yesterday! The food was great (quality and quantity). Thank you for feeding us! I admire your commitment to hospitality and creating a space for fellowship/community. I was so grateful that you remembered my nut allergy. I could go on and on about how I think people have forgotten how to be good hosts, but I also think people have forgotten what it feels like to be hosted. I left feeling more inspired to carry your spirit of hospitality into my own circles. Thank you for reminding us all!
Missed out on this delicious affair? I gotchu! Our next Brown Butter Summer Series dinner is around the corner and promises to be equally enchanting. The next dinner in the supper club series is “Sweet Smoke: what the fire leaves behind” on Saturday, August 24th at 6 PM in Atlanta. Join me and 30 others for a late-summer barbecue-inspired dinner. Sweet Smoke is rich, sensual and intimate 5-course family style dinner party experience exploring the beauty of heat and what the fire leaves behind. The Maillard Reaction inspires so much of my life that I have the chemical reaction chain tattooed on my inner arm. The menu will delve into this beautiful browning process by way of caramelization, braising, smoking and direct fire. Tickets are 2/3 of the way sold, y’all. get yours here
From the bottom of my heart, thank you for making Bitter Peach such a sweet success. Whether you were there in person or cheering us on from afar, you're an essential part of my culinary journey.
Until our next gathering, keep savoring.
Courtnee
Bitter Peach (the drank)
a smoked peach & aperol bee’s knees.
serves 2
1 ripe peach (charred in a grill pan, skin on) OR 3 tbsp Trade Street Smoked Yellow Peach jam
3 oz gin
2 oz fresh lemon juice
1 oz aperol (sub for campari)
1 oz honey syrup
ice
If using a ripe peach, remove the pit and char the peach halves in a hot grill pan (no oil, flesh side down) for 4 to 5 minutes until the flesh is blackened. Flip onto the skin side and repeat for 2 to 3 minutes until skin is blistered.
Remove to a blender and puree until completely smooth or add to a cocktail shaker and muddle until the pulp is fine. Add gin, lemon juice, aperol, honey syrup and ice. Shake for 20 seconds until completely chilled, and strain into a chilled coupe glass. Enjoy immediately.
Those “Damn Good” Glazed Carrots
Hot Honey Brown Butter Glazed Carrots over Herby Ricotta
serves 4
For the Herby Ricotta:
1 cup whole milk ricotta
2 tbsp finely chopped fresh rosemary
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh thyme
Zest of 1/2 lemon
Salt and freshly ground black pepper, to taste
For the Glazed Carrots:
2 lbs medium carrots, peeled and halved lengthwise
2 tbsp olive oil
Salt and freshly ground black pepper
1/2 cup unsalted butter
1/4 cup honey
3 tbsp chili crisp (adjust to taste)
1 tbsp apple cider vinegar
In a medium bowl, mix the ricotta, chopped herbs, minced garlic, and lemon zest. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Preheat the oven to 425°F. Toss the halved carrots with olive oil, salt, and pepper on a large baking sheet. Roast for 20-25 minutes, turning once halfway through, until tender and lightly caramelized.
In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and whisk in the honey, Asian chili crisp, and apple cider vinegar. Set aside.
When the carrots are done, pour the hot honey brown butter glaze over the carrots and toss gently to coat evenly. Return to the oven for another 10 minutes.
Spread the herby ricotta on a serving platter, creating a smooth base. Arrange the glazed carrots over the ricotta. Drizzle any remaining glaze from the bowl over the carrots. Serve immediately while the carrots are still warm.
