When we decided to do our big kitchen remodel in the office, one of the things I was most looking forward to was hosting our first dinner party in the space. My friend and amazing chef, JJ Proville, and I had had been scheming on this for a while, and last month we finally launched the first of what will be many dinner parties in our studio at 95 Yesler…
JJ prepped the dinner while I set the table and played hostess – we make a pretty good team, if I do say so myself. The vibe was very casual. We set out drinks for guests to help themselves to, and started the evening with a signature cocktail (recipe to come!) and JJ’s amazing appetizers of fresh mussels and baked oysters…
We wanted to keep the party small, so the tables were set simply for 14.
Cured Duck Breast with spring pickles and smoked olive oil.
JJ introduced each course – four in total – and I was continuously impressed with each passing dish…
This pea shoot custard with farm eggs, creme fraiche and lumpfish caviar was my favorite.
Poached Wild Steelhead in oregon bay shrimp broth, fennel, radish, ramps, green garlic rouille, ikura.
To me, the most wonderful thing about entertaining is how it brings people together in conversation. With a good meal, strangers and friends alike can sit down and create an memorable evening together, and to me that’s something pretty special. Especially in a city where I feel like our circles are pretty tight.
So, JJ and I have decided to make this a thing – a supper club of sorts. Our next dinner will be May 31st, and you can get your tickets and learn more about the evening right here. This time around tickets are $65/seat and we will be serving small appetizers, a three-course dinner, and dessert. Of course there will be cocktails and wine. I’m pretty excited about this little partnership, and I hope to see some of you at the dinner table!
photography :: belathée for coco+kelley
