#CollaborationKitchen: FMITK x The Cheese Store of San Diego
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photo credit: Chantal Pasag | Pasagraphy
My good friends Marci and Aaron over at The Cheese Store of San Diego graciously invited me to be guest chef for their Sunday Supper Pop-up. The theme was Southern Comfort; if you’ve been around this site before, you know comfort food is my comfort zone!
A super huge thank you for everyone that made it possible and everyone that attended! I’ll be sending out the recipes from this supper club in future newsletters – sign up now to stay updated!
You can find the rest of the pictures, graciously and beautifully taken by Chantal Pasag at Pasagraphy, on The Cheese Store of San Diego’s Facebook page.
First of all, look how at how gorgeous the place looked!
photo credit: Chantal Pasag | Pasagraphy
Barb at Blanc Floral Designs did an AMAZING job with the arrangements. Seriously. Amazeballs.
photo credit: Chantal Pasag | Pasagraphy
photo credit: Chantal Pasag | Pasagraphy
The Menu:
Mini Cornbread Muffins with Ewephoria
Mini White Cheddar Chive Biscuits
Bacon Jam with Red Hook Cheddar
Shake Rag Blue Cheese and Candied Bacon Deviled Eggs
Goat Cheese Hush Puppies, Scallion Slaw, Remoulade
Sous-vide Thigh, Crispy Chicken Skin, Garlic Collards and Cajun Cheddar Mac and Cheese Muffins
Hummingbird Cake by Bianca, The Cheese Store of San Diego’s in-house Pastry Chef
Gettin’ ready to butter your biscuits!
photo credit: Chantal Pasag | Pasagraphy
Mini cornbreads and mini biscuits, served with honey butter. You know how I feel about mini thingggggs!
photo credit: Chantal Pasag | Pasagraphy
For the amuse bouche, I made a little bacon jam (recipe here)…
photo credit: Chantal Pasag | Pasagraphy
…to go with some awesome Red Hook Cheddar.
photo credit: Chantal Pasag | Pasagraphy
Next up, my personal favorite of the night – Shake Rag blue cheese and candied bacon deviled eggs with a little lemon zest.
photo credit: Chantal Pasag | Pasagraphy
That point in the middle of service where you feel like you’re in the weeds, but you really had it all under control lol
photo credit: Chantal Pasag | Pasagraphy
Next, the hushpuppies.
photo credit: Chantal Pasag | Pasagraphy
Goat cheese hushpuppies, scallion slaw and remoulade.
photo credit: Chantal Pasag | Pasagraphy
Orders up!
photo credit: Chantal Pasag | Pasagraphy
Time for some greens!
photo credit: Chantal Pasag | Pasagraphy
Third course – chicken thighs brined, then sous-vide, crispy chicken skin, smoked turkey collards, cajun cheddar mac and cheese muffins, wrapped in prosciutto.
photo credit: Chantal Pasag | Pasagraphy
The beautiful Bianca and her delicious dessert!
photo credit: Chantal Pasag | Pasagraphy
And finally, dessert – hummingbird cake with dehydrated pineapple flower and creme fraiche icing by Bianca, The Cheese Store of San Diego’s Pastry Chef.
photo credit: Chantal Pasag | Pasagraphy
Talkin’ chicken.
photo credit: Chantal Pasag | Pasagraphy
The crew!!!
photo credit: Chantal Pasag | Pasagraphy
I had so much fun and I can’t wait to feed you all again! Super huge and big THANK YOUS to everyone who attended and all the awesome people that made this possible:
The Cheese Store of San Diego Team (Marci, Aaron, Bianca, Sarah, Sarah B, Veronica and Vincenzo)
Chantal Pasag with Pasagraphy
Barb at Blanc Floral Design for taking the dining setting to another level!
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