Learning another cuisine is like learning a language. In the beginning, you know nothing about its most basic rules of grammar. You experience it as a flood of words, or dishes, without system or structure.

Fuchsia Dunlop, Shark's Fin and Sichuan Pepper

Suddenly there’s too much going on. Work, life, feelings, emotions, friend gatherings, races, wine tastings, continued binging, upcoming travel plans, lots of baking (am I sick of cookies and pies yet?) and cooking, and way more. Is it just me or is it a maniacal frenzy out there? It’s Pi Day and Ideas of March, isn’t it? I just need some quiet alone time (but, I still probably love you all), massages, the elusive down time, and easy buttons for every aspect of my life and waking moment. Speaking of which -- why don’t we order in more often?

MARCH THEME

Let’s turn on the heat and spice this month with bold flavors, deep notes of spices, and the warmth of rice and noodles with this month’s theme of Chinese cuisine and flavors. From XO sauce, fried rice, shark’s fin soup, wonton and dumplings, and more - there are so many options and variations to choose from. Whether you are making xiao long bao from scratch, baking orange chicken from Trader Joe’s, or grabbing Kung Pao chicken from Panda Express, or DoorDashing some chow mein at least one hour before the event - let’s do this! Extra points to anyone who brings their goods in the iconic and on-theme takeout boxes for Supper Club this month.

TRAVEL DETAILS

• When: Saturday, March 21st at 5:00pm

• Where: Redwood City, CA