How quickly has time and this year been flying by? Before our eyes and senses, autumn is here. This month also brings us Supper Club’s one-year anniversary. Twelve months of gathering, cooking, tasting, and eating with friends as the seasons and times have changed around us. Its been a great time and we are excited to continue the tradition forward with our hearts and bellies.

This month our menu focuses on the concepts of that heart and core through: artichoke (hearts) prepared two ways, bacon-wrapped pork, apples (often a symbol and visualization of hearts, right?) and at the center of all good desserts - chocolate.

OCTOBER MENU

• Cheese & charcuterie board by Rodson and KC

• Mix of salad greens and dressing by Miguel

• Steamed artichokes with salted garlic butter

• Grilled artichokes with preserved lemon yogurt

• Bacon-roasted pork tenderloin with carway’d cabbage and apples

• Grilled fish with lemons all of the ways

• Chocolate honey cake with fig jam labneh frosting

• Ice creams and whipped cream by Sokie