I have mentioned the
Gourmet Supper Club here before. We were way overdue for a meeting (having pushed it back in November, January & February) so we set the date for March & started planning.
Rick & I have been wanting to try our hand at Japanese Ramen for years & this seemed like the perfect opportunity. Little did we know that the Shoyu Ramen
recipe from Bon Appetit magazine would be a three day ramen adventure that we wouldn't soon forget!
The other members in the group were tasked with making a appetizer, dessert & alcoholic beverage.
Ramen Day 1
*We also made a kelp-water mixture that we had to soak at room temperature overnight & a soy sauce/rice vinegar/sake sauce that had to mingle in the fridge....but I didn't take a picture.
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| Quick-pickled Radish |
Ramen Day 2
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| Stock |
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| Marinated 7 Minute Eggs |
Ramen Day 3
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| Table Setting |
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| Wontons |
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| Supper Club |
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| Hand-Rolled Sushi Rolls |
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| Hand-rolled Sushi Rolls |
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| Finished Ramen |
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| Mochi (complete with homemade bean paste) |
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| Green Tea & Mochi |
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| Sake |
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| Plum Wine |
We had a wonderful evening full of amazing food, drink & most importantly, great company. I can't wait to see what the next hosts come up with!
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