the beginning of summer
On Tuesday, all of us at goop celebrated the impending summer (oh, and could someone please inform Britain that spring has begun, incidentally) with a wonderful dinner at London’s venerable eating establishment, Mark’s Club. We invited many of our friends and collaborators and served them a New England summer feast. Below are the snaps.
A couple weeks before the event, we went over to Mark’s Club to test out our recipes with the amazing kitchen team. Here’s how it went down:
Chef Adrian and his team started prepping pretty early.
The first version of the wedge salad—the taste was great and though it was beautifully presented, we found it a bit too fancy for our New England style dinner. So…
We put it on a plate and got rid of the edible flower.
We also thought it’d be a little more authentic with smaller bits of bacon and a chunkier blue cheese dressing.
The tested canapés + notes. The oysters and mignonette are great, but hoping to serve some smaller ones at the party.
We decided to serve the fried clam canapés in their shells, with the tartar sauce between the shell and the clam, so you could get it all in one bite.
The vegetarian main course option: Black Truffle Mac’n’Cheese. This tested perfectly, with no changes necessary.
And the lobster. Adrian and team presented the lobster two ways—one with the whole lobster still intact and the other with just the tail. We decide to go with just the tail to keep things simple.
We wanted to serve a cold, crunchy coleslaw on the side to complement the lobster. This was great, but needed just a touch more acidity, so we added some lemon.
We agree on a Boston brown bread for the bread basket. We tested a few different rolls to go with it, but decide on garlic bread instead. Describing to Chef Adrian how it’s made.
Our inspiration for the key lime pie was Martha Stewart’s version, which is the best. The crust on ours was spot on but the key lime factor needed to be kicked up a few notches. On the shortcake: A biscuit in England is a cookie (as shown above). We opted for the real deal, i.e. a buttermilk-style American biscuit for the event.
We kicked off the evening with some Veuve Clicquot Rosé and our perfect dirty martini. (It can be difficult to find pimento stuffed olives here in England, but we had them for the party.)
We got all New England on our canapés, which included mini corn fritters, mini lobster rolls, fried clams, classic shrimp cocktail, oysters, and a cold cucumber & avocado soup.
In the Kitchen
We nipped out of cocktail hour early to help prepare for dinner.
Back to the kitchen…
…to help finish dessert.
Back at the Table…
Each of our 50 guests left with a signed copy of It’s All Good inside their gift bag.
THE MIRACLE OF BEING HUMAN“Even in hard and trying times such as these, it is important to fill our hearts and minds with childlike wonderment at the miracle of being human.” read more
I'm a huge fan of Judith Jones (Julia Childs' longtime editor) and adore her cookbook, The Pleasures of Cooking for One. When my kids were little and my husband was working, I got in the habit of cooking myself a real dinner for one.