The process is simple: Sign up for their emails; read their emails; decide if the theme, date and time will work for you, respond with your reservations, pay and be sure to have the time of your life at the event. So we did just that! The theme this night was ...
Rustic & Warm – Italy
Menu and wine pairings by Dan Swinney of Lidia’s
Expectations were high for us as we entered the event space last evening (To keep the allure alive and well the actual location for the function is not revealed to anyone, even participants, until 72 hours prior). Before we even stepped foot through the door we bumped in to friends we knew from the wine shop … I had a felling tonight was going to be a good night! And it got better from there ...
Each Test Kitchen begins with a cocktail hour featuring the official drink of the club: The Brazilian Caipirinha (Caipirinha is Brazil's national cocktail, made with cachaça, sugar and limes. Cachaça is Brazil's most common distilled alcoholic beverage. While both rum and cachaça are made from sugarcane-derived products, most rum is made from molasses. Specifically with cachaça, the alcohol results from the fermentation of sugarcane juice that is distilled afterwards).
So Caipirinha = Yum! Or so we thought! Our host politely explained that one of the key elements in the drink, limes, did not look so good this season so we opted for a suitable replacement: Firefly Lemon Tea (or Sweet Tea) Vodka with a splash of Pellegrino water and a lemon (http://www.fireflyvodka.com/). Very nice way to start off the evening!
Apps were floated around the rooms by way of the “assistant” to the founder of The Test Kitchen … he was on fire with comedy without evening knowing it! Pan-seared and lightly breaded (or so it seemed) ricotta with a neutral tomato sauce dip (Very good and way too easy to eat a dozen). These treats were followed by an assortment of mini-stuffed mushrooms (one of my favs) as well as red and yellow peppers stuffed with tuna (the gang enjoyed them; as I have mentioned before: I am not for the pepper in any color or any form).
The bewitching hour arrived and we (all 20 of us) sat down to the dinner table: the group had formed friendships and bonds pretty quickly and a level of serious conversation was pounding from all corners of the dining and family rooms … it was all good! The founder quickly stepped up and gave us a quick rundown of the concept and what to expect for the evening as well as inducting a few of us virgins in to the club with a comical, but thought-provoking, oath!
Let the games begin:
Primi: Crudo of Nantucket bay scallops w/lemon & chive; 2007 Bucci Vedicchio di Jesi (La Marche); wine was soft with slight hint of citrus; slightly acidic so it’s perfect for the fish course! Scallops were perfectly cooked and seasoned and tuna (I think) had a nice coating of sea salt as well!
Antipasti: Bruschetta w/poached egg, braised kale & bottarga; 2006 Bastianich Vespa Bianco (Friuli); Round and creamy (Vernaccia di San Gimignano-like but not as crisp) ... VG +
Pasta: Squid ink trenette (excellent black noodles with a saltiness and some spice) w/shaved octopus, garlic & tomato; I was told capers too! Served w/vintage unknown - Lacryma di Crysto Montecristo (Campania); Easy drinking lighter red that might have been a challenge for other seafood dishes but worked with the aforementioned combo! Pleasant surprise! Chef Dan and team have done well!Secondi piatti: Braised pork shoulder "alla porchetta" w/brovada; 2006 Jermann "Red Angel" Pinot Noir (Friuli); that’s right, I said Pinot Noir from Italy! Biggest surprise of the evening! Hope to find this in Missouri too (Note: some wines in KS are not available in MO for some reason?) The meat just fell apart when kissed by the fork and the potato side really made this a warm and inviting second plate as part of the main course! Pork and Pinot: who could ask for anything more!
Dolci: Crisp meringue, mascarpone, blood orange sherbet, basil ice cream (with candied basil leaves as well); Lidia's house made Limoncello (Smelled like lemon pledge but tasted like sunshine!) Dessert was an amazing collection of sweet and slightly savory w/the sugar-coated basil followed by sorbet and crisp meringue. Perfect ending to a perfect meal … one of my favorites in quite some time!
A great collection of food in one special locale; good eats, great drinks & new found friends! As I said before, if you haven’t been to Test Kitchen then you just don’t know!
Check it out and see what those that know are saying about Kansas City's underground supper club!
Cheers and much love to Chef Dan, his team from Lydia's and the founder of The Test Kitchen,
KC Wine Guy
