Happy 2012, y’all!! Are you feeling good? Because I am. The last thing I am going to post ever about 2011 is about our fantastic New Year’s Eve celebration, spent in the company of about 30 people at the studio of Jason Wallis, dear friend, amazing photographer and videographer, and founder of Birmingham Supper Club, for the Push Start Kitchen NYE Supper.
Push Start is something really special, run entirely underground by a dear, old friend of mine Chef Zack Meloy and his amazing wife Christina. It’s invitation-only, and once seats fill up, that’s it! You will find yourself in the company of a couple friends, maybe, or total strangers, bonding over the joys and ecstasies of food and life and who knows what else. They’ve got some huge things brewing for 2012, having already been featured on TBS’s Trends With Benefits (check the clip here) and plans for things that are so exciting I kind of pee my pants a little.
Here is what we ate:
New Years Eve
(includes wine pairings and evening champagne)
-Cocktails and canapes
-Queso fresco, salted cucumber noodle, marinated grape, pistachio praline, chicory
-Sweet potato dumpling, baby kale, pickled mustard seed, baby kale
-Sous vide pork loin, white bean puree, garlic confit, coriander brown butter, braised collards, cilantro croquant
-Pink grapefruit sorbet, pomegranate syrup, candied lemon
-Ancho chile chocolate cake, white chocolate cremeux, banana chip, cajeta, smoked salt
-Candy and cordial
So good. Each course featured a food believed to bring good luck in the New Year. Yes, oh yes. Look, I am not a food writer. I don’t pretend to be. But I know good food, and I felt the ecstasy of something beyond satiating as I ate each course. I felt the progression of tastes and simple complexities of each dish. They made sense, and basically made my night with my husband, friends, and strangers beyond merry. There were several collective audible gasps of “MMMMM!” and that is a grand thing from 30 people, in my opinion.
All right, so there is my two-cents about Push Start. It’s worth far more than you pay at the dinners. Go now while you can get in on it, and here is how you can connect with them:
Their web site: Push Start Kitchen
Their Facebook: Push Start Facebook
Their Twitter: Push Start Twitter
And here is how to get connected with Birmingham Supper Club: Birmingham Supper Club