This week our Hot Pot is
Chili con Carne
with our homebaked cornbread and Guacamole
Only the best of the carrots for our new dish:
24 - carat - carrots
Pickled, roasted and julienne carrots, spiced toasted chickpeas, hummus, fried flatbread, baked feta cheese, coriander dressing
We're delighted to have pleased the folks at Exberliner with our sandwichy goodness and homemade drinks
- Thyme Supperclub: Sa 8. Mar, Fr 14. Mar
- Brazilianische Carnival Essen: Sa 01. Mar
- Iden des März, Ancient Rome: Sa 15. Mar
- Art on the Plate: Fr 21. Mar, Sa 22. Mar
- Tripe to Medina: Sa 29. Mar
und unsere Vorschau auf April
- Frühlingsfest: Getränke, Fingerfood, und Feier: 31,00€ inkl. Bier und Wein Freitag 4. April
Anouncing our March Events
- Thyme Supperclub classic: 45,00€ excl. drinks Saturday 8th March, Friday 14th March
- Brazilian carnival: Caique Tizzi presents 6 courses of colourful Brazilian cooking: 46,00€ excl. drinks Saturday 1st March
- Ides of March, ancient Roman banquet: 38,00€ excl. drinks Saturday 15th March
- Art on the Plate: courses inspired by masterpieces: 42,00€ excl. drinks Friday 21st March, Saturday 22nd March
- Medina: modern Arabic kitchen, 7 courses by Stefen Dadarski: XXX excl. drinks Saturday 29th March
and a sneak preview for April...
- Frühlingsfest: drinks, finger food and party: 31,00€ inkl. Bier und Wein Friday 4th April
Cracked Wheat - really addictive. Vegan, Vegaterian or with Bacon... now on our lunch menu
We have some new arrivals for our lunch menu today - blown away from the Frittatina - a deep fried pasta with aubergine, creamy sauce and hearty sausages...
Back again in 2014 with a new lunch menu, new events and a brazilian carneval.
On the 13th December we hosted Phoebe in Berlins "Yang Sheng" tasting menu based on Chinese medicine concepts.
Candied sweet potato with dried pumpkin seeds
(Improves digestion and immune system)
Black sesame ball with black sugar sauce and walnut
(Eliminates constipation, anti-aging, enriches blood and deroxification, helps digestion)
Pan-fried lamb with Chinese sauce & gouqi, Chinese yam and steamed buns
(Warms and invigorates the kidney-yang, coordinating Qi and blood, relieves cough and reduces phlegm, improves eyesight)
Phoebe plating the Pan-fried of the five elements (metal, wood, water, fire, earth)
(Helps in producing and cleaning blood, contains anti-oxidants, improves digestion, heart functioning, and keeps warm)
Pot of tofu with shrimp ball on mushroom sauce & kumkwat (no picture)
(Contains phytoestrogens and lowers cholesterol)
Soup from the pork-rib with pearl barley, white gourd, red dates, silver ear mushroom (no picture)
(Helps in producing and cleaning blood, contains anti-oxidants, improves digestion, heart functioning and the immune system, clearing the lung)
Last Saturday, we hosted Berlin's Italian supperclub 'Metti una Sera a Cena' at Muse. Chiara and Marco, the brains (and beauty) behind the supperclub, took the opportunity to test out some of their new creations. I think I can safely vouch for everyone who was there, and declare them a success!
Having collaborated with them in the past, we were really excited to see (and of course I mean eat) what they had planned. As is their style, they brought together classic Italian techniques and flavours, and presented them beautifully with their own artistic twist.
One of their signature creations, crisped bread coloured with squid ink, went beautifully with their salad of smoked trout with orange, green apple and almonds. It almost felt like summer. For about 15 seconds, before we looked outside again.
Then came the lasagna. Or should I say, THE LASAGNA!!
Given Chiara and Marco's natural flair for refined, beautifully presented food (and lasagna's repuatation for being, well, the opposite) we were surprised to see it on the menu. Of course, we'd never had lasagna with radicchio and cocoa nib before, and it was absolutely delicious. It might be some kind of Italian sacrelige, but we absolutely loved it. Did I mention it had bacon on top? See photo...it did.
The third course proved a divisive one: gorgonzola ice cream and strawberry jam (which I must say, Dave and I absolutely loved). But hey, not everyone likes gorgonzola. And my assumption is, if you don't like it when it is shaped like cheese, then you definitely won't like it when it has been transformed into a deceivingly dessert-like quenelle.
The main course was a hazelnut-crusted cod, topped with a clever take on a potato chip and served with pear purée. Yums all around!
To finish, they served a beautifully plated simple dessert of bitter chocolate and pineapple reduction.
Between working with Chiara and Marco and having such a fun group on Saturday, we had a blast and really enjoyed ourselves. We will definitely be having these guys back :)
After 2 over years of hosting supperclubs, we like to think we're pretty well versed in pairing food with wine. We love wine, we feel like we 'know' wine. But we also love beer, though we don't know half as much about its mysterious golden innerworkings! Which got us thinking a few weeks back- we should learn more about it. And what better way to do that than by pairing it with food?
One thing we obviously did know about beer is that it's much more filling than wine. Because of this we decided on a 4-course menu, which would give our guests enough to eat, while still (critically) leaving enough room to drink!
We called it 'Posh Pub', taking inspiration from classic pub flavours, and putting our own twist on them.
For the first course, we served Irish mussels, cooked in cider instead of white wine, with barley, cabbage, bacon and apple. Though technically not a beer, we paired the course with a pint of Aspall Cyder on ice.
The second course was a redo of one of our all-time favourite creations: our take on a scotch egg. The pork is seasoned with soya sauce and sesame, the whole thing is panko breaded, and to finish is served with miso butter. This was a tricky one for us, as we needed a beer at least interesting as the dish, which would compliment the asian flavours. We were recommended an absolutely outstanding Citra Ale from Hopfenstopfer to pair with this course and the combination was very exciting (if we do say so ourselves)!
For the main course we went with curry flavours, something spicy and strong to pair with our fresh Pils from Wedding's Eschenbräu brewery. Except for the mini shallot bhajis, we didn't get any photos of this dish, so you'll have to use your imagination for this: braised beef brisket, sweet potato purée, curry, mini shallot bhajis, and coriander oil.
The dessert was a whole new experience for us as far as beer is concerned. We've used a lot of Guinness in our cooking before, both in savoury and sweet things, but this time we used an *extremely* rich Imperial stout from Samuel Smith's. We set the stout as a jelly and served it as a trifle with custard and khalua cream. To finish, we added some chocolate soil and maple popcorn, and of course, served it with a bottle of Samuel Smith's. It was incredibly smooth and nearly coffee-like, and altogether just a really nice finish to a meal.
We had an absolute blast with everyone who came, too, and appreciated all the feedback and enthusiasm from everyone! We're definitely going to do this again...our venture into beer territory has only just begun!
photos by Kristi Korotash