A few of us had been meeting at our homes outside of class and mentioned it to Chef Kurima. She suggested opening it up to all the Chef Pro II and Pastry Pro I students. That sounded fine to me and the others so we planned to try meeting every other month at the school and alternating months at our homes. We have already met at my house, Lisa Wright’s and Ray Burhart’s and I am hosting the March meeting. Our first official “Student Supper Club” meeting was on February 13, 2009. Chef Kurima sent an invitation out to all the students and has started a Facebook group for the culinary school with announcements. The theme was Mardi Gras and everyone was asked to bring a dish representative of Mardi Gras and wine, if desired. Spouses/partners were also invited. Students brought some wonderful food. We had boudain balls from Jessica, crab/spinach dip from former student Penni, banana bread pudding with bourbon sauce from Lisa, catfish po-boys with a very good sauce from Eric, and some deviled eggs, fried pickles, and a grits/greens dish from Chef Kurima. I made jambalaya and muffalettas. We sampled various wines, enjoyed one anothers’ delicious dishes and the relaxing environment (no evaluations of our food). Chef Kurima worked hard to make several dishes and her efforts are greatly appreciated. Her husband, Jay, was so nice to help us with the clean-up. I look forward to more supper club meetings!
The next one is planned for March 13 and will be centered on Asian food. I plan to have a sushi table where people can make their own sushi. I’ll also 
make some.
make some.
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