After an overwhelming positive response to a trial evening Sprig & Sprout is happy to announce that our monthly Monday evening Supper Club is going forward, with the next event taking place on August 26, 2013. Unlike other prix fixe dinners, where all you get is dinner, their Supper Club brings you a foodie social event. They turn the upstairs dining room into a private dinner party, and owner Jennifer Hoang walks guests through the history and ingredients of each dish. Every dish is authentic and family inspired, so there are no pretensions there. They will serve dishes not commonly found at other Vietnamese restaurants, as well as familiar favorites. If you’ve ever wondered why there’s no cheese in any dish, or how the French influenced Viet cuisine, or what Fish Sauce is then you will leave the evening with your questions answered, your belly full, and your palate inspired.
Jennifer's goal with these dinners is "to introduce people to all the elements of Vietnamese cooking. Beyond Pho, and the growing popularity of Banh Mi, there is a whole world of flavors and textures that a lot of people have never experienced. Our supper club is the perfect avenue; guests that are interested in something like this are food forward and eager to have a new culinary experience, and it’s intimate so that everyone is comfortable asking me questions or just talking among themselves."
Each month the menu is slated to range from 6 to 8 courses, some vegetarian focused, some will have a playful theme, and some might all be requests from guests! Cocktails start at 6:30pm, and dinner starts promptly at 7:00pm. The evening runs about 2 hours from the start of dinner. Our full bar is available, and all wine bottles are half priced for the night. Seating is limited and credit card reservations are required to ensure that others have the chance to attend. Sign up for the next event here and check out Sprig & Sprout on Facebook.
Upcoming Supper Club – August 26th, 2013
7 course Prix Fixe $40
Banh Beo Tom Chay
Steamed Rice Crepe with Shrimp and Crispy Pork Skin
Beef Carpaccio Salad with Black Sesame Crackers
Whole Shrimp & Sweet Potato Cake Lettuce Wrap
Mi Xao Don Chay
Sauteed Vegetables over Crispy Fried Noodles
Ca Kho To
Caramelized Braised Sea Bass
Sweet & Sour Tamarind Soup with Shrimp
Thach Trai Cay
Jasmine Jelly with Longan, Lychee, and Jack Fruit