Grandmere Supper Club

Have you ever heard of a Calisson?? They are a delightful little almond marzipan candy hailing from Aix en Provence, flavored with candied orange peel, candied Charentais melon, and orange blossom. Meet Le Bon Bon, Tarte ala Calisson, with a layer of that marzipan, orange curd, and Charentais melon mousse. I’ve deconstructed it a little bit for dinner on Sunday so I can serve it in transportable jars, but it will absolutely still blow your mind… also possibly might be served with duck fat cookies, but that’s just a rumor I heard… 😉 See you this Sunday , the weather will be sublime, the food will be divine, and the wine will be delish and plentiful! Simply cannot wait!! 💕💕💕

Y’all!! I am getting SO excited for Grandmere Supper Club: An Evening in Provence Sunday Aug 22!!! Meet courses 1-3. Course 1: Fresh made Tapenade with Picholine Olives, Anchovies, Capers and more… House Made Cultured Butter, served with Baguette and Batard, Radishes and Cornichons. Course 2, a gorgeous Summer Provençal Salad of Local Heirloom Tomato, Shaved Fennel, Haricots Verts, Zucchini Ribbons, Dijon Vinagrette and my Homemade Fresh Cheese with Herbs de Provence. 😍😍 Course 3: Bouillabaisse, the fisherman’s stew of Marseille with Homemade Halibut Broth, fresh Oregon Coast Seafood, and Delicate Flavors of Saffron and Fennel. Swoon!! If you didn’t get a reservation this time, stay tuned for more fun events coming soon. If you did get a reservation to this sold out event… CAN’T WAIT TO FEED YOU!!! More posts to come about dessert and our wine selection. Oh!! And what to wear!! 💕💕💕💕

Well darlings, this is happening fast! We are already halfway through our available tables to reserve for Grandmére: An Evening in Provence on Aug 22nd!!!!! If you want to be there (trust me, you do…😘), follow the link in my bio to reserve your table !!! 4 generous courses, $60. There will also be a small curated wine list with pairings available as well. Think made from scratch…. Tapenade, cultured butter, Salad Provençal with homemade fresh cheese, Bouillabaisse, a seafood lover’s dream, with fennel, potato, saffron and garlic, the spicy garlic-y cousin of aioli called Rouille, and a parfait d’Calisson for dessert, stay tuned for more deets on that one… get your table now!!! 💕💕💕

Could I have packed more strawberry goodness in this butter? I think not, my friends…:) the morning light gives it a special hue, doesn’t it? But don’t be deceived, this beautiful butter isn’t too sweet, it’s a perfect topping for so many things! These babes are frozen (cause hot tomorrow, yes?), and wrapped and ready to go (see pic 2) for tomorrow’s Portland Strawberry Museum with and so many more amazing folx!! Come see us 10a-2p!! Arrive early to beat the heat, and this market will likely sell out!🍓🍓🍓🍓🍓🍓