Sauce and Bread Kitchen's dinners recently. Their latest was a Lamb themed dinner. I thought going in that all courses would include lamb, which did make me a little nervous about dessert. These fears were luckily unwarranted. As SBK is a BYOB and cider goes well with lamb, I decided to bring a couple of ciders that I had on hand at home, Ember and Glow from Alpenfire Ciders in Washington. They were both lightly sparkling, semi-sweet, and went very well with our meal.
As SBK is both a bakery and the place where Co-OP Hot Sauce is made, bread and/or a good use of spices will figure into many of the courses in the meals of their underground supper club. The first course in our lamb supper featured both. We were served Lambschweiger (Lamb Braunschweiger or Liver Sausage) with Methi (Fenugreek)/Green Rhubarb Mostarda, and Shaved Asparagus on a Seeded Rye Cracker. The cracker was thin, very crisp, and had a nice rye flavor. The Lambschweiger was smooth, flavorful and went very well with the very tart mostarda. The shaved asparagus added some green freshness that cut the possible heaviness of the sausage. It was kind of funny that there was another piece of sausage hidden under the cracker, so if you were trying to give yourself enough sausage to spread across the cracker, you could easily end up with surplus sausage (not that that would be a bad thing because it tasted pretty great.