Sauce and Bread Kitchen's monthly supper club dinners, I am starting to become a regular and become known by the staff. It is very cool to see what they come up with for each of their dinners. They do rearrange the space somewhat from dinner to dinner. Usually my seat of choice is at the counter, but this evening, all of the seating was at two communal tables in the rear of the space. As they are very creative and it is a BYOB, I try to come up with something interesting to drink. This time I went with the Double Jungle Boogie American Double/Imperial IPA with notes of Mango, Pineapple, Tea, and a slightly bitter finish that I thought would go well, with what I expected to be the bitterness that would come from the foraged plants that we would be eating.
Radical Root Eggs. After having the dish, I thought that I had had a Kuku and a Fritata, still not knowing what a Kuku is. It is apparently an herbed Iranian egg dish similar to a frittata. It was served with the Mushrooms and Cattail Stems, and the Stinging Nettle Leaves served on the side. The kuku was very interesting, a little more dense than a frittata, and the mushrooms, cattails, and nettles, added flavor and texture. It was very good, even if I didn't exactly know what it was.