Spring Supper Club - Paragaon

We got to experience the First Day of Spring Supper Club with a three course dinner produced by the talented Chef Steph. As we feasted on this delectable meal, the incredibly talented Shaina Shepherd serenaded us live from Paragon while we tuned in from a distance in our own homes.

To start us off, we had Mexican Prawns with black garlic, sesame, and nigella seed aioli. The chilled prawns dipped in basically an umami cloud was rich and yet light at the same time. For our main course, we had Chinook Salmon en papillote. With this method, some other wonderful bright ingredients like beets, cara cara orange, dill, and lemon accompany the salmon in a folded packet of parchment paper until it cooks in the array of juices to flaky perfection. Thank you Chef Steph, this has now become our favorite way to prepare fish as well and also, for introducing us to rapini. For us, it’s like the combination of broccoli and kale and we’re all for it. For dessert, we had the most gorgeous Lemon Meringue Pavlova with a delicate meringue shell offering safe harbor to the cirtrus-y center.

We miss attending live music events and sharing food with friends and this was a way to enjoy both to the fullest. Everything we enjoyed, we would gladly enjoy again and again if we had the opportunity. We can’t wait to see what Paragon will drum up for their next supper club.