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Once in a great while, I encounter a “new” restaurant that is so special, that I become somewhat obsessed with it. Teaberry’s is *that* place for me now.

I’ve already written about Teaberry’s once in my Hidden Gems feature, but after dining there for the Thursday Night Supper Club, I knew I had to rush home and write another post.

If you read my first post, then you’re already familiar with how impressed Evy and I are with Teaberry’s food, so we were looking for an excuse to try the Thursday Supper Club. Fortunately, our dear friend Boyd recently celebrated his birthday, so we had a perfect excuse to return to Teaberry’s. Thank you Boyd!

You might ask yourself: “just how good a dinner can you get at a place that specializes in tea?” I’m going to cut to the chase – you can get a very, very good dinner if that place is Teaberry’s. In fact, I would say that this is the best food I’ve had in quite some time.

It turns out, the chef is wonderfully talented. Teaberry’s encourages her to let the creative juices flow for the Thursday night Supper Club. And flow they do! But unlike some chefs who go off the rails with their creative concoctions, this chef creates luscious, unique flavor combinations that harmoniously blend into a perfect dish.

The “secret” first course consisted of slices of toasted baguette with a generous ramekin of crab and artichoke dip. We all nominally know this dip from its popularity at pot-luck meals but I’ve never had one as good before. As Boyd scooped out the last of it from the ramekin we were sharing, a dollop dropped from his knife which I quickly snarfed up before he could have second thoughts and claim it. Finders-keepers I slyly thought to myself…

Our meal officially started with minted pea soup. Seemingly, a very simple puree of sweet peas with a touch of fresh mint. But it was so good that Evy and I were about to wrestle for the last few drops left in Boyd’s bowl. Tom had the cream of watercress soup, topped with a lavish scoop of caviar. It must have been good because there was nary a drop left when the bowls were cleared. First course was a delicious success.

After the soup, we moved on to the salad. Evy had the kale Caesar while I went for the arugula with fried polenta and a lemon dressing. Both were light, refreshing and flavorful. Again, our eyes scanned the table for any leftovers on our dining partners’ plates. “Are you eating that? Can’t let anything go to waste…” Forks flew through the air and again we followed our rule of “no crumbs left behind.”

Next came the entrees. I have to admit that I was filling up quickly. Servings were generous and hearty, so when my giant strip steak came out, I nearly fell over. This was a “man size” steak that took up the better part of my plate. Fortunately, Evy and I were sharing the steak and the duck, (which was a more petite serving) so half of the two averaged out to just about the limit to what I could eat. Even so, it was a lot of food.

And the flavors? Again, the chef was creative in the combinations and again, the preparation was magnificent! The steak came with a tri-Color peppercorn-brandy sauce, French onion risotto and haricots verts. Good lord, it was so good that I didn’t want to pass my plate to Evy after I’d finished my half. I longingly watched the beautiful meat float away as I passed her my plate. Fortunately, the duck was coming my way, which distracted me from the loss of my steak and risotto. Plus, my “half” of the steak included the bone which I gnawed on to extract every last bit of flavor.

And how was the duck, described as “Seared Duck Breast in a Lavender Blueberry Honey Sauce with Toasted Sunflower Seeds, Minted Mashed Sweet Potato & Asparagus Tips?” It was to die for. Perfectly prepared, juicy meat in a sweet, floral sauce, augmented by the crunch of the sunflower seeds. The complementary flavor of the minted sweet potato was perfect.

Good friends, a bottle or three of wine and amazing food – life doesn’t get much better than this!

More than a TrifleNone of us were prepared for dessert when it came. I was so stuffed that I don’t think I could fully appreciate it. I probably shouldn’t have had liberated my dining companions from their leftovers (which were few) because I definitely knew I’d reached my limit.

But hey, it’s dessert. If one of these was placed in front of you, you’d eat it, wouldn’t you?

This is an “Apricot Almond Macaroon Trifle.” To be honest, I’m not a huge fan of apricots, but I ended up enjoying this far more than I expected. And, it was much more than a trifle! The chef again artfully blended flavors and textures into a dessert that I’ll remember fondly.

So what are you waiting for? Get on the phone and call Teaberry’s for their next supper club. It’s a mystery what they’ll be serving but you’ll be sure to enjoy it. And chances are, you’ll see Evy and I swooning in the corner over our food because I’m definitely going back to enjoy supper club again and again…

I'm not waiting for you to take a photo!

“I’m not waiting for you to take a photo!” said Boyd as he dove into his strawberry shortcake/tart


June Supper Club Menu is Here!

Teaberry’s Supper Club:
NEW Menu!

Cup of Soup
New Orleans Corn and Crab Bisque
or Chilled Roasted Tomato and Red Pepper Soup with Mint

Petite Salad
Very Berry Salad with Fresh Berries, Toasted Walnuts and Goat Cheese over Field Greens with Blueberry Vinaigrette
or
Arugula topped with Feta & Garlic Croutons with Cherry Tomato Vinaigrette

Entrée
Grilled Portobello Mushroom with Black Bean Corn Salsa and Queso Fresco on top of Southwestern Sautéed Kale & Corn Fritters – 32.

Seared Duck Breast in a Blueberry- Lavender Sauce with Sunflower Seeds, Sugar Snap Peas, and Minted Sweet Potato Mash – 45.

Grilled Shell Steak with Cabernet Sauvignon Butter, Potato Paves, and a Medley of Grilled Vegetables – 45.

Catch of the Day – Pan Fried with Cilantro Oil, Mango Slaw, and Charred Long Beans – Market Price.

Dessert
Strawberry Scone Cake with Lavender Cream
Vanilla Gelato with Honey Poached Apricots and Toasted Coconut
or Chocolate Mousse Pie

Executive Chef – Susan Peterson
Chef de Cuisine – Briellen Wolchik

Call ahead for reservations at 908-788-1010.