On April 24th, we had the complete pleasure of joining a group of close friends and even a few adventurous family members (go A. Wright & Patsy!) along with our dear new friends at Haven’s Kitchen for their second ever Supper Club event. With food imagined and prepared by husband and wife chef team Andrew Lentz of Lincoln and Shaunna Sargent of Indie Food and Wine and Betto – we knew the evening was going to be something special. And it was that and so much more. The festivities began with a signature negroni cocktail downstairs in the cooking school kitchen with passed hors d’oeuvres, including miniature lobster sandwiches, chicken liver mousse on crisped toasts and fried fresh pea risotto balls – yum! Then the forty of us headed upstairs for a rustic Italian meal prepared with organic and locally sourced sustainable fare and wine parings that had our mouths watering from the instant we sat down. The Antipasti was a fantastic panzanella of young beets, celery, charred onion petals, tender herbs fresh as fresh can be, house made mozzarella and Barolo vinegar with an Anselmi II Ceppo Prosecco NV. The Primi consisted of one the best raviolis we’ve ever tasted – blushed with fresh beet juice, these delicate pillows were stuffed with silky potato, pecorino romano and spicy black pepper, dressed with a lovely charred asparagus and paired with a 2010 Ocone “Flora” Falanghina. Secondi was a particularly well cooked pollo fra diavolo with braised radiccio and escarole salad and a 2008 Occhipinti “Siccagno” Nero D’Avola. And, finally, we stuffed our last bit of room with a lovely Dolci – rhubarb torta with ricotta gelato – wow! Another stellar evening burned into our tastebuds and our memories – which would be a bit nostalgic and bittersweet to look back on now if we weren’t already gearing up for the next Supper Club on May 17th (with chef Michael Anthony of Gramercy Tavern fame – can this honored new tradition possibly get any better?) … keep you posted!