Student Supper Club: Asian Appetizers

I hosted this month’s student supper club at my house. Lisa and her husband Grady, Ray and his wife Diane, and Tela came bringing some outstanding food and wines to share. Lisa brought Asian salad and Korean beef skewers, Ray made some Asian flavored deviled eggs and a dessert, banana-chocolate fried wontons. Tela brought some spicy Singapore noodles and I made spicy tuna rolls, edamame (stir-fried with garlic, ginger, soy, jalapenos and oyster sauce), tamago yaki, chicken yakitori and grilled salmon. We made sushi rolls with some salmon, avocado, cucumbers and baby carrots as well. We sampled Moonstone Asian Pear Sake, Becker Iconoclast Cabernet 2007, White Truck California Wine 2005, and Bella Sera Pinot Grigio 2007. It was very enjoyable to relax, talk about culinary school and all the stress associated with it and sample all the delicious food. Getting together with people who love to cook, eat, travel, watch food TV, and talk about all of it is really a lot of fun. Lisa and I had some good laughs at the end of the evening when she noticed my cookbook collection–seems like we both have excessive collections (and all the Bobby Flay cookbooks). It was a little cold for grillling but my husband, Steve, still managed to grill the chicken yakitori and salmon. All in all, a wonderful time.