The next Ithailian supper club will be held on April 3, 2020 in Hampstead, North London.
The ticketing process is unique to previous events as this supper club is being offered as a reward to individuals who pledge to support the upcoming book Think like a Vegan: What everyone can learn from vegan ethics by Emilia A. Leese and Eva Charalambides. This volume is an excellent introduction to vegan ethics that introduces new perspectives to both vegans and nonvegans alike. With the pledge you will receive both a hardcover and digital copy of the book, along with a ticket to the supper club.
You can book tickets by selecting the Ithailain supper club option from the rewards on the Unbound website.
About the Event
Despite unsubstantiated cries for authenticity I believe it is possible to incorporate flavours and ingredients from seemingly disparate cuisines into a unified dish. After all, many of the foods we attribute to distinct regions are fusion participants in themselves. Chilies, for example, are a Portuguese contribution to Thailand, while Italy owes homage to the Americas for its acquisition of tomatoes. Both Thailand and Italy posses a formidable array of quality produce and a strong inclination toward umami flavour, fresh herbs, bright citrus, and liberal use of vegetables on the table.
As such the the foods of these two countries hence have the capacity to marry well together, which is why Emi of Emi’s Good Eating and I have decided to launch a new project: a vegan Thai Italian fusion supper club.
Ithailian Supper Club Menu
bubbly with tamarind syrup
bagna lon with crudités
Piedmont’s rich, warm dipping sauce with fermented thai vegan anchovy paste, alongside a pungent coconut and salted soy bean relish from central Thailand
nam prik on(g) crostini
Caponata’s umami-rich northern thai cousin, served on toasted artisan bread and topped with pine nuts
warm butter bean larp salad
Creamy butter beans seasoned with a hot-salty-sour dressing, extra virgin olive oil, wilted fresh mint, long coriander and lettuce
Main and side
tamarind tofu polenta
Crispy fried tofu with sticky chilli jam and tamarind glaze over “corny” polenta with salted coconut cream
pan sautéed spinach
Wilted spinach with a hint of garlic
thai tea migliaccio
A classic Neapolitan sticky semolina cake perfumed with black tea, cinnamon, star anise, and vanilla