December 19th Supper Club

We're back!! To celebrate our first supper club since Roman was born we're hosting a delicious seven course menu featuring offal and game. Only ten spots open. Cheers.

-charred octopus with roasted garlic hummus, oregano salsa verde, fermented chilies, malt vinegar potato chips

-fried veal sweetbread ceasar salad, chicories

-vanilla scented foie gras torchon, hazelnuts, chokecherry jam, squaw bread, candied arugula

-shrimp and oyster stew, chorizo, cornbread croutons

-ginger glazed veal cheeks, coconut/salsify confit, crispy kale, soy-balsamic

-winter hot pot of wild elk, sea beans, potatoes, udon, juniper broth

-dos postres: chocolate meringue layer cake AND "fruit on the bottom" creme brulee with blackberry, bear fat rosemary shortbread

$120 per person includes beer and wine. location disclosed upon reservation.

Please make your reservations through our website: www.dentedladledining.com

*as always serious inquiries only. We require 48 hr cancellation notice or compensation is due

Welcome to the world!

Dented Ladle has taken a little time off... welcome tiny sous chef, Roman Sinclair Brooks!

Born at home, in water on 9/15/2011

We are set to resume suppers in mid - December with a special menu in the works, so keep us in mind as you're making those holiday plans, and subscribe to the newsletter to be the first to know!

August 29th, 2011

The August supper club was tops. We shared an amazing meal with all of our friends, and met some amazing people who really captured the spirit! Thanks to our good friends of Duos, we were able to prepare and serve everything out of a food truck. Tom and Sherry Batistta provided what is quickly becoming the hippest party spot in town, and Brugge donated some delicious brew.
We had a little live entertainment from our friends Liz & Jordan of The Foster Children, and a late night screening of Raising Arizona; truly our favorite.
Thanks to all who attended and to Chris & Ally for just being awesome!

Our guests enjoyed:
"stew burger" red wine marinated beef, mushroom aoili, heirloom tomatoes, pickled green beans and onions OR
german weiner, apple/fennel kimchi, brie, pretzel bun;
macaroni salad & smoked sardines;
onion rings with goji berry bbq sauce;
summer melons with mint, basil, chili powder and lime;
cinnamon sugar doughnut holes with salted caramel & peach whipped cream