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I Forgot It's Wednesday: The Supper Club - Earl Grey Scented Duck Breast
Earl Grey Scented Duck Breast
I Forgot It's Wednesday: The Supper Club - Purple Carrot Pot Pie and Menu.
Mini Chicken Pot Pie with Thyme Puff Pastry (pictured, a purple carrot vegetarian version) and Menu o f the evenings dishes.
I Forgot It's Wednesday: The Supper Club - Poached Farm Egg
Poached Farm Egg with Maitake, Rye Bread, Frisee, Amaranth in Shiitake Consomme.
I Forgot It's Wednesday: The Supper Club - Beet Tartare
Beet Tartare with Watermelon Radish, Mizuna, Fig Goat Cheese, Kalamata Olive Puree, Parsley Oil
I Forgot It's Wednesday: The Supper Club - Heirloom Apple Pie Dessert
Digital image of Heirloom Apple Pie created by Jenny Wang of I Forgot It's Wednesday: The Supper Club.
I Forgot It's Wednesday: The Supper Club - Bison Bone Marrow and Tabbouleh Salad
Bison Bone Marrow and Tabbouleh Salad created by I Forgot It's Wednesday's Chef Jenny Wang.
I Forgot It's Wednesday: The Supper Club - Dinosaur Kale Salad with Asian Pear
Dinosaur Kale Salad with Asian Pear, Cabot Clothbound Cheddar, Red Onion, Pumpkin Seeds, Champagne Dressing, Cucumber Flowers
Jenny Wang I Forgot It's Wednesday: The Supperclub - Oral History - Part 2
Jeff Cowick Interviews Jenny Wang of I Forgot It's Wednesday: The Supperclub about her experiences as a chef and co-founder of a secret supperclub.