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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 - 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 - Cloak and Swagger cocktail
Cloak and Swagger from our mixologist Matt Dorsey with meyer lemon simple syrup and a sage ice cube.
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 - Grapefruit Hibiscus Lemonade Sorbet Dessert
Grapefruit Hibiscus Lemonade Sorbet
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 - Kakule Tea Cocktail
Image of Kakule Tea cocktail created by Matt Dorsey of I Forgot It's Wednesday: The Supper Club.
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 - 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.
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.