Taste of Thailand

April 2017 Supper Club

…One night in Bangkok and the world’s your oyster…” — Murray Head

Create a delicious meal with a team of our chefs and then sit down with your fellow “foodies” and enjoy the fruits of your labor.

Fridays, April 7 (sold out), 14 (sold out), 21 (sold out),or 28 (sold out) from 6:30-10:30 pm. Cost is $75 per person, made payable in advance by cash, check, or major credit card. Reservations are required. Register online by clicking the link below. If you are booking with a gift certificate, please call the kitchen at 216-228-2285. Gatherings does not sell wine or spirits but guests are welcome to bring their own.

April 2017 MENU:

  • Pork Satay with Peanut Sauce
  • Vegetable Summer Rolls with Sweet & Sour Sauce
  • Tuna Spring Rolls with Honey Soy
  • Spiced Minced Chicken in Lettuce Cups
  • Shrimp Pad Thai
  • Cucumber Salad with Chiles, Peanuts, Cilantro and Mint
  • Beef Curry with Rice and Sesame Green Beans
  • Baked Coconut Rice Pudding with Mango Compote

 


Meatless May

May 2017 Supper Club

…You like potato and I like potahto. You like tomato and I like tomahto. Potato, potahto, tomato, tomahto…” — Louis Armstrong

Create a delicious meal with a team of our chefs and then sit down with your fellow “foodies” and enjoy the fruits of your labor.

Fridays, May 5 (sold out), 12 (sold out), 19 (sold out) or 26 from 6:30-10:30 pm. Cost is $75 per person, made payable in advance by cash, check, or major credit card. Reservations are required. Register online by clicking the link below. If you are booking with a gift certificate, please call the kitchen at 216-228-2285. Gatherings does not sell wine or spirits but guests are welcome to bring their own.

May 2017 MENU:

  • Flatbread Crackers and Dips
  • Leek and Scallion Fry Breads
  • Lemon Asparagus Soup with Roasted Oyster Mushrooms
  • Grilled Kale and Escarole Salad with Rice, Current & Pine Nut Stuffed Tomatoes
  • Harissa Vegetable Stuffed Peppers with Quinoa Pilaf
  • Pink Peppercorn Ice Cream with Caramelized Fruit and Candied Walnuts

 


Southern Comfort

June 2017 Supper Club

…You’re as smooth as Tennessee whiskey. You’re as sweet as strawberry wine…” — Chris Stapleton

Create a delicious meal with a team of our chefs and then sit down with your fellow “foodies” and enjoy the fruits of your labor.

Fridays, June 2 (sold out), 9 (sold out), 16 (sold out), 23 (sold out), or 30 (sold out), from 6:30-10:30 pm. NEW DATE — Thursday, June 22. Cost is $75 per person, made payable in advance by cash, check, or major credit card. Reservations are required. Register online by clicking the link below. If you are booking with a gift certificate, please call the kitchen at 216-228-2285. Gatherings does not sell wine or spirits but guests are welcome to bring their own.

June 2017 MENU:

  • Spicy Deviled Eggs topped with Bacon & Chives
  • Buttermilk Fried Chicken Bites with Ranch Dip
  • Ham & Pimento Cheese Biscuit Sliders
  • Shrimp and Andouille Gumbo
  • Fried Okra with Arugula Tomato Salad and Green Goddess
  • BBQ Pork Ribs with Smashed Potatoes and Succotash
  • Cherry Cornmeal Upside Down Cake with Vanilla Bourbon Ice Cream

 


Ohio Harvest

September 2017 Supper Club

“…Beautiful Ohio, thy wonders are in view,
Land where my dreams all come true! …” — Ballard MacDonald

Create a delicious meal with a team of our chefs and then sit down with your fellow “foodies” and enjoy the fruits of your labor.

Fridays, September 8, 15, 22 or 29 from 6:30-10:30 pm. Cost is $75 per person, made payable in advance by cash, check, or major credit card. Reservations are required. Register online by clicking the link below. If you are booking with a gift certificate, please call the kitchen at 216-228-2285. Gatherings does not sell wine or spirits but guests are welcome to bring their own.

September 2017 MENU:

  • Clambake Shooters
  • Cleveland Kebabs Peirogi and Kiebalsa with Kraut & Caramelized Onion Sour Cream
  • Pizzettes with Roasted Beets, Balsamic Shallots, Goat Cheese & Arugula
  • Butternut Squash Ravioli with Sage Butter Sauce
  • Grilled Cauliflower and White Bean Salad with Tomato and Amish Cheese Curds
  • Cider Glazed Pork Tenderloin with Autumn Fruit Compote and Root Gratin
  • Concord Grape Pie with Peanut Butter Ice Cream

 


Oktoberfest

October 2017 Supper Club

Im Himmel gibt’s kein Bier,
Drum trinken wir es hier.”

Create a delicious meal with a team of our chefs and then sit down with your fellow “foodies” and enjoy the fruits of your labor.

Fridays, October 6, 13 or 27 and Thursday, October 19 from 6:30-10:30 pm. Cost is $75 per person, made payable in advance by cash, check, or major credit card. Reservations are required. Register online by clicking the link below. If you are booking with a gift certificate, please call the kitchen at 216-228-2285. Gatherings does not sell wine or spirits but guests are welcome to bring their own.

October 2017 MENU:

  • Soft Bavarian Pretzels with Beer Cheese
  • Potato Pancakes with Caramelized Onions and Caraway Sour Cream
  • Bratwurst Bites with Grainy Beer Mustard
  • German Potato Soup
  • Butter Lettuce Salad with Cucumber, Rye Croutons and Creamy Dill Dressing
  • Pork Schnitzel with Herbed Spaetzle and Braised Red Cabbage
  • Apple Kuchen

 


Welcome Winter

November 2017 Supper Club

I love the winter weather
So the two of us can get together
There’s nothing sweeter, finer
When it’s nice and cold I can hold my baby closer to me
And collect the kisses that are due me
I love the winter weather
‘Cause I’ve got my love to keep me warm” — Tony Bennett

Create a delicious meal with a team of our chefs and then sit down with your fellow “foodies” and enjoy the fruits of your labor.

Fridays, November 3, 10 or 17 and Thursday, November 16 from 6:30-10:30 pm. Cost is $75 per person, made payable in advance by cash, check, or major credit card. Reservations are required. Register online by clicking the link below. If you are booking with a gift certificate, please call the kitchen at 216-228-2285. Gatherings does not sell wine or spirits but guests are welcome to bring their own.

November 2017 MENU:

  • Baked Brie Tartlets with Dried Apricots
  • Oysters Two Ways – On the Half Shell with Mignonette and Baked Rockefeller-styled
  • Mesclun with Roasted Beet, Candied Walnuts and Goat Cheese Fritters
  • Beef Short Ribs braised in Red Wine
  • Fresh Papardelle Noodles and Horseradish Brussels Sprouts
  • Sweet Potato Pie