Jackie Danicki

It’s after midnight, and I’m just finishing the clean-up from the first gathering of the Cincinnati Supper Club. I made red Thai chicken curry, chickpea curry, roasted broccoli and cauliflower with pancetta and parmesan, couscous with toasted pine nuts, spinach salad, and strawberry shortcake. I bought some freshly baked chocolate chip cookies from Silverglade’s, along with a bunch of different salsas and dips from Trader Joe’s. Although we were eight, I catered for about eighteen. If anyone local is interested in free leftovers - seriously, I hate throwing food away, I can’t eat rich food like this again tomorrow, and I don’t like freezing remainders - please shoot me an email.

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