Cape May Supper Club

Cape May Point, NJ – Dehydrated cauliflower, bacon pistachio crumbs, micro amaranth.
Not the usual ingredients you find on a typical Cape May restaurant menu.

The Red Store in Cape May Point is taking a fresh approach to local restaurants’ age old problem of what to do when the tourists go home for the season.

Chef Lucas Manteca has started what he calls the Supper Club, serving edgy food to small groups of local, adventurous eaters.  The idea – to introduce new flavors and flavor combinations in a fun, intimate setting, similar to the paladars or underground restaurants of Latin America.

Saturday night’s first Supper Club was sold out.

Each of the eight courses involved unexpected food pairings.

A Beluga Lentil stew, for instance, included cured and smoked Jersey scallops, served with braised pork belly and garden sorrel.

Lamb, duck and spaghetti squash dumplings lay on a bed of cranberry beet cabbage sauerkraut with wilted, red ribbed dandelions.

An unusual Blue Cheese Panna Cotta combined preserved Jersey berries, fig jam and fennel fronds, topped with bacon pistachio crumbs.

And yes, it was surprisingly delicious.

Diners included food lovers from the Cape May and Avalon areas as well as the chief of staff from a Washington congressional office.

Part of the Supper Club’s goal is not only to introduce new flavor combinations but also to introduce like minded people to each other.

The Red Store plans to hold six more Supper Clubs this fall and winter, with advanced reservations only:
November 2nd, November 23, December 7th, December 13th, February 14th and February 28th.

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About Jane Kashlak

Jane Kashlak - a journalist, gardener and Cape Island resident - is writing a book.