Comadres

Northeast LA Supper Club

Comadres December Photos

January5

DecemberMenu

It may have been stormy outside, but dinner inside was cozy.

It may have been stormy outside, but dinner inside was cozy.

Eggnog Flan w/ Coconut-Stuffed Limes

Eggnog Flan w/ Coconut-Stuffed Limes

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Dinner December 12

November23

Join Comadres for our winter Supper Club Dinner — Saturday, December 12. Cocktails and entertainment start at 7 pm. Family-style dinner served promptly at 8 pm.

December Menu

Cocktail
Romeritos Snowball w/Naranja y Grapefruit – Orange and Douglas Fir sorbet with vodka, grapefruit and lime juice

Dinner
• Fresh-made Tortilla Chips with Pomegranate Guacamole
• 3-Cheese Chile con Queso with Roasted Chiles and Spices
• Mussels Chipotle with Crusty Bollilos
• Variety of Vegetarian and Meat Tamales
• Persimmon and Chayote Salad on Butter Lettuce with Cotija Cheese, Pecans, and Grapefruit Cilantro Dressing
• Refried Pulled Pork Rib Meat with Chile Colorado on Albert’s Spanish Rice
• Chiles in Nogada – Poblano chiles stuffed with turkey picadillo (raisins, dried apricot, pine nuts, apples, potato and chard) and topped with walnut sauce

Desert
Flan de Rompope (Eggnog)
Coconut-stuffed Limes

Wine pairing option by Jojo Sweiven, host of Fast and Cheap Wine Tastings. Musical guest is vocalist Christine Rosander. See Christine sing here and here.

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More Photos From November’s Dinner

November11

These ones are from Suki Valens. Thanks, Suki!

Hats of to Harlowe.

Hats off to Harlowe.

milkduds

setup

Popiachis.

Popiachis.

Roasted pumpkin and potato tacos.

Roasted pumpkin and potato tacos.

Albert prepping the nopales salad.

Albert prepping the nopales salad.

Grilled nopales salad.

Grilled nopales salad.

ribs

inthekitchen

Short ribs with white beans and corn pudding.

Short ribs with white beans and corn pudding.

Amy plating the dessert.

Amy plating the dessert.

Cinnamon creme fraiche cake with pecans and berries.

Cinnamon creme fraiche cake with pecans and berries.

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November Pics

November11

Here are the latest pictures from our November 7 dinner. Since Day of the Dead was earlier in the week, we decorated with marigolds, skulls, and an awesome altar. The following photos were taken by our friend Michael Andrews.

Popiachis. Photo by Michael Andrews.

Popiachis poppin' us out with their mix of 80s pop and mariachi.

Table

Thanks to Suki Valens for creating the amazing Day of the Dead altar!

Thanks to Suki Valens for creating the amazing Day of the Dead altar!

Jeff checks out the altar.

Jeff checks out the altar.

Crab Pozole

Crab pozole.

Chefs Amy Hofecker and Albert Pacheco

Chefs Amy Hofecker and Albert Pacheco.

Jojo paired a Santa Ynez port and Bonny Doon muscat with dessert.

Jojo paired a Santa Ynez port and Bonny Doon muscat with dessert.

See more pics at Michael Andrews Photography.

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Next Supper November 7

October6

It’s time for another Comadres Supper Club Dinner. The date is Saturday, November 7. Cocktails and entertainment start at 7 pm. Dinner is served promptly at 8 pm.

November Menu

Cocktail
Ponche Comadres
spicy rum punch made with sage and fall fruits, dusted by a cardamom rim

Starter
Roasted Pumpkin Tacos

First Course
Crab Pozole with Blue Hominy and Shrimp Broth

Second Course
Grilled Nopales and Vegetable Salad with Tangy Watercress

Main Course
Beef Short Ribs With Arbol Chiles, White Beans, Mushrooms and Beer served with Corn and Zucchini Pudding

Veggie option: Wild Mushroom and Chard Tortilla Lasagna

Dessert
Cinnamon Creme Fraiche Cake with Fall Fruit

Our musical guest is Los Popiachis. Check them out here and here.

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New Pix of July Comadres Dinner

July31

Thanks to Albert, we have some new photos of July’s dinner.

The table's all set - ready for guests to arrive.

The table's all set - ready for guests to arrive.

Guests mingle, enjoying the smoky tomato margarita and crooner Tom Lowe.

Guests mingle, enjoying the smoky tomato margarita and crooner Tom Lowe.

First course: roasted poblano peppers stuffed with goat cheese and dressed with pipian drizzle.

First course: roasted poblano peppers stuffed with goat cheese and dressed with pipian drizzle.

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