Suzee, our former social director for the neighborhood, and her husband, Jeff, began an outstanding tradition to host a supper club at a local restaurant. This was our first time attending. This one was held at Luna Kutsi in DTSA. Kutsi is housed in one of DTSA’s most beautiful buildings, the Santora. It’s a Spanish Colonial revival building built in 1928. Originally, it housed a Daninger’s Tea Room, a restaurant famous for its celebrity clientele including Jack Benny, Milton Berle, Billie Burke, Charles Ruggles, Connie Haines, Lucille Ball, Gracie Allen, George Burns, Joan Davis, Rosalind Russell, Robert Young, William Holden and Alan Ladd. Now, it hosts several restaurants, retail spaces, and artists.
Brunch was on the menu for the Supper Club, and it featured a beet salad, green or red chilaquiles, and a creamy Mexican version of a tiramisu.
Seated next to us were KC and Helen, the suppliers of margaritas for our annual Chili Cook-off (more on this later). Turns out, KC and Helen have a chicken coop that KC built. It’s the cutest white cottage looking coop with cross hatches on all the doors. These chickens have good taste… they must watch HGTV.
I was curious about the maintenance, clean up, and egg production. I think it’d be fun to have chickens assuming the caretaker (Alex, remember?) would be into that kind of thing. He seemed interested, too. Given we were hosting a garden exchange at our house the next week, I asked if they might bring some eggs (oh, yes, and if they EVER had any extra, I mentioned I’d be happy to take them off their hands). Not more than 30 minutes after we got home, our door bell rang and it was Helen and KC with a dozen eggs of our own. Green, tan, brown. Just beautiful.
How to be Neighborly: Put your eggs in your neighbor’s basket.
What does one do with a dozen fresh eggs? Well, head to the “Well Stocked Pantry.” Pull some cream out of the fridge and create a fast, easy, cozy dinner.
Here’s how you can make your own Supper Club Eggs (even if you don’t have KC, Helen, and their chickens, for neighbors, this still works):
Cozy Eggs in Cream
- 1/2 c heavy cream
- 1 clove of garlic, minced or grated
- 4 eggs
- 1 sprig rosemary, finely minced
- Sea Salt, to taste
- Pepper, to taste
- Parmesan cheese, grated
In an oven proof dish, like cast iron or a ramekin, put 1/4 c of cream, and 1/2 a clove of garlic grated, and put it under the broiler to heat up the cream, about 1-2 minutes. Once the cream is hot, pull the ramekins out and carefully crack two eggs into the hot cream. Sprinkle with cheese, rosemary, salt and pepper. Put the ramekin back under the broiler for another 1-2 minutes. Watch it closely, the top should turn brown but the yolks should stay runny. Once cooked, sprinkle with more parmesan and serve with toast for dipping.
Makes 2 ramekins.