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You are here: Home » Projects and Initiatives » Supper Club: Tasting Detroit one Restaurant at a Time. » 2009 Events » Supper Club Holiday Party at Cliff Bell's

Supper Club Holiday Party at Cliff Bell's

After a one-month hiatus, Detroit Synergy’s Supper Club is back just in time for a jazzy holiday celebration! On Tuesday December 15 beginning at 6:00PM, Supper Club will head to Cliff Bell’s (2030 Park Ave.), downtown Detroit’s hippest jazz club, for an evening of mixing, mingling, and holiday jingling in this fully restored art deco nightclub, with an equally impressive four-course menu designed by Executive Chef Matthew Baldridge (formerly of the Rattlesnake Club).

December’s Supper Club will be held on Tuesday, December 15 beginning at 6:00PM. From 6:00-7:00PM we will have a cocktail hour so supper clubbers can meet and mingle, with dinner being served around 7:00PM.

What is Supper Club? Supper Club is aimed to introduce diners to the fine dining restaurants of Detroit. This is achieved by offering a set meal at a low price so that guests can sample some of the foods these restaurants offer, without spending a lot of money.

When: Tuesday, December 15, 6:00PM

Where: Cliff Bell’s, 2030 Park Avenue

Cost: $26.00 per person, inclusive of tax and gratuity. Arrive before 7:00PM for happy hour drink specials.

Tickets: Tickets must be purchased in advance. Tickets available ONLY on the DSG store http://shop.detroitsynergy.org (+ $1.00 service fee). Tickets must be purchased by 9:00PM on Monday, December 14. Sorry, all ticket sales are final but tickets are transferrable. Email supperclub@detroitsynergy.org with any questions. Please pass this information on to your friends, family, and coworkers, and anyone else interested in Detroit dining!

Menu:

Fresh-Baked Artisan Bread and Butter

First Course (choice of):

~Cornmeal Dusted Flash-Fried Calamari

~Prociutto di Parma with seasonal fruit & balsamic glaze

~Duck Confit on a buttermilk biscuit with Traverse City cherry compote

Second Course (choice of):

~Wedge Salad with bacon, Roquefort, cucumbers, garbanzo beans, cherry tomato & bleu cheese dressing

~Roasted Beet Salad with horseradish vinaigrette & pistachio crumbs

~Griffon Farms Heirloom Tomato Salad with balsamic drizzle & basil granita

Third Course (choice of):

~Honey Lemon Roasted Chicken with green beans & herbed jus lie

~Barley Wine and Honey Braised Short ribs with green beans, spiced cashews & crispy scallions

~Shrimp and Grits with roasted chilies

Dessert Course (choice of):

~Grilled Peach Melba a la mode with sea salted caramel

~Creme Brulee du jour

~Chocolate Delight

Created by supperclub
Last modified Wed Dec 9 16:03:13 2009

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