Le Digestif #8: May 14th, 2021

Fennel Salad, Wine Not, and Unofficial Dessert Weeks

When we’re not working, Kenny and I are constantly talking about food: from what we’re hoping to make, to what food books to buy, and everything in between. As we build out product and platform (ahem, more on that here), we are also excited to share content related to all things food.

Every week, we will be presenting interviews, listicles, and curated pieces from members of our growing community and things in the food world that excite us.

Welcome to edition #8 of Le Digestif, the blog for Food Supply!

Excited to have 43 new members join our growing dinner table of 495 guests. SO excited to have you!

If this sparks joy, pull up a chair and join our “dinner party” (our way of saying subscriber list) by subscribing below.


EAT THE INTERNET: Dinner Hotline

We’re back with another edition of Eat the Internet! To the tune of phone your friend, we’re opening up the Eat the Internet hotline to help you make lemon pasta out of your lemons.

On Wednesday May 19th from 7pm to 10pm ET, shoot us a text with your dinner vibe and we will pair you with a recipe. To find our number and more details, be sure to follow us on Instagram and Twitter @foodsupplyxyz.

FOOD SUPPLY RECIPE CLUB: FENNEL SALAD

Fennel fronds are one of the core values here at team Food Supply! As the weather gets warm, a nice refreshing salad is the perfect fuel. Kenny took his talents to the kitchen and whipped up with this fennel salad with a sweet and tangy dressing that has capers, honey, and sardines.

If you’re feeling frondy, take a look at the recipe here and be sure to tag us @foodsupplyxyz if you make it!

TO DINE: With Warm Welcome x Infatuation

May is Asian American Pacific Islander Heritage Month. To celebrate the incredible Asian-Americans restaurants in the country, our friends at With Warm Welcome collaborated with the Infatuation to launch city guides for Asian-owned bars and restaurants. The guides feature NYC and LA jaunts but the possibilities are endless. Can’t wait to snag a pandan coconut donut at High Low or the sponge cakes from Kam Hing

TO BAKE/TO BUY: Claire Saffitz's Dessert Person

Last week was unofficially Dessert Person week here at Food Supply. By unofficially, I mean it started with me lamenting to Kenny about how I spent $17 on European butter because I wanted to make kouign amann. This (maybe?) resulted in Kenny sending me a photo of the most precious slice of ricotta cheesecake with the most divine pear sauce.

Both of these recipes happen to be from Claire Saffitz's Dessert Person, her debut bakebook featuring over 150 recipes.

Personal favourites for Kenny are the ricotta cake, birthday cake, focaccia, and English muffins. For me, I'm a huge fan of the kouign amann, miso buttermilk biscuits, and the pistachio pinwheels. This is a great book for a beginner baker to use as a guide to build on their skills or for an advanced baker to find inspiration for flavour profiles.

Claire Saffitz's Dessert Person is available wherever books are sold.

WINE NOT: MAY 2021 edition

This week, we're excited to debut our newest column, Wine Not. Reporting from the San Francisco Bay Area, it's Andrew Garsetti aka @uncleandyswinecloset on Instagram. You sent it scenarios and we got some answers. Take it away, Andy!

A picnic is my favorite format for a promising 2nd date because it’s a low-stakes way of seeing how somebody essentially goes grocery shopping (which, to me, matters a lot in a partner). If you're digging the dude but don't want to commit to the engagement quite yet, I would go with something sparkling, which doesn’t have to be reserved only for fancy occasions.

Most good wine shops will offer a number of sparkling wines at many different price points; it's a great way to keep your intentions (and the amount you spent) mysterious.

Of all the sparkling categories, Pet-Nat is the most fun and globally producible; it's a wine that can come in any shade of color and level of opaqueness (and goes great with berries—and braids). A recurring character of the bunch is Furlani's Antico Frizzante, which has bright smells/flavors of honeysuckle, flinty earth, and peach with a dry and fizzy finish.

If you're in a situation like this, I think the fist thing to do is breathe a sigh of relief—Italian wines were made to drink with Italian food (a common phrase in food/wine pairing: "if it grows together, it goes together"), so it will likely be hard to make a bad choice here.

That said, it can certainly be difficult to decode an Italian wine list on a basic level, since the country grows so many different indigenous grapes that you won’t see anywhere else.

I'm thinking in most cases, pizza and pasta are likely to sneak their way onto the table, so try to look (or ask) for a medium to full-bodied red that's high in acidity and low in tannins. These types of wines will complement the carby-cheesy-red-saucy vibes from the food without overwhelming it. A grape I often like to look for in the genre is Barbera, which will bring plump red/black fruits, a bright finish, and some crunchy herbal aromas; I'm a huge fan of Poderi Cellario's "E' Rosso!"

I, of course, can't get through my introductory segment here without plugging my own business, which is exactly built for wine discovery across different styles and price points.

That said, if I'm faced with a dinner party, I'm usually bringing one bottle each of a sparkling, a white/rosé/orange (pick one), and a red that spans the spectrum of what you’re able to find in a good bottle of wine.

Naturally, whatever you're eating/how much you want to spend/the group size are all considerations here, but I'll run through what I'd do:

Sparkling: You're probably popping this right when you get to the party; people are giddy to see each other, and while you want to love what you're sipping, the focus isn't squarely on the wine. Filipa Pato in Portugal makes a sparkling rose that usually retails for about $16 but floors me every time with how much more expensive it tastes: bright strawberry, brioche, and perfectly-textured bubbles give you the sensation you're sipping Champagne on a dime.

Orange: Now we're getting funky—perhaps there are a few snacks out or the dinner's just starting, but you've proven your wine worthiness and want to throw a curveball. There's no more explicit of way to introduce people to the concept of orange wine than Schlossmuhlenhof "Das ist kein Orange”. This German rendition of the style (which is when the juice from white wine grapes sits on its skins during fermentation in the same way a red wine normally would) has panoply of savory and tropical qualities—plus a wild mango shade of yellow/orange—that should be a fun surprise to those looking to explore the wild side.

Red: With your red, I think it's safest to provide something fun but not too crazy: some of the natural reds I love and recommend can get a little brittle/sour in their "individuality" and grind up against the flavors food. Ultimately, you want to please the crowd while introducing them to something new. With this mind, Martha Stoumen's been making gorgeous, perfumed wines from California for a number of years, and her Post-Flirtation Red Blend brings a litany of floral notes and red berry juiciness with the earthy structure of technically sound wine.

Unless you're looking to live dangerously, my first step here would be to identify something low-alcohol—it'll help you stay as "sharp" as possible and avoid the cozy embrace of a Cabernet wine nap that keeps your outbox empty.

I'm also assuming that this may be a glass of wine that's enjoyed by itself—or with a light late-night snack—so it also shouldn't be something that requires food to make it more palatable. With that in mind, I'm looking for an aromatic white to keep things fresh and perky.

You can find amazing dry or semi-dry Riesling (an important note that Riesling doesn't have to be sweet!) at most wine shops for a reasonable price; a favorite of mine comes from Stirm in Santa Barbara, where the Cali sun and their vineyards’ oceanic proximity provides a bright salty-nectarine note to the forefront.

TO DONATE: Girl Be Heard’s Cook for a Cause with Alison Roman

I recently joined the Associate Board of Girl Be Heard, an organization with the mission to empower young women to believe in themselves through storytelling, consciou theater making and performance. We’re hosting a slew of fundraisers but I’m especially excited about this one, a Zoom cooking class with Alison Roman.

From 6-8pm ET on May 20, come hang with the shallot queen herself as we whip up her eggplant parm with iceberg salad. RSVP here to get the recipe ahead of time and make a donation. We’re suggesting $25 as the minimum but don’t be shy, open your purse for a good cause.

FOODIE FRIEND OF THE WEEK: Ozoz Sokoh, @kitchebutterfly

Ozoz Sokoh is a Nigerian-born, Toronto-based gastronome. Just spending time with her or exploring her Instagram page will leave you with a bounty of knowledge on the history and origins of food from the African diaspora. Her piece on my favourite rice dish, jollof, definitely brought out the inner nostalgia and also opened my eyes to food history in Africa.

You know the drill, show Ozoz some love by following her on Instagram @kitchenbutterfly.


Thanks for reading along! If you have any food recs that would spark joy or tickle our fancy, send them over to ledigestif@foodsupply.xyz. We always respond. If you wanna spread the good word, share below.

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