Supper at Six Unveiled 'Lessons in Chemistry'
If you ever ask a chemist-turned-chef for a recipe, don't expect a "just wing it" kind of answer. Instead, brace yourself for a breakdown so thorough, you could whip up a PhD thesis on the perfect pie crust. That's the level of detail we're talking about with the creations coming out of Supper at Six's kitchen. It’s like each dish went through boot camp and came out on the other side with honors.
This isn't about making fancy food more approachable, like Julia Child did with French cuisine, or getting over kitchen jitters with "Joy of Cooking." Supper at Six is more about giving you that little nudge to say, "Hey, cooking is cool, and so are you. Now, take a minute to appreciate both."
In the lineup of dishes that'll stick around in memory and taste buds alike, you’ve got a few all-stars.
Their lasagna? Oh, it’s not just layers of noodles, meat, and cheese. It's more like a bear hug from your Italian grandma, with a side of “let's break the rules” thanks to its ricotta béchamel. It’s the kind of dish that says, “Sweatpants are totally acceptable Three Michelin Star dinner attire.”
The Chicken Pot Pie is a Mona Lisa inside a flaky buttery crust. Every pea, carrot, and chunk of chicken is placed with such precision, you’d think it was done with tweezers.
And then there’s the Oysters Zott. Forget the stuffy Oysters Rockefeller; these are the bivalves you bring home to meet your folks—adventurous yet humble, a real crowd-pleaser.
Finally, the Chocolate and Peanut Butter Brownies isn’t just a dessert; it’s the flavor equivalent of world peace where every flavor loves one another and connects in harmony.
Remember Emeril Lagasse and his “Bam!”? Well, the genius behind Supper at Six doesn’t need any gimmicks. Their food hits the spot without the theatrics.
As for the eternal question of whether indulging in these dishes is a ticket to the good place or the bad, well, why overthink it? Just enjoy the ride—and maybe have a salad with a little bit of a good “erg” tomorrow.