Caribbean Night — June 2026
Our biggest table yet, and four people who all took plantain in completely different directions.
Caribbean night might have been our favourite one yet. It was the month the room clearly wanted before we even announced it, and the sign ups went accordingly.
It was our biggest group at the table so far, and somehow every single dish landed. Jerk chicken, pepper shrimp, a tray of arroz con pollo that kept getting topped up. We lost count of how many times someone went back for seconds.
Then there was the plantain. Four people signed up for plantain and went in four completely different directions: Greg made piñon, the plantain casserole, Vee did fried sweet, Teresa fried green, and Marie made a plantain tarte tatin. That last one was my favourite thing all night. I did not know you could put plantain in a tart, and it came out sweet without being too sweet by Asian standards, which is a bar most desserts here do not clear.
The room was loud in the best way, and it felt like everyone had been waiting for an excuse to cook this cuisine. That is the difference between a month people sign up for and a month people arrive at with something they already knew how to make.
A big thank you to Sunny Daze for keeping us all cool with their lemonade all night. It disappeared fast.
We run one of these every month. Subscribers get the link before spots open to everyone.
Co-host. Started Sauté Sundays in her party room in 2025, and writes the newsletter that keeps it running.
Read Clearing the Table ↗More recaps
A Vietnamese Kitchen — July 2026
Our July table, cooked from Vietnamese Food Any Day by Andrea Nguyen.
The Moroccan Table — May 2026
Grilled kefta, chicken skewers, and the first month warm enough that nobody sat down straight away.
A Basque Feast — April 2026
A cuisine most of the room was meeting for the first time, our first collab with Danu Social House, and an ice cream I never got to try.