Saturday Supper Club at ‘Kesh

I had the opportunity to attend Chef Jerry’s first Saturday Supper Club at ‘Kesh Restaurant and Deli.

The music, lighting and decor were set for an intimate party of nine guests for this event. It was lovely.

Guests enjoyed pre-dinner canapés and champagne. I was able to snap shots of two of the three offerings. First, a bacon-wrapped chorizo…

And these delicious stuffed figs…

These perfectly pop-able bites were filled with Gorgonzola cheese, drizzled with honey and topped with bee pollen. One of the coolest canapés I’ve ever had. Great blend of flavors.

The third canapé was similar to a pork dumpling but in a mini cup shape. The picture came out dark and blurry. My apologies. But it was also tasty.

Our first course was then served, accompanied by a Middle Sisters white wine. Pictured is a Chinese red rice crusted sea scallop in a truffled edamame broth.

This scallop was cooked to perfection, and the addition of the Chinese red rice crust was wonderful. The truffled edamame broth could have stood alone as a soup. It was fantastic.

The second course, Chef Jerry aptly named ‘Fire & Ice’. These are frozen cubes of watermelon and Ahi tuna.

They are garnished with white Balsamic jalapeño syrup, sliced jalapeños and (for fun) watermelon pop rocks. The greens, included micro cilantro locally sourced from The Tanner Family Farm. The pop rocks began popping on the iced watermelon and ahi…it was pretty cool!

The third course was a salad, but not your usual salad.

The baby greens were drizzled with a cured olive vinaigrette, and served with pan grilled farmers cheese (oh how I loved this cheese) and pork belly. The combination of tastes in this salad were truly incredible. An Indian coriander ale brought out incredible flavor in this dish.

Fourth course was a gorgeously plated trio of Moroccan lollipop lamb chops served with a spicy tomato chutney that was hearty and sweet.

A trio of inside out couscous rolls contained asparagus and onion.

I am not a fan of couscous generally because of texture, but I thoroughly enjoyed both the flavor and texture of these couscous rolls.

Out fifth and final course was dessert. This was a very special treat. These fritters contained house made Goat cheese and raspberry coulis, dusted with powdered sugar.

This dessert also contained a jicama pear shot with a special blend of unique Moroccan spices (straight from Chef Jerry’s last visit to Morocco). The ‘shopkeeper’s blend’ was an amazing addition and truly special ingredient shared by the Chef.

It was an incredible evening. I am looking forward to eating at ‘Kesh again soon, and have already reserved two spots for my anniversary dinner at Chef Jerry’s second Saturday Supper Club event on September 7th.

You can make reservations by visiting You can also find ‘Kesh on Facebook and on Twitter @keshrestaurant.

‘Kesh Restaurant / Deli
11768 E. Colonial Drive
Orlando, FL 32817


Monday – Thursday:
9 a.m. – 6 p.m.

9 a.m. – 8 p.m.

11 a.m. – 8 p.m.

– Posted using BlogPress from my iPhone


2 thoughts on “Saturday Supper Club at ‘Kesh

  1. Pingback: Food Blog Reviews ‘Kesh’s First Saturday Supper Club Event | Kesh Restaurant

  2. Pingback: First Saturday Supper Club Event | Kesh Restaurant

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