Saturday Supper Club at ‘Kesh Restaurant

Last night, ‘Kesh Restaurant had the largest attendance at a sold out Supper Club since its inception last August…19 people! (And, it should be noted, that a dish has never been repeated since the beginning of these events, which is quite a statement, in my opinion.)

To say that these Saturday Supper Club evenings are special events is an understatement. The skills of an extraordinary chef are not just their ability to provide an exemplary meal, but to connect with their guests on a significantly more important level. Chef Helminski allows a personal glimpse into his inspirations and thus, creates an experience where his guests find more than just meal but a bond of friendship and trust unlike any other between a Chef/restaurant owner and customer. It’s rare to find such a truly genuine person that delights in his daily contact with guests. Those who have met Chef Helminski and conversed with him while he prepares their dishes know the passion and love he has for cooking and creating his carefully crafted menu, and that it is equal only to his passion and love of family and friends. Combining those elements, I believe, makes a Supper Club experience at ‘Kesh unlike any other.

To begin our culinary adventure last night, we started with an appetizer of poached quail egg, puffed chicken skin and house-made chicken sausage with gouda cheese.

Our next appetizer was Korean BBQ salmon, house-made kimchi, drizzled with cilantro oil and topped with sesame seeds.

Our first course was Blue crab cakes topped with suprem citrus (sans skin and seeds), grape and cherry tomatoes, in a light Ancient Olive oil.

Our soup course was a light and flavorful black lentil and English pea soup, garnished with fresh English peas, a dollop of minted Greek yogurt and seasoned with crushed red pepper for a hint of heat.

We then enjoyed a salad course. This fried green tomato salad, was served on artisinal romaine, with house-made farmers cheese flavored with red pepper jam and topped with toasted almonds. Finishing this dish is a Fuji apple vinaigrette.

I think I fell in love with this salad. It was only my second time eating fried green tomatoes!

Our main course was a roast pork loin atop smashed potatoes and pork au jus, and garnished with caramelized fennel, and black mission fig vinegar.

Last, but certainly not least, our dessert course. This heavenly dish is Chef Kaminski’s orange blossom marble fudge bread pudding. The sauce is a candied hibiscus, white chocolate, raspberry sauce.

Chef humbly admits he is not a pastry chef, but the array of incredible desserts that have been presented over the past eight months has been extraordinary. (I may be somewhat biased by my love of dessert, so you should try them for yourselves.)

I hope that you will have an opportunity to share a Saturday Supper Club with friends and family, while enjoying the company of new friends you are sure to make at ‘Kesh.

Reservation information can be found online at

I hope to eat with you there soon!

– Posted using BlogPress from my iPhone


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