Sundays are, by far, my favorite day to cook and eat. I’m not exactly sure what it is, it probably has a lot to do with my fond childhood memories of sizzling longanisa, garlic spiked fried rice and yolky fried eggs. Or maybe it’s just the tempo of the day, Sundays have a nice rhythm about them, somewhere between Nouvelle Vague and Al Green, not a very wide spectrum, but you get the point . . . mellow. It might also have something to do with the fact that a lot of Sundays (lately anyways) include bottomless mimosas, long naps and friends over for dinner. What’s not to love about that?
So when we booked our very first Sunday Supper, I was stoked. Since it’s a school night the dinner will begin a bit earlier than our meals at The Wooden Table usually do and the music will, of course, be more Sunday evening than Saturday night. The concept of this meal is to explore the different flavors of Sunday, starting with brunch, cruising into merienda then our take on a pot roast (here’s a little hint: shank!) and ending with a nice pie (it’s a toss up between fennel/strawberry and kumquat/honey) and some homemade ice cream.
We have quite a few ethnicities representing at the Sunday Supper: Salvadorian, Japanese, Vietnamese and Filipino. And as far as I’m concerned, eating on Sundays is all about comfort, so my goal is to speak to each of those palates in familiar tones but with my own accent. We also tried to get playful with the offerings, our first course is our take on a bagel and lox, using pupusas instead of bagels and creamy queso fresco instead of creamed cheese, but I don’t want to give too much away.
So onto the menu: