The New Deal – A Progressive Supper Club

Unlike Franklin Roosevelt’s New Deal, the only thing complex about this supper club are the flavors of Rabbit Mafia and Sweet Potato’s dishes.

Chef Suzanne Barr. Photo: T. I. Williams

The New Deal Supper Club, hosted by Chef Sarah Pace of Rabbit Mafia, features meals by the talented Suzanne Barr, chef and creator of Sweet Potato Bakery. The chefs have teamed up with marketer Kizzy Kae to provide the New York area with an exquisite dining experience that moves from one exciting venue to another.

Pace, a graduate of the Natural Gourmet, developed the affordable New Deal Supper Club in response to shifts in consumer consciousness favoring conserving resources and cautionary spending.

June: Green Spaces, Brooklyn

For the first installment in June, Pace selected Green Spaces New York in downtown Brooklyn. With its wide-open communal work spaces, unbelievable rooftop garden, and fully stocked kitchen, Green Spaces proved to be an excellent choice for an evening dinner punctuated with smart and inviting conversations.

Barr, who owns Sweet Potato Bakery, a boutique vegan bakery specializing in gluten-free cookies, met Pace while studying at Natural Gourmet. Barr’s pairings heralded a season of foods simple in presentation, yet deeply satisfying in their wholesome quality.

The evening began with a wine tasting by Saba Peace Wine, a homemade winemaker based in New Jersey. Saba featured its Multaburgandy and Merlac both from 2008. The earthy and sensuous wines were the perfect introduction to the menu, which started with Strawberry Basil Salad with Stinging Nettle Sauce, followed by a Cream of Cucumber Soup with Red Pepper Coulis Sauce and Sesame Flax Crackers.

Cream of cucumber soup. Photo: T. I. Williams

The Wild Arugula & Mixed Green Salad with Pineapple Carpaccio plates came piled high with greens and herbs from the revolutionary Satur Farms and finished with a perfect Sorrel Dressing.

The main course was a surprisingly savory Sundried Tomato Walnut Torte stuffed with fresh Fava Puree, Lemon Bathed Radishes and Pickled Onions.

The grand finale was absolutely delightful — a Lavender Coconut Ice Cream served with a Fresh Berry Sauce and finished with Chocolate.

The best part? The dishes were mostly local, mainly seasonal and all raw! A tremendous feat, since Pace managed to offer all five courses and wine for $30.00!

Sun-dried tomato torte. Photo: T. I. Williams

For New Yorkers, the New Deal Supper Club hits the mark of sustainable dining. Where else can 30 people get together to dine on goods that still had soil on them just hours before while appreciating wildflower art on the rooftop — and still make the open-bar cutoff using mass transit?

The evening began with a wine tasting. Photo: T. I. Williams

In respect to taste and freshness, the dinner pulled together every element of a great Hudson Valley farm-raised dinner, sans farm. And even though the organizers skipped the animals and wide-open fields, they kept the composting and waste water recycling.

The ladies of Rabbit Mafia and Sweet Potato Bakery are already hard at work planning their next Brooklyn affair scheduled for July 15th at Bridget’s Tasting Room in Williamsburg.

Pace’s talented team was successful in bringing together diverse people for a pleasurable evening, and I am sure the New Deal Supper Club will soon become a New York staple.

July: BRIDGET Tasting Room, Williamsburg

This month, New Deal diners will enjoy a 3-course raw dinner made with handpicked, local ingredients at BRIDGET Tasting Room, located on the edge of the East River in Brooklyn.

July 15 @ BRIDGET Tasting Room 20 Broadway at Kent St., Williamsburg

7:30 Wine Tasting
8 pm Seating
Wine is available for purchase by the glass or bottle
$22 in advance
$25 at the door (cash only)
Limited Seating Available

BRIDGET serves a variety of local wines from Bridge Vineyards in Mattituck, New York on the North Fork of Long Island. Bridge Wine is made from locally grown grapes on Bridge Lane in Cutahog, NY.

3 Course Raw Mexican Summer

• Papaya Lime Soup
• Duo Summer Corn Tacos with Radicchio & Romaine Chiffanade, Pico de Gallo, Chunky Guacamole & Nut Chili with a pickled side salad
• Spiced Chocolate Mousse with a Nut Cream & Sweetened Raw Coconut Flakes

Who’s Who

Rabbit Mafia works specifically with the arts industry, non-profits, and socially conscious companies to provide excellent cuisine using locally sourced products.

Sweet Potato Bakery‘s Chef Suzanne Barr, a graduate of Natural Gourmet NYC caters to clients’ cravings for delicious seasonal vegan and gluten-free desserts in Brooklyn and — coming soon — Manhattan. Stop by V-spot, Organic Heights, or Tiny Cup for weekly cookie pickup spots in Brooklyn.

T. I. Williams

Baker and Live Foods Chef-Educator

Contributing Writer

Blue Planet Green Living (Home Page)