Have you ever had a “new” idea that you later found out was entirely unoriginal? We experienced this phenomenon a few years ago when we first opened Taste & Technique, a cookbook written by chef Naomi Pomeroy, published a year after we started what we thought was the very innovative Orange Door Supper Club in our home in Maynard. In her intro, Pomeroy describes how she got her start in the early 00’s by hosting monthly dinner parties for 8 people in her home with her partner, and how she learned to be a chef not at culinary school, but through the practice of voraciously reading and cooking from cookbooks written by her food industry idols. There are elements of her story that are uniquely hers, but the threads of experience that we share connected us to chef Pomeroy’s flavors, techniques, and recipes in a meaningful way. For that reason, we are “cooking the book” for our March supper club theme in tribute to teaching oneself to cook and forging ahead with one’s dreams, no matter how original.
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