It’s been a long way since my freshman year in college, when skipping out on greasy cafeteria grilled cheese to indulge in restaurant brunch was a regular occurrence. Since then, I’ve wised up on my spending habits, and sadly, this has meant goodbye to the weekend brunch, for the most part.  But there are times that I’ll make an exception to the rule — for a very worthy meal.  Last Saturday, Talisa, my first friend in college and a current Greenpoint, Brooklyn resident, asked if I wanted to go to brunch in her hood hosted by the Plates & Records supper club.  After looking at the menu, I didn’t need much convincing to say yes.

Menu:
*Kimchi Omelette
*Brioche French Toast with Maple Syrup, Berries and Bacon
*Savory Tart with Caramelized Onions, Gruyere, and Roasted Tomatoes
*Wild Blueberry Scones with Clotted Cream and an Assortment of Jams
*Tea & Coffee with Buttermilk Rusks

Plates & Records is a nomadic and themed supper club organized by Joann, Ram and Andrzej, a writer, a human rights lawyer and an artist respectively.  To attend, all you need is a plate, a record, an empty stomach, and an Andrew Jackson ($20).  The original P&R trifecta includes Andrzej, but in his place at the stove that morning was their friend Georgie.

Joann and Ram

Talisa and I arrived at Joann’s apartment to a friendly “Hello hello! Come in!” through the intercom.  Dashing into the hallway to greet us, Mellow, Joann’s Daschund, led us into the apartment, where we found a bustling kitchen and joyously inhaled the aroma of freshly baked savory tarts. We then climbed up the stairs and into the backyard, where a long communal table for 20 was set up, and a few people had already settled down.

Joann’s botanical kitchen / living room

Luckily, what started as a wet and dreary morning turned into a sunny afternoon.  It wasn’t long before we started passing around an aluminum tray of blueberry scones and assorted jams and began sipping on Mombucha and mimosas, all while I got a head start on my summer tan.

Joann’s dog, Mellow, scoping out the brunch scene

Ingredients for the kimchi omelettes

Ram’s Savory Tart with Caramelized Onions, Gruyere, and Roasted Tomatoes

My plate, after I took a few bites and before I grabbed a scone and piled on the berries and lemon curd.

Joann collected our plates and returned them with piping hot omelettes filled with a savory spicy mix of finely diced Soppressata, carrots, cheddar cheese, and of course kimchi.  This was all topped with a zig-zag of ketchup and Sriracha hot sauce.  Who needs a Bloody Mary when there are kimchi omelettes?  Kimchi omelettes aside, Ram’s savory tarts were a culinary feat —a total of 18 onions were cut, cooked and caramelized for these two tarts, some real blood, sweat and tears!  So what exactly is a savory tart?  Imagine if a quiche and a Chinese egg custard tart (“dan tat”) had a lovechild.  A very delicious lovechild.  Tucked within a buttery crust was a silken, custard-like, otherworldly egg filling.  The delicate filling coaxed out the complimentary flavors of sweet, golden brown threads of caramelized onion and robust gruyere cheese.  Throw in some cherry tomatoes and chives, and I was eating one killer savory tart.  For those who preferred a sweeter brunch option, Georgie helmed the stove and whipped up a delicious made-to-order french toast.  Made with fresh brioche, each slice was lightly washed with egg, browned in a cast iron pan, and sent off with a dusting of powdered sugar.  Unlike the hefty, dense french toast served at some brunch venues, this toast had a crispy, crunchy exterior with a light and ethereal interior.

Thanks to the Plates and Records crew, brunch is no longer a distant college memory.  Alright, so I’m not old enough to miss college yet, but I am susceptible to occasional bouts of nostalgia.  Find updates on the next supper club gathering and a recipe for Ram’s savory tart at the Plates and Records blog.  And if you’re in the hood, swing by and visit Joann and 50+ vendors at the monthly Greenpoint Food Market this Saturday, May 22, for some sweet treats and good eats.  Cheers to a warm spring and summer with backyard bbqs and park picnics aplenty!

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