Pork Meatball Bahn Mi

The Herb Box brings back summer supper club

This summer, take a culinary adventure around the world without leaving the Valley during The Herb Box’s third annual Summer Supper Club Series. From July 8 to August 27, every Tuesday and Wednesday evening, The Herb Box at Southbridge and DC Ranch will serve a weekly changing, themed prix fixe menu of casual summer specials that explore a variety of cuisine styles from places such as Thailand, Argentina, Germany and more.

The dinners are $30 per person and include three courses, plus a glass of wine. Pick up a Summer Supper Club dining passport at The Herb Box and after purchasing six prix fixe dinners, the seventh dinner is free.

Here is the complete summer supper club menu:

July 8 & 9: My Thai
First Course: Spicy Thai Soba Noodles with farm egg, miso-pepper paste, and bean sprouts
Main Course: Stir Fry Pork Sausage and Brussels Sprouts with Kaffir lime, and Thai red chili
Dessert: Thai Banana Roti Gluay with sweetened condensed milk, mint, and sugar

July 15 & 16: Greekfest
First Course: Arugula-Watermelon Salad with orange, Greek feta and mint
Main Course: Pastitsio (Greek Lasagna), made with ground beef, lamb, Kasseri cheese, and yogurt
Dessert: Loukoumades Me Méli – Greek doughnuts in honey syrup, cinnamon, bittersweet chocolate and crushed walnuts

July 22 &23: Argentine Street Food
First Course: Wild Mushroom Empañada with ancho-pasilla, cilantro, and crema
Main Course: Grilled Skirt Steak with red chimichurri, caramelized Cippolini onions, Provoletta (Argentinean Grilled Provolone) and crusty French bread
Dessert: Caramelized Plantains with coconut ice-cream and rum raisin sauce

July 29 & 30: Ploughman’s Pub
First Course: House Smoked Trout Power Greens Salad with sliced radish, pumpernickel croutons, crushed red pepper, olive oil, and horseradish crème fraîche
Main Course: Fish and Chips served with malt vinegar, celery root remoulade and micro celery
Dessert: Fruit Soup of mixed berries in rosé wine, topped with honey mascarpone and mint

August 5 & 6: Vietnamese Picnic
First Course: Summer Rolls with mango, cabbage, cilantro, mint, and vegan Nước Chấm
Main Course: Pork Meatball Bahn Mi with pickled carrot, radish, cucumber, cilantro, spicy Sriracha mayo, and sweet potato noodles
Dessert: Vietnamese Coconut Tartlets with dreamy mango pudding

August 12 & 13: German Kitchen
First Course: Currywurst and Pommes Frites with mayo and creamy dilled cucumber salad
Main Course: Paprika Pork Schnitzel served with bacon scallion potato salad and braised cabbage
Dessert: Boozy Black Forest Cherry Chocolate Trifle and Kirschwasser

August 19 & 20: Nuevo Latino
First Course: Pupusa – black bean and Manchego stuffed masa griddle cake
Main Course: Cuban Braised Pork with Tepary bean, cilantro, and Napa cabbage slaw, served with caramelized plantains with brown sugar, cinnamon and lime
Dessert: Kahlua Chocolate Bread Pudding, topped with sweet cream and shaved chocolate

August 26 & 27: Korea Town
First Course: Korean Green Onion Pancakes with sesame-soy dipping sauce
Main Course: Bulgogi Korean BBQ Beef served in soft butter lettuce cups with sticky calrose rice, hot cucumbers, and sesame bean sprouts
Dessert: Crystallized Ginger Ice Cream with candied orange and edible flower petals

There are two Valley locations of The Herb Box:

Southbridge in Old Town – 7134 E. Stetson Dr., Scottsdale, Ariz.

DC Ranch on Market Street – 20707 N. Pima Rd., Scottsdale, Ariz.

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