A Little Taste of Suppin’good
“Suppin’good is the love and quality that permeates a dish whether it’s served on a paper plate at a Texas gas station or the finest Villeroy & Boch in Paris” – Alyssa Noui
If you’re a friend of the food alchemist behind Suppin’good chances are you’ve been spoiled by Alyssa Noui’s gastronomical creations, cooking classes, and impeccable hosting skills. However, since this is suppin’new chances are you haven’t been exposed yet, so allow me to introduce you.
Suppin’good is a break-it-down-to-the-roots-and-then-transform-it type of movement that’s being cooked up in the kitchen/lab of Los Angeles chef Alyssa Noui. The philosophy behind Suppin’good sticks to the grassroots by supporting local food growers and using the freshest ingredients to create an experience that nods to our ancestors while being steps ahead of the game. I describe Suppin’good as an experience and movement because it’s much more than amazing meals and recipes. It is a lifestyle. One of which I see becoming a top influencer of our generation. Big words for something that’s still an infant but you heard it here first, so keep an eye out while I leave you with Chef Noui’s guide to the perfect potluck, an eggnog recipe of pure decadence, and some photos from the Suppin’good Eggnogcalypse.
- Take Inventory: Try to use what you have on hand already. Flour, butter, salt? You have a dough ready for a quiche or puff pastry. Create a simple filling and you are set.
- Provide the Big Stuff : The host should provide heavier dishes so guests can prepare lighter fare or pick up a salad on the way.
- Raid the Dish Cabinet : Break out the fancy serving bowls so there’s no ugly Tupperware in sight. Everyone will forget their serving spoons, so be sure you have plenty.
- Plan Ahead : Start with fresh space on the counters for incoming drinks and prep. Have a bowl of warm, soapy water ready to dunk, scrub, and rinse.
- Stay on Top of the Spread : Leave plenty of space for incoming plates and clear out the empty ones post-haste, to make room for the dishes that may arrive later. Wash the serving spoon if you provided one and have it ready for the next.
- Provide a Theme or Give Homework : Give your guests a little guidance so the meal has a little unity. Since my spring fling was anchored with a big batch of spiced wine, we were going for warming items — think roasted, creamy, garlicky, and pastried — that reflected the seasonal shift.
- Have Fun: You’re missing the point of the potluck if you’re stressed out. Just have fun. Evoke the dish fairy spirits within your friends as the night winds down.
Adapted from Martha Stewart Living, December 2008
- 6 large eggs, separated
- 3/4 cup superfine sugar (blitz granulate sugar in a food processor, stop just before it becomes powdered sugar)
- 2 cups whole vanilla milk (scrape one vanilla bean into milk and infuse for 1 day)
- 3 cups heavy cream, plus more for garnish
- 1/2 cup bourbon, preferably Maker’s Mark
- 1/4 cup dark rum, preferably Mount Gay
- 1/4 cup Cognac, preferably Remy Martin Grand Cru
- Freshly grated nutmeg, for sprinkling
- Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
- Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.
For an unforgettable North African version, add ½ tsp orange blossom water (available at gourmet and Eastern markets) and 1/8tsp mixture of ground cinnamon and cardamom.
The egg yolks and whites in this recipe are not cooked. This dish should not be prepared for pregnant women, the elderly, or anyone whose health is compromised.