Everyone knows I love a Supper Club, and Corks & Forks Supper Club in Mobile, Alabama, has got it going on. The brainchild of chef Cassie Powers and Domke Market owner Brooke Goff, Corks & Forks Supper Club is a “social dining experience.” Members pay a yearly fee and in return enjoy all sorts of VIP perks like private wine tastings at the market, as well as access to purchasing tickets for soirees like the one last week. The Argentine Asado y Tango at The Pillars was stunning from start to finish.
An asado is both a cooking method and an event, often on a Sunday at an elder of the family’s house. Almost everything is grilled or cooked over an open fire–an ideal way to eat and make merry. Each place setting included a lovely faux-leather bound menu, which set the atmosphere and expectations for the night.
We whet our appetites with some delicious and flaky empanadas and Gouguengeim Sparkling Malbec (from the Mendoza Valley, of course). What struck me as unusual about the empanadas was the lovely flakiness of the dough, and the richness of the spiced meat filling. The two sauces provided, a chimichurri and a salsa criolla (a fresh and zingy mixture of tomatoes and vinegar) were a delightful addition. A subtle hint of smoked paprika came through nicely. I had never had a sparkling Malbec before. I was pleasantly surprised that it wasn’t overbearing or overly sweet; it was rather delicate and fresh with subtle strawberry notes.
After a lovely tango performance, dinner was served family style, in the typical Argentine fashion. We began with a provoleta, a nod to the Italian influence in Argentina. Provoleta is an Argentine cheese similar to provolone. Grilled and seasoned with olive oil, oregano, chili flakes and sea salt, this was an ideal course to begin the feast. It was tangy and rich, spread on slices of grilled baguette. It was paired with a Gouguenheim Torrontes, a lovely and bold white.
After we had our fill of cheese, we enjoyed the second course–a gorgeous platter of grilled chorizo, papas asados (roasted potatoes) and assorted verdurajo (grilled vegetables). Paired with Kaiken Ultra Malbec, a lush, deep, and full-bodied wine, this would have even been satisfying as a main course.
In typical Argentine style, this meal was about the meat. The pièce de resistance was an assortment of premium cuts of grass-fed beef tenderloin and ribeye, sourced locally from Stonnington Farms in Perkinston, Mississippi. The astounding thing is that it was only seasoned with salt. Each bite was tender and delicious paired with Trapiche Medalla, a Cabernet from the Mendoza valley.
I almost was too full for dessert (but who am I kidding?) After another stunning tango performance, we satisfied our sweet teeth with alfajores: tender shortbread cookies sandwiching dulce de leche caramel and half dipped in chocolate. The cookie paired perfectly with Bodega Norton Privada Estate Reserva Blend Malbec. I may have had more than one (glass of wine or cookie? I’ll never tell).
Overall, Corks & Forks Supper Club outdid themselves, and I cannot wait for the next social dining experience. If you’re interested in joining, membership will reopen next June. You can sign up for the waiting list by emailing or messaging them on social media. If you just can’t wait until then, Brooke and Cassie also offer consulting services for private dinner parties.
