04/10/2026
SIG SPOTLIGHT SUNDAY!!
๐ ๐ฃ๐จ๐ ๐ฃ๐๐๐ก ๐ฃ๐๐ฆ๐ฆ๐ฃ๐ข๐ฅ๐ง: ๐ ๐๐๐ข๐๐๐ ๐ฃ๐จ๐ ๐ฃ๐๐๐ก ๐๐ข๐ข๐๐๐ก๐ ๐๐๐ฉ๐๐ก๐ง๐จ๐ฅ๐ ๐
Welcome to our next SCSC Cooking Club event โ where one humble pumpkin gets a passport and travels around the world! ๐โ๏ธ
This time, weโre taking pumpkin on a culinary journey through Thailand, Italy, Morocco, and France, with four very different dishes showing just how far this versatile ingredient can travel.
And no, this is not four variations of pumpkin pie. ๐
Weโll be cooking everything from scratch in small teams, learning techniques along the way, and then sitting down together to enjoy the full meal.
๐ฝ๏ธ ๐ง๐๐ ๐ ๐๐ก๐จ
๐น๐ญ ๐๐ป๐๐ฟ๐ฒฬ๐ฒ โ ๐ง๐ต๐ฎ๐ถ-๐๐ป๐๐ฝ๐ถ๐ฟ๐ฒ๐ฑ ๐ฃ๐๐บ๐ฝ๐ธ๐ถ๐ป ๐ฃ๐ผ๐๐ฎ๐ด๐ฒ
A silky pumpkin soup with coconut milk, ginger, lemongrass, chili, and lime, finished with fresh herbs, crispy shallots, and toasted pumpkin seeds.
๐ฎ๐น ๐ ๐ฎ๐ถ๐ป ๐ญ โ ๐ฃ๐๐บ๐ฝ๐ธ๐ถ๐ป ๐๐ป๐ผ๐ฐ๐ฐ๐ต๐ถ ๐๐ถ๐๐ต ๐๐ฟ๐ผ๐๐ป ๐๐๐๐๐ฒ๐ฟ, ๐ฆ๐ฎ๐ด๐ฒ & ๐๐ฎ๐๐ฒ๐น๐ป๐๐๐
Homemade pumpkin gnocchi tossed in nutty sage brown butter, finished with crispy sage, toasted hazelnuts, and Parmesan.
๐ฒ๐ฆ ๐ ๐ฎ๐ถ๐ป ๐ฎ โ ๐ ๐ผ๐ฟ๐ผ๐ฐ๐ฐ๐ฎ๐ป ๐ฃ๐๐บ๐ฝ๐ธ๐ถ๐ป ๐ง๐ฎ๐ด๐ถ๐ป๐ฒ
Pumpkin slowly cooked with chickpeas, aromatic Moroccan spices, preserved lemon, and dried fruit, served with couscous and toasted almonds.
๐ซ๐ท ๐๐ฒ๐๐๐ฒ๐ฟ๐ โ ๐ฃ๐๐บ๐ฝ๐ธ๐ถ๐ป ๐ฃ๐ถ๐ฒ ๐๐ฟ๐ฒฬ๐บ๐ฒ ๐๐ฟ๐ฬ๐น๐ฒฬ๐ฒ
All the familiar flavors of pumpkin pie โ pumpkin, vanilla, cinnamon, ginger, and nutmeg โ transformed into a silky crรจme brรปlรฉe with a crisp caramelized sugar topping.
๐ One ingredient. Four countries. Four completely different personalities.
Menu is subject to change depending on ingredient availability.
๐ฉโ๐ณ ๐ช๐๐๐ง ๐ง๐ข ๐๐ซ๐ฃ๐๐๐ง
Everyone will participate in preparing the dishes, and then weโll sit down together to enjoy the entire meal.
๐ฅ Maximum attendance: 12 persons
๐ฐ Cost: $20 per person
