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| All photos by Nick Rallo |
| Hi there, molten chocolate cake. |
After we finished a light salad, touched with olive oil and fresh goat cheese, Marc Cassel entered a halo of light at the Kessler to introduce his fine meal: beef tenderloin with wild mushroom stroganoff and bright parsley, followed by a chocolate cake in a creamy anglaise.
And so kicks off
City of Ate's Supper Club, last night being the first installment of a dinner and music series at the Kessler Theater in Oak Cliff. Next month, May 5, we'll have chef Kelly Hightower with music by Nina Katrina, followed by famed Smoke chef Tim Byres in June.
Last night featured the three-course meal you'll see pictured after the jump by Marc Cassel, whom you may know from the Green Room, with an effortlessly good set of smoky jazz from Damon K. Clark.
Check out photos of the dinner and entertainment after the jump, including info on upcoming Supper Club events. Hope to see you all there in May.
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| All photos by Nick Rallo |
| Marc Cassel introduces his fine meal to our mouths. |
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| Raw Vegetable & Spring Lettuce Salad with Dallas Goat Cheese & Lemon Vinaigrette |
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| Beef Tenderloin with Wild Mushroom Stroganoff Egg Noodles & Parsley-Tomato Relish |
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| Molten Chocolate Cake & Side Car Creme Anglaise |
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| Damon K. Clark with Andrea Wallace: beautiful performances of songs like "Send in the Clowns," and "Nature Boy" |
Check out Elizabeth's post for more info on next month's Supper Club at the Kessler, and follow City of Ate on Twitter.
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