April Avant has just one request if you snag a seat at her weekly supper club, The Nosh: Bring Tupperware to take home your leftovers (theundergroundnosh.com).
By day, Avant is a fundraiser for a nonprofit, but for the past two months the amateur chef has been stuffing groups of 20 with up to 15 courses of seasonal dishes in her Shaw apartment. “The theme is usually, ‘What does April feel like making this week?’ ” Avant says.
Previous meals have included a spin on the Japanese bento box with poached salmon and tofu “meatballs.” This Saturday’s supper — which still has seats up for grabs — will concentrate on fresh seafood and veggie-heavy sides: Salmon carpaccio, salt-crusted sea bass and corn fritters are just a few of the savory offerings ($87 per diner). Desserts include peach pie and an olive oil gelato that Avant has spent weeks perfecting.
Wine, included in the cost of the meal, flows freely to encourage mingling. “I set up The Nosh as a way for people to have conversations,” Avant says. “It’s a very relaxed environment and we want people to feel at home.”