How to make an evening out of your Curiouser & Curiouser box!

All of our Room Service box experiences come with mystery, intrigue, drinks, and a delicious dessert, but we know an imaginative dinner levels the whole evening up! With all game players, mystery lovers, and intrigue seekers at heart, we’ve got a fun menu planned for your "Curiouser & Curiouser: The Interrogation of Alice" tea party experience.

The Nordo kitchen is always committed to going completely over the top, and we want you to do the same, even if you’re a thousand miles away from our little workshop. The primary ingredients you need for this particular spin on the Mad Hatter’s Tea Party is a teapot, teacups, and a fun cookie cutter. 

Because, really, you could use canned soup and bologna sandwiches. 

But even better! Get yourself some soft white bread, (we like Japanese Milk Bread, or Shokupan.) Make a thin spread of our Mama Lil’s Pimento Cheese spread and a layer of thinly sliced cucumber, and then punch it out into your cookie cutter shape. (We used a butterfly!) You can eat the cut out ends while you’re fixing everything up…it’s the chef’s snack! You need sustenance if you are going to solve the future crimes of Alice!

We made a summery heirloom tomato and corn soup to serve in the teapot, but a wintery squash soup would be delicious with the sandwiches as well. They key is to blend it well, (we have a Vitamix in Nordo’s kitchen, but I use my little NutriBullet at home where counterspace is a premium,) and then put it through a fine mesh strainer. This is how you get what we call “the texture of luxury.” :-P

Mama Lil’s Pimento Cheese Spread

  • 8 oz Room Temperature Cream Cheese

  • 4 oz Sharp Cheddar Cheese Shredded (you’ve gotta shred it yourself, pre-shredded won’t be as smooth.

  • 3 oz Mama Lil’s Peppers with oil (don’t be fussy about draining it, the oil is <chef’s kiss>)

Mix with a food processor until fluffy and smooth.

Heirloom Tomato, Corn, and Coconut Soup

  • 2 T olive onion

  • 1 yellow onion

  • 3 cloves garlic

  • 2.5 lbs heirloom tomatoes cut into ½ inch pieces

  • ½ lb fresh corn kernals (frozen will work in a wintery pinch)

  • ¼ teaspoon hotsauce

  • 1 T salt, more to taste

  • ½ cup coconut milk

  • 1 T sherry vinegar

Instructions

  • Sweat the onions over medium low in olive oil

  • Add garlic

  • Cook until translucent

  • Add salt, tomatoes & corn

  • Simmer medium-low for 30 minutes or until tomatoes have completely broken down

  • Add sherry vinegar

  • Salt to taste

  • Blend until very smooth

  • Add coconut milk 

  • Serve in a teapot!

Nordo