By Jamie Drummond
In an effort to satiate my seemingly unending passion for Underground Dining, I get a good look at Toronto’s Secret Pickle Supper Club. A truly stellar meal, as you can see from these pictures. Highly recommended.
![Bobette and Belle](http://farm7.static.flickr.com/6067/6042320469_f4910f8b99_z.jpg)
The venue for Pastry Pickle: Bobette and Bell
![Intros at Pastry Pickle](http://farm7.static.flickr.com/6193/6042327725_f59d1e12b0_z.jpg)
MC Alexa Clark welcomes diners and introduces the team.
![Chef Matt Kantor](http://farm7.static.flickr.com/6181/6042872892_69731ae9c3_z.jpg)
Chef Matt Kantor and team plating up the first course.
![Beets and Cheese](http://farm7.static.flickr.com/6207/6042337793_a948b2db22_z.jpg)
Beet and Goat Cheese Salad with Tarragon and Pistachio
![Sarah Bell and Allyson Bobbitt](http://farm7.static.flickr.com/6129/6042339957_61a0b5e16d_b.jpg)
Sarah Bell and Allyson Bobbitt of Bobbette and Belle Artisanal Pastries.
![Swordfish, Parsley, Blueberries, Passionfruit](http://farm7.static.flickr.com/6068/6042342105_3461b3a41f_z.jpg)
Swordfish, Parsley, Blueberries, Passionfruit.
![Peach and Pork Belly Pie, Sour Cream, Star Anise, Vidalia Onion Ice Cream](http://farm7.static.flickr.com/6077/6042887134_ffe77bf558_z.jpg)
Peach and Pork Belly Pie, Sour Cream, Star Anise, Vidalia Onion Ice Cream.
![Chef Matt Kantor backstage at Secret Pickle Club.](http://farm7.static.flickr.com/6204/6042889546_30f3449354_z.jpg)
Chef Matt Kantor backstage at Secret Pickle Club.
![Pineapple Brulee, Cucumber and Mint, Peanut, Smoked Paprika](http://farm7.static.flickr.com/6064/6042891998_665b69f82c_z.jpg)
Pineapple Brulee, Cucumber and Mint, Peanut, Smoked Paprika.
![Cocoa and Ricotta Gnocchi, Eggpant, Cherry Tomatoes, Basil](http://farm7.static.flickr.com/6148/6042351241_cace192229_z.jpg)
Cocoa and Ricotta Gnocchi, Eggpant, Cherry Tomatoes, Basil.
![Braised Lamb, Apricot, Vanilla, Cinnamon, Yoghurt Hazlenut and Turnip, Coffee and Honey](http://farm7.static.flickr.com/6199/6042353531_72551f282a_z.jpg)
Braised Lamb, Apricot, Vanilla, Cinnamon, Yoghurt Hazlenut and Turnip, Coffee and Honey.
![Tocos de Mole... and Maaaaaaaan those spicy marshmallows were good.](http://farm7.static.flickr.com/6196/6042898114_a90f5bf663_z.jpg)
Tocos de Mole... and Maaaaaaaan those spicy marshmallows were good.
![Macaroons](http://farm7.static.flickr.com/6188/6042360063_71c71ec003_z.jpg)
And finally... just when we couldn't even a wafer-thin mint, out came the Macaroons!
For more information regarding Secret Pickle Club’s events check out their website.
Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge,and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… and he was FLOORED by the Pork Belly and Peach Tart. Seriously so.