In the early 2000s, eight hungry souls convened as a group of friends to cook, feast and make merry together in each other's homes from time to time. We called it our Supper Club, although the name has been in debate ever since. To some, the phrase connotes too much of the 'Wisconsin lodge with wood paneling and fish fry' motif but I have no issues with that. (Let's load up the car and go right now. I call shotgun!) Other names have been tested -- Food Geeks, Souped Up Shenanigans -- but none were universally embraced, so the Supper Club remains our default. I'm thinking of suggesting The Diners. We'll see.
The Diners (from left): Greg, Kathleen, Ann, Ellyn, Ilise, and Dan. Karen is behind the camera.
Some foodie groups or gourmet clubs select specific world cuisines as their themes, such as Thai curries or Northern Italian dishes, or focus on a seasonal ingredient, such as ramps in spring or truffles in autumn. We do that too from time to time. But most often we pick themes that are open-ended, creativity-provoking, quirky and frequently punny.
As an example, Duck and Cover is an especially memorable theme from a few years back when the hosts, Karen and Kathleen, decorated their dining room to resemble a bomb shelter with brown paper covering the windows and canned goods lining the shelves. One of the evening’s specialty cocktails evoked the old Civil Defense drills, quickly becoming performance art when the guests were required to duck under the dining room table before drinking a shot.
As an example, Duck and Cover is an especially memorable theme from a few years back when the hosts, Karen and Kathleen, decorated their dining room to resemble a bomb shelter with brown paper covering the windows and canned goods lining the shelves. One of the evening’s specialty cocktails evoked the old Civil Defense drills, quickly becoming performance art when the guests were required to duck under the dining room table before drinking a shot.
This club has no membership requirements about culinary skill-levels or gourmet-only palates, however the willingness to try new things in pursuit of a good time earns you major brownie points. Over time there have been a few personnel changes, with three of the original members still involved today. The current crew – Karen and Kathleen; Ellyn; Dan and Greg; Ann and Ilise – have been wining and dining together for 4+ years and going strong. We get together 4-6 times per year and hosting duties rotate among us. The hosts select the theme and prepare the main meal. Others claim their course of choice: Drinks, Appetizers, and Dessert.
Cheers! From left: Dan, Greg, Ellyn, Karen and Kathleen. Ilise is working the fryer and Ann is behind the camera.
We knew that we were having a deliciously good time but were surprised to find that many of our friends and family also have a vicarious interest in our Supper Club feasts. 'What's the next theme?' and 'What'd you make?' became more common than "Hello and how are you.' Telling the tales and sharing the recipes is a big part of the fun, so at some point – after the food coma wore off – I thought there might be a wider audience for this. A chance to bring more people to the table, as it were.
And here we are. You'll see Supper Club posts (Diner Stories?) as they happen, and from time to time we'll revisit a favorite theme from years past courtesy of the detailed records kept by one of our members. Thanks, Spreadsheet-Loving Diner!
And here we are. You'll see Supper Club posts (Diner Stories?) as they happen, and from time to time we'll revisit a favorite theme from years past courtesy of the detailed records kept by one of our members. Thanks, Spreadsheet-Loving Diner!
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