The Genesis of the Book Goes Back to Lucien Vendome

The book is about Supper Clubs. My wife Susan and I have been in them for years. Just about everyone loves to socialize over a meal and Supper Clubs are a great way to make that happen. But, there are some challenges to Supper Clubs. The goal of the book is solve those challenges and make the idea of Supper Clubs fun. I am targeting millennials because they are coming of age where socializing over a meal is a priority. Supper clubs are a perfect enabler for them (and any other demographic). The book tells you how to organize, entertain etc. And yes there is quite a bit of tacky humor written into it.

The genesis of the book goes back to Lucien Vendome. Lucien was the head of Culinary Innovation for Nestle. (His picture was on the boxes of Lean Cuisine for years). Lucien and I worked together at Kraft years ago and are good friends. He is simply one of the best chefs in the world and a really bright guy. During our years together in Memphis he and I hosted many a dinner party and he was a key member of the original “Impromptu Friday Nights” crew. One night after a particular fun dinner party he asked me: “Have you ever thought about writing about Supper Clubs? Lots people write cook books. Not may people know how to organize a supper club the way you and Susan do”. That planted a seed and when I retired form Kraft I started writing. My plan had been to self publish, but then I hired an editor who actually liked what I wrote and convinced me to try to get a publisher interested. Now the book has been accepted by Morgan James Publishing and gets launched January 30, 2018.

Lucien always brought a certain levity and charm to our Supper Club events. One night our friends Jorene and Steve joined us. Later in the evening Lucien mentioned to Jorene that “Jorene” was a different name and asked her what the derivation was. She explained something along the lines of she had aunts named Josephine and Irene and her parents combined it into Jorene. Lucien turned up his French charm and accent and said: “For the rest of the night I think we should call you Jo-René”. Not missing a beat Jorene’s husband Steve chimed in with “I feel like I will be going home tonight with different woman”. It’s probably been 15 years since that evening, my guess is that the bruise on his arm where Jorene smacked him has just about faded away.

The whole concept behind Supper Clubs is to have fun. I have tried to write in fun way and just hope people enjoy the book as much as we have enjoyed Supper Clubs.

Tips For International Travel

One of the key sources of inspiration for Supper Club menus has been my international travel. I ran Kraft Food Ingredient’s international business for over 10 years and got to do some extensive traveling to a lot of great places. Mostly I saw airports, hotels and offices, but we did get to eat in quite a few great restaurants. Early on in my career I traveled with a guy who was a microbiologist by training. This guy scared the daylights out of me. If you listened to him you would only eat and drink what you brought with you. Thankfully, I am adventurous eater and had a lot of fun. Following are a few key rules to live by:

1. Never eat something that they say “Oh it is a delicacy”

I grew up on the east coast and have eaten a lot of lobster. Some will say the green gunk in a lobster is a delicacy. Trust me, it isn’t. Chances are pretty much the same with international cuisines. Let me tell you about Balut…”Oh it is a delicacy”. Balut is a developing bird embryo (usually a duck or chicken) that is boiled and eaten from the shell. It originates and is commonly sold as street-food in the Philippines. If you ask a Filipino living in the U.S. what they miss most about food in the Philippines they will say “Balut, it is a delicacy”. I am sorry but “developing bird embryo” is just nasty and the smell, really nasty.

2. Never eat anything that they say “Tastes just like Chicken”

If you want chicken eat chicken. I have been told that snake and squirrel and several other more exotic items taste just like chicken. To be safe, stick with the chicken.

3. You can be adventurous and still be safe.

You do need to try things that are out of your comfort zone. When traveling to areas that are more tropical there is a greater risk of food poisoning. A food scientist that I used to work with recommended eating a chewable Pepto Bismol every morning as a prophylactic. It works. I got really sick in Asia on the trip after I traveled with the microbiologist. He literally scared the S**T out of me. Ever since I eat my Pepto Bismol every morning and I haven’t had a problem.

4. If people say “OK, OK, OK, they probably don’t understand you

We were once negotiating a deal in Japan. Before the trip I got advice from one of our attorneys who had lived in Japan for 5 years in an earlier life. He told me that while many Japanese speak some English you couldn’t count on them having good enough language skills to keep up with conversation during negotiation. So if you get OK, OK, OK you know your in trouble. Funny thing, since then I have found the OK, OK, OK rule even works for those of us who grew up with English as our mother tongue.

5. Be careful not to imitate incorrectly. It is safer to be polite and be yourself

Before taking one of my first trips to Asia I asked a friend of mine that was an Asian American and had spent 5 years setting up joint ventures in Asia about learning local customs. Specifically, I asked should I read Kiss, Bow, Or Shake Hands: The Bestselling Guide to Doing Business in More Than 60 Countries. He said your best bet is to be yourself and just be polite. The people you are doing business with have been dealing with Americans for their entire career. They know American customs way better than you will ever know Asian customs. You are at a greater risk of making a mistake when imitating what you think is correct.
I will say that world travel for business isn’t as much fun as most people think it is. It is hard work while you are on the road and harder work catching up when you get back. Modern communication tools are great, but it is still tough. Being retired and traveling for fun is a whole other story. I will say that it always hits me as I go to the airport. I think “thank god I don’t have to go to the Philippines”. And, having run a company in the Philippines for 15 years, I love the Philippines.

Remember to keep an eye out for my book: “Impromptu Friday Nights – A Guide to Supper Clubs” due out from Morgan James Publishing in January 2018

Three Keys to Wowing Your Supper Club

There is not much more rewarding than getting rave reviews to a meal that you serve to friends. One key is the fact that people “eat with their eyes”. If a meal looks good, chances are people will say it tastes good. A second key is layering in flavor. Really great dishes are quite often multi dimensional where the chef as added flavors in multiple forms. The third key is the power of suggestion. If an expert tells you that this is going to taste great, chances are you will think it tastes great.

Think of the importance how a plate is presented at a good restaurant. The good chef will go to great pains to make sure that the first impression that people SEE is good. There has been considerable research on the subject that all points to the importance of the fact that “people eat with their eyes”. The key point for the supper club is to go an extra step to make sure the food presentation is good. I am a huge fan of plating dishes versus serving things family style. In plating you get to add a few touches. Arrange the food well. Dress the plate with herbs. Pay attention to how you serve a sauce. It doesn’t take all that much effort but presentation is important.

Great chefs will layer in flavor. They season a dish multiple times. One great chef told me that at culinary school she was taught that if you don’t get at least one complaint a night about too much salt you are not adding enough. The proteins are quite often marinated or brined. At Kraft Food Ingredients we had a line of flavors called the “The flavors of cooking”. (Grill, Roast, Sauté etc.). We had marketing tag line that said: “Nothing influences the flavor of food more than how it is cooked. Think about it. A good chef will go to great lengths to sear, grill, sauté, roast, braise etc. What they are doing is layering in flavor.

If you want people to like a dish, have an expert, or someone people think knows something, whisper in their ears “Oh you are really going to love the rack of lamb”. In my last blog I talked about flavor panels. When working at Kraft I worked with one of the world’s greatest cheese experts. Larry Woodford developed the cheese sauce that was used in Kraft’s Mac and Cheese for over 30 years. I used to tell my kids that I worked with the guy that invented Kraft Macaroni and Cheese. To which they would say wow he must be rich. To which I would say no he is just fat. Kraft made all the money. However, Larry had forgotten more about cheese than I would ever know. One thing about Larry, whenever we would have a blind taste test, he was notorious for going around beforehand and whispering to folks “you are going to love sample B”. Invariably sample B would win out. We all figured if Larry who invented cheese likes something, it must be good..

And when all else fails remember the old quote from the great American philosopher Billy Crystal on Saturday Night Live: “It is better to look good than to feel good. You look marvelous darling”.

Be on the look out for “Impromptu Friday Nights – A Guide to Supper Clubs” due out from Morgan James Publishing January 30, 2018