Supper Clubs are not always just dinner, if you are lucky, you can create a memory. We had a memorable evening with Phil and Peggy Rose in Nashville.
The theme for the evening was Parisian Bistro combined with Phil’a favorites. We had warned participants to bring an appetite as the menu consisted of:
Hors D’Ouevres
- Pisaladieres
- Caramelized Onion with Olives
- Caramelized Onion & Garlic With Bacon
First Course
- Romaine Wedge with Roquefort Vinaigrette, Croutons and Bacon
Main Course
- Rack of Lamb Provencal
- Potatoes Gran Mer
- Roasted Asparagus
- Béarnaise Blush Sauce
Desert
- La Tartre Au Pommes with Grand Marnier Infused Berries & Sauce Anglais
The key to preparing for a dinner party for 11 people is in the mise en place. Said another way, do everything you can in advance. By the time guests arrived at 6 pm:
- Pisalidieres had been cooked
- Potatoes and the asparagus were in the oven
- Rack of lamb had been prepped and the grill was preheating
- The salad was staged ready to be assembled
All I had to do was to assemble the salad, cook the rack of lamb and serve.
Preparing the meal in Peggy’s kitchen was a delight. The Roses have top of the line stoves, ovens and grills. The kitchen is well laid out. Peggy is the gadget queen. Working in a strange kitchen can be hard, but in this case it was a delight.
The Rose’s friend are a fun bunch and were very appreciative dinner party guests. It was great to get to know them and give them the background on Impromptu Friday Nights. It was particularly fun to hear the color provided by Peggy and Phil. They shared their Supper Club memories bringing credibility and humor to the story being told. Even if the jokes were at my expense.
Check out the video
At the end of the night it was Phil that hit the nail on the head by saying:
“Tonight was not just a dinner party, we created a memory”
That pretty much said it all, and that is one of the beauties of supper clubs.
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