Tag Archives: Gosman’s

Soup Du Jour, Or If Business Is Slow, Soup Yester-Jour

This line was from a great sandwich restaurant in Burlington Vermont back in 1970’s. I can’t remember the name of the place, it isn’t open anymore, but I can remember,… and use, the line.

Soup has become the forgotten first course. For a variety of reasons, salad has become the first course of choice for American diners. When developing menus, don’t forget about soup. A good soup is a great crowd pleaser. When in doubt go for the daily double, soup and salad. The combination makes a perfect meal.

My daughter’s in-laws, Rick and Helene Begun, hosted us a few weeks ago in Montauk for dinner. We have a great tradition that I call the “Home and Home” series. Our kids and grandkids will come in for two weeks in the Hamptons. One week in Montauk and the next in Westhampton. The two towns are only 45 miles apart so we will travel one night to Montauk for dinner and Helene and Rick will come in to Westhampton for dinner  the following week.

Helene is the originator of the “I don’t cook but I know where to buy” school of entertaining. The evening in Montauk consists of drinks and appetizers (Grilled Roasted Shrimp & Gorgonzola Aioli) out on the deck overlooking the ocean with a broad spectrum of family and friends. Then around 6 pm Rick will sneak out and source a fully cooked dinner from a local restaurant. Rick took on a dual role for this year. He ran out to Gosman’s to pick a lobster dinner and he also made great corn chowder that we enjoyed as a first course.

Check out the recipes for Grill Roasted Shrimp and Gorgonzola Aioli

The soup really set up the tone of the meal. It was a rustic chowder with plenty of flavor coming from the corn and mirepoix. The great texture came from the blended potatoes. After the chowder no one was overly hungry, but at the same time, everyone enjoyed the lobster. There is something about a lobster dinner accompanied by a cool ocean breeze on a warm summer evening.

The star of the evening…THE SOUP DU JOUR…CORN CHOWDER

Check out the recipe for corn chowder

My daughter’s family at the beach. Above: Dylan, Ethan, Max & Jennifer

The other stars for the evening, the lobster, the birthday boy (and his bourbon) and the chocolate cake from Citarella’s (Helene really knows where to buy).

By the way, business wasn’t slow as every last drop of soup was enjoyed.

If you enjoyed this blog and similar other stories/supper club lessons follow me on Facebook and Twitter and subscribe to get future blogs at www.impromptufridaynights.com/blog and check out my book Impromptu Friday Nights a Guide to Supper Clubs. Published by Morgan James Publishing and available through most channels where books are sold.

“I Don’t Cook, But I Know Where to Buy”

When talking about Supper Clubs with people one of the first things I hear is: “I don’t cook but I love to socialize over a meal”. There is a chapter in the book outlining a type of club that is a perfect solution. This type of club is for people that either don’t like to cook, can’t cook, don’t have the time or are simply not good cooks. In today’s “foodie” world, there are all kinds of options to bring people together over a great meal without cooking.

This club is patterned after my daughter’s mother in law. Helene is a foodie and a great hostess, but she doesn’t cook. She and her husband, Rick, bring together great meals by shopping from local markets and restaurants. One of the best things about this type of club is the research. Think of all the fun you can have trying different foods from all kinds of markets and restaurants with the objective of hosting a supper club meal.

While there are some great restaurants in Montauk, getting reservations and fighting crowds can be quite a challenge. The perfect answer is a supper club.

It can be tough to get into the your preferred restaurants on a weekend no matter where you are, whether you are in Montauk or have a lake house in Iuka, Mississippi or live in the city. You can, however, get amazing food from just about any restaurant via takeout. One thing you can count on, there will be plenty of takers when you offer up the opportunity to socialize over a great meal

Mis En Place

The preparation for this type of club is different. It is more about scheduling and coordinating pick up. Helene and Rick out at Montauk will serve a first course and Rick will disappear and run down to Gosman’s (Check out their website) to pick up the lobster. A 15-minute run to a restaurant to pick up hot food is not that big a deal. With conversation, alcohol and hors d’oeuvres, chances are no one will miss a person or two. Again, with coordination and communication you can be prepared without doing the cooking.

The key message is that there can be all types of supper clubs. For me this kind of impromptu, unplanned parties are some of the best.

If you enjoy this blog and similar other stories/supper club lessons subscribe to get future blogs at www.impromptufridaynights.com/blog and be on the look out for my book Impromptu Friday Nights a Guide to Supper Clubs due out from Morgan James Publishing on January 30, 2018.