“This is my wish for you: Comfort on difficult days, smiles when sadness intrudes, rainbows to follow the clouds, laughter to kiss your lips, sunsets to warm your heart, hugs when spirits sag, beauty for your eyes to see, friendships to brighten your being, faith so that you can believe, confidence for when you doubt, courage to know yourself, patience to accept the truth, Love to complete your life.” –A.A.Milne
“And last, but definitely not the least, I wish you food for your tummy.”
A.A.Milne being the intellectual mind and playwright behind the eternal classic Winnie the Pooh. If I were Winnie the Pooh, with his ever insatiable appetite, I would surely wish for honey. In many ways, I guess you could say that I am very Pooh-like. You see, to me, and to many others, food is love. I’ve said it before- no greater way exists to share your love for another than to nourish their body and soul with but a tiny morsel or bite.
So, when the occasion did rise to invite a few friends, new and old, to come by our humble abode for an impromptu dinner party, my main aim was to roll out all the stops and shower my guests with a full fledged, food fueled love fest!
When I was but a wee lad, I can recall my parents reveling in dinner parties of the grandest scale. Food and drink would abound and I can recall the hubbub of conversation, laughter and rollicking good times. Music was played and trays of delectable bites were placed before the guests from which to graze. A potluck of courses would ensue and I recall the look of divine contentment lingering on everyone’s faces as the evening began to wane…or maybe that was the end result of imbibing in a few too many cocktails?
Nevertheless, the indelible lore of the supper club still lingers in my mind. If you explore it’s origins a bit, you find Wikipedia describes them as such:
Supper club in United States is an American dining establishment generally found in the Upper Midwestern states of Wisconsin, Minnesota, and Michigan. These establishments typically are located on the edge of town in rural areas. They were traditionally thought of as a “destination” where patrons would go to spend the whole evening, from cocktail hour to enjoying night club style entertainment after dinner. They feature a casual and relaxed atmosphere.
Having their birth, in part, during the latter part of Prohibition, the supper club in its earliest form was a bit of a reclusive endeavor. With folks dodging the law in order to imbibe in a few stiff drinks as an aperitif followed by a substantial intake of food to sloth it all off, the secret supper club served as an oasis from the troubles of life. We chose to keep our little affair a secret because this very blog you are reading, in conjunction with several other endeavors I have been recently undertaking, are creating quite a stir. The end result being a whispering of murmurs calling for an establishment to be formed by which one might further indulge in what I have so far, only offered to the public visually.
The Secret Supper Club, which has just been hereby outed, took place. The destination: our house on the edge of town. A decent spread was put out, drinks and good times where had by all and it has been decided to be a good and rewarding thing. Just so happens we might do it again. When and where? They are up in the air, because, after all…IT’S A SECRET!.
Beautiful photography provided by our friends Rob and Amber Garrett at Look Here Photography.
For now, we will resort to the usual and share the after effects with you. For the next coming week or so, I will relay a few of the dishes we partook in and share their recipes. Enjoy!
Spring Crab Salad with Avocado, Peach and Jalapeño
½ pound jumbo lump fresh crab meat
½ Hass avocado, skin and pt removed, cut into 1/4inh cubes
1 one medium peach, cut into ¼ inch cubes
2 tablespoons fresh lime juice
½ cup red onion, finely diced
¼ cup loosely pack cilantro leaves, finely chopped
½ jalapeño pepper, finely chopped
¼ teaspoon salt
Pinch of fresh ground pepper
June Menu- Secret Supper Club
Soppressata di Calabria
Bourbon Bacon Jam
White Wine and Rosemary Pickled Portobella’s
Crab Salad Cups
Cucumber with Herbed Cheese
- Spring Ceviche with Shrimp, Avocado, and Cucumber
- Arugula, Grilled Peach and Mozzarella Salad with a Balsamic Honey Dressing
- Caramelized Carrot and Ginger Soup
- Spring Pea and Bacon Risotto with Braised Pea Tendrils
- Sesame-Ginger Beef/Tofu and Shiitake Kebabs in Citrus Hoisin Glaze
- Avocado Cheesecake with Raspberry Coulis, Crème’ Anglaise and Fresh Mint Ice Cream