“We should start a supper club!” If we’ve said this once, we’ve said it at least 87 times. It sounds like such a fun idea, but where to start? Who to invite? And most important, what to cook?
Fortunately, Taste of the South has teamed up with the extraordinarily gifted cookbook author Gena Knox to bring you a simple plan for starting your own supper club. We’ve got your menu planned, and your timeline all set. Just assign a dish to each guest (you take the main dish), and supper club is as good as done! Here’s a complete look at Gena’s fabulous fall menu from our September/October issue.
Appetizer: Dried Fig and Blue Cheese Pizzettes
Made from store-bought pizza dough, these gorgeous bites are a fun fall starter. The guest who’s in charge of these can prep them ahead of time on a large baking sheet. Have that guest show up 20 minutes early and pop the pizzettes in the oven to be ready when the rest of the guests arrive.
Main Dish: Molasses-Glazed Cornish Hens
As the host, it’s your duty to tackle the main dish. The dry brine is super easy, and can be done in advance. Plus, the hens cook in a flash, leaving you plenty of time to be the host with most.
Side Dish: Warm Spinach and Sweet Potato Salad
This is one of Gena’s favorite fall salads. The guest who’s in charge of this dish can make the dressing and chop the vegetables ahead of time, and bring them to the gathering. Pop the vegetables in the oven to roast while you nibble on appetizers and visit.
Side Dish: Oven-Roasted Broccoli
The caramelized edges of this broccoli will make you throw away your steamer. Again, the guest who tackles this dish can arrive with the broccoli cut and seasoned, ready to roast at the host’s home. Have that guest bring a bottle of wine, too, since this dish doesn’t require too much effort.
Dessert: Apple Cobbler
Dessert duty can be challenging for some, but not with this stir-and-bake recipe. Have your guest bake it at home, then just pop it in your oven to gently reheat while you enjoy dinner. (Cover it with foil to prevent excess browning.)
Put any remaining guests on wine duty. Gena recommends an Italian sparkling wine like Prosecco to pair with the pizzettes. For the Cornish hens, her favorite is a Pinot Gris, especially this one from Oregon’s Willamette Valley Vineyards. If your group prefers reds, a lighter Syrah or a dry merlot are also excellent choices.
So, menu—done. Wine—done. What about your guest list? There are many schools of thought on how to assemble the best guest list. Our advice? Invite a variety of people you don’t get a chance to see every day. That way, conversation is fresh, lively, and you have the chance to learn more about each other. Just be sure to keep it easy, casual, and fun. Supper club isn’t about impressing anyone; it’s about gathering together and taking time to savor the shared meal, to enjoy each bite, and to appreciate the time and energy that went into preparing it.
So, what are you waiting for? Get on the phone and start recruiting your supper club members! Be sure to take lots of pictures of your fun—we can’t wait to see them. Email us at tasteeditor@hoffmanmedia.com to share your stories and photos.
