SUMMER SUPPER CLUB

We hosted our first Supper Club in May and I got so many questions on social media regarding the menu that it inspired me to share!  If you are hosting a summer dinner party, I highly recommend our menu.  It was easy for me to pull off and I am definitely not a chief!  We served 12, but had to double the recipes so it would definitely work for a smaller group, as well.  Keep reading to see our table setting and menu

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Our dining room is usually just set up to seat eight, but we added the table extender and pulled in some chairs from the living room to make it work.  (We actually had two more folding chairs on the end to seat 12, but I took them out for the picture. :))

I like to keep all the drinks on a server in the dining room so we aren’t having to go back and forth to the kitchen for refills during the meal.

I wanted to keep things elegant, but not too stuffy so I actually used these tin outdoor plates from Pottery Barn for an easy clean up and to add a bit of whimsy to an otherwise formal table setting.

I did the flowers myself to keep cost down.  Hydrangea go a long way, are simple to style and a personal favorite of mine!

I found these gold charges at Michael’s for a steal (and I always have their coupons)!  The beautiful napkins are from the new AERIN x William Sonoma collection.

Photographed by Kate Robinson | Calligraphy by Meg Grant & Co

Now for the menu!  I snapped these photos with my iPhone right before we sat down to eat. I am by no means a regular cook or particularly talented in the kitchen. I grew up in a family of entertaining and baking so I have witnessed my mother and grandmother do it with ease my whole life.  I would like to think some of their talents have rubbed off on me over the years, but this is all just to say anyone can pull off this menu.  If you are like me and hosting and cooking for a large group for the first time, I promise this was a hit and totally doable!

Menu:

Avocado and Heirloom Tomato Salad
*You can added feta cheese, if you like.
Herb Roasted Baby Potatoes
Green Been Farro Salad
*Confession, I actually ran out of time and didn’t make the Basil Mint Vinaigrette, but it was still amazing!
Ginger-Honey Glazed Pork Tenderloin

Tips:

I belive I have said this before when it comes to entertaining, but my #1 tip is to prep anything you can the day before.  Go to the grocery store, make your flower arrangements, clean the house, set the table and do any other food prep you can the day before.  I also plan a fun activity for Fred and the boys the afternoon of the party to keep everyone out of the house so I am not re-cleaning up after them and I actually cook!  This leaves you feeling stress free the day of your event and all you have to worry about is the food and getting yourself ready.  I had the boys babysitter come at five even though the party didn’t start until seven so she would be here to entertain them while we got ready, but Fred and the boys stayed at the pool until six so I actually had an hour of her helping me in the kitchen.  I never would have thought to do this, but it was so helpful having her prep and chop while I was cooking.  I had my own (unintentional) sous-chef!  Next time I am entertaining for this large of a crowd I think I will plan for this again!

product details: dinnerware: Pottery Barn | charger plates: Crate & Barrel | napkins: Williams-Sonoma | flatware: Crate & Barrel | drinkware: Waterford ‘Lismore’ Collection | tablecloth: Williams-Sonoma | flower vases: similar here, and here | ice bucket: Williams-Sonoma | pitcher: Crate & Barrel | tray: similar | lamps: Horchow | mirror: Horchow, old (similar) | buffet: Canterbury Court Antiques (similar)

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