This month it was my turn to host Supper Club! We are now in our second year of dinners together and it has been so fun doing life with these girls. We have 10 ladies in our group and two of them just had precious little boys a day apart a little over a week ago!
The evening before my dinner I tried to get as much done as possible since my window between getting home from work and guests arriving would be short! I also really wanted to keep things simple and easy so I grabbed some pretty red tulips from the Teeter, pulled down my entertaining box from the attic, prepped the food and cleaned the house early!
For the tablerunner I rolled some pretty wrapping paper down the center of the table. Easy, cheap and disposable – perfect.
I served my favorite herb goat cheese with crackers from Trader Joes as an appetizer.
The rule for Supper Club is the hostess prepares all the food – appetizers, dinner and dessert. Everyone else brings a bottle of wine.
But my friends are really amazing and broke the rules. Mel showed up a few hours early and helped me clean and chop veggies, chase my kiddos and drink some wine. And when Lisa arrived she (and Caroline) assembled the salad.
Last month Sara served this incredible salad at her Supper Club and it was such a hit that I stole it for my side dish too. The dressing and seasonings are what make this salad so delicious. I wish I had a really specific recipe for you to follow but Sara pretty much said…
“In a small bowl marinate two bunches of chopped green onions and some diced tomatoes in olive oil and red wine vinegar for a few hours.To make the dressing, whisk together some red wine vinegar, olive oil, minced garlic and 2 tablespoons Dijon mustard. Assemble the salad (one head of chopped lettuce, carrots, cucumbers), add in the tomatoes and green onions and top with Jane’s Krazy Mixed Up Salt and Cavender Greek Seasoning until it tastes good.”
I love a good assembly line dinner party so I went with a baked potato bar! Everyone LOVED it and had such a great time creating delicious potatoes. There were so many toppings to choose from — steamed broccoli, goat cheese, diced tomatoes, black beans, guacamole, salsa, pesto, bacon, cheddar cheese, sour cream, green onion and butter!
Originally I had planned to slow cook the potatoes all day in my crockpot but the morning of my party I quickly realized there was no way to cram in 10 ginormous potatoes. So I ended up throwing them on a large baking sheet and cooking at 400 degrees for 90 minutes. They came out perfect and stayed super hot until we were ready to eat.
So many toppings stuffed into one potato!
For dessert I served a Trader Joes cheesecake and some turtle brownies.
As usual we polished off every bottle of wine that came to Supper Club and laughed late into the night with the last two ladies leaving around midnight!
Recognize that pretty blonde right behind me? Laura welcomed sweet baby James into the world just a few days before Supper Club and still made it to dinner looking gorgeous and rested! She is one heck of a new mama!
Check out my 2015 Supper Club Taco Bar here.