Took a class with Grace at Great News titled Supper Club Dining at Home. It was pretty good with recipes from a steak house menu. Phillis Carey described supper clubs coming from Wisconsin where people went to neighborhood restaurant for dinner on a weekly basis. It is a different concept of my supper club definition.
We started with Herbs de Provence Rubbed Rib Eye Steaks with Cherry Tomatoes and Black Olive Vinaigrette. Tasty and should have been cooked all on the grill, but we got smoked out and everything was finished either in the stove or on the stove top. Learned that the steaks should rest on paper towels for up to an hour in room temperature before cooking.
Lobster linguine with Rosy Herb Sauce. Lots of cream sauce but it turned out with not too much flavor. The lobster which was cooked separately was also a bit tough. I might try this recipe with a shrimp substitution.
Flambeed Whisky Pepper Fillets with Creamy Shallot Sauce and Mustard Roasted Potatoes. Very tasty potatoes with mustard seeds instead of just mustard. Onions were a bit over powering, but learned that you could cut the acid to raw onions by soaking in water and vinegar.
Chocolate Chip Paradise Pie with Ice Cream and Butterscotch Sauce. Very sweet that the ice cream cut a bit. I found that I like butterscotch and it is very easy to make. I think it would make a good substitution for caramel sauce.
Overall a filling meal, but it was interesting that the flavors were lacking a bit. It has been quite a while since I have taken a class here and the quality is a bit lower than before. Portions of food were better and now they have wine and/or coffee and espresso for the guests.
I did use my 10% discount to buy a few things including the grain container for my vitamix blender. The inventory of the store was very light which was surprising.