Want to start a supper club? You'll want to know the tips and tricks to make your club a success! In this episode we'll talk about starting and thriving in a supper club, detailing how you can enhance their social lives through these well-organized gatherings.
From selecting the right mix of attendees, managing group dynamics, deciding event themes, coordinating responsibilities, and handling practical aspects like portions and drink options, this episode gives you all the info you need to start your own awesome supper club.
00:00 Introduction to Supper Clubs
00:54 The Birth of Our Supper Club
03:29 Key Considerations for Starting a Supper Club
07:23 Organizing and Hosting Supper Club Events
09:21 Different Approaches to Hosting a Supper Club
10:12 Setting Up Your Supper Club
11:13 Hostess Gifts: Yay or Nay?
12:05 Managing Food Portions and Leftovers
13:39 Alcohol Considerations for Your Supper Club
15:50 Final Thoughts and Invitations
Hi! I’m Christine, and I’m super stoked to be cooking, writing, and helping everyone sink into to a better life. If you’re looking for healthier recipes for one and two, or want to add more delightful cocktails into your repertoire, you’re in the right place.
My philosophy is simple:
It’s a meal, not a mortgage.
Real food is the most important factor in good cooking.
If you’re going to drink, drink in moderation and always drink the good stuff.
I’ve been teaching cooking for a long, long time, and I am still excited to cook, teach, and share with you. If you’ve got a question, I’ll work hard to give you an answer so that you’re better and more confident in the kitchen. Hey, it’s a meal not a mortgage, so there’s nothing to stress about and only fun to be had.
With a heart attack in 2020, loss of my brick & mortar cooking school business of 15 years, broken bones, and even my husband having a stroke, and all within just a couple of months, I've been through it! BUT, I’m a lucky gal with endless support and a deep gratitude for everything that I do have. It’s not always easy, but I’m working to make sure that it stays fun.
Post heart attack, I’m reforming my butter-loving, heavy cream worshiping ways by making changes to how I cook, taking things in a healthier direction, without doing a complete 180 and still keeping things flavorful and delightful. The key here is healthier. I’m not afraid of butter, but I’m using a touch instead of stick. A tablespoon or two of cream or half-and-half, not a cup, and so on and so forth. And now that the kids are grown and living lives on their own, I’m re-learning how to cook for two.
