Fork & Function | Gather Round | April Supper Club Highlights
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Gather Round | April Supper Club Highlights

Gather Round | April Supper Club Highlights

Hey! Happy Friday! Wrapping up the week here and definitely looking forward to the weekend! Spring seems to be flying past us even though we are off to such a sloowww start. Before you know it, kiddos will be out of school and summer is here! We have a few friends interested in hosting an outdoor supper club this summer so definitely looking forward to those!!

Last Saturday, we had an awesome night at the Rigsbee’s home where Sarah and I hosted April’s Supper Club. Reid and Marian happened to live down the road from Sarah so we carted down Sarah’s table and transformed their living room into a ‘cozy’ dinner party for 17. It’s not every day you are able to entertain a sit-down dinner for 17 guests but we made it happen and it was so fun to be a part of old friendships catching up and new friendships being made.

To kick off the night, we started with a punchbowl cocktail which was served in the adjacent family room off the kitchen. It was a Hibiscus Royal Punch with Appleton Rum from The Essential Cocktail Book. I highly recommend it! I got caught up chatting with everyone and completely forgot to snap any photos but we will definitely be breaking out the punchbowl again so you will have to make it to one of our Supper Clubs and see what it’s all about!

For our cocktail hour, Sarah prepared some marinated olives, salmon rillettes served with a tomato caper relish on crostini, and rosemary roasted potatoes with a roasted garlic and herb aioli – a huge hit!

The menu had citrus notes running throughout it so I thought it would be perfect to add a little citrus to our centerpieces. The daffodils actually came from Sarah’s yard! Marian had those beautiful gold candlestick holders and our organic edge plates and Anthro napkin set styled perfectly with Marian and Reid’s own décor.

Once our guests were seated, we served our first course of an asparagus tart with brie and dijon, and a vibrant spring salad with spring veggies, feta, and an orange viniagrette. The main course was lemony basil risotto with roasted shrimp, a fennel and artichoke gratin, and chicken confit over glazed carrots with a rhubarb chutney.  As always, we served the menu family style, to encourage more interaction between our guests.

After dinner, we served coffee and dessert back in the family room. I prepared mini orange and almond cakes, finished with a Grand Marnier and citrus glaze and topped with whipped mascarpone and candied orange peels.

Serving 17 guests can take up a wee bit of prep space so just had to snap this photo of Sarah getting crafty in the Rigsbee’s family room when plating her dishes. Love their coffee table as well. It’s an old antique piece and weighed a TON! It originally sat in the living room but we hauled into here so that we could set up our second table. Also served as a nice table for our snacks at cocktail hour (and as my backdrop to capture photos of all our courses, haha)!


We’ve set the date for May’s Supper Club  – May 19th! We will be posting details soon so make sure you follow us on Facebook and Instagram for updates and ticket details!!

If you already follow us on Facebook, we will be starting a new group just for Supper Club! The group will be a better platform for us to engage with all of you and we want to hear from you on what you’d love to see and experience at Supper Club. Look for the Supper Club Group invite this coming week.

We also have another exciting announcement on a new service we are launching – Meals to Go Subscription! Sarah will be preparing weekly meals for pick-up for you or your family! Full details will be announced in the next couple weeks! If you are new to our site, be sure to check out our Services on how we can help you throw the perfect party without all the stress!

Have a great weekend!

XO, Nakia

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