Late in September we finally had a legit Supper Club. It's been awhile so I decided to make it a good one. We also invited a new couple in, Mike and Bayly and I had a college friend, Kacie, visiting from Las Vegas. Inspired by my new riverfront digs, we did a nautical theme. I collected driftwood, grasses and cattails via a kayak paddle trip and added life (saver) preservers to the printed menus.
- Apps: Shrimp cocktail, Individual Crudités, http://www.marthastewartweddings.com/227134/individual-crudites & Charcuterie
- Soup: Chicken Corn Chowder (A Cook's Country recipe which can be found at http://www.food.com/recipe/chicken-and-corn- chowder-with-sweet-potatoes-285482
- Lemon Plum Sorbet (http://www.tasteofhome.com/Recipes/Lemon-Plum-Sorbet)
- Sailor Know Dinner Rolls
- Fried Green Tomato Salad - I attempted to recreate a salad I had at Owen's Fish Camp in Sarasota, FL http://thewateringmouth.com/owens-fish-camp-sarasota-fl-restaurant-review/
- Dark Chocolate Salted Caramel Cake - an insane Martha Stewart cake. http://www.marthastewart.com/857647/salted-caramel-six-layer-chocolate-cake
- Sparkling Apple Drink and Wine
But we got pictures of the cake. Here's what it was supposed to look like:
And here's our version:
I assure you it tasted the same. But what we think happened is that the layers weren't completely level and with the weight of all 6 layers the cake just kinda collapsed on itself. And that's how it become a Dark Chocolate Salted Caramel Trifle.
The theme for the next Supper Club will be Fakesgiving :)