September End-of-Summer Supper Club

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.

On the menu was:

• 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/

• Crab Cakes http://www.foodandwine.com/recipes/baltimore-style-crab-cakes

• 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

So we forgot to take pictures of the food, because we were too busy eating it.  Everything was delicious.

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 :)