ake a seat, and travel back in time to the 1960s  “Supper Club” dinner I put together for a group of guests. Planning and creating this dinner was a lot of fun because there was so much to the theme I had to work with in regards to foods, flavors and even to the details of the table setting. 

Creating the recipes for this dinner was where I used most of my creativity. I researched the time period. We focused on the year 1963 to be exact, and what was popular during that year. Lays potato chips was a definite staple. So I made my own unique twist on a french onion dip to go with the Lay chips. I always take a basic recipe, and put my own spin on it.

 Everyone dressed to the nines, with a madmen theme to embody that time period. The ladies wore pearls and adorned with tiparello cigars. The men also dressed in character to fit the Supper Club theme. The blue cheese wedge salad was a favorite with my towering iceberg and homemade dressing running over the sides. It was quite a statement piece on the table before the main course, which was filet mignon with steak diane sauce. For the dessert, I served banana fosters in martini glasses.  I had so much fun preparing and cooking for this dinner, and I felt the guests had just as much fun enjoying the evening over food. The guests were sending me texts, days later on how memorable our evening was. I can’t wait to do another themed dinner again.