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The Supper Edit

Supper Club No. 1

Written by

sharoncooper28

·

September 13, 2025

Supper Club No. 1 has officially arrived — and I couldn’t be more thrilled. What began as a simple idea to spend more intentional time with the incredible people in my world has come to life as a dinner series filled with thoughtful conversation and memorable food.

For the very first gathering, I curated a guest list of dynamic, supportive women who made the evening everything I had hoped for and more. Around the table, laughter and stories flowed as easily as the wine, turning a dream into a night to remember.

Here’s a look at the menu from Supper Club No. 1 — the first of many shared meals to come.

Italian Greyhound

  • Servings: 1
  • Difficulty: Easy
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Ingredients

  • 1 ounce Aperol
  • 2 ounces vodka
  • 4 ounces freshly squeezed pink or red grapefruit juice

Directions

  1. Fill your glass with ice
  2. Add all ingredients
  3. Stir and enjoy!!

    4. Optional garnish: Grapefruit slice, grapefruit wedge or rosemary sprig

Sourdough with Burrata and Tomato Confit

  • Servings: 1
  • Difficulty: Easy
  • Print

Ingredients

  • 1 slice thick-cut, good quality sourdough bread
  • 1 burrata sphere
  • 2-3 Tbs tomato confit (see recipe below)
  • Pinch of red pepper flakes

Directions

  1. Toast sourdough slice until it is browned and crispy
  2. Fish out a few confit garlic cloves and smear them on the bread
  3. Add burrata, break it open and spread across the toast
  4. Spoon the confit tomatoes on top, breaking open some tomatoes as you spread
  5. Sprinkle with red pepper flakes and flaky salt

Tomato Confit with Garlic

  • Servings: Many
  • Difficulty: Easy
  • Print

Ingredients

  • 1 pint of cherry tomatoes
  • 1 head of garlic, top sliced off
  • 1-2 cups of olive oil, enough to fully submerge your tomatoes and garlic
  • Optional: fresh thyme, rosemary, oregano or basil

Directions

  1. Pre-heat oven to 325 degrees
  2. In a ceramic or glass oven-safe dish, add tomatoes, garlic, salt and herbs (if using)
  3. Add enough olive oil to cover
  4. Bake for 90 minutes
  5. Remove from oven and allow to cool slightly
  6. Remove garlic head and allow to cool until it can be handled
  7. Squeeze head of garlic into tomatoes and oil
  8. Store confit (including oil) in an airtight container in your fridge.

Skirt Steak with Chimichurri

  • Servings: 2-3
  • Difficulty: Easy
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Ingredients

  • 1 1-2 lb skirt steak
  • Chimichurri sauce

Directions

  1. Pre-heat grill or grill pan to high heat
  2. Trim larger pieces of fat and any silver skin that is still attached
  3. Season generously with kosher salt and pepper
  4. Cook steak on high heat turning every 30-45 seconds for 4-5 minutes (for medium rare)
  5. Cut into slices AGAINST THE GRAIN
  6. Serve topped with Chimichurri Sauce (see recipe below) ENJOY!

Chimichurri Sauce

  • Servings: Many
  • Difficulty: Easy
  • Print

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 2 Tbs white wine vinegar
  • 1 garlic clove, grated
  • 1/2 tsp kosher salt
  • 1/4 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1/4 tsp smoked paprika
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup finely chopped fresh flat-leaf parsley (coarse stems removed)

Directions

  1. In a small bowl, whisk together olive oil, vinegar, garlic, salt, oregano, red pepper flakes and smoked paprika.
  2. Stir in cilantro and parsley
  3. Serve over anything you want!! Seriously!! 🙂

Below are links to some recipes I used from trusted chefs… they are perfect exactly as they are!

Spicy Green Beans with Lemon and Garlic by Alison Roman

Strawberry Lemon Posset by Ariel Pastore-Sebring (I'm retyping it here because I can't find a printable version)

  • Servings: 10
  • Difficulty: Moderate
  • Print

Ingredients

  • 5 lemons, and 5 Tbs of their juice
  • 1/2 cup of strawberry puree (strained), from 5 oz frozen or fresh strawberries
  • 2 cups heavy cream
  • 3/4 cups granulated sugar

Directions

  1. Slice lemons longways and scoop out the insides into a bowl. Using a muddler or a wooden spoon, smash the lemon guts until juice starts to separate. Pour through a sieve and discard the pulp.
  2. Blend fresh or frozen strawberries until smooth. Pour mixture through a sieve and discard seeds.
  3. In a large sauce pot or dutch oven, combine the heavy cream and sugar over medium heat until sugar dissolves. Turn heat up to medium-high and bring cream to a boil, stirring constantly. Boil for 3 minutes, stirring (adjust heat down if the mixture threatens to boil over). Pull pot off heat and whisk in 5 tablespoons lemon juice and 1/2 cup strawberry puree. Let sit for 10 minutes.
  4. After sitting, whisk mixture vigorously (you’ll see that its already starting to coagulate) and pour into lemon cups. Wrap each one with plastic wrap and chill for a minimum of 5 hours, or overnight.
  5. Servie cold and enjoy!

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