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On opening a private supper club? Thoughts... - Page 2

post #31 of 52
So,

We went to "the" supper club in NYC last night....the supposed "French Laundry of supper clubs".

It was all that's cracked up to be. There is a big difference between going to Per-Se or Jean-Georges....and then going to a supper club, and dining with people who all LOVE food. Great experience.

The food was really....really good. surprisingly really refined, for a chef with no formal training. (i'm willing to bet he is a member and reader of cheftalk too :eek:) I'll go out on a limb and say it was much much better than many a 3 and 4 star restaurants I've been to. The venue was better than most restaurants I've been in as well, ~25 people, 4-5 tables (we sat at a table of 7...us...another couple, cousins, and a single guy)

a 3 person wait staff. if you didn't see the chef in the kitchen (which was in the center of the room) and notice you were sitting on banquet folding chairs, you would absolutely think you were at a 4...ok maybe 3 star restaurant. The tables, white table clothes, nice dinnerware, etc. the crowd...a mix of all types, with one thing in common, everyone loves food.

I have the menu, I will post later. This guy (and girl) do it right. One of the best dining experiences. I didn't get that feeling that it was an "illegal" restaurant, you just don't get that feeling thats what its trying to be, you get the feeling that it's just a private event for dare i say the word...."foodies".



P.S. The amuse was apple rhutabega soup with a Foie Gras "cookie"...that was awesome. I didn't care for the truffled egg too much, but others liked it. The dessert pairing was a little off, but at that point my BA level was high....:) The dessert was great. (and when the chef comes around with a tub of extra ice cream and a scooper, it's always a plus...i don't see THAT happening at Le Bernadin...)
post #32 of 52
Well, RPM-
Despite my legalistic misgivings (hey, I went to law school, too. But had the good sense to quit halfway through after I realized what they were doing to me) it sounds like a lot of fun, assuming you have not already died of food poisioning. :roll:

Mike
travelling gourmand
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travelling gourmand
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post #33 of 52
I would check out the legal implications first, is it illegal, or not? I really dont know. What I do know is this, it sounds like a lot of fun, it sounds like something I would like to do. If it is above board then why not go for it? Let us know how it works out chefhow and good luck.
post #34 of 52
Just a note of encouragement...you're not crazy! Even in my extremely rural area of the Midwest, supper clubs are thriving!
CookingandBlogging.Com
post #35 of 52
Thread Starter 
Well to update some of you who were interested in what was happening, I have confirmed my first dinner to be on Dec 13. for 8 ppl. It will be 4 courses and it is going to be me and the misses doing the work. I do have a question though, would you find it tacky if you had mixed and matched dinner ware on the table? I want this to be fun and casual, not stuffy at all and thought this would kind of keep it fun. I have squares, rounds, rectangles, just not 8 of any one plate but different things I have collected over time and never got rid of. Thanks in advance and if anyone wants to see the menu I would be glad to send it out to you.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #36 of 52
Lets see the menu.

I wouldn't mind different plates.
post #37 of 52
Thread Starter 
here you go....


Lagniappe – Red Lentil puree with roasted Mushrooms and Jacobs Creek Vineyards Vinaigrette

Vegetable – Soft Polenta with Vegetable “Cassoullet"


Fish – Seared Diver Scallop with Smoked Bacon White Bean Puree and Lobster Jus

Meat – Zinfandel Braised Beef Short Rib with Creamed Yukon Gold Potatoes, Beet Relish and Natural Reduction with Buerre Blanc

Sweet – Triple Chocolate Fudge Brownie “Bread Pudding” with Kalua Crème Anglaise
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #38 of 52
It depends on the experience you are going for, and how much you are charging. If I'm paying what I would pay for an equal meal, at a restaurant (with matching plates) I'd kind of expect it to be at that level. All depends on what experience you are going for.

The club that I went to, had matching dinnerware, and was on par with any 4 star restaurant.



post #39 of 52
Thread Starter 
Menu is $45pp at my dinner table in my dining room. I am not looking to recreate a 4 star restaurant and I am certainly not looking to charge those prices. More just a casual experience where 4 couples are getting together for a night out with great food and company.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #40 of 52
Menu looks good, are you doing 1 wine for the whole meal, or a different wine with each course?
post #41 of 52
The only wine that seems like it wouldn't go is the Gewurz with the first course.
post #42 of 52
Thread Starter 
For this go around and the price its BYOB. I invited 20 ppl on a first come first served basis for the 1st go around and I got 20 yes ppl who tried to make reservations. I was thrilled but at the same time I had to tell 12 that they were first on the list for January. If I can get more $$ in Jan I will do a wine pairing with the meal but for now I dont want that responsibility. The couples have all seen the menu and can purchase wine to match if they want. I would be glad to open for them if needed.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #43 of 52
Actually the only one I felt was off just a little was the last one. However, my palate for wine isn't all that great yet, and it was after what.....6 glasses of wine + 2 before dinner strong cocktails at one of the better cocktail bars in the world!

Let's just say they weren't 4 oz pourings and for some reason, everytime I looked up, my glass was full (I guess you can do that when its not a real restaurant!) I had a pretty rough train ride home at 1am.
post #44 of 52
Ok, I was wondering about the last one too, it said Late Harvest though, so I'd guess it was a sweeter, desert type wine, a sweet reisling or sauterenes probably would have worked better there though.
post #45 of 52
chefhow how did this work out?
post #46 of 52
Thread Starter 
Because of the holidays we pushed it back to this weekend and I have 8 for Saturday night. 6 paying customers and 2 on the house(they are my connection to putting ppl in the seats). The misses and I are VERY excited to start this off and because of the response we got we are booked for 1/31 and I have already booked a group of 8 for a 5 course meal for Valentines.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #47 of 52
cool...menu for valentines?

Ttry to take pics...even if its just of the setup, or dishes before they go out.
post #48 of 52
Thread Starter 
I have promised everyone who is coming for Valentines day a menu by friday so I will send it out to you as well. Definitley will post pics.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #49 of 52

I am a classically trained chef and am thinking of starting a supper club. I have re-zoned my old house, have gone thru all the expected health inspections, etc and am almost ready to go. 

 

I agree with complying with laws before taking on any service to the public, simply because of the type of society we live in.  There are types that look for a chink in your armor, so you have to protect yourself.

 

I am sympathetic to RPMcMurphy, and am kindred in spirit.  But, as a business person, it is just wise to make sure all the i's are dotted, etc before taking on the public. 

 

A private carry-in dinner, where everyone chips in to cover costs  is the best idea for chefhow. I also know a guy who did what you want to do, chef.  Once everyone had a few glasses of wine it was almost impossible to get them out of his dining room!

post #50 of 52

I have read all the comments........I don't know where all the "legal" junk is coming from. You are cooking in your home "privately" this has nothing to do with the public domain or 'health departments'! Health Departments deal with the public aspect of a business doing business within a geographic area, not your "private" home or you "private" friends who may wish to compensate you for your services. There are all sorts of Private Dinner Parties and Groups all over the country.....and to say this is something "New" is completely ridiculous, I have seen this done for 40 years. Now of course if you are planning on using your house as a place of business then you most likely have to have the correct permits! Then you could be running into some Health Dept issues!! A place of business is subject to local taxes and occupational costs.....but remember, a private dining club between friends is nothing like that.

post #51 of 52

So @mrmrschef .....

Which is it?

A perfectly legal dinner party/club with friends who just happen to be required to pay an entrance fee.....

or

A dinner party/club prepared in an unlicensed kitchen by unlicensed cooks (served and eaten in an unlicensed home business) ...

 

You can't have it both ways don't ya know.......

 

mimi

 

:)  OBTW welcome to Chef Talk ......

 

m.

post #52 of 52

Talk about zombies, this thread is over seven years old...

 

 

Quote:
Originally Posted by mrmrschef View Post
 

I have read all the comments........I don't know where all the "legal" junk is coming from. You are cooking in your home "privately" this has nothing to do with the public domain or 'health departments'! Health Departments deal with the public aspect of a business doing business within a geographic area, not your "private" home or you "private" friends who may wish to compensate you for your services. There are all sorts of Private Dinner Parties and Groups all over the country.....and to say this is something "New" is completely ridiculous, I have seen this done for 40 years. Now of course if you are planning on using your house as a place of business then you most likely have to have the correct permits! Then you could be running into some Health Dept issues!! A place of business is subject to local taxes and occupational costs.....but remember, a private dining club between friends is nothing like that.

 

It's really quite simple. If you invite your friends and family over for a Thanksgiving dinner it's one thing. But if you provide food to the general public and/or any money changes hands you are operating a food service establishment. Doesn't matter how you "acquire" your patrons and I say this because the internet social media these days generates a lot of "friends". But what it really amounts to is plain old advertising.

 

It's funny how many people don't have any respect for laws, rules and regulations. We have somebody who operates a taxi/livery service all over the world (Uber) and is rich because he says screw you to the requirements that you must comply with in order to operate that kind of business. Here we have people who have stepped over the line from private gatherings to operating a restaurant out of their home and don't see anything wrong with it.

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