Questions for the Chef - Roxanne's Supper Club
These are the type of questions I send out to every supper club group after hosting. Roxanne had some really great tips. See below:
What is your favorite thing about Corrine's Supper Club (CSC) and why have you continued to partake for 3 years? My favorite thing about CSC is that each month is so unique. People's personalities play a huge part in how they entertain, it's interesting to see how people aproach hosting parties and planning a meal.
This being your third time hosting CSC, what did you do differently or the same and why? The first time I hosted is was a formal sit-down dinner and the second time I did a casual "make your own" meal. This time I chose to go formal again because of the number of people.
What was your favorite dish to prepare and was was your least favorite dish to prepare? I don't have specific favorite or least favorite dish. For me my favorite dishes are the ones that my guest love. My least favorite dishes are the ones that 'fail' in my mind, but I'm my harshest critic.
You assigned seats for your Supper Club, why? I assigned seats this time because it was the first dinner of the year and sixteen people were expected. I wanted to make sure new and old members were intermixed and so everyone would sit down quickly.
What was your biggest challenge and triumph for this CSC? My biggest challenge was figuring out how to get sixteen people into my dining room, it's a good thing I have two tables that expand. The triumph was that everyone enjoyed the evening and all the food was eaten.
What advice would you give to new members of CSC? Cook something you love and keep it simple. People are more impressed with a quality product than a fancy presentation.
What is your favorite thing about Corrine's Supper Club (CSC) and why have you continued to partake for 3 years? My favorite thing about CSC is that each month is so unique. People's personalities play a huge part in how they entertain, it's interesting to see how people aproach hosting parties and planning a meal.
This being your third time hosting CSC, what did you do differently or the same and why? The first time I hosted is was a formal sit-down dinner and the second time I did a casual "make your own" meal. This time I chose to go formal again because of the number of people.
What was your favorite dish to prepare and was was your least favorite dish to prepare? I don't have specific favorite or least favorite dish. For me my favorite dishes are the ones that my guest love. My least favorite dishes are the ones that 'fail' in my mind, but I'm my harshest critic.
You assigned seats for your Supper Club, why? I assigned seats this time because it was the first dinner of the year and sixteen people were expected. I wanted to make sure new and old members were intermixed and so everyone would sit down quickly.
What was your biggest challenge and triumph for this CSC? My biggest challenge was figuring out how to get sixteen people into my dining room, it's a good thing I have two tables that expand. The triumph was that everyone enjoyed the evening and all the food was eaten.
What advice would you give to new members of CSC? Cook something you love and keep it simple. People are more impressed with a quality product than a fancy presentation.
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