If your supper club likes to stretch a meal over an entire evening, here's a menu you can serve as a buffet that will last and last. Two kinds of pungent olives dominate the savory appetizer, while the salad balances the sweetness of honey with tart goat cheese and bitter endive leaves.

Crumb-topped roasted tomatoes and an onion tart accompany a hearty stew of artichokes, leeks, fennel, and chickpeas in saffron broth. Pears roasted in honey echo some of the salad's flavors, bringing the meal full circle.

Supper Club Strategy: Although it includes a few last-minute steps, this menu is ideal for clubbers who like to farm out the cooking. Each member can start a recipe or two at home and finish them at the host's. You'll need lots of plates and bowls, so buffet service may be easiest.

Get-Ahead Guide

TWO DAYS AHEAD
1. Make the tapenade; store in the refrigerator. Allow it to come to room temperature before serving.
2. Prepare the walnuts for the endive; store in an airtight container.

ONE DAY AHEAD
1. Make and chill the Rouille.
2. Make the onion topping and roast the bell peppers for the tart; store separately in the refrigerator.
3. Make the Sweet Yogurt Cream.
4. Drain the yogurt.

HOURS AHEAD
1. Prepare crudites and baguette slices for the tapenade; store in separate zip-top plastic bags.
2. Make the sauce for the endive; allow it to cool.
3. Make the stew; reheat over low heat.
4. Prepare the breadcrumb mixture for the tomatoes.
5. Complete the onion tart up to an hour before guests arrive; serve it at room temperature.
6. Prepare crudites and baguette slices; store in separate zip-top plastic bags

LAST MINUTE
1. Place tomatoes in oven shortly after guests arrive.
2. Assemble stuffed endive just before serving.
3. Roast the pears while eating dinner.

Wine Suggestions

For this menu, we've chosen French wines with flavors guaranteed to transport you to the French countryside. They're listed here with the dishes they most readily complement, but try serving them French country style--put them on the table all at once, and let your guests decide when to drink them. Sancerre is the classic wine partner for goat cheese and would be great with the Endive Stuffed with Goat Cheese and Walnuts. Made from the Sauvignon Blanc grape, Sancerre is tangy and crisp. Try Henri Bourgeois ($15).

Any table with a Caramelized Onion and Roasted Red-Pepper Tart on it must also have a Pinot Gris from Alsace. Try the one from Trimbach ($16).

The Olive and Onion Tapenade, Tomatoes Provencale, and Chickpea-Artichoke Stew with Rouille all exude the flavors of Provence and would be terrific with an earthy Chateauneuf-du-Pape. Vieux Telegraphe, Beaucastel, and La Nerthe are all wonderful producers--count on spending $35 to $61 for these sensational wines.