There are often intriguing stories behind how Cooking Light Supper Clubs are born. One group, formed by five women from San Luis Obispo, California, took birth quite literally. Paula Dooley, Jenni Metzger, Ronda Olive, Sherri Parkinson, and Barbara Sharp met in a hiking group for moms with newborns. They struck up a friendship and soon after hatched the idea for a supper club. "As busy stay-at-home moms, we wanted an opportunity to share the cooking load," Parkinson says. But it was more than just food and fun that drew them to the idea. "We wanted our families to stay close as the kids got older and made their own friends, to have a sense of community," she explains.
Seasons of Life
These active moms were already meeting regularly with their kids when Metzger spotted a Cooking Light article about a woman who started a weekly soup night in her home as a way to meet and unite her neighbors. The idea appealed to Metzger, but she was intimidated by the thought of a weekly commitment. Sharp suggested that the five families alternate weeks, and in late 2002, the soup night supper club in San Luis Obispo was born—with "family" being the operative word. Having their kids (10 in total) and all five husbands involved was important to them. "Sometimes it can feel crazy," Metzger says, "but at the same time it's something we can all do together."
The group dubbed their gatherings "soup nights" after that original article, and soup is standard on Sundays during colder months, though the menus vary by season.
Keeping things casual and comfortable is key. "Some of my favorite memories are of just standing in kitchens with people leaning against the counter talking about the week they just had and what's to come, sharing ideas," Metzger says. "I love being with such a close group of friends that you don't have to sit down and use a napkin."
Season's Greetings
Once summer arrives, the group only gathers twice a month to accommodate the children's busier schedules, and the choice of location is up to the host. Olive's family favors the park where "the kids are able to run and roam," and the beach is also a popular gathering spot.
Late summer is a favorite time of year because of the bounty of fresh California produce available. Salads are a staple for this supper club, but they also take fruits and vegetables beyond the bowl. Fat, ripe tomatoes make their way into a focaccia with caramelized onions, and Metzger, a dessert lover, enjoys fruity sweets, such as meringues topped with fresh strawberries.
Seasonal Eating
In fact, these five families are so enthusiastic about seasonal produce that they all belong to a local Community Supported Agriculture (CSA) group in which members each pay a subscription fee for a weekly box of fresh vegetables. "The CSA has really helped us try new foods," Olive says, and it factors into many of their conversations. "I'll call Sherri and ask, 'What did you do with your Swiss chard this week?'" Metzger agrees: "Vegetables [from the CSA] like kohlrabi and turnips make you want to stretch yourself and experiment with new dishes."
Three years have passed since the group had their first soup night, and now the kids are all between four and seven. Recently, the women pondered whether it was still feasible to meet weekly amid the growing list of activities they are involved in. The answer was yes. "We hope these can be lifelong friendships for them and for us," Parkinson says.
We tailored a special menu to suit this club's love of produce and fresh, uncomplicated flavors, and we caught up with them as they gathered to enjoy it at an end-of-summer beach party near San Luis Obispo. Even if you don't live near the water, this bright, colorful feast is a fitting excuse to gather your friends and enjoy the last warm weather of the year.
Supper Club Beach Party Menu (Serves 10)
Mix and match to suit your group’s tastes. Have all of the recipes on hand for people to pick and choose from, or make just one recipe for each course.
Appetizers:
Tomato and Parmesan Focaccia with Caramelized Onions
Smoky Shrimp and Avocado Seviche
Entrées:
California Burgers
Cumin-Crusted Pork Soft Tacos
Tex-Mex Pasta Salad (kids' option)
Sides:
End-of-Summer Tomato Salad
Roasted Asparagus with Orange Vinaigrette
Tuscan White Beans
Desserts:
Strawberry-Topped Pavlovas with Honey-Balsamic Sauce
Lemon-Blueberry Bundt Cake
