Join Meg Hixson as she discusses a gourmet supper club she and her husband joined while stationed at an Air Force Base in Texas. She began her journey learning the art of hospitality from her family and church ladies as they passed on the Swedish culture and a love for trying new things. Taking this creativity to the Air Force, Meg was able to bloom where she was planted and jumped straight into hospitality for her new neighbors and friends. She dives into the rich history of this unique supper club, which has thrived for decades thanks to the dedication of its members to culinary excellence. Meg shares two exceptional menus inspired by California flavors and the festive spirit of the Kentucky Derby. Discover the best rice to buy, essential kitchen equipment, the benefits of a beverage station, and why lighting is important for creating a delightful atmosphere. Meg reveals her favorite tools of the trade and a resource for learning more about big hospitality. We're so glad you're here!
California Harvest
Spiced Rye and Honey Cocktail
Mushrooms Stuffed with California Walnuts, Smoked Bacon and Goat Cheese
Focaccia with Olives and Rosemary
Hazelnut Vinaigrette
Chicken Basque, Olives and Artichokes
California Basmati Rice
Naked Lemon and Olive Oil Layer Cake
Kentucky Derby Soiree
Mint Julep
Kentucky Hot Brown Sliders
Cheese Straws
Black and Blue Salad
Shrimp &Goat Cheese Grits with Roasted Red Pepper Sauce
Bacon Wrapped Pork Tenderloin
Kentucky Butter Cake
Open below to see the most beautiful and complete menus for a themed dinner!
Bonus recipes mentioned in episode:
Simplified recipe for the above link. (Look at main recipe first. There are lots of variations including how to make it in a loaf pan.)
Ree Drummond’s recipe for Meatball Tortilla Soup and Cookbook Review: The Pioneer Woman Cooks: Come and Get It! – Jennifer Guerrero (wordpress.com)
Recommended items: