The Supper Club Diaries

Summer Recipes by The Supper Club Gals

The Supper Club

As the sun shines high in the sky and in-person events slowly re-enter our schedules, The Supper Club ladies share a few of their favorite recipes to whip up in the kitchen this summer. Alexa, play ’Summer Breeze’ by Seals & Crofts!


“Whether it’s just the two of us or hosting friends in the backyard, my go-to for a simple and delicious meal is a Salmon Nicoise Salad. It pairs beautifully with a Maestro Dobel Blood Orange Margarita."


• 8 ounces small purple potatoes
• Kosher salt
• 4 ounces haricots verts, trimmed
• 6 large eggs, room temperature
• 2 tablespoons plus ¼ cup olive oil
• ¼ cup drained capers, patted dry
• 1 pound skin-on salmon fillet
• Freshly ground black pepper
• 4 anchovy fillets packed in oil
• 1 tablespoon whole grain Dijon mustard
• ½ teaspoon sugar
• 1 lemon
• ½ medium shallot, finely chopped
• 4 cups frisée or mâche
• ¼ cup niçoise olives, pitted

•Place potatoes in a medium saucepan and add cold water to cover by 1”
•Bring to a boil, season with salt, and cook until fork-tender, 15−20 minutes
•Transfer potatoes to a plate with a slotted spoon
•Return water to a boil and cook haricots verts in same saucepan until crisp-tender, about 2 minutes
•Using a slotted spoon, transfer to a bowl of ice water
•Chill until cold, about 3 minutes
•Transfer to paper towels and pat dry
•Return water in pot to a boil and cook eggs, 8 minutes •Transfer eggs to bowl of ice water and chill until cold, about 5 minutes
•Peel; set aside
•Meanwhile, heat 2 Tbsp. oil in a small saucepan over medium-high
•Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. •Transfer capers with a slotted spoon to paper towels to drain. Let oil cool; set aside
•Preheat oven to 425˚
•Rub salmon all over with reserved caper oil and place on a rimmed baking sheet; season with salt and pepper
•Roast until medium-rare (fish will be slightly translucent in the center), 10−12 minutes and let cool
•Meanwhile, mash anchovies, mustard, and sugar in a large bowl to form a coarse paste
•Remove peel and white pith from lemon
•Working over bowl, cut between membranes of lemon to release segments.
•Squeeze remaining juice from membranes into bowl; discard membranes
•Whisk in shallot, then slowly whisk in remaining ¼ cup oil and season vinaigrette with salt and pepper
•Using a fork, break salmon into large flakes; discard skin •Halve reserved potatoes and eggs crosswise
•Arrange frisée on a platter; season with salt and pepper •Drizzle with half of dressing
•Top in separate piles with potatoes, haricots verts, hard-boiled eggs, olives, and salmon
•Drizzle salad with remaining dressing and top with fried capers


1.5 oz Diamante Maestro Dobel Tequila
.5 oz Cointreau
.5 blood orange juice
.75 oz simple syrup
1 oz lime juice


•Fill a mixing tin with ice
•Add all ingredients and shake vigorously
•Empty shaker contents into a rocks glass with a salted rim
•Garnish with a blood orange slice


“Born and raised in France, I spent most of my childhood summers in Nice with family. My mother would always make this gorgeous, mouthwatering dish called a pissaladière. Often compared to pizza, it is a culinary specialty from the Côte D’Azur. I still beg her to make it for me whenever I’m back home and do my very best to recreate it here in LA! To really transport ourselves to the French Riviera, I always reach for a crisp, chilled glass (or two) of Whispering Angel rosé."

The Dish: Pissaladière

For the dough
• 4 cups all-purpose flour
• 3 teaspoons active dry yeast
• 6 tablespoons olive oil
• 2 teaspoons salt
• 1¼ cup warm water

For the topping
• 4 lb white onions , thinly sliced
• 4 cloves garlic
• 1 sprig thyme
• 1 bay leaf
• ½ teaspoon dried savory
• 1 sprig oregano
• ½ cup extra virgin olive oil
• 20 black olives
• 1 dozen anchovy fillets

The Dough
• Dilute the yeast in a little warm water
• Meanwhile, mix the flour with the salt, then add the yeast
•Pour the warm water and mix
• Then, pour the olive oil and knead for 5 minutes until the dough is homogeneous and forms a ball that pulls away from the edges of the bowl
• Cover and allow to rest for an hour in a warm place

The Topping
• In a large pan, cook the sliced onions, ​​in olive oil with the unpeeled whole garlic cloves, thyme, bay leaf, savory and oregano
•Cook on low heat, stirring regularly for at least 1h30, until you get a kind of compote
•One hour into the cooking of the onions, spread the dough to the size of a baking sheet
•Place the dough on the baking sheet and cover with a slightly damp cloth
•Let rest for one hour
•Preheat the oven to 410 F / 210 C
•Remove garlic cloves and aromatic sprigs from the cooked onions
•Add a very small of amount of salt (anchovies and olives are already salted)
•Spread the onions on the dough with a skimmer or slotted spoon to allow the oil to drain
•Decorate with filets of anchovy and black olives
•Bake in preheated oven for 20 minutes. Pour in a drizzle of olive oil (optional) and serve with your chilled rosé wine

The Wine: Chateau d'Esclans Whispering Angel Rose

Bon Appetit!


“My favorite go-to on warm summer days in the backyard is a fresh watermelon salad with local feta cheese and mint picked from our herb garden. It’s so easy to whip up in the kitchen and the perfect dish for a pop of color on the table. In true summer garden form, a Hangar 1 Lavender Beekeeper cocktail is the perfect refreshing pairing.”


• 8 lb. whole seedless watermelon, chilled (about 12 cups of cubed fruit)
• 1/4 cup extra virgin olive oil
• 3 whole limes, juiced
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1 cup fresh mint leaves, chopped
• 1 1/2 cups crumbled feta cheese (sheep's milk feta preferred)

•Cut rind from the watermelon, then chop the fruit into 1 inch chunks
•Place chunks in a colander to drain as your chop
•In a small bowl, whisk together olive oil, fresh lime juice, salt, and black pepper to create a dressing
•In a small bowl, whisk together olive oil, fresh lime juice, salt, and black pepper to create a dressing
•Place watermelon in a large salad bowl
•Pour dressing and chopped mint over the watermelon and toss gently to coat
•Pour the crumbled feta into the salad bowl and stir gently to integrate the cheese into the salad and serve


2 oz Hangar 1 Honeycomb Vodka
2 oz fresh lemon juice
2 oz lavender honey simple syrup

•In a cocktail shaker with ice, combine Hangar 1 Honeycomb Vodka, fresh lemon juice, and lavender honey simple syrup
•Shake well, then strain over fresh ice into serving glass
*Lavender honey simple syrup: ¼ cup honey: ¼ cup honey 1 tbsp dried lavender flowers 5 tbsp water
•Combine the water, honey, and lavender in a small saucepan over medium heat
•Whisk well to incorporate and bring to a boil
•Reduce heat and simmer for 5 minutes
•Remove from heat and let cool, then strain


“As the sun sets over Austin, my go-to dish is a baked brie with bright, flavorful toppings such as dried cranberries, pistachios, and cracked pepper. It is a super easy crowd pleaser! Being a gin gal, you’ll catch me preparing a simple Boodles & Soda with a slice of cucumber and a lemon wheel (or make it sweeter with a fun, fresh, local tonic). It can also be garnished with mint, peppercorns, lavender, rosemary, juniper berries, any aromatic that goes with the summer vibe or compliments the food!”


•Brie wheel
•4 tablespoons honey

•Preheat the oven to 350 degrees F
•Place the brie on a sheet pan covered with parchment paper and drizzle with the honey
•Bake for 5 to 7 minutes, or until it starts to ooze but not melt
•Serve with crackers or a warm baguette


• 1 1/2 oz Boodles Gin
• 4-6 slices cucumber
• 1/4 medium lime (sliced)
• 4 oz tonic water
• 6 mint leaves
• 1 Tbsp sugar (optional)

•Add mint, lime, gin, and sugar (if using) to shaker and muddle
•Add cucumber slices to shaker and shake vigorously
•Pour mixture over glass filled with ice and top with tonic water
•Stir, let set for a few minutes for the flavors to enhance and enjoy

Cheers y'all!