Le dîner theme, spring fling and a hotel dream — May 2024 Vol. Nº8
Spring is in the air and with the much needed transition in weather we find ourselves craving romantic garden parties, flirty fêtes and weekend get aways. Tentatively, we break out our sundresses and begin to plan our springtime escapades — finally, sweater weather is out and sip worthy cocktails at spunky soirées are in.
This month, Le Supper Club is here with some fresh takes on classic cocktails and desserts as well as some much needed inspiration for that budding summer travel bug. Merry May reading, darlings. Xx
Get Inspired
An unforgettable evening made possible by a gilded tablescape and my favorite delivery app.
Travel to the Netherlands for a sweet afternoon gathering with a stunning, seasonal collaboration by artist Anne Scharrenborg.
From leopard print sprinkled here there and everywhere to the coziest corners meant for cups of tea and novels, it was love at first sight.
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A Cute Tinned Fish Moment. The easiest hosting trick for a flavor packed, no cook evening.
Silky Panna Cotta with Shortbread Crumble. Sometimes you just need a sweet, delicate dessert to wrap up a spring dinner party.
“A burger is a work of art that satisfies both hunger and soul.”
“Burgers are proof that sometimes the simplest things are the most extraordinary.”
May Moments
From burger feasts to boutique hotels, the May articles of Le Supper Club are sure to inspire and delight.
S’more tarts will be your go-to dessert all spring and summer long.
Artist Anne Scharrenborg hosts a stunning spring luncheon with a take on the Negroni that is an absolute ‘must-try’.
This boutique London hotel is not only ideally located but has taken the art of hospitality to a whole new level.
“Is the spring coming?” he said. “What is it like? You don’t see it in rooms if you are ill.” “It is the sun shining on the rain and the rain falling on the sunshine, and things pushing up and working under the earth,” said Mary.”
Clear as Day
Clarified Aperol Negroni
By Anne Anne Scharrenborg
Ingredients (serves 6-8)
200 mL Aperol
200 mL red vermouth
200 mL gin
2 stalks of rhubarb
1 vanilla pod
400 mL of heavy cream
Also needed: 2 or 3 fine coffee filters and a sealable container or jar
Method
Chop up the rhubarb in pieces that will fit in the jar or container, and put them in said jar.
Mix the Aperol, vermouth, and gin and pour into the jar. Half the vanilla pod, scrape out the seeds and add both the seeds and the pod to the mixture. Leaf in the fridge at least overnight, the longer the better.
At least a day before the event, pour the heavy cream in a different container and put the negroni mixture through a sieve. Then, pour the alcohol into the cream - for some reason, this works better than when you pour the dairy into the alcohol. Leave in the fridge for at least a couple of hours, preferably overnight. Again the adage is: the longer the better.
Filter the drink using a coffee filter. You might have to strain it twice, but it should leave you with a silky smooth, delicious drink. Serve over ice. Xx
The May edition of Le Supper Club has is all. A wildly easy dinner party theme, a little spring fling and a maximalism hotel dream. Xx
A high/low affair made possible by a gilded tablescape and my favorite delivery app.