The main purpose of these events is to tantalize to the guest’s senses, and in order to achieve that, Maricel incorporated all the experience she gained from traveling around the world as well as her deep love for cooking. Maricel’s efforts are now being rewarded and, with an international presence, the future looks bright and tastes marvelous for The Supper Club! Curious to find out more? Here’s what Maricel has to tell us about Supper Club Events.
Could you share with us a little bit about what the Supper Club event all about?
Think of it as an informal dinner party meant to encourage guests to mingle, share, and celebrate food. Events are 19+ (only people of 19 years and up can join), where complimentary flat water will be provided. Here's a sneak peek of what to expect. It is a truly unique opportunity to enjoy fantastic vegan seasonal food, beautifully prepared and presented in surroundings like no other. It’s a place where like minds find each other and go home with a story at the end of the night which features a casual and relaxed atmosphere with high-class gourmet food at an affordable price!
How did you come up with the idea of The Supper Club? What or who has inspired you to start it?
Just like any idea, our Supper Club began small with the hopes of becoming something big, strong, and meaningful. These informal dinner parties are meant to encourage guests to mingle, share, and celebrate food, and that is what we wanted to create. I think the fact that people are surrounded in a domestic area makes dining events very unique and personal. It almost feels like home where everybody can just relax and enjoy fellow diners with extraordinary dishes, and that is what we are aiming for in every event. Our philosophy is simple; we believe food should unite - not divide - people.
Supper Club Starter
What kind of food do you serve during this event? Could you give us a little preview of your menu and share with us one of your recipes?
The dishes are inspired by my travels around the world and it can be both traditional and idiosyncratic but always with an emphasis on fresh, good-quality ingredients. The menu is different on every occasion. There are usually 5-6 courses with one aperitif and digestive. The exact menu you will find out on your arrival. On the menu, you will find dishes like Mushroom Almond Crunch Dumplings with Raspberry Sauce, Legume Basil Croquette with Candied Nut Cream, or Beetroot Herb Terrine with White Wine Gravy Sauce, as well as, Cheddar Truffle Cheese, and Raw Cacao Crème Brulée. Some samples of recent menus we have cooked for guests can be found here.
Supper Club Tiramisu
A very popular and healthy recipe is my raw carrot pumpkin spaghetti with beetroot sauce, which is very easy and quick to prepare. This dish is very low in calories because of the raw spaghetti which means you can have more sauce!
- Prep time: 10 minutes
- Cook time: 5 minutes
- Total time: 15 minutes
For the pasta
- 1 pumpkin (I used butternut squash)
- 1 carrot
For the sauce
- 1/3 cup beetroot (cut in cubes)
- 1/3 cup walnuts
- 1/3 cup hemp seeds
- 1/3 cup flax seed meal
- 1/4 cup macadamia nuts
- 2 tbsp maple syrup (you can use any sweetener you prefer)
- 1/3 cup fresh lemon juice
- 1/4 cup spring onion (use the greener part)
- 1/3 cup water
- Using your spiral slicer, make noodles out of all of the pumpkin and carrots. It will be more difficult to make the noodles once there are only a few inches of pumpkin and carrot left, so you can grate what’s left of the carrot. Place all pumpkin carrot noodles into a beautiful large serving bowl.
- Now combine all dry ingredients in a food processor and blend for 1 minute. Sprinkle some of it on the pasta like its parmesan.
- Then add the wet ingredients and blend all together until smooth and creamy. Give it a try and adjust sweetness and lemon spices, as well as, spring onions as you like.
- Add water until you have the perfect consistency for the pasta.
- Sprinkle some spring onions on top and there you go. Delicious food right on your plate to enjoy!
- If you don't have a spiral slicer, you can simply grate the carrots with a box grater to make this recipe.
What are your biggest challenges that you’ve faced when you began The Supper Club Event?
I think with every goal that you want to achieve in life, the biggest challenge is to start doing it! Sometimes we just don’t know how to start and how it exactly could look like, but that’s a matter of trying and finding out. Once you have overcome that stage, everything is just a matter of experience and growing in that process.
What do you enjoy and find most interesting while organizing this Supper Club Event?
I enjoy every single step of organizing Supper Clubs, but I especially enjoy cooking the dishes, putting it on the plate, and serving it to my guests. For me, cooking is like making art. I love expressing myself on plates and surprise my guest with new creations and inspiring people to incorporate more plant-based food into their diet cause vegan food is everything but one-sided and boring.
Do you see The Supper Club growing in the future? What are your hopes for the future for the Supper Club Event?
I see there is a huge potential in Supper Clubs in the future and it is growing not only in Europe but around the world. Events like this make it easy to meet new people over affordable high standard meals. The explosion of supper clubs over the past four years in Europe and the US underscores a growing interest in having more adventurous and deeper social experiences around food than possible at restaurants.
Thanks for checking out this post. Feeling inspired by Maricel’s story? Ready to hone your cooking skills through culinary adventures? Click here and find the right experience for you, the vast choices are unbelievable!