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Secret Supper Club at Daisy's house

Posted on March 07, 2016 by Teri Billon | 0 Comments

Head Chef Nikifor prepping for our Secret Supper Club

Nikifor prepping for the Secret Supper Club at Daisy's House 

 Not long ago Daisy,  our trusted friend and colleague, yogi, photographer and mother of 5 said to me, "Teri, it's time to have a little dinner party before everyone gets too busy with the holidays. Let's have it at my house." The next thing we knew, our Secret Supper club had it's official roll out, with Daisy and her husband generously offering us their home and hospitality. We rang a few friends, sent out a couple of emails, and before we knew it, we had a nice crowd coming through Daisy's front door. 

We're lucky here at Meat Me At Home because we have plenty of passionate foodies, trained chefs and product experts who love nothing more than to gather around a passed plate of Wagyu Striploin sliced thin and served with a tooth-pick and a cocktail napkin. We decided we wanted to keep our Secret Supper Club simple--we'd fry up a few steaks, throw a US Grain-finished Rump Cap Picanha in the oven, slow roast some Iberico pork cheeks, and generally just eat and drink our way through a lovely evening in.

The chefs and the foodies in our gang indulged their desires for a signature cocktail and aperitif--a Pisco Sour and Crocodile Ceviche served on a baby gem lettuce leaf greeted our guests when they walked in. I counted 9 separate dishes in all by the end of the evening, but our Secret Supper Club "Head Chef" Nikifor, assured me that it was all in due course, and no one in the kitchen stressed out--until the smoke alarm went off! It was thanks to the literally "smoking hot" cast iron skillet we used to make the perfect Wagyu steak, but as this happens quite often in my own home, I had the kitchen aired out in no time. Shortly thereafter, we were on to Rebekah's famous twice fried skinny chips, served in Daisy's hand rolled newspaper cones. 


           Daisy pouring the Pisco Sours     

                 Dasiy Pouring the Pisco Sours

Our goal for the night was to enjoy ourselves, first and foremost. If we're bringing the dinner party back into our busy lives, we're doing it on our own terms, without the fuss and muss of everything being perfect and matchy-matchy. We chose easy dishes to prepare that highlighted our exceptional meats with outstanding taste. We pulled the serving platters and the odds and ends of the good wine glasses from the top shelf, gave them a dust off, and brought them out for everyone to enjoy.  We had some lovely, reasonably priced Rioja Reserva, Macon-Village and a Rosé from Provence delivered on the morning, and they served us well. We didn't even do a proper veg or salad. We chopped some crudité, made a mayo, grabbed some bread, macaroons and brownies from Paul, and that was it. We offered tea and coffee, but no one could be bothered really. We were too busy dancing in the kitchen.



Rebekah's twice fried skinny chips in Daisy's newspaper cones


I can't begin to tell you what an amazing time we had, but I will do my best to post some pics and recipes from our first Secret Supper Club in the coming days. I am happy to tell you, no one went home hungry, but we did go home full of the laughter and light that comes from sharing time and easy conversation with friends at home. 


Until the next one. 

Yours in Rebekah's twice fried skinny chips,






 Nikifor and Rebekah whipped up a lovely little feast for our Secret Supper Club



 Next up--Daisy's Pisco Sour recipe and the Crocodile Ceviche..



Posted in dinner party, pisco sour, slow roast, steaks, striploin, wagyu