A slightly modern tribute and cultural exploration of the Wisconsin Supper Club.
Join me for a four-course dinner with mocktail pairings.

To add guests, you will need to purchase the total number of tickets for your party. Then, please email me your guests' name(s) and any dietary restrictions: elliottrflowers@gmail.com.

Details about the event including instructions and address to my house in Madison, Wisconsin will be send out after ticket purchase.

Dietary requests are welcome. Please send dietary requests by April 13.

MENU

Before Dinner Start off right with a relish tray and old-fashioned mocktail
seasonal crudite, house ranch, dilly green beans, other pickled veggie, deviled eggs, Icelandic rye toast, smoked salmon dip, and chicken liver mousse.

Guests light the butter candles

First Course Guests light butter candles and enjoy homemade bread.
(I will have to-go boxes for any leftovers!)

Second Course A spring-y asparagus bisque with lump crab

Third Course Mini "fill-ight" of fish, each with "choice of potato" (choices already made lol), Mocktail Pairing: elderflower spritz

A trio of three Supper Club fish staples: crispy walleye fillet, slow-roasted salmon, and steamed pacific cod each with accompanying potato. Enjoy potatoes three ways: creamy dill potato, potato pave, and a surprise third.

Fourth Course pink squirrel panna cotta with cherry almond compote

Hope to see you there! Questions? Contact Elliott at elliottrflowers@gmail.com.

If you are interested in hosting the dinner or washing dishes, your ticket will be comped. Dish washers will receive a free "Supper Clubber" apron at the end of the night!

A note on ingredients: All fish and seafood and vegetables are sustainably sourced from Sitka Salmon, the Dane County Farmer's Market, and Willy Street Coop. We do our best to highlight ingredients that are in-season or locally preserved.

A note on ticket cost: I am only charging to cover the cost of food and drink per dinner guest.

Thanks for your continued support. The purpose of these dinners is for me to discern my interest in cooking styles, practice time management, learn other new things, and be with community. It's a labor of love! And you are making it happen. Much gratitude for you.