In today’s fast paced world, we are always dashing to make the next meeting, finish in time for the next deadline, or get to the next event. We seem to forget the art of slowing down and enjoying the company around us, the food in front of us, and the beauty in simple everyday pleasures. We forget about taking time for sobremesa.
Enter Tamsin Lonsdale, a sole renegade who for the last decade has been fighting not only to revive the dying tradition of sobremesa but to elevate the tradition of the dinner party with her international organization appropriately named The Supper Club. The Supper Club is an exclusive private member’s organization devoted to creating exceptional dining experiences. The organization has members in London, New York, and Los Angeles.
Members consist of established professionals and community members. Each potential member is recommended or nominated by current participants and goes through an interview process. The idea is for each dinner party to consist of an eclectic group of professionals from various walks of life. Tamsin’s love of bringing people together and her true appreciation of the beauty and uniqueness of each of her individual members and their passions is apparent at each event. Invariably, members find themselves seated next to individuals that they have many things in common with either professionally, personally, or from an extracurricular perspective.
Each dinner highlights the talents and culinary arts of a celebrated Chef and is paired with a spirit or wine selection meant to compliment the flavor profile and ambiance of the event. The venue or location is oftentimes a private residence or new restaurant that is hand-selected to create an ambiance that captures the essence of the meal and transports members from the hustle and bustle of their lives into a new mindset where they can unwind and enjoy each other’s company.
Two of The Supper Club’s highlighted dinners this summer happened on consecutive days in New York and in Los Angeles at the end of July. New York members were treated to the launch of an exclusive partnership between The Supper Club and Chambord at a one-night only event in the new Chefs Club’s studio in trendy Soho. The restaurant is a piece of art in itself designed by Rockwell Group with exclusive art installations from Murray Moss. The Chef’s Club is a leader in innovative culinary concepts playing host to a playful menu of finely crafted dishes from Food & Wine’s Best New Chefs and served to guests straight from their open kitchen.
The Supper Club event was hosted by Hospitality and Events Director Edgar Vaudeville. Guests experienced an exquisite dinner comprised of an all-star list of Chef Matt Aita’s innovative creations. A mixologist from Chambord wowed clientele with custom-made cocktails paired with each course.
Thanks to The Supper Club and their friends at Chambord, you too can enjoy one of the signature cocktails created for their members at The Chefs Club event in New York. See below for the recipe and take a minute tonight for some sobremesa of your own!
The Sherry Cobbler
Ingredients: Fino Sherry, Chambord, Citrus, Lemon Verbena
1.5oz of Lustau Gino Sherry
.25oz Lemon Verbena Syrup
1oz Tangerine Juice
.5oz Lemon Juice
.25oz All Spice Liquor
Pour over crushed ice and top with a bar spoon of Chambord
Garnish with a Mint Sprig and Seasonal Berries
Cucumber Mint Rickey
1oz Fresh Lime Juice
3 Wheels of Cucumber
5 Mint Leaves
3-4oz Club Soda
Muddle the cucumber and mint in the bottom of the glass. Add Cointreau and fresh lime juice with ice. Top with club soda and stir briefly. Garnish with a cucumber wheel and a mint sprig.