The whole idea that gave birth to the Supper Club was dinner shouldn’t have to be complicated. A quick check of respective kitchen inventories, a few recipes culled from memory or cookbooks at hand, and a trip to the grocery or Farmer’s Market for the rest. Time to table is kept to a minimum, and Saturday night was a perfect example.

The commitment to dinner was made around 4pm, preparation began about 90 minutes later. Drinks were enjoyed while the chicken marinated. Clean-up duties proceeded simultaneously with the cooking. Dessert was prepared on the grill as the kids chased fireflies at dusk. Everyone was in bed by 10pm. No rush, no hurry, no worry. Only a beautiful table and a wonderful meal – as it should be.

Saturday Night Improv Dinner

• Pineapple Tequila Sippers
• Soy and Ginger Marinated Chicken Rolled in Crisp Lettuce, with Cilantro, Grilled Asparagus, Tortillas and Peanut Dipping Sauce
• Indian Fragrant Rice
• Grilled Pineapple with Rum Glaze and Vanilla Bean Ice Cream
• Kentucky Firefly Cocktails

The main course had it’s origin in a recipe straight from a Bobby Flay cookbook. But as usual when we prepare marinades, sauces and glazes, it didn’t take long before the tinkering began.

Not a complicated dinner by any means, which left plenty of time for enjoying company around the table. Dinner, after all, isn’t just about the food but the people with whom you share it.