thinking of starting a "supper club", advice needed.

Posted by tguidici, December 2, 2008 at 1:44 AM

Sooo.....I've been toying around with the idea of starting a "supper club" (and by "supper club" i mean underground restaurant) for awhile.

I'm curious to hear if any Serious Eaters have had any experience with this sort of thing, and any advice that you might have to offer as a result. Said advice could include "bad idea, don't do it!" or whatever (it seemed like the jury was still a little out re: good idea/bad idea on the oct 28 thread about secret supper clubs).

Basically, I'm interested in meeting other people who love food, cooking for a semi-appreciative audience, and doing something new/entertaining-ish. (well, i'm hoping for a little more than that, but I'm not sure how to articulate it at the moment). I'm not looking to make any money off the venture - I'd like to recoup the money spent on ingredients, but that's about it.

I live in the willamette valley, which has lovely produce, so I'd mostly be cooking seasonal/local/etc, good tasting, honest food. Probably no foam. Not that I am inherently against foam, it's just not where i'm at right now on the chez panisse-alinea continuum.

anyway. consider your thoughts solicited.

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