Supper Friends at Swoop House

Over the last few months or so, supper clubs are popping up all over the place.  These dinners aren't widely advertised, and if you've been to one, you know why.  These supper club invites sell like hotcakes (priced similarly to a multi-course dinner at a traditional restaurant) .  The supper clubs are typically setup with groups of 20 to 40 diners.  The evening typically begins with cocktails, passed appetizers, and conversation.  Then it moves onto a multi-course meal.  One of the really fun parts about supper clubs is that you are having dinner with complete strangers.  If you like talking to strangers (which is very Austin-y), you're bound to have a good time.  Since we're starting the new year, you might try one as a new experience. 

The 2Dine4 hosts a supper club called to Supper Friends at the Swoop House.  Stephen Shallcross is the ringleader behind Supper Friends, and the Swoop House is becoming a hot spot for private parties and events.  It is a really fantastic venue given the kitchen amenities, size, outdoor space, and ambience.  I wish I had a party to throw to I could use the space.  Here's a preview of the dinner I attended back in August.  A big thanks to Supper Friends for inviting me to dinner.  Photo by John M. P. Knox. 


Here's a photo of Stephen giving the cocktails a good shake.


This photo is from the Tales of the Cocktail Pre-Party at Swoop House. 


And here's a photo of Bill Norris (@wnorris3) shaking it up at the Tales of the Cocktail Pre-Party. 


Some supper clubs do a wine or beer pairing with dinner.  Supper Friends is BYOB, so you get to try your hand at pairing beverages.  I brought a Dogfish Head Raison D'etre. 


Someone named David brought wine.  Supper Friends provides the ice buckets and glasses, you provide the beverages. 


Passed appetizers included Kocurek Pate du Maison in Pan de Mie Cup.  I know some people don't like pate, but I like pate.  Mmmm..... pate.


The first course is Petite Quiche in Homemade Pastry filled with Wild Mushrooms, Scallions & Gruyere.  The pastry on this was made with love.  By love I mean butter.  Enough said. 


Second course was Supreme of Chicken with Rosemary, Pan Roasted Red Grapes, Roquefort Ravioli & Baby Arugula.  The chicken was extremely tender, succulent, and moist.  The texture of the ravioli was perfectly executed.  I'm an extremely picky ravioli eater with texture of the pasta being of critical importance.  I blame it on terrible experiences with Chef Boyardee as a child.


The third course was Grilled Filet of Beef served with Crispy Onions, Bearnaise Sauce & Cauliflower Gratinée.  The combination of this dish had a bit of French flair with the creamy bearnaise sauce, and it was delicious with the texture of crispy and crunchy onions.



For dessert, Cake & Spoon'sValrhona White Chocolate Cake with Crème Fraiche & Strawberries.  Luckily for us, we sat right next to the woman behind Cake & Spoon, Melissa.  Being able to share a dinner with the dessert creator is not an experience you'll typically get.  That's one of the perks of the Supper Friends.  If you want to try some of Melissa's other fantastic pastries, you can find her at the Austin Downtown Farmer's Market on Saturday mornings.  I've stopped by several times, and left with large bags of tasty treats. 

Supper Friends.  If you didn't bring a friend, you'll leave with a new one.