I recently read an article from the Chicago Tribune about Supper Clubs. Some people call it supper, some call it dinner. I guess how, where and when you were brought up plays a role in what you call the last full meal of the day. To me, it was always supper. "Mom, what are we having for supper? Can they come over for supper? Are you going to be home in time for supper?", were all questions I remember growing up. When we would go out, I remember going to supper clubs in the area. There were supper clubs all across the Midwest, including the Illinois Valley, and many of them still exist. The booming era of supper clubs gave the feeling that filled a void; a fancy night out, a prom dinner, wedding parties, birthdays or anniversary dinners. When you think back to these times as a child, you wonder how times have changed.

The term "supper club" was first recorded by Lawrence Frank from Milwaukee around the 1920's. The concept of a themed dining room, usually with trophy game heads or antlers and an adjoining cocktail lounge with dance floor started to spread across the Midwest. It was a place where you would dress up in nice clothes, no reservations were required and menus centered around steaks and seafood with a necessity of a Friday night fish fry. The popular drinks were old fashions, manhattans and Shirley Temples for the kids.  The atmosphere was usually modest, but the serving sizes were not. Relishe trays were popular and the dinner "comes with" choice of potato, salad or soup.  These businesses were usually ran from generation to generation.

Although I am not all that old and I know some of you are thinking, he has no idea how it was back then.  But to me, I remember those times as much more laid back. You had more time to spend with family and you got together for these occasions with family and made a night of it. Nowadays, it seems we never have time for these kinds of things. There is always something going on, somewhere to be. Today, there are some of these supper clubs still in existence. Many of them still hold true to that old world feel. Dimly lit dining rooms separate from the bar area, classy service and menus listed with classics but a gourmet touch to them. As I started to read the Tribune article, I remembered we just brought Capital Brewery Supper Club Lager beer to our draft selection a few months ago.  Ironic?

Oysters Rockefeller

Quilcene Oysters on the Half Shell from the Hood Canal in Washington State. Served With Mignonette

Smoked Salmon Quesadillas

Roasted Lamb and Arugula Flat Bread Salad

Panini Sandwich with Smoked Fra'mani Little Ham and Aged Gruyere Cheese

Wagyu Burger with Salemville Blue Cheese and Caramelized Red Onions on a Challa Roll

Broiled Red Snapper with Roasted Red Pepper Butter

Veal, Pork and Beef Meatballs in a Roasted Tomato Cream Sauce

Sauteed Vegetable Trio