A taste of nostalgia

Remember, as Hoekstra points out, many supper club faves began in the home and can be transported back quite easily.


Have your choice of potato. "There's french fries, potato pancakes, baked potatoes," Faiola says. "I'm a big fan of the potato pancake." Baked is Stern's choice, served with sour cream, butter, bacon or Bac-Os and chives.

Salad? Iceberg wedges rule, often crowned with creamy dressing. Interestingly, the Jax's Kozlak will share any recipe with a customer, except for the family's secret creamy garlic Parmesan dressing.


Every supper club has a roster of desserts to cap the meal. Many customers choose instead to order a creamy, sweet after-dinner drink.

"In Wisconsin, they're made with ice cream," says Jane Wimmer of The Del-Bar, a landmark supper club in Lake Delton, Wis.

One of the more popular requests is a brandy Alexander. Here's how Wimmer makes it: Blend 3 scoops vanilla ice cream with 1 1/4 ounces brandy and 3/4 ounce creme de cacao. Pour into a giant snifter, top with grated nutmeg and a squirt of whipped cream.

Moracco cheese spread

Dave Hoekstra, author of "The Supper Club Book," loves this cheese spread so much he posted the recipe from Iowa's Moracco Supper Club on his book's website thesupperclubbook.com.

Blend 1 container (14 ounces) sharp cheddar cheese spread, 8 ounces sour cream and 4 ounces cream cheese in a stand mixer or food processor until smooth and fluffy. Chill until ready to serve.