The 8 Mistakes and Lessons I Learned Hosting the 1st Test Run of My Supper Club

As I sit on my couch writing this, I can’t believe the moment of reflection has arrived. Looking back at photos and videos is one thing, but closing my eyes and recalling how I was feeling in that moment is a completely different experience.

I didn’t realize until after it happened that this test run wasn’t just to see how the logistics would play out- the materials, the guests, the menu, all the preparations- but rather something way more important. This test run was to see how I FELT about it all. Was this something that would actually bring me joy? Was this something I could see myself continuing doing? I was elated to discover that the answer to these questions was yes.

The entire time, I was completely enveloped in the present moment. At the table, I was laughing, listening, savoring every bite and word. I was experiencing what I consider to be my absolute favorite thing to do: eating good food with good company.

This was the whole motivation for starting Buono Insieme in the first place. To give people that experience of joy and peace at the table that I feel every time I sit down for a meal with family and/or friends. That feeling where you want that moment in time to last forever. You feel so good that you could sit at that table well past when you finish your meal, soaking in every drop of the satisfaction of having eaten well and being surrounded by people who make you feel warm and light.

After meals like these, you feel so satisfied that you believe there’s nothing else you need in life. Really though, other than good food and good company, what else do our bodies and souls need? The two parts of us that make up who we are as human beings are fed.

Ok so, all of this is amazing and all, but what about what happened behind the scenes? A few things went “wrong,” but I’m grateful for each one of them because a little lesson was tied in them like a present. The gift of living and learning. Here goes.

I forgot the tablecloth (paper) at my house. This meant that 4 hours before the guests were due to arrive, I had to find a nearby Staples, frantically ask for help scouring the aisles, and buy a cheap replacement.

I’m the type to always leave ridiculously early in case something unpredictable happens. For some reason, I didn’t do it this time. Maybe it’s because I was trying to stay in zen mode, but I found myself trying to make up for lost time, and it wasn’t pretty.

I left flowers and the fresh ingredients for day-of to ensure best quality. I ended up forgetting the flowers. A key component in the table styling was completely excluded. I missed this ingredient because I was rushing through Whole Foods trying to make up for lost time from the prior accident.

Lesson learned.

I left all the cases full of plates, food, etc., by the door ready to go, leaving my dress for the event hanging in my room so it wouldn’t wrinkle. Keeping it separate meant it was completely out of the picture and therefore abandoned in my room until I was already on the road to the venue.

Thank God I was close by and could quickly U-turn to grab this essential piece. We fashionistas know how destructive this could’ve been.

Maybe this is obvious to some people, but I wanted the food to be prepared with as little time before dinner to ensure peak freshness. But really, it’s ok if the appetizer isn’t scalding hot. I’m new to this, so I hope to perfect serving/cooking times, but I think this is completely acceptable for now.

Chopping fruits and vegetables for 10 people takes way more time than I thought it would. Did you know that cutting a single strawberry into tiny pieces means at least 5 slices PER STRAWBERRY?! This X2 packs of strawberries and other fruits means we’re at 45 minutes cutting fruit for the fruit salad…

Allow for as much time as you can.

Yes, even that pair of shoes you want to bring as a backup in case your feet start to hurt. There’s the grocery list, but then there’s the everything else list. And it’s just as important.

You don’t want to get them mixed up with whatever belongs to the venue. You might think you’re capable of remembering everything, but at the end of the long day, everything blends into one. I left a serving spoon in the dishrack at the venue and had to regretfully go pick it up a couple of days later.

You can avoid this with a quick photo on your phone.

My brother helped me load and unload everything into the car on the way there and back. It felt like I was moving apartments. It’s a lot more physical work than you think.

If my good friend M hadn’t been there throughout the event, I don’t know what would’ve happened. She ensured that courses were being served smoothly and was taking pictures and videos the whole time! Also, the emotional support was CRUCIAL.

I’ll have to figure out how to ask for help in the future, because it would be impossible to host supper clubs entirely on my own.

I purposefully prepared the pasta more overcooked than how I usually prepare it, scared the guests wouldn’t appreciate an al dente dish. I let fear lead in that decision, and that’s never a good idea.

The point is to share dishes I love to make, and that mean a lot to me. This can’t happen if I’m changing how my family traditionally cooks food to please an untrained tongue. Next time I’ll be more conscientious about this and prepare things the way I like to make them. More love goes into the food this way.

Ok, never mind; I’m still in shock that this dinner happened. I’ve been talking about it for two years, and now you’re telling me I did that?!

There’s so much I want to do, and it feels crazy to think this is the very beginning of this adventure I’m embarking on. As my grandma used to say, “one step at a time”.

Thank you so much for riding along. I wouldn’t be here without you.

Grazie mille and wishing you the best food adventures.

until the next meal,

Nadà

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