Costco member Debi
Shawcross is author of
Friends at the Table:
The Ultimate Supper
Club Cookbook, and
shops at the Costco in
Find her at
Holiday Beef Tenderloin
1 tablespoon Kirkland Signature™
Pure Sea Salt
1 teaspoon each Kirkland Signature
Granulated California Garlic (or
garlic powder), onion powder
and smoked paprika
½ teaspoon lemon-pepper season-
ing or Kirkland Signature
Coarse Ground Malabar Pepper
1 ( 4 to 6 pound) USDA Choice
Extreme Trim Beef Tenderloin
operate smoothly, everyone will need to commit to a schedule and stick with it.
Are there any types of food to avoid?
Early in the process, discuss things like food
allergies, aversions and preferences. Are there
any vegetarians in the group? It’s much better
to have an upfront understanding of the types
of foods people are most interested in eating
or experimenting with.
Share in the cooking. Figure out
how to handle menu preparation. For example, one member or couple can bring an appetizer, another can bring the salad, the host can
prepare the entrée and another member or
couple can bring dessert.
In my supper club, the host decides the
menu for the night and everybody works off
that plan, ensuring the flavors in each course
will flow seamlessly into the next, enhancing
the overall dining experience.
Set a budget. Money may or may not
be an issue for your group. Simply rotating the
host’s role and course assignment may be the
best way to handle the cost of ingredients.
(Everyone pays for the course he or she is preparing.) Alternatively, you may wish to keep a
log of all expenses for each gathering and
divide the cost equally. Decide what will work
best for all of you.
Keep it interesting. Once you have
your supper club up and running, keep it
fresh by introducing new ideas. For example,
you can vary the dress code or formality of
the menu, have an ethnic night (including
themed music), host a masquerade party or
even meet to eat outside at a park.
On one of my favorite supper club evenings, we attended a concert together and ate
our meal tailgate style before heading into the
show. We captured the gathering in photos,
adding them to our journal of supper club triumphs and mishaps.
Not all dishes will be four stars, but that’s
OK. The goal of a supper club is to work and
eat together, building relationships based on
common experiences. Consider it a regular
social event that gives you a reason to explore
various cooking styles. If you have a group of
friends who love to experiment with different
foods, the possibilities are endless.
Here are some recipe ideas for your holiday supper club using ingredients from
Costco. The three recipes on the next page are
from Costco’s latest cookbook, A Decade of
Cooking The Costco Way, which you can see at
Costco.com (search “cookbooks”). C
IRIDIO PHOTOGRAPH Y
Heat oven to 425 F.
In a small bowl, blend together the sea salt, garlic, onion powder, smoked paprika
and lemon-pepper seasoning. Line a baking sheet with spray-coated aluminum foil.
Place tenderloin onto center of sheet. (Tuck thin end under, if desired, to prevent
overcooking of small end.)
Sprinkle or rub the dried seasoning blend all over the roast. Roast 45 to 60 minutes,
until meat thermometer inserted in center of the meat reads 140 F for rare or 155 F
Remove from the oven and bring the foil up around roast to tent and keep warm
before carving. Let stand 5 to 10 minutes, then carve.
Serve with green beans and roasted onions, if desired. Makes 8 to 12 servings.
Recipe courtesy of Amy Muzyka-McGuire.
DECEMBER 2011 ;e Costco Connection 31