grazynarevel.com 

Summer Supper Club
to indulge and share my passion
for food and gatherings.

I have toyed with the idea of opening some kind of food place for years. There is just nothing I'd rather do than move around the kitchen, trying this and that so see if it can be turned into a feast for bunch of people. I was raised in the Alpine mountains in the south of Poland where our family had a boutique guesthouse in a ski area. I learned from my mother and grandmother -both exceptionally good cooks - how to improvise fine meals from whatever happened to be in market. "Market" might be overstatement for the slim pickings one could find for sale in Poland in those Cold War days. Later, after coming to the US in 1985, where everything you could dream of was right there on the supermarket shelves, I really went to town cooking. I worked in restaurants in New York City and NJ for my first fifteen years in the United States. I used to get interested in different cuisines --Mexican, Japanese, Italian, Portuguese--and visit the best restaurants for those cuisines in New York, and then try to match their flavors. Basically, I had whole lot of fun experimenting.

This may still be not enough to run a restaurant successfully, but a pop-up cafe may just be the thing for someone like me, with more interest in creating great food than in running a commercial business. Pop-up restaurants are becoming quite popular in the big cities all over the world.  Without opening a restaurant and risking financial failure, young chefs can try their luck on non-committal short term arrangements, that will give them ideas on how will they do in establishing a "brick and mortar" food-business.

In the  past summers, my Supper Club expectations were justified. People seemed to enjoy themselves, they kept coming back and bringing their friends. Having had my desire for feeding people in style  fulfilled, my plan was making summer of 2019 the last one , before it become routine. As it turned out pandemic made this break for me, but in the process I realized that I hadn't had yet my fill of this adventure. Here  we are having another summer. I wasn't sure if it's going to work this time, but again: where is the will, there is the way. I'm posting dates or four dinners this summer and menu will fallow.

As always you can bring bevreges of your choise, I serve water plain and with bubbles

SUMMER 2022

These are the dates of planned suppers.

click on date for menu

(I will post the menus  at least a month before dinner)

Gatherings start at 5:30 pm. Seat down to dinner at 6:00 pm.

E -mail : grazynashaw@gmail.com
Phone 320 217-9002