FANCY FEAST SUPPER CLUB: THE ULTIMATE SUMMER NIGHT EXPERIENCE
Fancy Feast Supper Club
As the clock strikes 6 pm on a warm July evening, the sun still lingers high, casting a golden glow over the lavender fields and cream-colored farmhouse. The guests seated at the left end of the long table are enveloped in the intoxicating scent of the lavender, while those on the right are treated to the serene view of a blue pond nestled just beyond the farmhouse. This picturesque setting is not an illusion but the reality of the Fancy Feast Supper Club.
Leah Guadagnoli, the mastermind behind the Fancy Feast Supper Club, has curated a unique experience for the hundred lucky attendees who secured their tickets a month in advance. With flower crowns adorning their heads, guests are treated to an exquisite menu featuring dishes such as Fennel Pollen Braided Brioche, Cucumber Vichyssoise, Endive Boats, Squash Blossom Carrot Sformato, and Lilac Posset. The evening is complemented by a Hillside Gimlet, a blend of Faccia Brutto Centerbe, ramp gin, maple, lime juice, and celery bitters.
Just three hours north of New York City, the atmosphere is reminiscent of a scene from “Midsommar,” with Leah smiling as she watches her guests bask in the moment. For her, this is just another Saturday night, yet each event is a cathartic experience, blending food and art in unique locations from abandoned churches to Brooklyn warehouses.
A Conversation with Leah Guadagnoli
I first encountered Leah at a Catskills farmers market, where her jet-black charcoal focaccia left a lasting impression. Today, we delve into her journey and the magic behind her supper club.
Why did you choose not to follow the traditional route of working in a high-end restaurant?
I’ve never worked in a restaurant and am a self-taught chef. I aim to create communal culinary experiences akin to hosting a dinner at my home, rather than a typical dining out experience.
You cook entirely vegetarian for your supper club. Can you explain why?
It’s more inclusive, as many people are vegetarian. I want everyone to enjoy the same meal together. Plus, I grow a lot of the ingredients myself and find the variety of colors, textures, and flavors in plants more fun to work with than meat.
Name your eight favorite ingredients to cook with right now.
Fennel pollen, Chioggia beets, Parmesan rinds, garlic scapes, eggs from my hens, labneh, edible flowers, olive oil.
How important is the aesthetic aspect of your meals?
I have a background in visual art, which heavily influences my cooking. Collaborating with other artists and creating visually appealing setups is a key part of the experience, allowing me to express myself beyond traditional art forms.
Tell us about your team.
I have an amazing team of close friends who help with everything from taking photos to bartending. Our collaboration has grown organically from the early DIY days of hosting meals at my home.
Cooking for large groups must be stressful. How do you manage it?
Dinners can range from thirty to a hundred and fifty people. I break down the prep to make it manageable, though there are always moments of last-minute rush. The administrative work is also extensive, from designing menus to managing contracts.
Have you ever had a major mishap during an event?
Yes! Once, a pot of soup slid off the induction burner right before serving. We salvaged what we could and improvised a new dish, which surprisingly became a favorite among guests.
Did the end of the pandemic influence your supper club?
Absolutely. One of my first public dinners post-pandemic was incredibly emotional. The joy of bringing people together after isolation was overwhelming.
Do you participate in the meals once the preparation is done?
I try to engage with everyone but rarely get to sit down. My focus is on ensuring the event runs smoothly.
Do you have a favorite theme or venue for your events?
My favorite theme was a Black and White dinner (Season of the Witch) at Stonehill’s, and my favorite venue was the cemetery behind my home, a converted church from the mid-1800s.
What are your dream venue and theme?
A castle in Europe with an outer space-themed dinner.
What’s next for Fancy Feast Supper Club?
I hope to collaborate with more chefs and artists and take the supper club to new cities like Los Angeles, Paris, Montreal, Miami, Mexico City, and anywhere in Italy.
Fancy Feast Supper Club offers a unique, inclusive, and aesthetically pleasing dining experience that blends culinary artistry with communal enjoyment, creating unforgettable moments for its guests.
