It started innocently enough.
Our friend Tom simply suggested that a group of us grab dinner one night at one of the area supper clubs. The rest of us decided it was a good idea, and so we made a reservation at The Moracco (that’s how it’s spelled) in Dubuque.
Ten years and countless golden Cadillacs later, the Supper Club Supper Club − aka, the SCSC − is still going strong. We may no longer hit a different supper club every month as we once did, but we still know our way around a fish fry.
And that’s a good thing. Supper clubs, once a staple of Midwestern dining, are an endangered species. Three of the clubs frequented by the SCSC have closed in the past decade. The “carnage” back in my home region of Northwest Iowa has been even more severe. The Cedar Cabin (Ashton), Tony’s and Mary’s (Sibley), the 9/59 (Allendorf), and The Iron Horse (Sheldon) have all long since closed their doors, leaving a void in the culinary landscape.
I mean that. While supper clubs have never offered fancy faire – their menus are largely interchangeable with staples like fried chicken, steak, and shrimp − the food is well-prepared and delicious.
That said, it’s more the loss of supper club culture that I lament. When I was growing up, a family dinner out at the Cedar Cabin was something to get excited about. We didn’t eat out often, so those dinners were usually celebrations of anniversaries and birthdays. Back then, I usually got the fried chicken. My parents would order onion rings for the table, and we would all dig into the basket of deep-fried goodness.
Today, I’m more of a steak guy. In place of the onion rings, I get French fries, which I usually dip in a little A1 steak sauce. And while I rarely eat dessert at home, when I’m out at the supper club, I try and save room for a nice, tall ice cream drink.
I love supper clubs so much that I’ve started a Substack to celebrate the glory that was and still is the supper club. It’s called “Supper Club Confidential,” and it’s a humorous exploration of Midwestern culture in general and food in particular. You can find it at https://substack.com/@michaelknock. It’s free, and I would love to hear from readers regarding your own supper club adventures.
But if you’d rather your supper club experience be a culinary rather than literary one, make sure to go out and explore some of the supper clubs left in the area. Until then, you can make some supper club favorites at home using a few of the recipes I’ve provided below.
I’m sticking to the ice cream drinks because, as I said above, supper club food is pretty basic stuff overall. Ice cream drinks, however, represent an area where supper clubs really shine.
If you’ve never had one, a supper club ice cream drink is really like an adult milkshake. They are sweet, cold, and just a little boozy. In other words, they are the perfect way to end any meal, especially when it’s 90 degrees outside.
It helps to have a blender for making ice cream drinks, but it’s not necessary. One legendary SCSC experience involved a bartender who mixed each drink meticulously by hand. It’s a great workout for your biceps, but not one I recommend for those over the age of 50.
So, please give Supper Club Confidential a read and definitely give your local supper club a try. At the very least, cool off this summer with a grasshopper or a brandy Alexander. You’ll be feeling swank in no time.
Note: The recipes below reflect what I found on various websites and in cookbooks. However, feel free to vary them to fit your taste. If you want a thicker drink, add more ice cream. More booze? Add it. It’s all up to you.
Each recipe is intended to make one ice cream drink. Depending on the size of your glass, you may have a little leftover.
The Golden Cadillac
We all have our favorite ice cream drink. This one is Mike Wright’s. It’s a blend of Galliano, crème de cacao, vanilla ice cream, and whipped cream (optional but definitely worth it).
If you’re wondering (and I was) what Galliano is, I looked it up. Galliano is a vanilla- and anise-flavored liqueur typically used in cocktails like the Harvey Wallbanger.
There are numerous recipes for this drink available on the internet, but I found this one on Saveur.
Ingredients
2 cups vanilla ice cream
1 oz. Galliano
1 oz. crème de cacao
Whipped cream, for garnish
Put all ingredients (except for the whipped cream) in your blender. Blend until smooth. Pour into a cocktail glass, and serve with a dollop of whipped cream on top. You can also drizzle a little extra Galliano over the whipped cream if you are feeling extra indulgent.
The Grasshopper
This is my favorite ice cream drink. I had my first grasshopper at the Chanhassen Dinner Theater in Minneapolis when I was in college. I wasn’t much of an alcohol drinker at the time, and so I was amazed to discover a drink that was so sweet and delicious.
A grasshopper is a mix of ice cream with crème de menthe and crème de cacao. It’s minty with just a hint of chocolate. If you want the classic green color to your drink, you may need to add some food coloring. It’s optional, but it does complete the look.
Ingredients
2 scoops vanilla ice cream
1 ½ oz. crème de menthe
1 ½ oz. crème de cacao
Whipped cream (for garnish)
A few drops of green food coloring (optional)
Put all ingredients (except for the whipped cream) in your blender. Blend until smooth. Pour into a cocktail glass and serve with a dollop of whipped cream on top. If you are feeling a little crazy, you can add a Maraschino cherry.
The Brandy Alexander
By now, you get the routine. Blend together ice cream with a little booze. Garnish with whipped cream. Therefore, I won’t go into a lot of detail here.
Ingredients
2 scoops vanilla ice cream
¾ oz. brandy
¾ oz. crème de cacao
Whipped cream (for garnish)
Chocolate shavings (for garnish)
Place all ingredients (except for the whipped cream and chocolate shavings) into your blender. Blend until smooth. Pour into a cocktail glass and serve with a dollop of whipped cream and some chocolate shavings.
Michael Knock is a food columnist for the Iowa City Press-Citizen.
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