VSU Dining has implemented a new event to its rotation in order to bring the fine dining experience to campus, 20 students at a time: a monthly supper club. 

The idea of a supper club is simple: a few people come together once per month or so, where they eat a meal consisting of a few courses based on a theme. For Blazer Dining, weeks of work come together for one night; the first 20 guests to sign up spend a meal swipe to experience an hour-long, three-course meal; each part more impressive than the last.  

Kristen Berry, VSU Dining’s marketing coordinator, is the mastermind of the operation who oversees the themes and design of the dining setup. She works alongside Chef Andrew Atz, head chef at Palms Dining Hall, to create unique experiences for a few participants. According to her, this serves as an opportunity to allow Blazer Dining to show off their skills in a new format. 

“It’s important to us that every student has the ability to experience new cuisine,” said Berry, “and what better way to get to know your Executive Chef, Andrew Atz?” 

Berry also expressed the importance of food as a medium for connecting students who might otherwise never interact. 

“Food has a unique way of bringing people together,” said Berry. “It’s not just about the menu; it’s about connection, friendships, and shared experiences.” 

But as much as students get to experience during the event, according to Berry, there is much more that happens behind the scenes.  

“[Planning takes] a lot more than meets the eye,” said Berry. “Our Executive Chef, Andrew, plans the menu weeks in advance to prepare for such a unique experience. Our marketing team as well as our Catering Director, Andrew Wilson, plans the details to curate a fine dining experience for our guests.” 

The first supper club hosted was titled, A Night in Tuscany, with a running theme of Italian dining. The starter consisted of a salad with baby arugula and a lemon-honey vinaigrette, served inside of a bowl made of parmesan cheese. It was unexpected, but a welcome surprise that worked well at preparing guests for the next course. 

The main course was Tuscan chicken with a spinach and sun-dried tomato sauce, served alongside saffron risotto, roasted asparagus and baby carrots. This is a classic dish that is easy to love, delicious and hearty. It was only second best to dessert. 

At the end of the meal, dessert was provided, a large slice of tiramisu. It was easily the crowd’s favorite, rich and sweet– and many guests left still talking about it. 

The second theme, West Coast Seafood, included a variety of textures and a lighter, fresher taste compared to the decadence and boldness of the first.  

It featured a shrimp “toast” as an appetizer, which was chopped shrimp that was battered and fried, topped with mango salsa and avocado. It was a new take on something more familiar, but a risk that was well-received. 

The main dish, Salmon Oscar, included seared salmon with crab meat and Hollandaise sauce. It was served alongside asparagus and cauliflower rice. While not as rich as the main course of the first, it was still filling and well-balanced.  

The dessert was a ginger-peach cobbler topped with coconut crumble, as well as dragonfruit and guava. Cobbler as the main part of the dessert seemed deceptively simple, but the ginger and coconut crumble turned a fan favorite into something truly special. 

 There was also an açaí sorbet served on the side, which helped with some of the sweetness of the cobbler with tartness. 

Final verdict? VSU Supper Club is an excellent way to spend a meal swipe; it is an upscale take on a down-to-earth tradition, and to those lucky enough to participate, brings a unique- but welcome- change to on-campus dining options. 

The next Supper Club will be hosted on Nov. 4, and features Cajun and Creole dishes, a specialty for Chef Andrew Atz. 

Written by Bailey Wilson, Managing Editor. Photos by Bailey Wilson.