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Macon Supper Club

No better way to end the weekend than around the table.

This Sunday’s Supper features:

🍽️ Country Fried Steak
🥔 Boursin Mashed Potatoes
🤍 Black Pepper White Gravy
🫛 Blistered Garlic Green Beans with Romesco & Candied Olive Crumble
🧈 Cornmeal-Dusted Buttermilk Drop Biscuit with Black Pepper Honey Butter
🍑 Grilled Peach & White Chocolate Bread Pudding with Brown Butter Pecan Ice Cream

Plus this week’s Chef’s Signature Bite: Truffle Deviled Quail Egg.

Supper for 1 – $45
Supper for 2 – $85
Supper for 4 – $160

📅 Orders close Saturday at 4:00 PM
📍 Pickup Sunday, 5:00–6:00 PM at Grey Goose Players Club

Reply here, send us a DM, or text (478) 808-9487 to reserve your supper.

There’s just something about a Sunday supper.
#SundaySupper #MaconGA #CountryFriedSteak #LocalChef #AllmanBrothersBand

07/16/2026

Check out this Sunday’s Country Fried Steak Supper. DM us to place an order 🍽️

No better way to end the weekend than around the table. This Sunday’s Supper features: 🍽️ Country Fried Steak 🥔 Boursin Mashed Potatoes 🤍 Black Pepper White Gravy 🫛 Blistered Garlic Green Beans with Romesco & Candied Olive Crumble 🧈 Cornmeal-Dusted Buttermilk Drop Biscuit with Black Pepper Honey Butter 🍑 Grilled Peach & White Chocolate Bread Pudding with Brown Butter Pecan Ice Cream Plus this week’s Chef’s Signature Bite: Truffle Deviled Quail Egg. Supper for 1 – $45 Supper for 2 – $85 Supper for 4 – $160 📅 Orders close Saturday at 4:00 PM 📍 Pickup Sunday, 5:00–6:00 PM at Grey Goose Players Club Reply here, send us a DM, or text (478) 808-9487 to reserve your supper. There’s just something about a Sunday supper. #SundaySupper #MaconGA #CountryFriedSteak #LocalChef #AllmanBrothersBand

07/14/2026

A few moments from the past several months at Macon Supper Club. From Sunday suppers to special dinners, every meal has been made possible by this incredible community. Thank you for every order, every share, every recommendation, and for trusting us to be part of your table. We’re grateful for how far we’ve come, and we’re looking forward to everything that’s next. See you Sunday. 🍽️ #macon #supperclub #localchef #sundaysupper #southernchef

This week’s Sunday Supper is here.

A menu built around honey glazed salmon with a few summer favorites alongside it.

• Honey Glazed Salmon, crispy quinoa & saffron beurre blanc
• White Wine Braised Fennel & Cabbage with blistered cherry tomatoes, candied olives & Pernod
• Creamy Boursin Polenta
• Cheddar Chive Drop Biscuit with whipped Cajun butter
• Prosciutto & Fig Jam Bruschetta on grilled olive & garlic sourdough (from our friends at Bakery2Go) with whipped ricotta, arugula & chili oil

Dessert
Grilled glazed donut with peanut butter whiskey ice cream & praline pecan crumble.

$45 • $85 for 2 • $160 for 4

Pickup Sunday from 5:00–6:00 PM at Grey Goose Players Club.

To reserve your meals, send us a DM or email david@maconsupperclub.com.
#MaconGA #SundaySupper #SupportLocal #localchef #supperclub

07/09/2026

Check out this week’s Honey Glazed Salmon Sunday Supper. Dm us to order or for more info

This week’s Sunday Supper is here. A menu built around honey glazed salmon with a few summer favorites alongside it. • Honey Glazed Salmon, crispy quinoa & saffron beurre blanc • White Wine Braised Fennel & Cabbage with blistered cherry tomatoes, candied olives & Pernod • Creamy Boursin Polenta • Cheddar Chive Drop Biscuit with whipped Cajun butter • Prosciutto & Fig Jam Bruschetta on grilled olive & garlic sourdough (from our friends at Bakery2Go) with whipped ricotta, arugula & chili oil Dessert Grilled glazed donut with peanut butter whiskey ice cream & praline pecan crumble. $45 • $85 for 2 • $160 for 4 Pickup Sunday from 5:00–6:00 PM at Grey Goose Players Club. To reserve your meals, send us a DM or email [email protected]. #MaconGA #SundaySupper #SupportLocal #localchef #supperclub

07/06/2026

Summer vibes. Sunday suppers. Feeling just fine. ☀️ Here’s a look back at the last few weeks of Macon Supper Club. Thanks for being part of it. ❤️ #Macon #supperclub #localchef #sundaysupper #southernchef

Let’s make golden crispy Parisian gnocchi in a brown butter sage sauce! These light little gnocchi are made from a choux pastry dough and it is SO much quicker and easier than a potato gnocchi I promise! These light, melt in your mouth little pillows are flavoured with herbs, lemon zest, dijon mustard and parmesan, you have to try this! Serves 2 - 3, you’ll need:

1 cup water
115g butter
120g flour
1 tbsp dijon mustard
30g finely grated parmesan
3 eggs
2 tbsps herbs, I used thyme and parsley
Zest of a lemon

Bring the butter and water to a rolling boil, take it off the heat, dump the flour in and mix hard with a wooden spoon for 60 seconds, it should form a soft ball. Put it back on the heat and beat hard again for 30 seconds. Transfer to a stand mixer (or do this by hand, it works!) and beat in the parmesan and mustard on a medium speed. With the mixer running add one egg at a time, letting each fully incorporate before adding next, scraping down the bowl as needed. Beat in the herbs and zest then transfer to a piping bag (or ziplock with the corner cut off) and leave to rest for 20 mins. Get a pot of salted water boiling and squeeze the piping bag straight over the water, cutting off the gnocchi with a knife. Let them float to the surface then continue cooking for 30 seconds before transferring to a tray. I do batches of around 10 at a time until dough is finished. Heat up some olive oil in a pan and fry until crisp and golden on each side then serve with a sage butter which I have a recipe for on my website. Finish with lots of grated parm and it NEEDS a big squeeze of lemon. SO GOOD!

#pasta #foodreel #pastaporn #pasterecipe #gnocchi #asmrfood #makeitdelicious #italianfood #italianeats #foodphotography #butter #feedfeed #food52 #foodporn

07/03/2026

Think all gnocchi is made from potatoes? Not this one.

This week’s Sunday Supper features Parisian gnocchi—a light, pillowy version that’s pan-seared and served with roasted mushrooms, summer black truffle, Parmesan Reggiano, wilted arugula, and fresh lemon zest.

Paired with Crispy Pork Milanese, it’s one of my favorite menus of the summer.

Orders close tomorrow afternoon, DM us to place an order

Let’s make golden crispy Parisian gnocchi in a brown butter sage sauce! These light little gnocchi are made from a choux pastry dough and it is SO much quicker and easier than a potato gnocchi I promise! These light, melt in your mouth little pillows are flavoured with herbs, lemon zest, dijon mustard and parmesan, you have to try this! Serves 2 - 3, you’ll need: 1 cup water 115g butter 120g flour 1 tbsp dijon mustard 30g finely grated parmesan 3 eggs 2 tbsps herbs, I used thyme and parsley Zest of a lemon Bring the butter and water to a rolling boil, take it off the heat, dump the flour in and mix hard with a wooden spoon for 60 seconds, it should form a soft ball. Put it back on the heat and beat hard again for 30 seconds. Transfer to a stand mixer (or do this by hand, it works!) and beat in the parmesan and mustard on a medium speed. With the mixer running add one egg at a time, letting each fully incorporate before adding next, scraping down the bowl as needed. Beat in the herbs and zest then transfer to a piping bag (or ziplock with the corner cut off) and leave to rest for 20 mins. Get a pot of salted water boiling and squeeze the piping bag straight over the water, cutting off the gnocchi with a knife. Let them float to the surface then continue cooking for 30 seconds before transferring to a tray. I do batches of around 10 at a time until dough is finished. Heat up some olive oil in a pan and fry until crisp and golden on each side then serve with a sage butter which I have a recipe for on my website. Finish with lots of grated parm and it NEEDS a big squeeze of lemon. SO GOOD! #pasta #foodreel #pastaporn #pasterecipe #gnocchi #asmrfood #makeitdelicious #italianfood #italianeats #foodphotography #butter #feedfeed #food52 #foodporn