Yes, that thing back there is a baked potato.

A brandy old fashioned sweet, a prime rib the size of the plate it’s served on, a buttery baked potato, and let’s not forget the relish tray. Ah, the supper club: an establishment that’s usually family-operated and only open for supper, where fine dining and a higher quality of service converge, but only after 3pm. A group of UW-Madison experts – Paul Bethke (Department of Horticulture), Scott Rankin (Department of Food Science), Jeff Sindelar (Meat Science and Muscle Biology Lab), Han Zoerb (Department of Food Science), and Gary Grossen (Babcock Dairy Store cheesemaker) – are supper club experts. They’ll be bringing their knowledge to a special event called “The Science of the Supper Club,” a sit-down dinner and discussion at Connell’s Supper Club in Chippewa Falls that will reveal fascinating facts about classic supper club fare. The event is hosted by the Wisconsin Alumni Association, and will take place April 19 from 5:30-9pm. Connell’s has been a Chippewa Valley institution since 1933 and has been under its current ownership since 1988. The event will start with cocktails and conversation with the professors, then dinner and a program during which they will talk about the history and science behind supper clubs, wrapping up with an after-dinner reception where you can enjoy a grasshopper, pink lady, or a Tom Collins. Register for the event online at www.uwalumni.com/event/supperclub – then savor the Wisconsin flavor.  

The Science of the Supper Club • Tuesday, April 19, 5:30-9pm • Connell’s Supper Club, 18525 50th Ave, Chippewa Falls • $25 • (608) 263-2645 • www.uwalumni.com/event/supperclub