How To Summer: Lazy-Fancy Feast with Fora Travel
a New York Supper Club, and how to recreate it at home.
Earlier this May, I hosted a Supper Club in collaboration with Fora Travel, this is our second collaboration, because well, we both love to travel. This year, we kicked things off in my hometown in New York City at Fora’s SoHo pop-up. Last year, we wrapped up summer together in Montauk, where should we do it next?!
I gathered a group of female founders around the table to talk about what inspires them, what we pack on a trip, our worst sunburns, and everything in between (everyone gets a prompt at the table, something we’ve done since the beginning).
Since launching six years ago, I’ve host about four Supper Clubs a year — and now produce an additional 12–15 brand events annually. Carving out time to develop recipes and share content across platforms is a weekly juggling act. So thank you for sticking with me through the long silences on Substack — I appreciate your patience more than you know.
In the spirit of summer, I’m sharing our full menu, easy-to-recreate recipes, and simple table decor ideas — think bistro plates, baguettes and candles, that’s it folks. The menu we served at the Fora Supper Club was one of my all-time favorites with a Herb-Laced Salad with Sherry Vinaigrette, then Arctic Char with Parsley Pesto & Fava Beans, for vegetables a traditional Spanish Asparagus with Romesco, and Charmoula-Rubbed Chicken.
For every event, I work with a team of chefs. But I always come back to my own kitchen to translate those recipes for the home cook — adjusting for tools, timing, and what’s realistic when you’re not running a full-scale production.
When I returned to LA in June, I spent weekends re-cooking the dishes with you home cooks in mind. For this post (and let’s be real, for ease), I’m focusing on just one main course, fish — I hear you in the chat room!
The pared-down menu includes:
Herb-Laced Salad with Sherry Vinaigrette
Arctic Char (or Salmon) with Parsley Pesto & Fava Beans
Seasonal Vegetables with Romesco
Tapas
Keep it simple but special: a few interesting tins of fish, grilled bread, a single cheese like Manchego, good butter, crackers, and hot sauce. I recently discovered Siesta Co. and am fully obsessed. Their LA restaurant incorporates most of their tins into the menu — totally inspired, lazy-fancy at it’s truest definition.
Wine Pairing
Xarel·lo is a skin-contact wine, typically found in Catalonia, and have been seeing it starting to gain popularity on menus, so go find yourself a bottle to pair with this meal.
Table Design
When it comes to setting the table, I follow a few simple rules: stick to a color palette, always use real plates and silverware (even at the beach—I’ll pack tin plates, proper flatware, and linen napkins), and design around a single idea or detail. That might mean playing with height, using one fruit or flower throughout, or repeating a shape across the table.
At one Supper Club, a friend laughed and said, “This table’s got vert!” because I’d paired towering tapers with tiny bud vases scattered low. For the Fora x Supper Club, we leaned into that same idea—24-inch candles, crusty baguettes set straight on the table, single-stem florals in petite vases. The mix of heights created movement, but the negative space in between kept it clean and conversational—no one was blocked off from someone across the table.
We pulled the color story from the Fora store—bold reds and crisp whites—and built the rest around that. Fishs Eddy generously donated their classic rimmed bistro plates, which grounded everything in a casual, old-New York feel. A little utilitarian, a little romantic. The kind of table you want to linger at.
Here’s to Summering!
x Olivia