Supper Club

Want an all access pass to one of the most exclusive celebrity dinner parties in the country? Each week, Supper Club lets viewers be a fly on the wall at a Hollywood dinner party, as Dancing with the Stars' Tom Bergeron hosts a fabulous evening alongside a celebrity chef who cooks up a green meal, while four special celebrity guests break bread and discuss the latest news and events in the green movement.

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Supper Club: Chef and Guest Bios

Ben Ford: Ben Ford is the Chef/Owner of Ford's Filling Station, a new American gastro-pub in Culver City, California. Ben is considered one of Los Angeles' brightest culinary stars. He earned his kitchen stripes at Chez Panisse, The Farm of + READ MORE

CHEF MICHAEL CHIARELLO - Chef Michael Chiarello is the tastemaker behind NapaStyle, Chiarello Family Vineyards, the Emmy winning Food Network series Easy Entertaining, and six cookbooks. The Food Network's Easy Entertaining with Michael Chiarello, for which Michael co-produced, wrote and + READ MORE

Caprese Salad made with Home Made Fresh Mozzarella that I made, local organic Tomatoes Stellar Greens mix including Micro Basil, Artichokes, CA Bison Pastrami that I smoked, Santa Barbara Pistachio-Gouda Crisp. For the Jerky Stack Fresh Buratta, (Gioia Cheese Co, + READ MORE

For the Sablefish 1 part miso/½ part sugar/½ part sake/½ part mirin Sancho leaves>br /> Ginger stock & yuzu Mix all in a blender and cover the Sablefish filets Broil until cooked and brown on top approx 15 min For + READ MORE

Foam-tini Ingredients (makes 10 servings) 4 Baskets Mixed Fresh Berries - CA 1 Cup Raspberry sauce - CA Yuzu foam ? to fill the glass 10 Mint sprigs - CA 10 Martini glasses Method Place ¾ oz of raspberry sauce + READ MORE

CHEF WHITNEY WERNER - Chef Whitney Werner is the Executive Chef at The Beach Club in Santa Monica. He is a graduate of the Culinary Institute of America, and has worked at Tavern on the Green, the Beverly Hills Hotel + READ MORE

AKASHA RICHMOND - Akasha Richmond is the healthy chef to the stars, spending nearly 20 years creating vegetarian and vegan recipes for her famous clients. As the chef and owner of Akasha - one of the most eco-friendly restaurants in + READ MORE

I once served a dish of cherry tomatoes and balsamic vinegar out of desperation. I had nothing else available. Both my guests and I loved it. Tomatoes and balsamic vinegar get along well together, so even though it was just + READ MORE

Makes 4-6 servings   Chocolate Cake   8 oz. bittersweet chocolate 8 oz. butter 4 whole eggs 4 egg yolks 3 oz. sugar 64 grams flour Butter for pan Flour for pan   Method: Preheat oven to 350 degrees. On + READ MORE

Ingredients Number of Servings: 4   ¼ cup + 1 tablespoon Bertolli extra virgin olive oil ½ cup miso paste ¼ cup lemon juice ½ cup orange marmalade 4 6oz portions of boneless, skinless chicken breasts 12 oz package store + READ MORE

CHEF ROCCO DISPIRITO - Rocco DiSpirito's culinary experience began at age eleven in his mother Nicolin's kitchen. By the age of 16, DiSpirito entered the Culinary Institute of America, and then studied abroad at Jardin de Cygne. DiSpirito also earned + READ MORE

Supper Club Episode: Chest Waxing, Homework Recycling, & Mercury Poisoning

A green dinner party hosted by Tom Bergeron in an eco-friendly house in Venice, CA. Guests: actress Catherine Oxenberg, comedian Kim Wayans, radio host Dennis Prager, environmentalist Peter Seligmann, and Chef Whitney Werner cooking Miso Glazed Sable Fish Recipes + READ MORE

Supper Club Episode: Eco-Hamsters, Make-Up, and Al Gore

A green dinner party hosted by Tom Bergeron in an eco-friendly house in Venice, CA. Guests: actor/director Keenen Wayans, authors Sophie Uliano, Michael Shellenberger, Thomas Kostigen, and Chef Rocco DiSpirito cooking Chicken Miso Marmalade. Recipes from this episode: Rocco + READ MORE

spaghetti

Ingredients  Serves: Serves 4 as a main course or 8 as a first course   1-3/4 pounds broccoli, thick stems discarded 1 pound spaghetti 1 bottle red wine (750-ml -preferably Zinfandel) 1 teaspoon sugar 1/3 cup extra-virgin olive oil 4 + READ MORE

olive oil cake

IngredientsServes: 12 Servings   3 eggs 2-1/2 cups granulated sugar 1-1/2 cups extra-virgin olive oil 1-1/2 cups milk grated zest of 3 oranges, plus 1 orange-sliced, for garnish 2 cups unbleached all-purpose flour 1/2-tsp. baking powder 1/2-tsp. baking soda pinch + READ MORE

Antipasti

For the Peppers 6 large red or yellow bell peppers 1 tablespoon extra-virgin olive oil ½ teaspoon red wine vinegar 1 tablespoon finely shredded fresh mint   For the Zucchini 1 ½ pounds medium zucchini ends trimmed Extra-virgin olive oil + READ MORE

Chocolate Cake with Armagnac Ice Cream

Yield: 4-6 Servings Ingredients Chocolate Cake 8 oz. bittersweet chocolate 8 oz. butter 4 whole eggs 4 egg yolks 3 oz. sugar 64 grams flour Butter for pan Flour for pan Method: Preheat oven to 350 degrees. On the + READ MORE

Rocco DiSpirito Chicken Miso marmalade with Swiss chard

Yield: 4 Servings Ingredients 1/4 cup + 1 tablespoon Bertolli extra virgin olive oil 1/2 cup miso paste 1/4 cup lemon juice 1/2 cup orange marmalade 4 6oz portions of boneless, skinless chicken breasts 12 oz package, store bought, prepared + READ MORE

Rocco DiSpirito Shrimp and Cherry Tomatoes

I once served a dish of cherry tomatoes and balsamic vinegar out of desperation. I had nothing else available. Both my guests and I loved it. Tomatoes and balsamic vinegar get along well together, so even though it was + READ MORE

Whitney Werner Foam-tini

Yield: Makes 10 servings For the Mixed Berries (makes 10 servings): Wash & cut 1 basket strawberries. Toss together with 1 basket blueberries, 1 basket raspberries and 1 basket blackberries. Refrigerate until use. For the Raspberry Sauce (makes 1 Cup, + READ MORE

Miso glazed Sablefish, wild mushroom-edamame cigar, stir fried vegetables, Carrots and peas, Blood Orange and Valencia Orange Gastriques

For the Sablefish 1 part miso/½ part sugar/½ part sake/½ part mirin Sancho leaves Ginger stock & yuzu Method: Mix all in a blender and cover the Sablefish filets Broil until cooked and brown on top approx 15 min + READ MORE

Caprese Salad made with Home Made Fresh Mozzarella

This recipe is a simple Caprese Salad made with Homemade Fresh Mozzarella, local organic Tomatoes Stellar Greens mix, Micro Basil, Artichokes, CA Bison Pastrami that I smoked and a Santa Barbara Pistachio-Gouda Crisp. For the Salad Stack: Heirloom Tomatoes, + READ MORE

Nate Allen Vegan Almond and Berry Parfait

Ingredients 1 1/2 cups raw almonds 1 cup each of raspberries, blueberries, and blackberries 1 cup raw cashews 1/2 block of silken tofu 1 cup rice milk 2 tbsp agave nectar 1 tsp vanilla 1 cup blackberry brandy 1/4 + READ MORE

Nate Allen Lentils with Arugula and tomato

Ingredients 2 cups beluga lentils 2 cups arugula 1/2 red onion, diced 1 clove garlic sliced 2 tomatoes chopped 1 sprig thyme 1 bay leaf Salt and pepper Method: Sauté onion, garlic, thyme and bay leaf in 1 tbsp + READ MORE

Nate Allen Roasted Mushrooms with Squash and Baba Ghanouj

Ingredients 1/2 pound maitake mushrooms 1/2 pound shiitake mushrooms 4 sprigs thyme 1 large eggplant 10 yellow patty pan squash, stemmed and halved 4 medium zucchini, stemmed and sliced in 1/2 inch rounds 1/2 cup flat leaf parsley leaves + READ MORE

Neal Fraser Pistachio Cake

Ingredients: 4 oz pistachios 1 cup all purpose flour 2 tsp baking powder 1 tsp ground cardamom ¼ tsp salt ½ cup milk ¼ tsp butter, softened 1 cup sugar 3 eggs Method: Pulse pistachios in the food processor + READ MORE

Neal Fraser Oven roasted Tempeh

Yield: Serves 8 people Ingredients 4 ea packages of Tempeh (available in the refrigerated section of veggie thing at whole foods) 2 oz sherry wine vinegar 2 oz honey 2 oz soy sauce 2 # mixed wild mushrooms (chanterelle, + READ MORE

Butternut squash soup

Yield: Serves 8 people Ingredients: 1 ea large butternut squash 2 oz butter 2 ea white onions, peeled and chopped To taste kosher salt 2 ea sage leaves Method: Cut the squash in ½. Remove the seeds. Put cut side + READ MORE

Neal Fraser Yogurt Panna Cotta with Cucumber Mint Soda

Yield: 4-6 people For the panna cotta: Ingredients 1/2 cup milk 1/2 cup sugar 4 sheets gelatin 1 1/2 cups natural, whole milk yogurt 1 1/2 cups cream Method: In a saucepan bring the milk and sugar to simmer + READ MORE

Neal Fraser Sauteed Fillet of Brandt Beef

Yield: Serves 8 people Ingredients: 8 ea 6 oz Brandt Fillet of beef (brandtbeef.com) 8 ea fingerling potatoes 8 oz olive oil 1 # cleaned spinach, baby 1 ea clove garlic, chopped 1 package la Espanola meats morcilla sausage + READ MORE

Creme fraiche, California estate osetra caviar

Yield: Serves 40 people The recipe for the blinis cannot be scaled down, but if you are cooking for less people buy less caviar and crème fraiche. For the blinis 1 quart milk 1.5 ounces yeast, fresh 1.5 ounces + READ MORE

Almond Walnut Beer Bread with Loquats and Savory Caramel

Ingredients: 1 cup raw almonds 1 cup raw walnuts 1 cup whole wheat pastry flour 1/2 cup brown sugar 1/2 teaspoon salt 1 1/2 tbsp baking powder 1 bottle beer, I used pale ale but any beer would work 12 + READ MORE

Grilled Pacific Halibut Filets with Peruvian Blues and Artichokes

Ingredients: 2-3 lbs halibut filet, one or two whole pieces 1 bunch fresh thyme 10 med Peruvian potatoes 25 small baby artichokes cleaned and halved, or artichoke hearts 1/2 red onion sliced 1 clove garlic sliced Salt and pepper 3 + READ MORE

Strawberry and Cardamom Salad

Yield: Serves six Ingredients: 2 pints of the best strawberries you can find topped and quartered 4 Persian cucumbers sliced in 1/2 inch rounds 4 oz. goat milk feta cheese, crumbled French baguette, 10 1/2 inch slices toasted golden 4 + READ MORE

Chocolate Gelato

Ingredients: 6 ounces semi-sweet chocolate 1 ounce bittersweet chocolate 2 cups vanilla hemp milk 1/4 cup soy creamer 4 egg yolks 1/4 cup sugar 1 teaspoon vanilla extract Method: Chop the chocolate into 2-inch pieces. In a stainless steel bowl + READ MORE

Hempseed Crusted Tofu

Yield: Makes 4 servings Ingredients: 1 pound extra-firm tofu, sliced into 1/2 inch slices, about 12 slices Cooking spray or olive oil 1-tablespoon olive oil 2 tablespoons tamari or soy sauce 1/4 teaspoon ground black pepper 1/2cup unbleached flour 1/4 + READ MORE

Turmeric Seared Pears with Arugula with Goat Cheese, Goji Berries & Pine Nuts

Yield: Makes 4 servings Ingredients: For the salad: 1/2 cup toasted pine nuts 2 small-medium Bosc pears, peeled, cored and cut into 1/2-inch wedges 1 tablespoon unsalted butter 1 teaspoon turmeric 2 teaspoons wildflower honey 4 ounces arugula, washed and + READ MORE

Real Food Daily's Chocolate Pudding

Yield: Serves 6-8 Ingredients 36 ounces extra-firm silken tofu 1 1/4 cup unsweetened cocoa powder 3/4 cup maple sugar 1/2 cup pure maple syrup 1/4 cup instant decaffeinated coffee powder 1 tablespoon vanilla extract 1/4 teaspoon sea salt Blend + READ MORE

Carrot Cake

Yield: Makes one 8x8-inch square or 12 cup cakes Ingredients: 1 1/2 cups all-purpose unbleached flour 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon fine sea salt 1 3/4 teaspoons cinnamon 1 teaspoon ground ginger 1/4 teaspoon + READ MORE

Honey Glazed Chicken with Cherries and Apricots

Yield: Makes 4 servings Ingredients: 1 whole chicken (about 2 1/2 pounds), rinsed and cut into 8 pieces or 6 large chicken breasts, with or without bones 1 1/2 teaspoons Kosher salt 1/2 teaspoon freshly ground black pepper 1/3 cup + READ MORE

Caramelized Onion, Tomato & Goat Cheese Tart

Yield: 6 servings Ingredients: For the crust: 1 1/4 cups unbleached flour 1/2 teaspoon fine sea salt 2 tablespoons cold unsalted butter 4 tablespoons cold non-hydrogenated vegetable shortening 2-4 tablespoons ice water, or as needed For the onion filling: 1 + READ MORE

Grilled Polenta and Vegetable Stacks with Tomato-Saffron Coulis

Yield: Serves 6 Polenta 3 cups water 3 cups plain soy milk 1/4 cup olive oil 3 garlic cloves, minced 2 teaspoons sea salt Pinch of ground white pepper 2 cups polenta (coarse cornmeal) or yellow cornmeal Stacks 6 + READ MORE

Ann Gentry Real Food Nachos

Yield: 6 servings Ingredients 1 cup canola oil 12 6-inch corn tortillas, cut into wedges Sea salt 1/3 cup Melted Cashew Cheese 1/2 cup Black Beans, canned and warmed 1/4 cup Pico de Gallo 1/4 cup Guacamole 2 tablespoons + READ MORE

Porchetta with Fresh Shell Beans & Charred Green Chef Sliced Fennel & Onion

In the show we did a whole roast suckling pig. I've specified pork shoulder for the first recipe, but I have also included my on air version. Either will do. The important thing is that if you do use pork + READ MORE

Sturgeon Confit with Smoked Tomatoes & Olive Leek Compote

Crusty bread, roasted tomatoes and olive-leek compote Literally, confit means preserved. In a culinary sense, it means to draw the moisture out of a food and to replace some of it with oil or other fat. Traditionally, it was used + READ MORE

Strawberries Pazzo

Yield: Serves 4 Ingredients: For the marinade: 6 tablespoons Balsamic vinegar 1/2 cup Superfine sugar Gray Salt and freshly ground black pepper, to taste Alternatly, use: 1/2 cup Napa Style Pazzo Marinade For the strawberries: 2 cups Strawberries, stemmed and + READ MORE

Planked Salmon with Basil-Chive Butter

Cooking fish on a cedar plank is an old Native American technique. As the planks get hot, the aromatic oils are released and permeate the fish. You can find untreated cedar shingles or shims at lumberyards, or ask to have + READ MORE

Crispy Risotto Balls

Serves: 7 Servings Ingredients: 1/4 cup extra-virgin olive oil 1 onion, finely minced 3 cloves garlic, finely minced 1 1/2 cups Arborio rice 1 cup white wine Grey salt Freshly ground black pepper 4 cups chicken or vegetable broth, heated + READ MORE

Olive Oil Cake

Yeild: 12 Servings Ingredients: 3 eggs 2-1/2 cups granulated sugar 1-1/2 cups extra-virgin olive oil 1-1/2 cups milk grated zest of 3 oranges, plus 1 orange-sliced, for garnish 2 cups unbleached all-purpose flour 1/2-tsp. baking powder 1/2-tsp. baking soda pinch + READ MORE

Red-Wine Spaghetti with Broccoli Rabe

Yeild: Serves 4 as a main course or 8 as a first course Ingredients: 1-3/4 pounds broccoli, thick stems discarded 1 pound spaghetti 1 bottle red wine (750-ml, preferably Zinfandel) 1 teaspoon sugar 1/3 cup extra-virgin olive oil 4 garlic + READ MORE

Old World Antipasti

Ingredients: For the Peppers: 6 large red or yellow bell peppers 1 tablespoon extra-virgin olive oil 1/2 teaspoon red wine vinegar 1 tablespoon finely shredded fresh mint For the Zucchini: 1 1/2 pounds medium zucchini ends trimmed Extra-virgin olive oil + READ MORE

Supper Club Episode: Junk Food, Organic Vineyards, & Green Fatigue

A green dinner party hosted by Tom Bergeron in an eco-friendly house in Venice, Ca. Guests include: actress Marilu Henner, radio host Stephanie Miller, and Chef Michael Chiarello cooking Penne Pasta with Broccoli Rabe. Further Reading on green parties: + READ MORE

Supper Club Episode: Flexitarians, Vegequarians, & Eco-Friendly Clothing

A green dinner party hosted by Tom Bergeron in an eco-friendly house in Venice, CA. Guests: actress Illeana Douglas, eco-entrepreneur Nell Newman, Live Earth producer Kevin Wall, comedian Bruce Vilanch, and Chef Nate Allen cooking Grilled White Bass. Checkout + READ MORE

Supper Club Episode: Polar Bears, Biodynamic Wine, & Greening the Ghetto

A green dinner party hosted by Tom Bergeron in an eco-friendly house in Venice, CA. Guests: actress Sharon Lawrence, activist Majora Carter, author Jack Canfield, actor Larry Joe Campbell, and Chef Akasha Richmond cooking Honey Glazed Chicken. Checkout the + READ MORE

Supper Club Episode: Sizzling Spinach, Recycled Jokes, & Carbon Footprints

A green dinner party hosted by Tom Bergeron in an eco-friendly house in Venice, CA. Guests: Survivor host Jeff Probst, actress Holly Robinson Peete, extreme skier Alison Gannett, producer Garry Marshall, and Chef Neal Fraser cooking Filet of Beef. + READ MORE

Supper Club Episode: Bamboo Dresses, Stunning Succulents, and Saving Forests

A green dinner party hosted by Tom Bergeron in an eco-friendly house in Venice, CA. Guests: author Heather Thomas, Succulent LA owner Ryann Davis, TreePeople founder Andy Lipkis, comedian Bob Einstein, and Chef Ben Ford cooking Sturgeon Confit. Checkout + READ MORE

Supper Club Episode: Vegetable Stacks, Jungle Visions, & Global Warming

A green dinner party hosted by Tom Bergeron in an eco-friendly house in Venice, CA. Guests: actress Mariel Hemingway, actor Martin Mull, radio host Doug McIntyre, author Lynne Twist, and Chef Ann Gentry cooking Grilled Polenta and Vegetable Stacks. + READ MORE

Supper Club Episode: Risotto Balls, Green Baby Products, Cradle to Cradle

A green dinner party hosted by Tom Bergeron in an eco-friendly house in Venice, CA. Guests include: actress Melissa Joan Hart, environmentalist Kelly Meyer, radio host Jay Thomas, and Chef Michael Chiarello cooking Planked Salmon. Checkout the Planet Green + READ MORE

Supper Club Episode: Vegan Skewers, Electric Cars, and Biofuels

A green dinner party hosted by Tom Bergeron in an eco-friendly house in Venice, CA. Guests: actress Amy Smart, activist Alexandra Paul, U.S. Green Building Council’s Rick Fedrizzi, radio host Stephanie Miller, and Chef Nate Allen cooking Vegan Skewers. Checkout + READ MORE

Lynne Twist on Supper Club and The Pachamama Alliance

I couldn't be happier to be on Supper Club with Tom Bergeron, a brilliant format for bringing to public awareness some of the most critical issues of our time. It is a real privilege and pleasure to exchange viewpoints with + READ MORE

Supper Club Episode: Bamboo Dresses, Stunning Succulents, and Saving Forests

A green dinner party hosted by Tom Bergeron in an eco-friendly house in Venice, CA. Guests include author Heather Thomas, Succulent LA owner Ryann Davis, TreePeople founder Andy Lipkis, comedian Bob Einstein, and Chef Ben Ford cooking Sturgeon Confit. Checkout + READ MORE

Supper Club Episode: Tasty Tempeh, Solar Powered Jacket, and Biomimicry

This episode of Supper Club features a green dinner party hosted by Tom Bergeron in an eco-friendly house in Venice, CA. With guest appearances by: Singer Drew Lachey Producer Gavin Polone Documentary Filmmaker Leila Conners Actress Aisha Tyler Chef + READ MORE

Introduction to Supper Club

Each week guests on Supper Club with Tom Bergeron get to indulge in a flawlessly prepared green meal created by some of the most famous eco-chefs in the world. Using local high quality ingredients grown with sustainable practices and wasting + READ MORE

About Tom Bergeron

Tom Bergeron is an Emmy Award-winning host who brings pizzazz and style to his new show Supper Club with Tom Bergeron, where each week he hosts an entirely green Hollywood dinner party. At each meal, Bergeron plays host to some + READ MORE

About Supper Club

Want an all access pass to one of the most exclusive celebrity dinner parties in the country? Each week, Supper Club lets viewers be a fly on the wall at a Hollywood dinner party, as Dancing with the Stars' Tom + READ MORE