Discover Vanity Supper Club; a clever contemporary spin on a 1920's speakeasy set in a glamorous modern day supper club environment. Folklore abounds as to the nature and particulars of how speakeasy establishments carried on, and the fascination of their existence has emerged as a significant area of interest in pop culture. Vanity Supper Club elegantly blends a vintage feel with modern decor and inflections, producing an impeccably unique dining and nightlife experience unlike any other. Located at 566 South Main Street in Providence, RI, we welcome our guests through our well disguised telephone booth entrance which draws intrigue from passersby and thrill seekers alike. Once inside, an exuberant evening of sight and sound awaits; in chic modern fashion, join us as we celebrate Prohibition!
Fantastic 4Mat Volume 4Vanity Supper Club & Danny Diggz Presents
Hosted By: Danny Diggz
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Events & Visuals
Vanity Supper Club on Channel 12 - The Rhode ShowGo Providence has brought in Chef Antonio Wormley from Vanity Supper Club and he’s making Pan Roasted Cornish Game Hen.
2 Cornish Game Hens
2 tbl Fresh Thyme
1 tbl Fresh Sage
1 tbl Fresh Rosemary
6 Slices Bacon
1 Small Spanish Onion
1/2 Butternut Squash
1 Pound Kale cleaned and stems removed (Cut kale into a few large pieces)
1 tsp Apple Cider Vinegar
1/2 Cup Chicken Stock
1/4 Cup White Wine
3 tbl Unsalted Butter
1. Pre Heat Oven to 400°F
2. Peel and dice all root vegetable into about 1/2 inch pieces, set aside.
3. Dice Bacon into small pieces, set aside.
4. Slice shallot and onions into thin strips, set aside in separate containers.
5. Chop fresh herbs; leave some thyme off to the side for later. Combine herbs together.
6. Pat dry Cornish hen, with kitchen shears or sharp knife cut along one side of the backbone, then along the other side of the backbone to remove it.
7. Season both sides of Cornish hen with herbs, salt and pepper.
8. In a large oven proof skillet heat on high heat, add enough oil to cover the bottom of the pan.
9. When pan is hot, place the Cornish hens skin side down. Sear until skin begins to get golden brown. Turn over and place in the oven and cook for about 25 to 35 minutes or until hen reads 165°F
10. While Cornish hens are in the oven in a large sauté pan render down bacon until crispy. Remove bacon but leave bacon fat in pan. Sauté sliced onions until softened. Add all diced root vegetables, thyme salt and pepper and sauté until soft. When finished cooking add crispy bacon back into the pan and set aside.
11. When Cornish hens are almost finished heat a large sauté pan with oil. Add Shallots and sauté until they begin to have some color. Add kale and chicken stock. Cook for about 5 minutes until kale starts to soften. Add a splash of apple cider vinegar, salt and pepper.
12. When Cornish hens are finished cooking remove from the pan and let rest on a board. Do not discard skillet. If there is a lot of oil in the pan drain the majority of the oil out of the pan but leave drippings stuck on the bottom of the pan. Turn pan on and deglaze with white wine. Whisk in butter just until melted. Taste for seasoning and remove from heat. This sauce can be poured over each hen after being plated.