Last Saturday warmed us to the core and we're still smiling about it. Jüs Organic Cafe was all aglow - a beautiful setting for our cozy evening. Chef Brendan Neville nailed it with 5 stunning dishes bursting with bright flavors and colors. The wines and bubbly selected by Court Liquors were such a hit that not a drop was left to savor. Thank you, Nick! We're so fortunate that the talented Russ Roe of L.E.S.S. Collective was with us capturing those fleeting magical moments.
Three weeks ago, we partnered with Highlands Dinner Club to focus on issues that we hold dear - the future of farming and agriculture sustainability in New Jersey. Thanks to an esteemed panel of speakers lead by Fran McManus, the evening started off strong with Charles Rosen, Adam Wolf, Mikey Azzara, Oliver Gubenko and Jon McConaughy. Bell Works was our jaw-dropping location for just such an event and the talented photographers of L.E.S.S. captured it beautifully. The evening's menu can only be described as a FEAST - Six beautiful courses executed to creative perfection thanks to the team behind Highlands Dinner Club and RBC Hospitality. Fresh, local, seasonal, sustainable...all of the above. We were also honored to highlight the great mission behind America's Grow-a-Row, our donation recipient for this special event. Chip Paillex, president and founder, shared their history and current projects
This supper club was as close to a fairytale as possible. That barn! That greenhouse!! Those twinkly lights!!! Bear Creek Herbary was one stunning location to host a dinner for 44 guests. Cara Pescatore and Alex Mazzucca of Seed to Sprout introduced some fabulous flavors in their beautiful vegan menu. Nick Pizzonia of Court Liquors selected delicious small batch, hard-to-find artisanal wines paired perfectly with each super fresh course. We were honored to learn more about Monmouth County SPCA's mission and current projects and hope our donation from this dinner helps them on their current path.
The fires were roaring, candles were lit, and the wine never stopped flowing. Magic was certainly in the air on Saturday, January 28th. A very special thank you to all who joined us that evening - at the table and in the kitchen. Chef Bruce Lefebvre rose to the challenge and had a blast creating one amazing dish after another. That dessert?!? We also had an incredible team of servers that went so above and beyond in every way to make this special dinner exactly that - truly special.
Our 11th dinner event featured an up-and-coming young talent at the helm, Jake Rallo. Just 16 years old, this aspiring chef created a incredible menu highlighting season and local flavors. We also had the honor of hosting famed photographer and food stylist Melina Hammer. Jake selected two recipes from her new cookbook, Kid Chef, and incorporated them into his Italian-inspired menu.
Good Folk Supper Club 8 was pushing new boundaries for everyone involved. Our guests enjoyed cocktails and creative writing lead by the founders of Project Write Now before walking down the block to our secret supper location. Good Folk Supper Club held the first pop-up dinner event in West Elm's Red Bank location. Chef Marcy Ragan's menu was a bold and beautiful as the decor! Thanks to Chef Nicholas Harary for suggesting perfectly paired wines to round out this special experience.
Good Folk Supper Club 7 was one serious feat. 9 courses of the finest sushi and seafood + paired wine and beer + 30 guests = one extraordinary evening! Thanks to the creative minds behind Asbury Park Boardwalk, we were able to pull out all the stops in a truly unique space rarely open to the public. Special thanks to photographer Russ Roe and his crew at LESS Creative for capturing the magic.
Good Folk Supper Club 6 was a French fantasy. Held in the fabulously curated back room of The French Market, guests were treated to classic French cooking and excellent wines. Chef Laurant's menu was beautifully presented on handmade pieces by Source and Tradition. This was an intimate dinner for 14 guests and the conversation was as warm as the candlelight.
Good Folk Supper Club 5 featured the talented husband and wife behind Poor Farm Food based in Lambertville, NJ. Warm and hearty, this evening buzzed from beginning to end...not only because coffee was the secret ingredient in every course! Lovely florals were designed by Pink Peony and the stunning place settings were donated by The China Closet - both next door neighbors to the cafe. Booskerdoo even created a special roasted blend for each GFSC guest to take home. Here's to starting your morning with the Good Folk Blend!
Good Folk Supper Club 4 still gives me goosebumps. It was a dream team collaboration in every way. There was big talent in the kitchen, hand-made ceramics on the tables, vintage decor to set the stage and gorgeous creations throughout the store. Our guests were surrounded by love all around - such a magical night! A special thank you to Source and Tradition and Dovetail Vintage Rentals for such incredible donations!
Good Folk Supper Club 3 was a bootleggers dream! Mixologist and cheesemonger Diana Pittet led 30+ guests through the history of the American cocktail. From a communal punch to The Last Word, each drink had a bit of history and some tall tales to match. Zach Brinley of Brinley Gold Shipwreck Rum shared New Jersey's colorful bootlegging history during Prohibition. A serious history lesson one sip at a time.
Good Folk Supper Club 2 was an amazing opportunity to work with two serious talents in Asbury. Laura and Grace of Cardinal created a menu highlighting what they do best - use the freshest ingredients in a bold and thoughtful way. Guests rolled up their sleeves and jumped right in passing family-style courses and noshing on hand-made charcuterie, local cheese and honey with crusty breads. It was a full on feast!
Good Folk Supper Club 1 was our first experiment and we nailed it right out of the gate. Thanks to chef Zeet Peabody and his great love of southern cooking, we treated our initial guests with flavors from New Orleans to Georgia that reminded me of home. We even featured organic yellow grits ground my McEwen and sons in Alabama. This dinner warmed the hearts and souls of our 14 guests and set us off in the right direction. We knew there was much more yum to come!