Last Thursday night I had the honor of being a guest at the inaugural Evenings Supper Club. Evenings is the creation of local chef Bryan Kelly and his wife Melissa.
Dinner was held in The Garage, a Cville landmark and mini venue used for art galleries, music and more.
They did an amazing job dressing up the table! Loved the mix of blue and green glass.
I brought my girlfriends Sarah and Gaby with me. Sarah loves to entertain and it was Gaby’s 30th birthday!
Our evening began in the courtyard next to The Garage where we sipped bourbon sweet tea cocktails and introduced ourselves to the other guests. We were joined by Kat and Darren of the Cville Niche Blog as well as Sam, who runs The Garage, and his girlfriend Maddie, who I’ve met at previous Hill & Holler dinners.
We also whet our palates with goat cheese & grape truffles and crostini with white bean & artichoke hummus.
The truffles won my heart – I want to make them myself this summer! Chef says you just soften goat cheese and roll it into a ball around a grape.
We were called to dinner shortly after and began the first of three amazing courses. Notice the art on the walls. The pieces are from Richmond artist Travis Robertson. I loved the color palate and mix of typography with design. I also really want this Duke’s piece for our house! Still debating..
Aside from the signature cocktail, Evenings Supper Clubs are BYOB. I think this is awesome because it gives you the chance to taste a bunch of different wines instead of having a big glass or two of a featured selection. I brought the Trentadue Old Patch Red from Sonoma in the middle – on of my favs.
The first course was Bacon Panisse, Soft Poached Farm Egg, Romesco Sauce and a Red Onion Marmalade. Plus little dots of whipped goat cheese around the edges. There’s nothing like a perfectly poached egg! The diversity of flavors in this dish went so well together.
Our main course featured Seared Pork Tenderloin, Petite Herb Gnocchi, Carrots (Pickled/Pureed/Raw) and Ancho Chile Meringue. Again, the combination of textures and flavors won me over – the soft gnocchi, the crunchy raw veggies, the savory pork that was cooked sous-vide, the pureed carrots and finally the flakey meringue. Loved the spicy meringue!
We nibbled and talked into the evening until dessert arrived – strawberry extravaganza! Fried Strawberry Pie, Vanilla Ice Cream, Pecan Praline, Dried Strawberries and Milk Jam. AH. Mazing. Loved the “milk jam” (the butterscotchy sauce under the pie). I can’t remember what Chef said it was, but it was good!
One of my favorite parts of fine dining are tableside surprises, and Chef Kelly chose the perfect end to the night with some Nutella macarons and honey jellies.
Slow clap for the chef!
While our dinner was on the house in exchange for publicity, Evenings Supper Club dinners will be a $65 suggested cash donation. Menus for each dinner will be posted on their Facebook page and emailed out to subscribers two weeks prior to each event. So far there are six in the works in June and July. I already have my name down for one to attend with Matt! To get on Chef Kelly’s list, email him at [email protected]. Spots are limited to 10 guests, so I expect they will fill up fast. Follow along on Instagram as well!