FEB 03 2027 6:30PM: Winter Supper Club - Hands On

Step inside The Winter Supper Club for a seasonal dinner party menu that strikes the balance between culinary sophistication and relaxed entertaining. The secret to great dinner parties is mastering dishes that can be prepped in advance, allowing the host to spend time at the table instead of over the stove. Join Executive Chef Melissa Pelkey-Hass for an evening of winter entertaining made seamless.

You will learn how to prepare a vibrant winter burrata appetizer, create an aromatic herb crust that insulates pork tenderloin while it roasts, and stir polenta to a silky, creamy consistency before topping it with an earthy mushroom ragù. Chef Melissa will also demonstrate how to caramelize sugar crusts with a butane torch for restaurant-style crème brûlée.

What's on the Menu:

Winter Citrus & Burrata with Pistachio & Pink Peppercorn: Creamy burrata cheese paired with vibrant blood orange and grapefruit suprêmes, fresh mint, and cracked pink peppercorn. 

Herb-Crusted Pork Tenderloin with Apple Cider-Dijon Reduction: Tender pork roasted in a fresh rosemary and thyme crust, served with a sweet-tart cider glaze.

Creamy Parmesan Polenta with Wild Mushroom Ragù: Slow-cooked yellow corn polenta folded with aged Parmesan and topped with seared wild mushrooms and crispy sage.

Roasted Delicata Squash with Whipped Ricotta & Brown Butter: Sweet squash roasted until tender, perched atop whipped whole-milk ricotta with pomegranate seeds.

Grand Marnier Crème Brûlée with Raspberry Coulis: Silky orange-liqueur-infused baked custard finished with a brittle caramelized sugar crust and tart berry drizzle.

Gather around the table, raise a glass, and experience how cozy, refined, and joyful a winter supper club can be.

Prices listed per person.