Eating good food in stunning spaces ranks among those things most dear to our COLLECTIVE hearts. For this reason (and plenty of others), we wax idyllic somewhat regularly about delicious and well-designed restaurants all over Utah. But the Supper Club is something…different. And entirely perfect.
It’s delectable menu meets sublime design…
on a rotating spit.
Which is to say, both are ever-changing. Supper Club is spearheaded by Evan Francois, executive chef at Harmon’s, and Alexa Norlin, the pastry-pro behind Normal Club Ice Cream (*sigh*). In short, it’s a quarterly endeavor that treats up to 40 guests to an absurdly-creative and delicious several-course meal in an absurdly-creative and beautifully-appointed environment. Then, a portion of the evening’s proceeds are distributed to a deserving charitable organization. That’s the short version. Having recently attended a Supper Club event, however, we feel happily obliged to give you much more than that.
THE MENU, WINE, AND LOCATION differ EVERY TIME.
Says Evan, “Creating new experiences and continually evolving keeps us on our toes as chefs…and our guests guessing.” It started humbly, in the perfectly-culled back yard of friends (this good pair) who also donated time and talent to the cause in the form of free photography and styling for the club. In the following event, the hope was supper on the Salt Flats, but weather forced a change in plans, and they landed on a beautiful meal in the modern, stunning space at U West.
“The support that we’ve received from our friends in helping with our crazy ideas has been surreal…it’s enabled us to push the boundaries of what Supper Club brings to the table.” In addition to Evan and Alexa’s kitchen wizardry, it all comes together each quarter thanks to the efforts of sous chef Casey Bowthorpe, as well as Kim Fearick (marketing/logistics/design), Ty Richchouyrod and Bryan Hinschberger (wine pairings and service), and Kate Croft/Jeremy Thorton (wait staff). It’s a team effort for the gooder good (get it…because food).
“we want our guests to be wowed each time.”
Shouldn’t be a problem. The last SC was held in the Marmalade art space of some generous friends, and we were floored by every last detail. From lighting (dim) to floral (muted) to settings (magical), the Supper Club served. Think: striped bass, shito, and radish with popcorn crema and amaranth. Or puffed grain granola with white chocolate mousse and a citrus sorbet (to name just two of the courses). Food prep happened discreetly on the other side of a wall. The wine pairings were insane. Guests were glowing.
Hungry? You’ll have to wait until the next Supper Club. In the mean time, do yourself a kindness and get your name added to the pre-event invite list by emailing [email protected]. You can also follow them on Instagram @supperclubsaltlake. We threw a few questions in Evan’s general direction (scroll below) to give you a better idea of why Supper Club is the ideal night out with a touch of community give-back. But you see the photos…surely, you don’t need further convincing.
