Dallas Supper Club

“There's a fine line between genius and insanity. I have erased this line.”  Oscar Levant

Genius or insanity? We pulled out all the stops for our dinner with the Dallas Supper Club, and the votes are in: 90% genius and 10% insanity. Isn't that the definition of an unforgettable party?  Here's a playful peak into our planning.

"Find the perfect location . . . not just a wedding venue, but a place in Dallas that feels like Patina Green . . . a unique space like Christopher Nastri's amazing photography studio with vintage pieces AND a totally blank room that we can make our own."

"Tables! UGH. We can't serve dinner on plain rental tables with boring white table cloths. Not for a farm inspired dinner!  Our friend Kevin is a craftsman and he can build tables using 100-year old wood from our Evergreen barn in East McKinney.

Centerpieces?? We always do wildflowers in vases.  What about fresh veggies in vases?  Better yet . . . Let's have our friends at Cartermere Farms plant an actual REAL - LIVING - ORGANIC garden down the middle of each table!  Guests can pick a carrot from the dirt and munch between courses!

But where will we serve the food if there is a garden (freestanding and without containers) down the middle of the table?  We could use wood slices as serving boards - as trivets - and our friend Tim can make them from fallen trees on his farm."

"The food will be interactive too - that's what a good party is all about.  Chef Robert will create a picnic style menu with packaged food.  Let's not use any plates . . . but paperboats, paper bags, paper and string, and to-go boxes.  There won't be a printed menu, so guests won't know what is coming next!"


"Since Peticolas Brewing Company will be supplying the beverages, Robert will design a menu with all of his favorite foods that pair with beer  drinking.  

We will ask Ali with Rare Edibles to provide the cheese . . . and we will find her an antique cart to wheel the cheese in . . . and what if she brought her goats?!  That's a whole new meaning to "farm-to-table"!



Beer: Come & Take It
Ricotta Dumplings & Chicken Cracklings
Smoked Head Cheese on Toast


Beer: Pick Hammer
Wagyu Jerky, Aleppo Chili Peanuts, Goat Cheese Popcorn
Deviled Pullet Eggs & Pickled Ramps from Last Spring

Beer: Alfred Brown
Smoked Cheddar Biscuits & Cornbread
Ribbon Cane Syrup & the Good Butter


Broccoli, Radish, Kimchi, Kewpie, Benne
Beets, Cabbage, Rye Berries, Goat Yogurt
Cauliflower, Kale, Carrots, Pancetta, Preserved Lemon
Jan. Tomatoes, Dandelion Greens & Vinegar, Farmstead Cheese, Farro


Beer: Sit Down or I'll Sit You Down
Short Rib Pastrami, Smoked Sausage
Megan's Sweet Potatoes, Sauerkraut, Spicy Mustard


Beer: A Lost Epic
Ali's Cheese, Robert’s Jam & Pickles, The Theodore's Bread


Beer: Wintervention
Chocolate Torte, Preserved Blackberry, Spiced Oats

"So, this was fun. Kind of insane . . . did we really just bring goats into a sit down dinner in Dallas?  Everyone seemed to have a great time, and we had a blast so . . . let's do it again . . .but totally different! What if we . . . ???"


Want to throw an awesome party like this?  Call us!  We are booking private parties at Patina Green, as well as taking outside catering for special events.  Send us an email.


Photo Gallery taken by Robert Bostick Photography