Summer Soirée

Join us for our second annual Summer Soirée! The executive chefs of the Tonidandel-Brown Restaurant Group are coming together for a vibrant summer celebration at Supperland—a multi-course dinner spotlighting the season’s most flavorful local ingredients, with drink pairings for each course.

🍸 The evening begins at 6 p.m. with a lively welcome social on the Supperland grounds featuring cocktails and passed hors d’oeuvres. At 6:30 p.m., guests will move into the grand main dining room for a plated, 6-course dinner created exclusively for this night.

This collaborative menu brings together distinct styles and inspirations from across our restaurants. Each chef brings their own seasonal perspective to the table with specially crafted dishes that showcase summer’s bounty and the creativity of our culinary team.

👨‍🍳 Featured chefs:
Joe Hutton (Executive Chef, Supperland)
Sam Sheehan (Executive Chef, Ever Andalo)
Chris Rogienski (Executive Chef, Leluia Hall)
Lex Falardeau (Executive Chef, Haberdish)
Savannah Foltz (Executive Pastry Chef, Leluia Hall/Supperland)

🍴 THE MENU:
Passed Apps – Seafood Cocktail & Wagyu Beef Tostada
Course 1 – Cheddar Bay Scones
Course 2 – Salade Composée
Course 3 – Wood-Fired Rainbow Trout
Intermezzo – Sensation Melon
Course 4 – Confit Pork Belly
Course 5 – N.C. Wagyu Strip Loin
Course 6 – Sweet Corn Cake

🍷 Drink pairings will be curated by Beverage Director Colleen Hughes and Wine Director Michael Klinger.

🪑 Seating will be community-style, with guests dining together at shared tables. It’s a great chance to connect with fellow food lovers over a memorable meal! If you purchased tickets separately but would like to sit with friends, just let us know when you book your seats—we’re happy to accommodate whenever possible.

📝 Allergies or dietary restrictions? Please let us know at the time of booking.

🎟️ $249/person + gratuity + third party ticketing fee/taxes