Dinner in the Garden
Closing out the year, guests gathered for the final Supper Club of the season—and it was truly one for the books. Set inside the breathtaking Brown Family Conservatory at Reynolda Gardens, this special edition introduced a new, roving take on Supper Club. The experience invited guests to wander from room to room, exploring each culinary moment at their own pace while surrounded by the beauty of nature.
Each space within the conservatory offered its own sense of magic and a thoughtfully crafted dish to match.
In the Orange Room, Chef Levin set a bright and refreshing tone with a beautifully composed Citrus Scallop Crudo, showcasing vibrant flavors and delicate execution. The Arid Room delivered bold Southwestern inspiration as Chef Michelle presented an agave‑savory pork belly served on nopales cactus, balancing rich textures with earthy elements.
Comfort and elegance met in the Begonia Room, where Chef Blackburn offered a refined take on familiarity with a marsh‑like crostata salad cup. Guests concluded their culinary journey in the Orchid Room, where Chef Kalyn stunned with pure refinement: Kagoshima Wagyu Beef Carpaccio, delicately wrapped in a single basil leaf—a dish as striking as it was restrained.
To close the evening, attendees gathered for conversation with Tom McDougall, Founder and CEO of 4P Foods, a longtime Deacon Dining partner. McDougall’s food hub continues to strengthen and support smallholder farms throughout the region, reinforcing Supper Club’s commitment to regional partnerships and sustainable food systems.
A key part of what makes Supper Club possible—and impactful—is our partnership with 4P Foods, a values‑driven food hub that connects universities and other large purchasers directly with farmers in our surrounding communities. By bridging the gap between small, community farms and institutions like ours, 4P enables us to source produce in a way that is both transparent and equitable.
With a strong focus on supporting farms owned and operated by minorities, 4P Foods plays a vital role in strengthening regional food systems while helping small farmers access consistent, meaningful markets. Through this partnership, we proudly source all of our eggs and much of our seasonal produce, ensuring freshness on the plate while reinvesting in the agricultural economy.
More than a vendor, 4P Foods represents one of our most impactful relationships—one rooted in shared values around sustainability, community, and food as a tool for connection. Their work allows us to tell deeper stories through the meals we serve and reinforces our commitment to thoughtful sourcing at every level.
Special thanks go to the dedicated and talented team at Reynolda Gardens, whose care for this awe‑inspiring space—and generosity in welcoming guests to dine surrounded by such beauty—made the evening possible.
Thank you to everyone who joined us, and to all who have shared a seat at our table this year. Each time the Supper Club team sets out to create these experiences, they are humbled by the love, care, and creativity poured into every detail. Building relationships with students and crafting once‑in‑a‑lifetime moments remains at the heart of it all.
Here’s to many more unforgettable nights around the table.