Supper Club Returns to Campus Gardens with a Flavorful Fall Kickoff

On September 23rd, Deacon Dining welcomed students back to the Campus Gardens for the first Supper Club of the school year—a celebration of seasonal flavors, culinary creativity, and community.

Guests were greeted with freshly shaken mocktail palomas, setting a refreshing tone as they took their seats at a beautifully set wooden farm table adorned with fresh chips, dips, and garden-cut flowers.

The evening’s menu was a showcase of talent and teamwork:

• Chef Dunbar opened with a vibrant amuse bouche: pickled shrimp paired with cool watermelon gazpacho, finished with lemon zest and micro cilantro.
• Chef Levin followed with a rich crema de malanga, elevated by burnt leek ash oil, sumac, and a crisp plantain chip.
• For the salad course, the team collaborated to craft a stunning plate featuring red vein sorrel, crisp kale, pickled carrot, cucumber, toasted coriander tuille, sweet potato crisp, herbed farm cheese, and citrus bits.
• Making his Supper Club debut, Chef Sam wowed guests with barbacoa de borrego tatemado—a soulful dish of lamb barbacoa, blue corn sopa, Oaxacan flavors, stuffed onion with soubise, and ancho corn chimichurri.

To finish, guests indulged in a decadent tres leches trio: café con leche, dulce de leche, and leche frita.

Throughout the evening, students had the chance to watch the chefs plate each dish and connect with the passionate team behind Deacon Dining.

Thank you to everyone who joined us!
Want to win a seat at the next Supper Club? Follow us on Instagram @DeaconDining to stay updated on the next raffle.