We launched the membership. You broke us (in the best way).
This week: June and July dinners sold out overnight. Here's what happened behind the scenes. And a Crispy Pesto Rice with Eggs recipe!
Hey y’all!
We launched the membership model for the supper club last week and I genuinely did not expect what happened next.
First: thank you. Truly. The amount of support that came in was kind of overwhelming in the best way, and it means a lot that so many of you want to be part of this while it’s still growing and evolving in real time.
Second: please be patient with us while we sort through everything.
If you sent a membership payment and emailed or DM’d us your contact info, you’re in the system. If you came to one of the April or May dinners, you’re already in. No need to sign up again or send a membership fee. If you sent us money but no email address, I admire the trust, but we do still need a way to contact you if you want to come to dinner.
We’re manually building out the mailing list and organizing reservations one by one. And when I say “we,” I mean me and my business manager Jo sitting there cross-referencing Venmos, CashApps, emails, Instagram handles, and spreadsheets like detectives.
It’s just the two of us, and we are trying our best to catch up!
At this point, June and July are completely sold out with a waitlist. We’ll be releasing August dates once we finish organizing the membership list and getting everyone sorted on our end.
And if you can’t snag a seat when new dates drop, we are starting to offer limited buyouts for up to 14 guests depending on my availability. It’s $2100 for the evening. If that’s something you’re interested in, just reach out and we can talk details.
We’re also working on ways to automate some of this so it doesn’t feel quite so hand-cranked moving forward. Part of that is tied to rebuilding the website from scratch. We migrated off Wix and are rebuilding everything on WordPress now, so if you’ve run into any weird links or random website chaos lately, that’s why.
We’re learning some technical things on the fly over here.
More updates on the membership, the website, and future dates soon. We’re getting there!
Thursday 5/14: The Today Show 10AM
This week I’m heading back to the TODAY Show for a special AAPI Heritage Month segment. I’ll be on the 10A hour with Jenna and Sheinelle making Mì Xào Giòn: crispy noodles topped with a saucy stir-fry.
It’s one of those dishes that feels a little restaurant-y, but is actually very doable at home, and the contrast between the crunchy noodles and the silky sauce on top is what makes the whole thing so good.
It’s on p.132 of my book if you want to cook along!
This week’s recipe
Speaking of crispy things
This one came out of that very specific craving where you want something a little crunchy on the bottom, a little herby, and you want an egg on top of it. The rice gets pressed into a hot pan until it forms a golden, crackling crust, then you hit it with pesto and a runny egg and call it dinner. Or lunch. Or honestly breakfast if you have leftover rice in the fridge, which is usually the case at my house.
It’s the kind of recipe that works on a Tuesday when you don’t feel like cooking but you also don’t want to order out. And given that we’re heading into AAPI Heritage Month and I’ve got crispy things on the brain from the TODAY Show prep, it felt like the right moment to share it.
Recipe below.
