New name, same table
We’re @dacbietsupperclub now. Plus a tres leches for Mother’s Day.
Hi y’all!
Quick housekeeping up top, because I’ve been getting the same DM all week. Yes, we changed our Instagram handle. We are now @dacbietsupperclub instead of @dacbietcookingstudio.
The shift is really just about clarity. A lot of people were finding us thinking they could pop in, watch what I’m cooking, or sign up for a class. That’s not what this is.
It’s a dinner.
A curated, sit-down experience where I cook a menu I’m excited about, test ideas, and see what actually resonates when people are in the room eating it. That’s always been the intention, and “supper club” just feels closer to what it actually is.
Speaking of those dinners, April and May are in the books and I’m still thinking about both of them. The food was good, the room was loud in the right way, and a couple of dishes surprised me in the best way. One thing we are learning is that because this is a two, maybe three person team, please give yourself about three hours to enjoy the experience. We are still finding our groove and figuring out what works in this space, and I’d much rather you settle in and enjoy it than feel like you’re on a clock. Eat, drink, stay through the last course. Nothing about this is meant to be rushed.
If you came to one of the dinners, I’m curious… what was your favorite dish?
Supper Club membership
Now for the part that feels a little new.
We’re starting to roll out a small membership for the supper club.
Because this is a supper club, to come to a dinner and reserve a seat, you’ll need to be a member. It’s a one-time $10 fee through Venmo or CashApp. After you send it, just shoot us a quick email or DM with your name so we can confirm and keep your contact on file.
If you came to one of the last two weekends of dinners, you’re already included. You don’t have to sign up or pay anything. You’ll continue to get first access to dates and can recommend friends you think would love the table.
We have June and July seatings coming up, and we’ll be reaching out to members shortly. If anything is left, we’ll open those seats to the public the following week.
We’re doing it this way because we want to keep the experience special… and also so we don’t get in trouble for people bringing booze to what looks like a party ;)
I’m also starting to have some liquor brands reach out about supporting the dinners, which I’m excited to explore in a way that makes sense. Think occasional bottles or pairings that add to the night without overcomplicating it.
GiveNOLA Day
Today (Tuesday, May 5) is GiveNOLA Day, and I’m putting my support behind The Hot Dog Safari. They do pop-ups throughout the year to raise money that goes directly into community fridges and free meals for people who need them. It’s simple and it matters.
If you donate $30 through the GiveNOLA Day portal, you can head over to Turkey and the Wolf from 5–8pm and eat your weight in hot dogs. It’s a good excuse to show up, hang out, and support something that actually feeds people in this city.
If you have a few dollars to spare, consider sending it their way. It all stays in the neighborhood.
This week’s recipe
Mother’s Day is Sunday, so I’m sharing a tres leches cake.
This is the one I come back to over and over. It’s soft, super soaked, and honestly better the next day, so do yourself a favor and make it ahead. It travels well, feeds a lot of people, and you can just set it in the middle of the table and let everyone go at it.
If you want to make it đặc biệt, turn it into the Vietnamese coffee version I did on The Kitchen. Same base, but with strong Vietnamese coffee in the soak so it hits like a cà phê sữa đá in cake form. Finish it with salted whipped cream and it kind of speaks for itself.
Whatever you’re doing this weekend, call your mom. Or be your own mom. Or call mine, she’ll talk to you.
Recipe below.
Why would you ask me to pick just one? My favorite bite would have to be the Betel Leaf Wrapped Beef, probably for the flavor of the grill as much as all the other flavors in it. Of the entrees I'd have to go with the salt baked chicken slightly over the pork belly and redfish. I didn't think chicken could melt in my mouth like that. I may have to try my hand at that dish at home sometime. That salad was also a fantastic pallet cleanser after the pork belly. And those coconut flakes in the dessert were the right kind of crunch.
I'm mostly glad I got sat with a table full of likeminded people. I didn't want to be the only one thinking about cracking into that fish head and tail to get at the extra meat. So good. Thanks for putting these on, I hardly noticed that it had been over three hours cause we were all having such a good time. I may try my hand at another seat in the future, and try to convince a friend or family they need to come with me.