Good Folk Supper Club 29
December 6, 2025
Source and Tradition, Bay Head, NJ
This winter we had the honor of serving as guest chefs for Good Folk Supper Club 29, benefiting Operation Beachhead. Hosted inside the ceramic studio at Source and Tradition, the evening began with a welcome hour featuring a seasonal punch and fresh oysters from Barnegat Oyster Collective, followed by a five-course locally sourced dinner thoughtfully paired with wines from Ripe Life Wines.
The table was set with exquisite handmade dinnerware and custom-designed napkins, setting the tone for an intimate, collaborative evening. We had a truly wonderful time working alongside this talented group of partners to bring this event to life.
Seasonal Mocktail
Hibiscus Tea Punch
ginger, allspice, cinnamon, maple syrup, bubbles
Menu
Welcome Hour
Barnegat Brunette Oysters - served with ginger mignonette & lemon
Plated Dinner
Amuse
Scallop Gratin - bechamel, parmesan crisps, leek oil
Soup
Sunchoke Bisque - escabeche, guajillo oil
Salad
Green & Red Radicchio - aged gouda, bacon lardons, dried cranberries, smoked almonds, tarragon vinaigrette
Main
Atlantic Halibut - braised carrots, ginger carrot mousse, carrot top pesto, frizzled potato
Dessert
Poached Pear - chocolate sorbet, pinot noir reduction
Producers & Partners
Planning: Good Folk Supper Club
Culinary Team: Haute Feast
Raw Bar: Barnegat Oyster Collective
Custom Dinnerware: Source and Tradition
Custom Napkins: Noon Designs
Wine: Ripe Life Wines
Photography: Christina Lily
Rentals: Paul David Party Wares
Charity: Operation Beachhead
