THIS SUPPER CLUB

IT’S A DINNER PARTY

This is a uniquely personal dining experience for the chefs and dinner guests with regularly scheduled prix fixe dinners and curated beverage pairings at our Granville dining room.

Multi-course dinners are led by Chef James Anderson and Chef Jacob Wilson along with a host of premiere guest chefs. Seating at supper club dinners are limited to ensure an elevated, attentive dining experience for all guests. Sit back and enjoy our version of a dinner party as you engage with chefs and makers exploring emerging culinary trends and celebrating regional growers and makers.

“I fell in love with supper club styled private dining events years ago. These dinners are thoughtfully designed for food lovers, chefs and creators to connect directly with the guests. I am so excited to have this restaurant in Granville to bring a different kind of supper club dining experience to central Ohio. The feel of the dining room is stylish but not too fancy and the food kinda tastes like a warm hug.”

-Chef James Anderson

CHEF'S TABLE

Chef's table seating on the perimeter of our open kitchen is an up-close, intimate supper club experience for a limited number of guests. Engage with chefs and kitchen crew and receive bonus samplings, and tastings as they prepare and plate your meal.

NON-ALCOHOLIC BEVERAGES

Non-alcoholic beverage pairings may be substituted. Select this ticket option for your non-alcohol quests.

SEATING

We do a seating plan for most events. If you wish to be seated with, or near, another party please Message us during checkout to make a seating request. We will do our best to accommodate you.

GRATUITY

You will have an opportunity at the end of your event to submit a gratuity for your servers and bar service.

Sit back and enjoy

Chef’s table.

TEAM BIOS

CHEF JAMES ANDERSON

Chef James is the founder of Ray Ray's Hog Pits, a network of central Ohio stationary food trucks which began in 2009 with a single trailer outfitted with a hand-made smoker crafted from a recycled oil drum. He is also a proud farmer raising heritage hogs at Anderson Farms in Granville, Ohio.
James has spent more than three decades studying American barbecue traditions and culinary arts while receiving numerous accolades from national and regional food writers and critics including Food & Wine; New York Times; Wall Street Journal; Esquire; USA Today and Southern Living, among others. James and Ray Ray's was also highlighted on Guy Fieri’s Diners, Drive-Ins, and Dives and on The Food Network. And, in 2019, James received a prestigious James Beard Foundation Award nomination, making him the first barbecue or casual food truck chef nominated in the 32-year history of awards, which recognize exceptional talent and achievement in the culinary arts.
Eric Lund

Eric Lund is a beverage director from New Orleans, Louisiana, a city known for it’s love for food and hospitality. His love for his city also instilled a love for classic cocktails. Pairing the traditional with subtle innovations he knows exactly what is needed to perfectly complement each unique menu.
Eric’s fondest memories originate in shared meals during travels around the world whether it’s blue fin and saké in Tokyo, chèvre and chenin blanc in Angers, or a tajine and mint tea in Marrakech, Eric blends diverse influences into his approach to beverage creation, whether it’s a unique twist on an old favorite or an unexpected wine pairing. His deep appreciation for global flavors has shaped his ability to craft beverages that tell a story.
Eric never met a story he didn’t like, and he takes pride in sharing the history and narrative behind every drink, offering guests more than just a beverage – but an experience. His philosophy is rooted in making each drink a perfect companion to the food and creating memorable moments that linger long after the last glass is empty. You can also find Eric talking about food and wine at Speck Italian Eatery during the week
Mimi Anderson

Mimi Anderson is Chef James’s daughter as well as his most trusted sous chef. Mimi has worked at nearly every Supper Club to date and is pivotal to the success and quality of the events. Her extensive food knowledge and skills make her a essential Supper Club team member.
Mimi is currently a senior in high school and is looking to pursue a career as a pastry chef graduation.