Supper Club
At Fed Pig Supper Club, Chef & Pitmaster Rob Sonderman showcases his culinary expertise and offers up a fancy version of Federalist Pig. Once a month, he will present a new meticulously crafted menu that goes beyond our regular menu offerings and put a smokey spin on gourmet cuisine from all over the world.
See Upcoming DatesAbout the Club
- This is a full-service dine-in experience, in our newly renovated dining room.
- One ticket covers one guest.
- One beer or non-alcoholic beverage will be included with every ticket.
- Some guests will be seated at a communal table. Everyone who comes to Fed Pig is cool, so no big whoop- BBQ is supposed to be shared together!
- There is no cross-over with our Monthly BBQ Box in terms of recipes and menus. Supper Club is a different program and experience… but definitely check out the Monthly BBQ Box, too!
September: French
Thursday, September 14th, 6PM
In September, we transport you to the heart of France, where classic French cuisine meets the art of smoke.
Mushroom Tart Hand Pies
Savor the earthy flavors of mushrooms enveloped in buttery pastry, offering a bite-sized taste of French perfection.
Smoked Tomato and Shrimp Bisque
Delight in a velvety bisque, where the smokiness of tomatoes and the succulence of shrimp unite in a bowl of pure indulgence.
Smoke Roasted 1/2 Duck
Experience the elegance of French cuisine as you savor the tender and smoky half-duck, accompanied by red wine cherries and a crisp frisée salad with a tangy bacon vinaigrette.
Banana Crème Brûlée
Conclude your Fed Pig French getaway with a classic French dessert, where silky smooth banana custard meets the caramelized crunch of a perfectly torched sugar crust.
October: Asian
Thursday, October 12th, 6PM
October brings an Asian sensation of savory and sweet that will feel both familiar and delightfully unexpected.
Wok Fried Noodles w/ Shiitake Mushrooms and Cumin-rubbed Smoked Lamb
Break out the chop sticks with this exquisite dish, where tender smoked lamb meets the earthiness of shiitake mushrooms in a fragrant stir-fry.
Chopped Salad w/ Sesame Vinaigrette
A refreshing and vibrant salad featuring crisp vegetables and a sesame-infused dressing.
BYO Bao Buns w/ Crispy Pork Belly
Get creative as you build your own bao buns, filled with irresistibly crispy pork belly and an array of delectable toppings.
Sesame Doughnuts w/ Condensed Milk & Honey
Conclude this mighty feast with sweet and nutty sesame doughnuts, drizzled with luscious condensed milk and honey.
December: Indian
Thursday, December 7th, 6PM
Embrace the warmth of Indian spices and the joy of festive feasting. Immerse yourself in a culinary celebration that pays homage to the rich tapestry of Indian cuisine.
Fried Paneer Pakora w/ Green Tamarind Chutney
Begin with a traditional Indian favorite flipped by Fed Pig, perfectly fried and served with a tangy tamarind chutney.
Brussels Sprout Chaat
Discover a modern twist on classic chaat with Brussels sprouts, creating a delightful merger of textures and spices.
Oxtail Curry w/ Chana & Paratha
Dive into the rich flavors of Indian curry as tender oxtail mingles with chickpeas. Dip away with freshly made paratha.
Kheer w/ Pistachio Caramel
Indulge in the velvety sweetness of Kheer, adorned with a decadent pistachio caramel topping.
January: Southern Comfort
Thursday, January 11th, 6PM
Kick off the new year with a taste of Southern comfort that warms the soul. Join us for a homestyle Supper Club soirée that lifts Southern classics to new heights, offering a delectable homage to the flavors that define comfort and community.
Smoky Shrimp and Grits
Experience the heartwarming flavors of the South with succulent smoked shrimp served atop creamy grits.
Black-eyed Pea Salad
Embrace the Southern tradition of black-eyed peas with a Fed Pig twist.
Chicken Fried Steak w/ Smashed Potatoes & Gravy
A Southern staple brought to a whole new level.
Pineapple Upside-down Cake
Chef Rob doesn't mess around when it comes to pineapples and cake.