Restaurant Club Dinner Party at Supper

Yes, there were some complications when we announced the last Restaurant Club dinner (namely that we had it scheduled at Tweed and Tweed is currently stripped bare). But now there’s a new date (Tuesday, July 12), a new place (Supper, at 926 South Street), new plans for another killer feast, and chef/owner Mitch Prensky and his restaurant aren’t going anywhere.

Once again, Philadelphia magazine and the Restaurant Club are focusing this party around wine. As a matter of fact, they’re calling the party “All About Wine” and bringing in Rebecca Gordon of Southern Wine & Spirits (who also teaches at the Wine School of Philadelphia) to offer her professional skills for the night. The result will be four farm-to-table courses specially designed by Prensky to pair with grape juice from Constellation Wines, and an awesome party to boot. Details after the jump.

Where: Supper | 926 South Street | Philadelphia, PA 19147 (
When: Tuesday, July 12
Who: Chef & Owner, Mitch Prensky of Supper, and Rebecca Gordon, wine expert and teacher at the Wine School of Philadelphia, will guide guests through this 4-course, farm-to-table inspired menu and wine pairings.
Time: Dinner will begin promptly at 6:30 pm and proceed apace.
Price: $65 per person, which includes a prix-fixe menu and wine pairings for each course. Tax & gratuity are not included, so remember to tip your servers.
Reservations are required: Please call the restaurant directly at 215.592.8180 to make your reservation for the Restaurant Club Dinner Series. Space is limited and seats go quickly, which means you might want to get on this now


First Course

Black truffle deviled egg

Kohlrabi remoulade

Ruffino Prosecco, NV, Veneto Italy

Second Course

Blue Elephant Farm vegetable salad

Parmigiano mousse, fried garlic and basil preserves

Freshly baked breads

Sweet butter


Pan roasted line caught striped bass

Summer squash, roasted olives and pimenton dumplings

Salsa Verde and saffron aioli


Country ham wrapped loin of Berkshire pork

Grits gnocchi, toasted pecans and braised greens

Black Jack BBQ jus

Nobilo ‘Icon’ Sauvignon Blanc, 2010, Marlborough New Zealand


Estancia Pinot Noir Reserve, 2007, Santa Lucia Highlands, Monterey California


Humboldt Fog cheesecake

Local peaches, burnt honey and smoked almonds

Hardy’s Whiskers Blake Tawny Port, NV, South Eastern Australia

Freshly brewed Stumptown coffee

A selection of Tazo teas