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More from our Soom Dinner
A gift from Soom Foods, two teaser films from our Soom dinner, and a member project born at the table.
You've eaten with us — now, let's make it official
One Night off the Leash: The Sinner Dinner
One Night Out of the Kosher Kitchen
Soom Recap & Our Sinner Dinner @ Copper
Berkeley Supper Club — 2026 So Far
Three dinners, an honest look at the margins, and what comes next
Important Membership Update for Berkeley Supper Club
How to join the official Berkeley Supper Club member roster and access future events, registrations, and club updates.
Soom x Berkeley Supper Club
RSVP for our last gathering of the spring on May 31st
Platform Update: Berkeley Supper Club
Moving the BSC Newsletter to a New Home
Electric Spring Recap
And...announcing our May gathering
Community
Electric Spring - RSVP Reminder
We’re just over a week out from our collaboration with 50Hertz Tingly Foods on Sunday, April 19. If you’re planning to join, please RSVP by this Wednesday. We’ll be closing registration then to finalize the menu, shop, and prep. This one has been especially fun to build.
Menu Analysis
Before the Table - Part 2: Paprika
Little Israel in Kailua
Diaspora
Before the Table - Part 1: Ines
Recipes Written for Someone Who Already Knew
Community
BSC Members: Vote for Fork Full of Earth
Our Community Partner has been nominated for Best Caterer in Marin
Community
Electric Spring
50Hertz x BSC
Community
Spring has sprung on the farm
Our March supper club celebrated the transition between winter and spring
Supper Club
The Table: March 15 Supper Club
48 hours left to RSVP — 10 seats remaining
Supper Club
The Berkeley Supper Club Flavor Network
From 6 events, 47 dishes, and 248 ingredients — we built an interactive flavor map for you.
Community
March Supper Club Announcement
Join us for our upcoming 3/15 dinner at Urban Adamah
Newsletter
Share Your Supper Club Experience
Our updated testimonials feature -- by the community for the community
Community
Winter at Urban Adamah
2/15 Recap — What We Cooked, What Unfolded, and Our Return in March
Community
The Table: Talking Through the February Menu
A glimpse into how our menus take shape