Soom x Berkeley Supper Club
RSVP for our last gathering of the spring on May 31st
We’re back at the Urban Adamah on Sunday, May 31. Reserve a seat.
Our first ingredient-led collaboration gave the menu a shared language. It unified the dishes around a single thread and let the volunteers explore it together.
Debbie Ma — a member who was there — made an illustration of the menu that captured the spring energy of the evening:
After the last dinner, Tal’s parents told us something that felt meaningful: beyond the food, what stayed with them was the feeling in the room. The conversations, the people around them, the atmosphere of the farm itself. It felt warm, communal, and aligned with what Berkeley Supper Club is trying to build.
It feels like we’ve found a home there. Round tables filling up, the room settling in over the course of the night, things moving the way they’re supposed to.
The Menu
This dinner is a collaboration with Soom Foods centered around tahini — an ingredient many of us grew up with. We’ll use it as a thread throughout the menu, in expected and unexpected places.
The menu will be pescatarian and served as a mix of passed appetizers and family-style platters.
Contribution (Sliding Scale)
- Community — $60
- Standard — $90
- Supporter — $120+
Your contribution covers ingredients, operations, and the team that makes these dinners happen.
Membership and Registration
Berkeley Supper Club is a member-run social club. Events are for members — following the Substack is the membership.
Reserve a seat: https://luma.com/axfv42cv
— Alon
