DINNER AT THE CLUB
Meals at THE DP CHUTNEY COLLECTIVE Supper Club begin with a complimentary cocktail and small bite. Guests can meet and mingle before sitting down to a 4-6 course supper in our festive dining room. The full experience is approximately two hours.
At the moment, dinners are generally served to 6-8 people. Special Events such as our Garden Buffet may accomodate as many as 24 guests.
Wine or beer is on a BYOB policy. You bring the booze; we'll provide the glasses.
The meal is $35 p.p. Tips for your server are voluntary but appreciated.
Reservations for a specific date can be made via email on the Contact Us page. Payment is required to save a seat at dinner and unfortunately at this point, due to the intense preparation and food shopping prior, non-refundable upon cancellation. If you can't make it yourself, give a friend your seat!
Dinners for parties of 6 may be requested via email or phone and we'll make every effort to accomodate your preferred date and time. At least two weeks' notice is appreciated.
Please feel free to email or call us with any further questions or inquiries.
YOUR HOST & CHEF
Drake Page founded his small, artisanal condiments company The DP Chutney Collective in 2010 and has created and taught dozens of classes on Indian food and culinary culture in the last four years.
His chutneys and relishes have been featured in The New York Times, Food and Wine, New York Magazine, Daily Candy and many other print publications and websites.
Drake has appeared as a guest on NPR and other national media outlets discussing regional Indian condiments. In 2013 he conducted chutney workshops for the national premiere of the film version of Salman Rushdie's Midnight's Children, highlighting specific dishes of Bengal, Pakistan, Kashmir and Mumbai. Additionally, Mr. Page has cooked in restaurant kitchens in London and held demonstrations at several national food fairs and fundraisers.
The Supper Club philosophy is as simple as honoring the traditional and lesser-known foods of India while sometimes updating their flavor profiles.
A commitment to using, as much as possible, local produce and ingredients means we purchase vegetables, fruits, grains and wine from Hudson Valley and Catskills farms, orchards and vineyards. Spring through Fall many elements of dinner at the Supper Club travel a mere 20 feet from our side gardens to the table! We grow various types of chili peppers, heirloom tomatoes of all stripes (literally, wait till you taste our Green Zebra tomatoes), Asian long beans, red amaranth and other leafy greens, arugula, squash, garlic, lettuce and many herbs.