The Supper Club was created in March 2021 to serve as a catalyst for collaboration, conversation, and change in the hospitality industry. As we start to reimagine what F&B looks like in a post-pandemic era, we envision chefs collaborating in the kitchen, locally sourced food, and ethical purchasing practices. We imagine expanded partnerships with local brands and real, honest conversations about the things going on in the world. That’s why we couldn’t be more excited to announce our next round of Summer Supper Clubs with Chef Tajahi Cooke from Ms. Betty’s Cooking!
Our second round of Supper Club dinners close out on September 9th with Chef Kelly Whitaker at Basta in Boulder, CO. The collaborative dinner will feature paired cocktails from Boulder Spirits, a five-course meal prepared by two of Denver’s favorite Chefs, and great conversation. The best part? No two supper clubs are ever the same. Taj will be collaborating with different chefs around Denver & Boulder as we bring unique pop-up experiences to some of the city’s favorite spots!
We will also be donating a portion of proceeds from each of our Summer Supper Clubs to Sophie's Neighborhood, a nonprofit dedicated to fundraising for research into the development of an effective treatment or cure for an ultra-rare genetic disorder: Multicentric Carpotarsal Osteolysis (MCTO) non-profit support. This nonprofit was started by Chef Hosea Rosenberg and his wife, Lauren Rosenberg for their adorable little girl, Sophie. Thank you for supporting this cause with us — we couldn't do it without your support.
Reserve your table before they're all gone and let us be the first to welcome you to The Supper Club. We look forward to a great summer!
Learn More about Chef Kelly Whitaker:
Born and raised in Tulsa, Oklahoma, Kelly Whitaker grew up spending summers on his grandfather’s vegetable farm—only he refused to eat them. Later, during his time at Colorado State University studying hospitality management, Whitaker got his introduction to the culinary industry in the dish pit. He made the most of his position by learning bread baking and pasta making from the cooks. Whitaker’s degree program took him to Switzerland and Italy for stages, and upon graduation, he took a job in restaurant consultation. But he was drawn back to the kitchen and to Italy, where he worked in fine dining in Naples and staged at various other restaurants on his days off.
It wasn’t long before his then-girlfriend—now wife and business partner, Erika—brought him to Los Angeles, where he worked in the kitchens at Spago and Hatfield’s. But it was while staging at Manresa that a bite of a single biodynamic carrot changed his life forever. A few consulting gigs and a stint at two-Michelin-starred Providence later, Whitaker and his family moved back to Colorado with a dream of opening a restaurant devoted to organic and domestic ingredients (no small thanks to that carrot).
In 2010, in partnership with Id Est Hospitality Group, Whitaker’s wood-fire focused Basta opened its doors. Since then, he’s been named Eater’s Chef of the Year twice, and “Heart of the Collaborative” by Chefs Collaborative. He has also founded Noble Grain Alliance, a nonprofit dedicated to promoting domestic milled-to-order grains.