SUPPER CLUB

SupperClub_JeffreysvF.jpg

MIDSUMMER NIGHT'S FEAST AT JEFFREY'S

Join TRIBEZA Editor-in-Chief Paula Disbrowe and TRIBEZA Publisher George Elliman as chefs Larry McGuire & Rebecca Meeker lead guests through the perfect summer meal, comprised of peak seasonal flavors and their take on classic French dishes like Blue Crab and Tomato in Aspic, Dry Aged Niman Range Cote Du Boeuf, and Baked Alaska with Chartruese-soaked berries. Wines selected by June Rodil.

General tickets ($150) include a 4-course meal with wine pairings in the main dining room.

Wine Cellar tickets ($250) include special menu additions, pairings with reserve wines, and a seat in the coveted wine cellar.

Tickets available here.

SIGN UP FOR OUR WEEKLY

eNewsletter

  • unnamed-37.jpg

Rebecca Wallace Ford translated her passion for entertaining into a catering career. She recently opened her home for a Sunday brunch focused on comfort, hospitality and simply delicious waffles. 🍓 Read more about Ford' and get her recipe here: https://t.co/RFu9do2o3H

Rebecca Wallace translated her passion for entertaining into a career of catering. She recently opened her home for a Sunday brunch focused on comfort, hospitality and simply delicious waffles. Read more about Wallace (and get her waffle recipe!) here: https://t.co/RFu9do2o3H

  • Subscribe.jpg