Ray Ray’s launching new Supper Club concept
Ray Ray’s Granville restaurant recently converted from a Ray Ray’s Meats + Three into a Ray Ray’s Hog Pit, and now the popular eatery is adding a brand new supper club concept as well, where rotating guests (from chefs to brewers and distillers) will collaborate with Ray Ray’s staff to create private dinners with drink pairings.
The first Supper Club dinner will take place on Oct. 14., in the form of a seven-course collaboration meal with Yellow Springs-based Tuck-N-Red’s Spirits & Wine. The meal’s courses will pair with a variety of Tuck-N-Red’s Libations, including moonshine, moonshine cocktails and hillbilly wine. A designated driver is strongly recommended.
While all of the supper club dinners have not yet been determined, another will take place on Oct. 16, when Dan Vargas from The Hungarian butcher, the popular new Linwoth spot, will team up with Ray Ray’s head chef James Anderson to create a six-course dinner with wine pairings.
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Rounding out this month’s Supper Club offerings is the Hemp, Hops & Hog dinner featuring Dankhouse Brewing and Morris Family Hops.
“I fell in love with supper club-themed events years ago. I love exploring this genre of cooking right now, as it’s pushing me in unexpected directions in the kitchen and it naturally sparks collaboration,” said Anderson in a press release. “I get an almost-dreamy satisfaction from writing and rolling out ‘one-time,’ seven-course menus; And I love the personal moments connecting with other food lovers during supper club nights. The best part is I get to collaborate with my chef friends, brewers, spirit makers, and farmers in Central Ohio to create really special moments. I am so thrilled to have this kitchen to bring my version of a supper club dining experience to central Ohio.”
The James Beard award-nominated chef and restaurant owner even plans to serve some of his own “VIP hogs” at the dinners.
The new supper club will also host a regular cooking competition called Chef Scrap. These live, one-on-one events will pit Central Ohio chefs against each other in front of a live audience. Tickets, which cost $25, are required for entry.
Want to read more? Check out our print publication, (614) Magazine. Learn where you can find a free copy of our new October issue here!
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