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Spade & Spoon is a culinary garden and supper club. Part farm, part members-only in-home bistro, Spade & Spoon offers limited community supported agricultural shares of seasonal vegetables, eggs, honey, mushrooms and microgreens. Additionally, our supper club features a tasting menu that foregrounds our organically grown produce, reflecting our root-to-frond philosophy of cooking and our commitment to sustainability and building community.
Foodies are always looking for the next new thing, and while speak easy-style underground supper clubs are nothing new, the Midnight Runner's Supper Club is the first of its kind in Johnson City.
Our underground supper club is a member's only club that allows guests to legally participate in a restaurant-quality meal in an intimate setting outside a commercial kitchen (though our kitchen is pretty damn fancy).
Our supper club menus are composed of modern Appalachian-fusion food and drink, much of which is harvested from our culinary garden or sourced from local farmers who use organic practices.
At the supper club, you will meet people, make new friends, eat decadent food, and enjoy an evening under the stars on a modern, 13-acre Appalachian homestead.
The menu changes monthly, so there's always something new and exciting to eat. To get a feel for the quality of our food and to set the expectations for your evening, check out a sample menu and schedule here.
The pre-fixe meal and complimentary cocktail is $75 pp, payable through Venmo, Paypal, Cash App, Cash, local check, gold bouillon, silver coin, or your first born. (Just kidding, you can keep
the kids).
The Midnight Runner's Supper Club is a private members club and a one-time $5 per-person annual membership fee is required to join.
You will be billed yearly and can cancel at any time for any reason. Your club membership enables you to book any of our suppers but seats are available on a first-come, first-serve basis and fill up fast.
All payment is made in advance so you can focus on eating, drinking, and general merriment, which generally lasts 2-3 hours depending on the mix of the guests and the length of menu.
Gratuity is always appreciated but never expected.
Community-supported agriculture (CSA) is a system that connects local producers and consumers within a food system by allowing the consumer to subscribe to the harvest of a certain farm or group of farms. While many CSAs focus on delivering a variety of food, our kitchen garden CSA focuses on growing and delivering food with a mind toward full meals. So, you might get a few bunches of three or four things each week instead of one bunch of eight different things, but our garden is planned and your boxes are crafted with whole meals in mind. And, as a little extra bonus, each box also comes with beautiful reusable recipe cards so you can turn your box of garden delights into a simple, flavorful, nutritious meals for you or your family.
Our boxes are affordable at just $20 a week, and easily feed two people. You can also customize your box to fit your family's size. Starting in spring 2025, we will offer several adds ons like mushrooms, honey, and eggs.
Boxes are available for pick up Friday 10 a.m. - 6 p.m. on the farm or by appointment.
When I'm not in the kitchen cooking food, I'm probably thinking about food or eating food or writing about food. By signing up for the newsletter, you can read my occasional food musings and restaurant reviews or watch some cooking videos. But really, you want to subscribe to the newsletter because if you do, you'll receive discounts on kitchen and garden pottery from my studio, Spade & Clay, as well as a sneak peak at the upcoming supper club tasting menus and first dibs on a seat at the Midnight Runner's Supper Club. Just type in your email address below and rest assured I won't blow up your inbox or trade your information. It's just a way to keep in touch.
Writing for Vogue magazine in 1956, journalist Harriet Van Horne, wrote that cooking was like love and should be “entered into with abandon or not at all.” That is my philosophy as a writer, grower, potter and cook.
Like many home cooks, I learned to cook in my grandmother's kitchen. She taught me how to make the Southern staples: fried ch
Writing for Vogue magazine in 1956, journalist Harriet Van Horne, wrote that cooking was like love and should be “entered into with abandon or not at all.” That is my philosophy as a writer, grower, potter and cook.
Like many home cooks, I learned to cook in my grandmother's kitchen. She taught me how to make the Southern staples: fried chicken, collards, stringy roast, oatmeal raisin cookies, grits.
When I went to England to study Creative Writing, I was welcomed into other kitchens by surrogate grandmothers and other food elders and lovers. There, I learned to cook lamb and butter chicken, gingerbread, and, of course, fish and chips. After I graduated, I ate my way through Europe and some of East Africa. In the markets I learned how to spot and select fresh ingredients. In cafes and roadside stands, I ate food I delighted in simple street food, and in huts and modest homes, I worked alongside home cooks that could rival most chefs I know.
For my thirtieth birthday, my mother sent me to the Culinary Institute of America for a two-week cooking intensive. I bought a chef's jacket and have been kicking around in various professional and home kitchens since. Currently, I am set to graduate with a culinary certification from Leiths School of Food and Wine in July, 2024.
Now (and forever more!) I live on a five acre homestead in the foothills of the Appalachian Mountains, in a dreamy, modern farmhouse my husband and I built by hand, smack dab between Lake Watauga and the bustling little railroad town of Johnson City, TN.
The only thing I love more than truffle butter and the burnt ends of a pork butt are words. Long before I became a chef, I was (and am) a writer and food is my love language.
Appalachian cuisine is more than just food. I's a testament to a way of life, a connection to the land, and a celebration of resourcefulness. By exploring these reci
The only thing I love more than truffle butter and the burnt ends of a pork butt are words. Long before I became a chef, I was (and am) a writer and food is my love language.
Appalachian cuisine is more than just food. I's a testament to a way of life, a connection to the land, and a celebration of resourcefulness. By exploring these recipes and stories, we're not just excavating the past or gettin' some good eatin', but honoring the traditions, people, agricultural practices and histories that have shaped our region and our lives.
So, whether you're a seasoned cook looking for new inspiration, curious about what, exactly, is Appalachian cuisine, or a foodie looking to experience contemporary Appalachian food in a unique setting (check out the Midnight Runner's Supper Club), I invite you to come sit at my table, listen to some tall tales, and eat with me!
Seasonality and sustainability
I probably grew several ingredients listed in my recipes and if I didn't grow them, they were sustainably harvested or bought from local growers and ranchers and are almost always in season. You can find a list of my favorite producers here.
Accessibility
While the recipes featured on this site might have some
Seasonality and sustainability
I probably grew several ingredients listed in my recipes and if I didn't grow them, they were sustainably harvested or bought from local growers and ranchers and are almost always in season. You can find a list of my favorite producers here.
Accessibility
While the recipes featured on this site might have some technical aspects, they are well within your reach as a home cook because I believe that food should be an equalizer, not elitist.
Surprise
I've led an unconventional life and so it's no wonder that I like my food to have just a dash of eccentricity too. Sometimes that means I'll include an exotic spice or wild-foraged ingredient. Sometimes it's exploring the legacy of ingredients with complicated pasts like mine. However incorporated, my recipes have a dash of surprise because I want the food - and its story - to stick to your ribs.
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