Kooth

"Dessert is probably the most important part of the meal, since it will be the last thing your guests will remember before leaving the table." - William Powell

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Slide 1: French lemon tart with red plums- pecan, tapioca flour crust.

Slide 2: Fresh whipped creme tart, shortbread crust, fresh strawberries, mint

Slide 3: classic French creme brûlée infused with Myer lemon and topped with candied lemon peel

Slide 4: Pâte à choux

Slide 5: Chai tea creme brûlée

Slide 6: Classic apple pie

Have you had these Kooth desserts at a supper club? Which one was your favorite?

Happy Valentine’s Day from the Kooth Team!

Hi friends! We are popping up on your feed to let you know that we will start back up this Spring for our supper clubs! Thanks for all the love and support! We are still here and cannot wait to serve you this Spring 🥳

We so happy to announce that Courtney has passed her Sommelier exam! was a great experience and we can’t thank them enough for their continued dedication to hospitality🥂🍾

We are excited to highlight Wild Daisy Farm’s homemade bread for our first course! Needless to say, this menu has been so much fun to curate 🙌🏽

Join us outside amongst stringed lights and lavender THIS Saturday at Wild Daisy Farm! Tickets available in our bio or at KoothSupperClub.com/supperclubs

WE HAVE ADDED MORE TICKETS! Grab your *very limited* tickets today for our event at Wild Daisy Farm NEXT Saturday! See y’all at the table! Tickets at KoothSupperClub.com/supperclubs or the link in our bio

We are sold out for for our supper this weekend! Thank you so much for your support! 🙌🏽 for our guests attending, please look out from an email from us regarding event information. See y’all Saturday!

And just like that! It’s been a full year since we first sold out on our Spring Farm Tour! Chef Courtney reflects on the ending of a great night. If you haven’t had the opportunity to dine with us, there’s still a few tickets left for our “Garden Series Supper” at The Bell House on 5/21! Link in our bio ☺️

Not quite your moms pot roast but we sure did treat it like so!

Braised beef cheek, creamed corn with lard fried kernels and Cherry Belle radish. This dish was inspired by Chef Courtney’s moms pot roast! Shoutout to for the beef cheek! Happy belated Mother’s Day to all the moms who’ve fed us throughout the years!

Strawberry SZN! We love fresh strawberries. Nothing pairs better than a classic whipped creme tart with shortbread crust quite like fresh berries. What’s your favorite way to eat strawberries?

Shoutout to the farmers who’ve made our next menu dreams come true! We look forward to seeing some familiar faces at our next supper on 5/21 😌 join us!