Join us for our Summer Supper Club Series kicking off on June 7th with Chef Eric Skokan and Chef Tajahi Cooke at Black Cat Organic Farm!
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 kick off on June 7th with Chef Eric Skokan at Black Cat Organic Farm 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. Sophie Rosenberg, daughter of Chef Hosea Rosenberg, is one of 30 people in the world identified with Multicentric Carpotarsal Osteolysis Syndrome (MCTO.) This progressively crippling, ultra-rare bone and kidney disorder has no treatment or cure. Sophie's Neighborhood is a nonprofit 501c3 organization founded in response to her diagnosis. The foundation is fundraising for life-changing scientific research to discover a therapeutic that will stop the disease trajectory. Patients with MCTO currently have no hope for normal functioning bones and face many health issues as they grow. Please help us on this incredibly important mission to change Sophie's future outlook and that of her peers.
Born in San Diego, California, and raised in Virginia, Eric Skokan studied history at The University of Virginia. After graduation, he moved around the country working in some of the best restaurant kitchens. In 2006, he and his wife, Jill, opened Black Cat Farm Table Bistro in Boulder and followed it a year later with Black Cat Farm. In 2012, he openedBramble & Hare in Boulder. Both restaurants showcase Eric’s long-held goal of growing and raising most of the food that he serves guests. With nearly 250 varieties of vegetables, grains, legumes, and herbs as well as hundreds of heritage pigs and sheep, Black Cat Farm achieves true farm-to-table experiences for guests. Now, Eric runs the nation’s largest full-scale farm and restaurant group, with the farm achieving both USDA organic and Demeter biodynamic certifications — the only of its kind in the nation. In addition, in 2019 Black Cat kicks off an energetic farm dinner program, with elegant fine-dining experiences on the farm throughout the growing season. Eric’s hard work and vision earned him a 2017 James Beard Award nomination for Best Chef: Southwest. And his 2014 book, Farm, Fork, Food: A Year of Spectacular Recipes Inspired byBlack Cat Farm, was a finalist for a national International Association of Culinary Professionals (IACP) award for Best American Cookbook. Eric and his farm are participants in research projects with universities and research organizations on sustainable agriculture.