Roaming Supper Club: The Driftwood Table
The Driftwood Table is a roaming supper club rooted in Michigan’s seasons, landscapes, and local harvests.
Each gathering is a limited-seating, multi-course dining experience held in intimate, unexpected spaces — lake houses, farm tables, forest edges, art-filled homes, and hidden rooms that feel like they were meant to host this exact meal.
Menus are guided entirely by seasonality and local sourcing, built from ingredients gathered at their peak from Michigan farms, fisheries, and small producers. Every dinner becomes a reflection of time and place — never repeated, never replicated.
The experience is intentionally slow and immersive. Courses are paced to encourage conversation, presence, and connection to the table. What emerges is not just a meal, but a fleeting moment shared among strangers that feels strangely familiar by the final course.
How it works
Guests reserve seats in advance for announced or secret-location dinners. Each event is released in limited capacity and designed around a seasonal theme.
The chef sources ingredients locally, builds a one-night-only menu, and transforms the space into a fully styled dining environment. From setup to service to breakdown, everything is handled seamlessly on-site.
No two Driftwood Tables are ever the same — because neither the season nor the story repeats itself.
Ann Arbor:
Secret Garden
Intellectual farm-to-table garden party with precision and restraint.
Arrival: Elderflower Spark
Elderflower tonic Lemon zest, cucumber ribbon
Course I: Spring Thesis
Shaved asparagus + pea shoots Yogurt emulsion Herb oil reduction
Course II: River Logic
Lightly cured trout Dill, fennel, citrus salt Rye crisp
Course III: Farm Equation
Roasted chicken or lentil terrine Spring vegetable medley Mustard seed glaze
Course IV: Fruit Argument
Strawberries + honey yogurt Basil sugar Almond crumble
Finish: Calm Infusion
Chamomile + mint tea Smoked honey
Grand Rapids
Urban Harvest
Creative city energy meets Midwest abundance.
Arrival: Rhubarb Spritz
Rhubarb cordial Sparkling water or prosecco Basil salt rim
Course I: Market Green
Local greens + snap peas Whipped feta or almond ricotta Pistachio dust
Course II: River Cut
Steelhead trout Charred leek oil Pickled radish + citrus
Course III: City Hearth
Braised short rib or mushroom ragout Polenta or creamy grains Black garlic glaze
Course IV: Urban Orchard
Strawberry + rhubarb compote Vanilla bean cream Olive oil cake crumble
Finish: Night Herb Tea
Mint + lemon verbena infusion Honeycomb shard
Harbor Springs
Soft Horizon
Refined, coastal, minimal — understated wealth energy.
Arrival: Salt Air Spritz
Dry sparkling wine or citrus soda Sea salt rim, grapefruit oil
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Course I: Garden Edge
Baby greens, shaved radish Cucumber emulsion Lemon + chive dressing
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Course II: Clear Water Cut
Lake perch crudo Green apple, dill, horseradish cream Pickled mustard seed
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Course III: Smoke & Field
Roasted chicken breast or wild mushroom terrine Spring onion ash Yukon potato silk
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Course IV: Soft Orchard
Poached rhubarb Vanilla cream or oat custard Almond crumble
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Finish: White Tea Drift
Chamomile + mint infusion Honey shard
Petoskey
Northern Stillness
Quiet luxury. Soft light. Lake Michigan at its most reflective.
Arrival: Pineapple Sage Fizz
Botanical soda Pine tip syrup Lemon peel mist
Course I: Stone & Sprout
Roasted baby carrots Whipped ricotta or cashew cream Wild herb oil, edible flowers
Course II: Great Lakes Drift
Smoked whitefish mousse or cured lake trout Rye crisp, pickled fennel Dill blossom salt
Course III: Forest Hearth
Slow-roasted pork or king oyster mushroom Parsnip purée Juniper reduction
Course IV: Honey Field
Petoskey-region honey custard Wild berries Oat crumble, thyme sugar
Finish: Warm Pine Tea
Spruce tip infusion Smoked honey spoon
Mood: fireplaces, linen tablecloths, lake wind through pine trees.
Traverse City
Orchard Shoreline
Where lake air meets fruit country elegance.
Arrival: Cherry Blossom Spritz
Dry sparkling cider Cherry blossom syrup Lemon balm, crushed ice
Course I: Greenhouse Peak
Asparagus from Leelanau farms Soft chèvre or almond cream Ramp vinaigrette, sea salt
Course II: Cold Lake Slice
Lake whitefish crudo Pickled cucumber, dill oil Horseradish foam
Course III: Vine & Grain
Roasted chicken or maitake mushrooms Farro, spring peas, garden herbs Light white wine jus
Course IV: Cherry Line
Early-season cherries (or preserved Michigan cherries) Basil sugar, whipped cream or coconut silk Crushed shortbread
Finish: Orchard Steam
Cherry bark tea + wild mint Honey drop or smoked sugar bite
$300/person
$55/cocktail or wine pairing
