Farm to Our Table with House of Japanese Wagyu and James Beard Foundation

The Vision:
In collaboration with House of Japanese Wagyu (JFOODO J-LEC) and the James Beard Foundation, this curated evening brought together leaders across industries to celebrate the artistry and heritage of Japanese Wagyu. The experience embodied culinary excellence and meaningful connection, perfectly aligning with The Supper Club’s mission.

The Experience:
Exploring Japanese Wagyu: A live butchery and preparation showcase set the stage for an indulgent tasting menu, featuring dishes from The Bazaar by José Andrés, Zuma, Salt + Charcoal, STK, and more. Each course highlighted the precision and craftsmanship of Japanese Wagyu, paired with IWA Sake for a refined culinary journey.
A Conversation About Connection: A thought-provoking panel, led by an award-winning chef, explored how food fosters community and collaboration, reinforcing The Supper Club’s ethos of transformative gatherings.
Capturing the Moment: Members were encouraged to share their experiences via social channels, amplifying the event’s message and engaging a broader audience in the world of Japanese Wagyu.

The Impact:
Culinary & Cultural Education: Guests gained a deeper appreciation for the craftsmanship behind Japanese Wagyu, elevating their knowledge and engagement.
Strategic Brand Alignment: The partnership with JFOODO J-LEC, the James Beard Foundation, and leading chefs reinforced The Supper Club’s reputation for curating world-class dining experiences.
Strengthening Community Through Food: This immersive event embodied the power of gathering around a shared table, fostering connections that extend beyond the evening.