A multi-layered chocolate cake with pink frosting and decorative sprinkles on top.

The Supper Club of Custer is a private dining experience designed to bring small groups together for exceptional food and thoughtful conversation in distinctive locations throughout Custer and the greater Black Hills. Each gathering is hosted by a private client who engages us to design and produce an intimate evening in a unique setting, from cabins and private homes to hidden and unexpected spaces.

Formats shift with the season and inspiration of the hosts: multi-course gourmet dinners, intimate family-style meals, chef-driven tasting menus, and occasional cocktail- or wine-forward evenings.

Because these events are privately hosted, attendance is by invitation and not open to the public. The Supper Club grows quietly through personal introduction and trusted connection. Invitations are extended exclusively through a current member or directly by the owner/chef. Submitting your information below expresses interest, but inclusion is thoughtfully considered for each gathering.

The Supper Club of Custer is one expression of TableCraft Events, our broader culinary and event experience platform. For information on private chef services, custom dining experiences, and event planning and production throughout the Black Hills, please click here.

Request Supper Club Membership:

Registering below lets us know you’re interested in future privately hosted gatherings. Because each event is intentionally limited in size and organized by a host, invitations are extended thoughtfully to preserve the spirit and intimacy of our table.

Next Supper Coming Soon

SEE OUR RECIPES

  • aloha
    HURRICANE / light rum, dark rum, passionfruit juice, fresh oj, lime, grenadine
    PLANTAIN CHIPS / mojo picon

    papa mua
    MANGO GAZPACHO / mango, cucumber, red onion, lime juice, rice vinegar, jalapeno, chive, lime crema

    ‘ai ‘ai
    SOUS VIDE+GRILLED RACK OF LAMB / curry-allspice marinade, tamarind glaze, chimichurri
    ISLAND SALAD / arugula, purple cabbage, watermelon, pineapple, dragon fruit, passionfruit vinaigrette, fleur de sel

    meaʻai ʻai
    TROPICAL WHIP / banana mascarpone whip, lady fingers, strawberry and kiwi coulis, mint
    EX SALUMERIA MIELE / non-filtered caribbean honey rum

  • benvenuta
    APEROL SPRITZ / prosecco, aperol, soda water, orange, basil, marcona almonds

    prima
    HEIRLOOM TOMATO AND BURRATA / plum, arugula, fennel, red wine vinaigrette, balsamic reduction, evoo, black pepper, fleur de sel

    principale
    GRIDDLED POLENTA / cheddar, parmesan, bruschetta, herbed ricotta, crispy prosciutto, microgreens, living basil

    ASPARAGUS TIPS / radish, parmesan, pine nut, parsley, lemon vinegarette

    fine
    VANILLA BEAN PANNA COTTA / cointreau strawberry, whipped cream, mint, served with lemoncello

  • welcome
    ARE YOU BLOODY SERIOUS? / fick’s picks ‘are you bloody spearious?’ bloody mary mix, vodka, mere’s mix rim, celery, lemon, lime

    SKEWER / colossal shrimp, salami, pepperoni, cheddar, manchego, olive, tomato, mozzarella, basil, onion, candied bacon, charred shishito pepper, gruyere grilled cheese, snow crab leg

    FICK'S PICKS PICKLE PLATTER / are you bloody spearious?, bread & butters, classic dill, curried cauliflower, sassy beans

    begin
    FRENCH TOAST BLINI / smoked salmon, dill crème fraîche, royal osetra caviar, chive

    main
    DUCK DUCK HASH / five-spice duck confit, duck fat-fried potato hash, sesame daikon radish, gochujang hollandaise, kimchi, sunny quail egg

    SHAVED ASPARAGUS / arugula, strawberry, blueberry, pine nut, parmesan, bellini vinaigrette

    BLACK PEPPER + ROSEMARY MINI BISCUIT / honey-fleur de sel butter, mimosa jelly

  • Welcome
    THE EVERGREEN / gray whale gin, absinthe, lillet blanc, cointreau, spruce tip syrup, fresh lemon juice, soda, rosemary, preserved lemon

    Gather
    WALLEYE CAKE POP / butter-poached walleye, prairie-herb rémoulade

    Amuse-Bouche
    DEVILED QUAIL EGG / crème fraîche, lemon, caper

    Sip
    CELERIAC VELOUTÉ / lemon gremolata, toasted pepita, chili oil
    · Astrolabe 2024 Pinot Gris · Marlborough, New Zealand

    Fly
    LOCAL MUSCOVY DUCK CONFIT / corn cake, dakota honey-ancho chile glaze, smoked crema, pickled shallot, micro flower
    · Kate Arnold 2022 Pinot Noir · Willamette Valley, Oregon

    Roam
    HERBED PRIME RIB / rustic carrot, parsnip purée, demi-glace, horseradish crema, micro green
    · Black Stallion 2022 Cabernet Sauvignon · Napa Valley, California

    Land
    KUCHEN POP-TART / spiced apple, custard, puff pastry, blackberry coulis, whip
     · Schlink Haus 2018 Eiswein, Silvaner · Nahe River Valley, Germany

  • WELCOME | carrot · ginger · honey · lemon · thyme · mint · vodka · aperol

    PASSED | beef tartare · mustard seed · toast

    SIT | cucumber · beet · chèvre · chard

    BEGIN | greens · fennel · celery · goldenberry · grapefruit · sunflower seed · dill · mustard vin
    · Markus Huber · Terrassen · Grüner Veltliner 2024

    CONTINUE | leek · gruyère · pea · asparagus · shiitake · pastry
    · Domaine Frantz Chagnoleau · Clos Saint Pancras · Mâcon-Villages 2024

    PAUSE | green apple juice · salt

    MAIN | lamb rack · potato · carrot · spring onion · sauce verde
    · Jean Foillard · Côte du Py · Morgon 2023

    END | lemon ice cream · honey · cranberry shortbread crumb
    · Château Rieussec · Carmes de Rieussec · Sauternes 2010

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