High Hopes Supper Club
As with many non-profit organizations, the COVID-19 pandemic has presented a fundraising challenge, and High Hopes has been tasked with thinking out-of-the-box to keep donations coming in. We came up with an idea that not only supports High Hopes, but also local restaurants and caterers who have been adversely affected by the pandemic – High Hopes Supper Club.
Supper Club is a bi-weekly opportunity to indulge in custom meals from renowned local chefs, packaged and available for curbside pick-up at the High Hopes campus to be enjoyed in your own home, all while supporting their businesses as well as the High Hopes community. The ongoing event is presented by FirstBank (formerly Franklin Synergy Bank).
Each chef will have the creative freedom to add their individual flair for a truly unique dining experience which will feature a salad or appetizer, a main dish and two side items with two choices available. Dessert and other ala carte items will vary for an additional charge. Menus will be emailed to all interested Supper Club participants one week in advance (and published here) and orders will be accepted while supplies last.
A limited number of meals are available for one, two or four (or any configuration of those you need) at $25 per person with $15 to the restaurant and $10 to High Hopes.
Meals will be available for pick up at High Hopes (301 High Hopes Court) from 3:30 – 5:30 p.m.
We are thrilled at the potential of this endeavor, not only to help our organization, but the opportunity to support local businesses, making this a true community initiative.
Make your reservation today for our next supper club on Monday, April 26th. Deadline is on or before
Wednesday, April 21st.
Our partner for the April 26th Supper Club is Catering & Events by Suzette
Catering and Events by Suzette brings high quality ingredients served with love and almost 30 years of experience to every event. Owner, Suzette Lane's team can accommodate everything from a multi-course private dinner party to a corporate event for hundred - always serving dishes made from scratch using fresh and local ingredients presented with a savory and artistic flair.
Chef Sean Begin
$25 per meal with your choice of:
Lemon Artichoke Chicken
Grilled Garlic Infused Sirloin
Both entrees served with:
Greek salad with olives, tomatoes, cucumbers, feta cheese, pepperoncini and roasted red pepper vinaigrette;
Saffron Cous Cous,
Oregano sauteed green beans
Grilled pita with hummus and Tzatziki
Dessert add-on option - ($5 each)
Olive Oil Cake with fresh blackberries
*no substitutions allowed
vegetarian option available