A five course dining experience hosted by Chef Quinten Frye,
a James Beard nominated chef
Dacha Supper Club is a seasonally inspired dinner series hosted by our Executive Chef in the Dacha Loft. The locally sourced five-course meal with hand-selected beverage pairings hosts 16 guests on Thursdays. For each dinner, the Chef carefully crafts the menu with inspiration from the seasonal foods, his culinary creativity and mastery. Throughout each dinner, the Chef will introduce the courses, how it was prepared, cooked and refined, why he chose it for the menu and how it pairs with each beverage.
The Dacha Supper Club experience is a cross between a dinner party with new and familiar faces and a fine-dining restaurant. Guests receive the relaxed nature of a small group and the benefit of direct access to the Chef and exclusive menu. Read More…
Everyone was in love with the space. Over and over I heard people say what a perfect space it was – and it was! I would love to host a dinner there sometime”
- DCCAH Holiday Party
“YOU were lovely. I really appreciated the attentiveness; I needed it but can’t remember having it before!“
- DCCAH Holiday Party
“Thank you for such thorough and awesome event management!”
- Pillsbury Law
About Chef Q
James Beard Award Semi-Finalist for Rising Star Chef of the Year and Hawaii Rising Star Chef for Sustainability- Quinten Frye, renowned chef and owner of Hawaii’s “Best New Restaurant” of 2012, is taking on his newest project in the capitol of the nation.
Quinten Frye, an Austin native and Texas Culinary Academy graduate, began honing his skillswith Chef Thomas Salamunovich in Vail, Colorado and later under Chef Tyson Cole at the acclaimed Uchi in Austin, Texas. He was first introduced to farm-to-table practices at an early stage in his career, with an immediate sense of culinary inspiration. The skills learned under these chefs proved rewarding as Quinten took on the role of Chef de Cuisine at Texas’ groundbreaking sustainable seafood restaurant, Shoreline Grill. Here, Frye deepened his appreciation for the importance of locally sourced, sustainable ingredients; a practice now ingrained in his culinary prowess. Read more ...
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