folks supper club

a cookbook-inspired supper club

A seasonal supper club at the farm, built around a shared cookbook, seasonal ingredients, and a long table of good food, people, and conversation.

We gather bi-weekly in peak season at the farm to cook and share a meal together. Each dinner is centered around a single cookbook or chef, and every guest prepares one dish from that book to bring and share at the table.

It’s a simple idea: everyone cooks one thing, and together we build the meal.

the deets

Each dinner features one cookbook or chef and potentially a theme

Guests sign up for one dish to prepare and bring, coordinating with other guests

All food is shared at a communal table at the farm

Limited to 25 guests per gathering for a more intimate setting

$15 entry fee to cover overhead costs

Farm-grown ingredients are encouraged, when available

Casual, communal, and conversation-forward

Have more questions? Check out our FAQ at the bottom or email us at folksfarmandmarket@gmail.com

people who love to eat are always the best people.

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eating is an agricultural act

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people who love to eat are always the best people. • eating is an agricultural act •

upcoming suppers

  • Cook this Book Cookbook

    Cook This Book

    MOLLY BAZ
    WED, JULY 29 | 7PM

    Molly is a cook, video host, recipe developer, cookbook author, weenie lover and caesar salad enthusiast with a lifelong love of cooking, eating and teaching other people how to cook.

    join this supper
  • Start Here Cookbook

    Start Here

    SOHLA EL-WAYLLY
    WED, AUGUST 12 | 7PM

    Brilliant, playful, and endlessly curious, Sohla makes cooking feel like an experiment you actually want to try. She breaks things down, builds them up, and makes you feel like you can cook anything.

    join this supper
  • What's for Dessert Cookbook

    What's for Dessert

    CLAIRE SAFFITZ
    WED, AUGUST 26 | 7PM

    A pastry chef with a perfectionist streak and a love of nostalgia, Claire turns classic desserts into something just a little more magical (and a lot more doable). You will turn to her for all your sweet treats.

    join this supper
  • Justine Cooks Cookbook

    Justine Cooks

    JUSTINE DOIRON
    WED, SEPTEMBER 9 | 7PM

    Bright, veggie-forward, and effortlessly creative, Justine brings a fresh, feel-good approach to cooking that’s as fun as it is unfussy. Her recipes are colorful, flexible, and made for sharing.

    join this supper
  • Pass the Plate Cookbook

    Pass the Plate

    CAROLINA GELEN
    WED, SEPTEMBER 23 | 7PM

    a Romanian-born recipe developer known for inventive, approachable cooking that blends her roots with modern home kitchens. A 2025 James Beard Award winner, she’s built a global following around simple, creative food.

    join this supper

Frequently Asked Questions

  • Yes—a small fee ($15) is collected when you arrive.

    While each guest brings a dish to share, the fee helps cover the cost of hosting: the land, setup, speakers, paper products, and the overall experience.

  • Add your name and dish directly to our shared Google Sheet.

    Dishes are organized by category (apps, mains, sides, desserts, etc.) with a set number of spots for each. Once a category fills, you’ll choose from what’s still available—helping us build a balanced table.

  • No problem at all! We assume most people won’t have every cookbook.

    If you don’t want to buy the cookbook in advance, we’ll have a copy at the farm, and we’ll share the table of contents ahead of time so you can pick a dish. You’re also welcome to check your local library or find recipes online.

    Once you pick a specific recipe, we’re happy to send a picture of it your way!

  • This is a shared, community-driven table—but it’s thoughtfully run by:

    • Liz Daniel, pastry chef in Philadelphia (currently at Second Daughter)

    • Sharon Daniel, founder/owner of The Gathering Table

    • Annie Kulik , owner of Folks Farm

    We’ll guide the structure and flow so the evening feels easy, welcoming, and well-paced.

  • If you have an allergy, you can note it when signing up for your dish.

    We’ll share that information with the group so others can be mindful when choosing recipes. While we can’t guarantee an allergen-free environment, we’ll do our best to create awareness and care around the table.

  • For now, drinks are BYO.

    Bring something you love—just for yourself or to share with the table. There may also be opportunities to try out drink recipes from the books chosen!

  • This gathering is built around everyone contributing one dish, so participation is part of the experience.

    If you’re unable to cook for a particular date, feel free to join us another time when it works better.

  • We’ll keep an eye on the weather and be in touch with guests if plans need to shift.

    With a smaller group, communication stays easy and flexible.

  • Part of the fun is meeting new people.

    We may offer an optional group message ahead of time so guests can connect, coordinate, or just say hello—but it will always be opt-in.

  • Each dinner is meant to feel relaxed, but intentional.

    From time to time, we may include light prompts, questions, or even guest voices from the food and hospitality world to spark meaningful, interesting conversation—but nothing forced.