Nick Reynolds
Audio By Carbonatix
Back in September, we got a chance to watch chef Vijay Sadhu in action at Sister Grove Farm’s immersive “Coming Home” supper series. Sadhu and his team of polished supporting chefs put on a dazzling display of gastronomy despite a sudden, sweeping storm that threatened the event.
The electricity teetered at times that evening, but it made no difference — Sadhu and his team remained cool under pressure and delivered an electric lineup of dishes, like a fire-kissed pork chop topped with East Indian fig chutney, a pillowy cloud of smoked ghee grits in Kashmir red oil and a poached pear dessert that made knees buckle.
Now, Sadhu takes aim at his latest venture: A monthly supper club out of his own home. How’s that for all access?
A 10-Course Supper Club
“I felt a pull to bring the same energy we had at Sister Grove Farm to an even more intimate setting,” says Sadhu. “A place where I can fully be myself, cook freely, and give guests an experience that feels personal. And the most natural place for that is my home, where I can curate every detail. It’s cooking from the heart without barriers.”
The suppers will take place on the first and third Saturdays of each month, with the launch set for Dec. 20 at 6:30 p.m.
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“I’m transforming my living room into a communal space featuring a single long table for 16,” Sadhu told us. “Strangers sitting together, sharing stories and discovering bold flavors from around the world. That’s the magic I want to create – inviting people into my story while they share theirs.”
The Menu: Pondicherry
Sadhu gave us a sneak peek at the first menu, which will run 10 courses deep. Some of the courses include Yakitori-style grilled prawn, Goan pork belly, saffron and cardamom panna cotta, cabernet-glazed short rib and a Pondicherry bouillabaisse.
Regarding the Pondicherry bouillabaisse, Sadhu said, “If you know, you know. And foodies know. This dish, inspired by Pondicherry’s coastal heritage, bridges French culinary tradition with the vibrant spices of South India.”
Sadhu, well-traveled in his culinary career, has stops that include Sydney, Thailand, New York City, Washington D.C., Dallas and regular appearances on the Food Network. When we spoke to Sadhu about his latest project, his excitement was palpable.
“This next chapter is about intimacy, community and creativity. It’s about giving people an experience,” said Sadhu. “Over the past few months, cooking at Sister Grove Farm gave me something beautiful — a chance to slow down, cook with intention and bring people together around a table in a way that felt pure and meaningful. Those gatherings reminded me of why I became a chef in the first place: to create connection through food.”
Get Tickets
Only 16 seats available ($150 per person); To RSVP or for more info, visit his website (click “Make it Happen) or email chefvijaysadhu@gmail.com.