‘Coming Home’ Dinner Series in Van Alstyne from Chef Who Beat Bobby Flay

Whether gathered around the table for Thanksgiving or grilling wings in the backyard with friends for the Cowboys game, the power of food cannot be underestimated. No matter your background – race, culture, gender, politics – good food transcends all of it, bringing people together, which is precisely the intent of Sister Grove Farm’s “Coming Home” supper series.

“The goal is simple but powerful,” says Vijay Sadhu, the all-star chef behind the series. “We want to foster connection. Guests can expect evenings filled with seasonal food, storytelling and the arts. Music, poetry, conversation. Each supper is designed to remind us of home in its many forms — to create a circle where strangers feel like family by the end of the night.”

Sadhu, who was born in India, is a culinary tour de force. He has over 20 years of experience under his belt. He trained in Sydney, Australia, and career stops include Thailand, Washington D.C., Milwaukee, New York City and Dallas.

He also served as executive chef at the W Hotel’s Cook Hall and worked alongside Stephan Pyles at Samar. He has appeared on Food Network’s Cutthroat Kitchen and Beat Bobby Flay (where he beat Bobby Flay, for the record).

Setting the Scene

The setting for this immersive supper series, which serves up to 50 guests, is the Sister Grove Farm that sits on 149 idyllic acres in Van Alstyne (about 50 miles north of downtown Dallas). This regenerative farm, owned by Sarah and Rodney Macias, features communal guest houses, a pavilion and a restored historic farmhouse built in 1859. There’s a sizable garden where vegetables are sourced, and as you walk the garden, soaking in the views of the property’s vast rolling blackland prairies, you feel like you’re a world away from the chaos of the city.

Sadhu invited the Observer to witness the September “Coming Home” supper firsthand. Per the Sister Grove Farm website: “This will be truly a one-of-a-kind dining experience where the fire becomes both the kitchen and the stage. This event celebrates the primal art of cooking with wood and charcoal – everything prepared right before your eyes. This isn’t just a meal, it’s a journey into fire-driven gastronomy, where food, land and people come together in celebration.”

Upon arrival, the mood was festive; it felt like a family and friends get-together (even though most didn’t know one another), set against a storybook backdrop. There was even a group song to be sung during the pre-dinner festivities (everyone was encouraged to participate), although we’re not sure we had consumed enough wine yet.

Yet.

A True Immersive Dinner: Wind and Hail

Just as we sat down, the early part of the dinner was set to be outdoors. A fast-moving storm with some serious spin threatened to derail the entire evening. There was hail, and the winds briefly ventured into severe territory as we gathered indoors. The power flickered on and off, but through it all, Sadhu’s team, which includes Ricardo Perez and Andy Jacobs, was clutch under pressure, deftly orchestrating an eight-course dinner for 50 guests.

The menu was built around Sister Grove Farm-sourced meats and vegetables. A salad with a smoky chili vinaigrette with paneer croutons started things off.

Mains included smoked brisket tacos and a Syrian-influenced barbecue chicken bowl (Moroccan spice rub, stewed chickpeas, chipotle tamarind, Greek yogurt whip, crushed pita chips, and roasted chicken), which was a sublimely executed collaboration of contrasting flavors.  

But perhaps our favorite dish of the night was a fire-kissed pork chop topped with East Indian fig chutney, served atop a pillowy cloud of smoked ghee grits with Kashmir red oil.

And then came the evening’s chef’s kiss: Sadhu’s poached pear dessert with saffron, mascarpone whip with cardamom and honey, candied pistachios and rose jam.

“I don’t really adhere to traditional cooking rules,” said Sadhu, laughing. “I don’t cook within a box. I prefer to be outside the box.” 

In addition to Sadhu’s team, guest chef Elisabeth Varondi contributed some killer Congolese samosas and her trademark African beignets, which can now be found on H-E-B shelves. After dinner, a deeply introspective interview with Varondi captivated the room.

“This series is not only about food,” Sadhu told us. “It’s about creating a circle of love and renewal at a time when the world feels divided. If people walk away feeling both nourished and connected, then the evening was a success.”

The next Sister Grove Coming Home dinners are scheduled for Oct. 12 and Nov. 16. Tickets are $120 each.