Join The Club

Sea Love Supper Club's next seating

Looking for a special evening out? You’re in luck. The next SEA LOVE SUPPER CLUB takes place February 16.

The Supper Club, a collaboration between AMANDA JACOBS of SEA LOVE SEA SALT, chef CRAIG LOVE of SURF HOUSE, and MATT REGISTER of SOUTHERN SMOKE BBQ OF NC, offers an interactive dining experience.

The event, which will be the third time the trio comes together for the unique event, will be held at FLYTRAP BREWING and includes a brewery tour, a virtual salthouse tour, a multi-course dinner, and live music.

“These are two of my favorite chefs,” Amanda Jacobs says. “They’re friends of mine, and I love doing this event because it’s a chance for us to collaborate together.”

The past two Supper Clubs were held at Sea Love Sea Salt’s farm in Burgaw, where Jacobs runs her line of solarevaporated sea salt products.

This will be the first time the dinner takes place at Flytrap Brewing.

“The location is convenient for many people since it is right downtown. The seating will be limited to eighty, so it will offer a smaller indoor setting,” Jacobs says.

The brewery will be closed to the public the day of the event to prepare the space for the dinner.

Jacobs expects that Love and Register will arrive in the early afternoon to concoct and ensure everything is just right going into the event itself – including making their own charcoal.

Jacobs herself brings in tables and linens to orchestrate the setup. She even works with local artist and watercolor painter CARLEIGH SION  to create the menu, which is lovingly placed at each seat.

As guests arrive, owners of CAROLINA MARICULTURE CO. , an oyster farm in Cedar Island, will be onsite shucking oysters. There also will be passed hors d’oeuvres. Guests can mix and mingle while listening to JASON ANDRE ’s live acoustic-style bluegrass.

Jacobs will then lead virtual tours of Sea Love Sea Salt’s farm, and guests can also take a physical tour of Flytrap Brewery.

The dinner itself will feature a sitdown, four-course farm-to-table meal. To ensure only the freshest ingredients are used, Jacobs anticipates the menu will be finalized about ten days before the event, based on what local farmers feel is freshest and most flavorful. The ingredients will consist of what’s in season and will likely incorporate root vegetables and mushrooms, beef, seafood, and of course a bit of Sea Love’s salt.

The chefs will accommodate special dietary needs, Jacobs says. She recommends that guests let them know in advance if they have any specific food allergies, are vegetarian, or have glutenfree requests.

Jacobs describes the interaction with chefs Love and Register as a unique and special aspect of the dinner.

“The chefs will be cooking right in front of you on open top grills or griddles. Attendees get to see the ingredients right in front of them. They can ask where the ingredients are from and how it is sourced,” she says. “Typically, diners are closed off from the kitchen and don’t get to see how the food is prepared, when the marinade is going on, or when the seasonings are going on.”

Here, guests experience all the fine details.

That interaction extends beyond the dining table.

“The chefs are joking with each other, and it’s like you’re in the kitchen with them and experiencing the banter that goes on,” Jacobs laughs. “It’s a lot of fun.”

Flytrap Brewery, which brews beers year-round with Sea Love Sea Salt, made a few select batches just for the Supper Club, including a citrus-forward gose- style beer with kaffir lime, yuzu, and orange. They will also feature a salted caramel stout. Each beer will pair with a course created by the chefs. For those who might not be beer connoisseurs, wine will also be available.

The Supper Club events have quickly developed a following, and Jacobs has noticed repeat guests as well as new faces.

Soon after announcing the date of the upcoming Supper Club, half the seats were already reserved, and Jacobs expects the February event will sell out.

Moving forward, Jacobs, Love, and Register plan to hold a Supper Club event annually.

“Everyone has a lot going on, with the many projects each of us are involved in, but the chance to collaborate together for the Supper Club means a lot to us,” Jacobs says.

The trio has even received requests from other chefs and culinary foodies to join the collaboration, but for now, they plan to continue with the three of them.

“We work really well together. We each know what the other one is doing,” Jacobs says. “What we have … it’s pretty special.”

Sea Love Supper Club

Saturday, February 16th | 6pm

Flytrap Brewing | 319 Walnut Street

$100/per person
Includes food and paired drinks with a portion of the proceeds
donated to the Surfrider Foundation’s Cape Fear chapter

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Categories: Taste