VEA Supper Club

It’s probably not news to anyone that pop-up restaurants are extremely popular, particularly here in Nashville. Many of the first ones I became aware of seemed to be pretty much like attending a dinner party where you don’t really know the host and the food is even better than restaurant quality. A couple of years into the trend now, pop-ups range from the very specific (ramen at Otaku South; vegan at Celebrate Thy Vegetable and Esoteric Vegan) to a little more general (Riffs), but each pop-up restuarateur usually has a basic theme or influence.

For his VEA Supper Club, Vivek Surti creates dishes that are similar to what you  might find in the finest restaurants, but usually with a distinct Indian flair. He often has a guest chef that will influence his courses, but they’ll often have saffron and coconut milk in the prepration or there will be a poori or a chutney on the menu. I hesitate to call it “elevated Indian” because I feel like Indian food is already high on sophistication of ingredients and preparation.

Vivek's mom, Lata Surti preparing the bread service.
Vivek's mom, Lata Surti preparing the bread service.

The VEA Supper Club menus are generally geared toward omnivores, but the April supper club was all vegetarian. Also, Vivek's mother, Lata Surti was the guest chef. I love Woodlands, but I was beyond excited to have an Indian meal that was essentially homemade. Vivek and his mom pulled out the stops for this one, using ingredients just recently brought back from India. It was amazing.

All five courses, in order counter-clockwise from top left.
All five courses, in order counter-clockwise from top left.

Check out the menu. Drink pairings were provided by Ryan Moses of Drink Music City.

Housemade Bread Service
Andhvo (Indian Cornbread) | Paratha (Indian flatbread) | Poori (Indian Fry Bread)
served with freshly churned butter and lemon pickle
Not Your Average Pimm’s: Pimm’s No 1, ginger beer, lemon, strawberry nectar

Bhel Puri
Spring Peas | Sprouted Lentils | Hot & Sweet Chutney
Cielo Pinot Grigio

Stuffed Baby Eggplant | Tahini | Toasted Peanuts
Four Vines Naked Chardonnay

Gujarati Thali (Indian Style Plate)
Kokum Lentil Dhal | Spiced Cabbage | Basmati Rice | Raita | Indian Pickles
Block Nine Pinot Noir

Housemade Yogurt Panna Cotta
Pistachio Chikee (Brittle) | Lime | Saffron
Tres Italiano: Tres Agaves Reposado Tequila, Lazzaroni amaretto, Jack Rudy Small Batch grenadine, agave nectar, lime

Everything was perfect. Delicious. All the food is prepared in the Grow Local Kitchen at The Nashville Farmers Market and served in the lovely space that belongs to AM@FM. There are two larger tables and several smaller tables, so you may be seated with a large group or with a smaller group. We were fortunate enough to be at a larger table where we got to meet some new people. All of us had the drink pairings, so (as you can imagine), the conversation got more lively as the evening went on (“copper roof!”).

Seatings for VEA Supper Club usually sell out each month, so the best way to know what’s on the upcoming menu is to sign up for the email. The next VEA Supper Club will be May 17.

4 thoughts on “VEA Supper Club

  1. kum

    Indian food is great! It's very easy to become vegetarian if you are inclined towards Indian cuisine...

    Vegan richa and vaishali's blog holy cow are great for vegan indian recipes...

    Global vegan fare

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