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Campus Dining hosts inaugural Underground Supper Club

Posted by on Thursday, April 29, 2021 in Culinary, Uncategorized.

Last week, Vanderbilt Campus Dining assembled its senior chefs and catering team to create an unforgettable dining experience for a select group of students.  Dubbed the “Underground Supper Club,” this event featured a secret location, al fresco dining, and chef-curated tasting menu one might find in Nashville’s best new restaurants.

Local Greens salad featured at Underground Supper Club

As the sun began to set over the Peabody campus, guests were ushered from their meeting point at The Commons Center to an outdoor dining location situated on Wyatt Lawn, punctuated by string lights overhead and black linen tablecloths.  From there, executive chef Jordan Rogers and chef of culinary excellence Aaron Dilts led guests through a gourmet four-course meal filled with locally-sourced ingredients and mouthwatering flavors.  Dishes included Nashville Hot Lamb or Tempeh Ribs with Honey Glaze and Micro Greens to start, and Cast Iron Salmon with Parsnip Puree, Carmelized Mushrooms, Pickled Red Onion, Citrus Kombucha Beurre Blank, and Edible Flower as the main course.  Students were treated to a dessert that included a decadent Raspberry and Goat Cheese Crepe Pave, Blueberry Crème Anglaise, Black Walnut Brittle, Meringue and Mint.

Underground Supper Club guests speaking with Campus Dining Director of Operations Jonathan Tyson

Based on the success of this year’s event, Campus Dining has plans to continue the Underground Supper Club each semester, with a rotation of unique, secret locations around campus, seasonal dishes, and special guests.  For the inaugural event held on April 20th, guests were selected from Campus Dining’s team of Dining Consultants. These students have assisted Campus Dining during the spring 2021 semester by providing feedback and recommendations to dining leadership, helping to improve the award-winning program.  Vanderbilt Campus Dining is currently ranked #6 Best Campus Food by The Princeton Review.

“This past year has been a challenge for everyone, and the Underground Supper Club meal was a great way for our culinary team to get back to doing what we love – creating memorable dining experiences for our students,” remarks Chef Rogers.  Based on guest feedback, it was clear that the event exceeded expectations.  For a video of the event, click here.

Chef of Culinary Excellence Aaron Dilts, Catering and Events Director Steve Gitschlag, and Executive Chef Jordan Rogers
Underground Supper Club 2021 Menu