Secret Spoon Society

Secret Spoon Society Private dining. Proper pours. Edible adventures.

Tickets are now live for Flavor Lab: Volume I | The Old Fashioned.We'll start with a classic Old Fashioned, then spend t...
07/20/2026

Tickets are now live for Flavor Lab: Volume I | The Old Fashioned.

We'll start with a classic Old Fashioned, then spend the afternoon experimenting, comparing, collaborating, and discovering how small changes create entirely different cocktails. You'll eventually team up with a few fellow guests to create one final cocktail, present it to the room, and compete for two awards.

The People's Pour will be chosen by everyone in attendance, recognizing the room's favorite cocktail of the afternoon.

The Society Selection will be chosen by a guest panel of industry professionals and fellow beverage enthusiasts, recognizing the cocktail that best captures creativity, balance, and ex*****on.

Light snacks will be available throughout the afternoon, and I'll have a couple of non-alcoholic spirits on hand so everyone can participate, whether you drink alcohol or not.

Sunday, August 9 | 3:00-5:00 PM

Tickets are available now at OzarkTix

Tag the people you'd want on your team, and if you know someone who'd enjoy an afternoon of cocktails, conversation, and a little friendly competition, send them this way.

Curiosity is key.

Cellar & Cream II doesn't quite end with the final pairing.Following the event, the afternoon continues for four guests....
07/19/2026

Cellar & Cream II doesn't quite end with the final pairing.

Following the event, the afternoon continues for four guests.

We'll open a 2006 Silver Oak Alexander Valley Cabernet from our personal cellar, alongside a pair of cheesecakes imagined by Shaundrah at Bakehoose for this moment.

A little more time together. To ask questions. To share the stories behind what's on the plate... and in the glass.

Limited to four seats.

Two remain.

Curiosity is key.

07/18/2026

8 more sleeps until Cellar & Cream II.

We're getting a little funky with this one.

🍷🥄

Almost a year ago, Tim Taylor from Cook, Savor, Celebrate introduced me to the story of Benedictine.I'll be honest, I wa...
07/17/2026

Almost a year ago, Tim Taylor from Cook, Savor, Celebrate introduced me to the story of Benedictine.

I'll be honest, I wasn't exactly lining up to eat cucumbers. But the history behind it hooked me, and that sent me down a rabbit hole.

Over the last year I've read about it, made it, tweaked it, served it at a few events, and probably talked about it more than anyone reasonably should.

One of the things I love most about this industry is that somebody is always willing to share an idea that sends you in a new direction. Sometimes it's a technique. Sometimes it's an ingredient. Sometimes it's just a story that sticks.

So thanks, Tim, for introducing me to Benedictine. It's been a fun little obsession, and one I probably never would've found on my own.

May your martinis always be ice cold, your gin properly dry, and your curiosity never run out.

Cheers

How cool is this?Looking forward to a chef social with some of the River Valley's most talented culinary creators. An ev...
07/14/2026

How cool is this?

Looking forward to a chef social with some of the River Valley's most talented culinary creators. An evening to collaborate, cook, and connect while celebrating the community that food has built and supporting Fort Smith Public Schools.

Huge thanks to Digs at the Bakery District for making this happen and creating a space where our local culinary community can come together in support of Fort Smith Public Schools. Hope to see y'all there.

Some ideas deserve to stay in the notebook.This one deserved a table.The Cellar & Cream series started as an experiment....
07/13/2026

Some ideas deserve to stay in the notebook.

This one deserved a table.

The Cellar & Cream series started as an experiment.

Not to see if savory cheesecake could work...
..but to see how far curiosity could take it.

Cellar & Cream II features four savory cheesecakes, one sweet finale, five incredible wines, and a room full of people willing to explore something they didn't know they were looking for.

If you're the kind of person who's always a little curious, I'd love to save you a seat.

Cellar & Cream II
Sunday, July 26 • 3:00 PM

Tickets available at OzarksTix.com.

Pan-Seared Sea ScallopsAvocado crème. Garlic-blonde miso butter.For a long time, I thought better meant more.More ingred...
07/12/2026

Pan-Seared Sea Scallops
Avocado crème. Garlic-blonde miso butter.

For a long time, I thought better meant more.

More ingredients. More technique. More complexity.

Lately, I've found myself chasing something different.

Enough.

Enough confidence to trust great ingredients.

Enough restraint to stop before a dish loses its voice.

I'm beginning to think "enough" isn't about settling.

It's about knowing what deserves to stay... and having the courage to leave the rest behind.

Maybe "enough" isn't something you find.

Maybe it's something you learn to recognize.

Thanks for following along.

Curiosity is key.

Some Thursday nights are for relaxing.Mine usually involve taking a perfectly reasonable idea just a little too far.Some...
07/10/2026

Some Thursday nights are for relaxing.

Mine usually involve taking a perfectly reasonable idea just a little too far.

Sometimes it works.

Sometimes it teaches me something.

Either way, it's worth doing.

Fortunately, my favorite tasting panel is remarkably patient.

Curiosity is key.

Last week, I was serving jamón ibérico, clarified cocktails, and carefully plated bites around an intimate table.A few d...
07/09/2026

Last week, I was serving jamón ibérico, clarified cocktails, and carefully plated bites around an intimate table.

A few days later, I was standing next to a smoker, slicing brisket, flipping smash burgers, and feeding a backyard full of people by the pool.

Different table. Same mission.

Whether it's five guests or fifty, the goal never really changes. Bring people together, give them something worth gathering around, and leave them with a story they'll tell long after the last plate is cleared.

Huge thank you to Scott Hansen and his family for trusting me with their celebration, and to the folks Creative Kitchen for the incredible cakes that finished the night perfectly.

Cheers 🍻

Months ago, a handful of strangers, now friends, gathered around a few pours of tequila, some tacos, and good conversati...
07/04/2026

Months ago, a handful of strangers, now friends, gathered around a few pours of tequila, some tacos, and good conversation.

Last night, I had the privilege of stepping into their home to help celebrate a 60th birthday.

Halfway through dinner, I set down a cocktail built around smoked cantaloupe. The moment that bright orange bottle hit the table, a few smiles broke out.

"I know what that is."

It's a good reminder that hospitality isn't just about what's on the plate or in the glass. It's about remembering people, carrying stories forward, and creating experiences that outlive the evening itself.

Sometimes the shortest distance between a handful of strangers is a shared table.

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Fort Smith, AR

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