Secret Spoon Society

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Secret Spoon Society

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Private dining. Proper pours. Edible adventures.

11/09/2026

The pink peppercorns haven’t landed yet.

Scallop crudo with watermelon radish, cucumber, Meyer lemon olive oil, and dill oil.

From Beyond the Bottle, Vol. 1.
📷 Plusgrand Media

Secretspoonsociety dot com

11/08/2026

Some of the best opportunities in hospitality begin with people who believe in what you do.

A few scenes from Saturday's beautiful wedding celebration in Northwest Arkansas.

A special shoutout to my homie Phillip Hobbit Price of Sir Mixology for connecting the dots and bringing Secret Spoon Society into this one. I've known Philip for years, and he's genuinely one of the good ones.

And to Rebekah and Dylan, thank you for trusting us with such a special weekend.

Here's to many more just like this. 🥂

11/07/2026

ver·sa·til·i·ty
/ˌvər-sə-ˈtil-ə-tē/
noun

The ability to adapt or be adapted to many different functions or activities.

See also: Secret Spoon Society.

We're spending the weekend in Springdale celebrating Rebekah and Dylan, with two nights of food, family, and completely different flavors.

Friday was all about tacos, elote dip, and fresh-made churros.

Saturday? Well, we've got biscuits on the brain.

Tonight, we're going full Southern comfort. Chicken pot pie topped with buttery biscuits, slow-braised beef, mashed potatoes, cornbread pudding, and all the Southern fixins... yes, ma'am. 🤠

Different menus. Same reason to gather.

A huge congratulations to Rebekah and Dylan! Thank you for inviting The Spoon to be part of your celebration.

Good food, better questions.

11/02/2026

Sometimes life gets sticky. Consider it texture.

Honeydew-poached smoked salmon
Rosemary potato rösti
Crème fraîche
Salmon roe

SecretSpoonSociety com

📷 Plusgrand Media

11/01/2026

I can't tell you how often I find myself wishing for just one more hour in the day.

So naturally, I spent part of my Sunday playing with food, exploring textures, and chasing an idea around the kitchen.

Today's little R&D project:

Seared Japanese scallop from the homies at See's Seafood, dill oil crumble, silky garlic velouté, Calabrian chili butter, and broccoli sprouts.

Some things worked exactly as I'd imagined. Others took a little convincing...

But that's half the fun of it.

There's always something new to discover.

Curiosity is key.

SecretSpoonSociety com

10/30/2026

Boy... that was a Thursday.

While our crew was taking care of ACHE's board members and their guests, we were simultaneously hosting our inaugural Beyond the Bottle upstairs at the Candy Loft, alongside our friends at Shamrock Liquor Warehouse and Moon Distribution.

Two very different experiences, each deserving the same care and attention.

Behind both evenings were countless hours of preparation, a thousand little details, and a whole lot of moving pieces. Most of that work will never be seen, and honestly, that's exactly how it should be. The important part is how people feel when they sit down at our table.

Watching it all come together meant a great deal to me.

But I think what sticks with me the most is the trust.

The people who invite us to be part of their important moments. The partners who believe in what we're creating. The guests who continue to show up, sometimes not entirely sure what they've gotten themselves into. And a crew that takes all that preparation and brings it to life.

To every single one of you, thank you. Genuinely.

I don't take any of this for granted.

And if you've been following along, wondering what this little Society is all about, consider this your invitation.

Visit SecretSpoonSociety .com and Join the Society.

Good food, better questions.

10/26/2026

Well, well, well. Look what we've got here.

Six seats left at the table for Thursday night's Beyond the Bottle w**e dinner.

Six courses. Some questionable jokes and exceptionally good company.

We're teaming up with our friends at Shamrock Liquor Warehouse for an evening of good food, proper pours, and conversation that may or may not stay on topic.

Who wants in?

Thursday, October 29 | 6 PM

Tickets and more at SecretSpoonSociety .com

Curiosity is key.

10/26/2026

Research and development day.
Corn pudding lava cake with bloody mary poached shrimp.
The Lawyer's Table Tankersley Foodservice

10/25/2026

Flavor Lab Vol. 3: Dubai Chocolate.

Ten people, a table full of chocolate, and absolutely no shortage of personality.

We spent Sunday afternoon with Penny from Garrison Goodies learning the art of Dubai chocolate and creating a few masterpieces of our own.

There were beautiful creations, questionable artistic decisions, plenty of giggles, and maybe even the occasional misheard word or phrase. We'll leave that last part with the people who were there.

A big thank you to Penny for sharing her talents and to everyone who joined us for another afternoon of curiosity, creativity, and good company.

Curiosity is key.

See what's next at SecretSpoonSociety . com

10/24/2026

A tale of two Michaels.

One makes beautiful things with his hands. The other is currently under medical supervision.

My good friend Michael Torbett took the Secret Spoon Society logo and turned it into this little handmade copper masterpiece.

He's also one of those guys who can take the ridiculous ideas bouncing around in my head and help turn them into something real. Having someone like that in your corner is a pretty special thing.

Figured this little piece of copper deserved its moment in the sunset.

Much love my dude. Appreciate you more than you know.🤙

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Fort Smith, AR

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http://www.secretspoonsociety.com/

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