A Supper Among the Stalks!

This event brings together a trifecta of Mexican-owned businesses: Chef Candice Custodio of Club SupSup, natural wine renegade V1no Juan, and the bamboo farm hosts who steward this special land. Together, we invite you to an experience rooted in heritage, hospitality, and creative expression.

Expect seasonal ingredients, thoughtful pairings, and the classic Club SupSup energy. For this special, expanded seating, Club SupSup invites you to gather under the stars with a growing community of flavor seekers, story lovers, and adventurous eaters.

Expect seasonal ingredients, thoughtful pairings, and the classic Club SupSup energy. For this special, expanded seating, Club SupSup invites you to gather under the stars with a growing community of flavor seekers, story lovers, and adventurous eaters.

Your Ticket Includes:

6-Course Dinner by Chef Candice Custodio
Seated Communal Experience
Local Collaborations, Surprises & Edible Storytelling Throughout

Ticket Tiers:
$95 – NOPAL LEVEL (Entry without wine pairings)
$115 – AGAVE LEVEL (Entry with wine pairings)
$145 – VIP EXPERIENCE
Includes wine pairings plus:

Early VIP Check-in at 5:30PM
Private Tasting Hour at 5:45PM featuring our special wine collaborator, V1no Juan. 
Guided Farm Tour through the bamboo grove and a behind-the-scenes look at our open-air kitchen setup. Bonus Welcome Bites
Early Access to Seating Area

A Note on Seating and Space:
This is a communal experience. Whether you come solo or with a group, you’ll be part of one long, shared table. While we are opening the table to a larger headcount, SupSup remains intentionally intimate. Book early—this event is sure to sell out!

DESSERT FIRST: A CLUB SUPSUP x MARIN’S VINEYARD EXPERIENCE
Wednesday, October 16
5–7 PM
Marin’s Vineyard, Paso Robles
$90 per person – includes all wine + dessert courses
Limited seating available

Join us for a one-night-only collaboration between Club SupSupand Marin’s Vineyard that flips the script on dinner. This evening is all about indulgence—five Latin-inspired desserts curated by Chef Candice Custodio, each thoughtfully paired pour from Marin's Vineyard.

Expect bold flavors, nostalgic nods, and grown-up versions of childhood favorites.

THE MENU:

1. Banana Split de Abuela
Grilled sweet plantain, horchata ice cream, dulce de leche, mezcal caramel, cinnamon crisps

2. Mexican Hot Fudge Sundae on a Stick
Chili-infused ganache, brownie crumble, sweet cream helado, pepita brittle

3. Cherry Bomb Float
Guava soda syrup, vanilla sorbet, cherry liqueur

4. Coconut Tres Leches Parfait
Coconut sponge, mango-pineapple compote, vanilla crema, coconut crisp

5. Pan Dulce Bite
Pan dulce cube, espresso-cajeta mousse, black cocoa powder, sea salt

Each dessert will be served as a small bite, and paired with a wine selected by Marin’s Vineyard. 

Please note: Due to the format and nature of this event, no modifications or substitutions will be accommodated.

Reserve your seat now – limited spots available.