Chef Dan O’Brien spends his days taking the finest of locally sourced ingredients and transforming them into the most delectable of foods including pantry items like sauces, fruit butters, pickles, and condiments. He then stocks his pantry shelves with all his wonderful creations and offers them up for sale to the public. In the fridge, there are handmade pastas and inventive sauces to top them with.
On certain Tuesdays, which he announces via Facebook, he cooks up carryout food for the countless worker bees like me who don’t always have time to whip up a meal but refuse to eat fast food.
Wednesday through Saturday nights, he transforms that same long, narrow store space into a dining room with a communal table and cooks a multi-course gourmet meal for up to 12 guests. This is when gets to show off his talented cooking chops by putting out complex, flavorful dishes that are both gorgeous to look at and satisfying to the taste buds. This is the supper club at Seasonal Pantry.
The kitchen is only steps away from the table so the three chefs can interact with the guests and they are very happy to chat with you. Want to know the difference between a ballontine and a galantine? Dan will be glad tell you. I felt like I was eating at a friend’s house, except this friend really knows how to make divine food.