Ready to join us for a Yucatan Immersion experience?

Are you ready to travel without leaving the city? It’s time for our next immersive dinner experience -- and this time we’re featuring the sights, tastes and textures of the Yucatan Peninsula!

Nestled right between the Gulf of Mexico and the Caribeean Sea, the Yucatan Peninsula is comprised of the states of Yucatan, Campeche and Quintana Roo. With a rich history, unique archeological sites, sparkling waters and amazing cuisine...the peninsula is definitely something to be experienced! From unique flavors that combine Mexican, Mayan and worldwide influences to tropical rain forests and crystal clear beaches, the Yucatan Peninsula is waiting for you!

This is your official invitation to come along ...join us for the next supper club experience, “Immersion: Yucatan.”

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Our Destination

The Yucatan Peninsula sets itself apart from the rest of the Central American continent. Though it’s definitely part of the county Mexico, there’s something a little different in this region, as we’re sure you will experience. 

As the homeland of the Maya, the Yucatan Peninsula is the location of some of the most impressive archaeological sites in Mexico, and all of the world! With incredible cities like Chichen Itza, Uxmal, Coba and Tulum, the Mayan have undeniably left their mark on the landscape. And what a landscape it is….

Mexico’s Yucatan Peninsula is a broad coastal region with nature reserves that display some of the most amazing sights that world has seen. With tropical beaches, coral reefs, rain forests and amazing wildlife, the region has so many exciting things to offer….including the food.

Our Menu


The Mayan left their mark on the landscape, and in the flavors of the Yucatan as well. While Mexican food is definitely an influence, Yucatecan cuisine has strong influences from European foods and the native Maya. Due to its geography, the peninsula was relatively isolated from the rest of Mexico - but with dozens of ports, they received goods from European countries and around the world. This gives Yucatecan cuisine something unique, special and delicious to try. 

From smoky, hot chilis to tart sour oranges, fresh salsas and mysterious recados, the gulf coast of the Yucatan draws on locally available produce, and cooking techniques that come from around the world. Familiar ingredients take on earthy, hot and smoky flavors using annatto, chile and native ingredients.

If Yucatecan cuisine had a foundation, it would be the achiote, the habanero and the sour orange. Corn, tomatoes, chiles, chocolate and honey round out the unique flavor profiles that have resulted from hundreds of years of importing. For example, the sour oranges - called Seville oranges - are an import from Spain along with pork, which is prepared in one of several ways. 

The centerpiece though is the Achiote or Annatto, a rusty red seed that is ground up or purchased whole. You’ll find it worked into dishes as diverse as white cheese to grilled meats.

With influences from Dutch, French and Spanish travelers, Carribbean imports and Mayan tradition, the Yucatan Peninsula has so much to taste, and enjoy!

Join us?




We’re Asking You to Sit Down and Eat with Us...

We’ve been launching a little revolution in Fresno --- have you heard? At Fresno’s Underground Suppers, we create unique, immersive culinary experiences just for adventurous foodies like you.

Right here in the Central Valley. Believe it.

Come dine with us...

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For the last several years, we’ve been showing our local community how it’s done.

You don’t have to book a flight or take off work to experience something completely new. You just have to put on your shoes…and for those of you who attended a few of our past experiences, you know that shoes are sometimes optional!

From a Hampton’s bay Crab Bake on the shores of Pismo, Ca to a Night at Palm Desert at the Tesoro Viejo Ranch Club House right down highway 41, we offer suppers that are immersive, exploratory and sumptuous. Our dining club guests have enjoyed meals inspired by cuisines from Havana, Morrocco, Appalachia, Africa and more!

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But it goes beyond what’s on the plate. When you attend one of our Underground Supper Club events, you’ll be entering a whole new world. Past themes include a dark dinner where guests were prompted to use their sense of taste and sound in whole new ways, an exclusive dining experience at the historical site the Forestiere Underground Gardens and a destination dinner including a surprise proposal on the beach.

As part of our club, you’ll be the first to receive a private invitation to some of the most unique venues in the valley...and beyond.

Through creative themes, superb surroundings and intimate guest lists you’ll participate in an experience that only a few Valley residents have gotten a taste of.

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It’smore than food...it’s community.

The venues are exclusive, the menus are creative and the experience is entirely unique. But Fresno’s Underground Supper Club is more than just food. It’s community. For the sake of our city...sit down and eat with us.

Sharing food experiences can be used as a means for escape.

We all have conflicts and commitments. We’re rushing around, doing too much, distracted by too many obligations. But sometimes..we just need to sit down and have some great food. Time passes differently when can share food with a unique community, set aside stress and just be. We all need more of this.

We are at a pivotal movement in the development of our city, and we have the chance to create something funky, fun and new.

Are you in?

With themed social gatherings throughout the year in unique spots around the Valley, you’ll always be on the cutting edge of culinary delights with Fresno’s Underground Supper Club. Best of all, all of our dinners are a bit of a surprise. You’ll find out about our events through exclusive invitation, about a week before each event. Each dining experience is limited to a set number of tickets.

The word is spreading…. our @fresnosecretsupperclub followers list is growing daily on Instagram, our FB page is building and our exclusive mailing list is too.

Sign up now, and get ready to become part of our club.

Discover Cortona on our Food Tour of Tuscany

Did anyone else fall in love with Italy after watching “Under the Tuscan Sun”? The restored farmhouse was in the countryside outside Cortona, one of the stops on our Italian Tour! Explore the beauty of this area in this article from visitTuscany.com, https://www.visittuscany.com/en/ideas/cortona-one-day/ , then check out our itinerary here on our blog - we are looking for 15 people to join us on this fabulous trip!

Cortona 

Cortona 

Limoncello

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I think everyone has one of these tucked away: a handwritten recipe, passed down from one generation to the next.  They are usually a little hard to read, a little vague when it comes to directions, and a little magical.

If my family was Italian, I suspect this recipe for Limoncello would have come straight from my grandmother’s recipe box. We aren’t, so we had to get a little creative . On a recent trip to Italy my dad cornered a friend of a friend who happened to have his sister’s copy of their old family recipe. It’s as authentic as you can get - from Caserta near Naples - and is DELICIOUS. You have to be patient and plan ahead, this is not something you can whip up an hour before guests arrive for a party. But if you have a few weeks, a big jar, and a dozen lemons hanging around, this could be just the thing you’ll want to be able to pull out of the freezer after dinner with friends.

Cin Cin!

 

 Limoncello

1L grain or pure alcohol

800ml white sugar

1.5L filtered water

12 lemon peels, removed with a vegetable peeler in long strips (NO PITH!)

 

Place the lemon peels in a large jar and cover with the pure alcohol. Cover the jar with plastic wrap and steep for at least a week. Remove the peels from the alcohol.

Add sugar and water to a saucepan and heat until sugar is dissolved. Bring to a boil and reduce for 10 minutes. Set aside to cool.

Add the cooled simple syrup to the lemon-infused alcohol. Transfer to smaller bottles and pop in the freezer. 

This beautiful yellow liquor is delicious on a warm afternoon or evening sipped right out of the freezer. It is equally delicious added to champagne! 

Ciao Bella Toscana!

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Holy moley you guys, we are so excited to FINALLY share information about our trip to Tuscany this fall! This is a completely customized, food-centric itinerary, filled with once in a lifetime experiences you won’t find on your average tour. Space is very limited - we are keeping this small on purpose - and you, our members, get first chance to reserve your spot.

We will be having an apertivo and information night on WEDNESDAY, MARCH 7TH, at 7pm at The Painted Table to answer all your questions. Won’t you please join us?

P.S: if you can’t wait for the info night or are unable to attend and want to make your deposit, please email me directly and I’ll make sure to get you the forms! I can’t always answer calls during the day but emails I can usually get to right away.

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Happy National Hot Chocolate Day!

I know right now we are in a bit of a heat wave, but is there anything better than hot chocolate on a crisp night? Especially if it has a little “something extra” added to it? Our bartender extraordinaire Kati Hill shares her recipe for Campfire Cocoa, a cocktail we served at our “Feast in the Forest” dinner earlier this month. 

 “Every woman should have a blow torch in the kitchen.” ~ Chef Mary Bergin to Julia Child

 “Every woman should have a blow torch in the kitchen.” ~ Chef Mary Bergin to Julia Child

 CAMPFIRE COCOA  

2 Tbsp unsweetened cocoa

1.5 Tbsp sugar

1 cup milk

1/4 tsp vanilla

1.5 Oz Bulleit Bourbon

1 oz creme de cacao

Heat milk, cocoa, sugar, and vanilla over a campfire. If you don’t have a campfire a burner on your stove will do. Add the Bulleit Bourbon and Creme de cacao. Pour in mug, top with marshmallows and toast with your blow torch until your preferred shade of brown (or deliciously burnt! ~Amy) Add crushed graham cracker and chocolate syrup to the top before serving.