SOS Supper Club
Our 3rd Supper Club on
Saturday, February 10th is Sold Out
Mardi Gras in Comer, Georgia!
Highlights included live music, New Orleans style food and drink, Mardi Gras decor and games with prizes.
And from the Hive Pub— New Orleans-inspired cocktails, such as the Pat O’Brien Hurricane, Sazerac (The SOS Buzerac!), and more.
SOLD OUT!!
Questions? Contact us:
thehivepub62@gmail.com
(706) 783-2523
Supper Club #3
Our Mardi Gras Supper Club was a smashing success! New Orleans inspired food, drink, music, decor and festivities were enjoyed by all. Hope to see you at the next Supper Club!
Menu: Saturday, February 10th
Social Hour at 5:30PM; Dinner at 6:30PM
Enjoy live music by the Murky Waters.
Games for prizes after dinner!
February 10th MENU
Mardi Gras meal prepared by local chefs.
Appetizer: Shrimp Remoulade
Main Course: Chicken Gumbo, Andouille Sausage Red Beans, & Rice
Dessert: Gateau de sirop
$60 per person
You may also enjoy specialty drinks based on our own Soldier of the Sea Distillery whiskeys and other special libations at our Hive Pub bar.
This dinner is limited for the best experience. We regret there are no refunds for purchase of advance tickets. If you are unable to make it, please gift your tickets to a friend! Limited to 26 people.
The Soldier of the Sea SUPPER CLUB
When we decided to open a distillery, part of our mission was to use local and regional ingredients for our spirits. Now we want to continue this trend, but with a twist. We are starting a supper club. Supper club? Back in the 30’s, the supper club was born. The idea was not only to provide an exceptional culinary experience, but also, to function as a social event. Fast forward to 2023, SOS distillery will host a supper club once a month, providing foods from local farmers, and highlighting a different chef and menu each month.
Past Supper Clubs
Supper Club #2
Our second Supper Club was held on Friday, October 27th, just in time for Halloween. This was a 4-course meal prepared by local chefs, India Barfield and Carrie Laird, featuring regionally sourced ingredients, plus live music. Halloween costumes were not required but a prize was given for the best costume!
Supper Club #1
Our first 3-Course Farm-to-Table Supper Club on Friday, September 29th was a smashing success. We thank you for all of your interest and will be announcing details for upcoming Supper Clubs soon. You may read more details about our past Supper Clubs, below.
Hope to see you at an upcoming Supper Club soon!
Before and during dinner, you may enjoy drinks from our Hive Pub bar, featuring our hand-forged
Soldier of the Sea whiskeys!
PAST SUPPER CLUBS
Supper Club #1
Menu: September 29
3- Course Meal, with all locally-sourced ingredients
Appetizer:
Fresh Baked Sourdough Bread & Soft and Aged Cheese
Main Course:
New York Strip Steaks, grilled to perfection
Hassleback Potatoes brushed, with garlic, butter, and parsley
Seasonal Vegetable
Dessert:
Homemade Apple Pie
Vanilla Ice Cream
$60 per person
Limited to 26 people
Supper Club #2
Menu: Friday, October 27th
4-course meal with regionally-sourced ingredients prepared by local chefs India Barfield & Carrie Laird, plus live entertainment by the Comer Collective
Appetizer:
Squash Fritters with farmer’s cheese, Honey Pond Farm honey, lavender
Salad:
Local lettuces, pickled watermelon rinds, pecans, charred onions, champagne mustard vinaigrette
Main Course:
Peanut Miso Pork Tenderloin with braised collards, togarashi pepper relish, rice middlins
Dessert:
Vanilla Panna Cotta, candied pears, smoked pecans
$70 per person
Information about our regionally sourced farms for Supper Club #2 will be featured on the board at Soldier of the Sea Distillery.
Halloween costumes encouraged! There will be a grand prize “Bottle of Your Choice” for the Best Costume winner. Before or during dinner, feel free to order mixed drinks, featuring our Soldier of the Sea whiskeys, at our Hive Pub Bar.
Limited to 30 people.
Our Locally-Sourced Farm-to-Table Ingredients
for Friday, September 29th
Our dinner on September 29th will be locally-sourced, honoring those that bring fresh ingredients from the earth direct to our tables.
Steaks: Iron Pin Ranch (Madison County)
Bread & Pies: Baked by Comer’s own, Flourish Kitchen (Madison County)
Grains for breads & pies: Day Spring Farms (Madison county)
Cheese & Butter: Sweet Grass Dairy (Thomas county)
Veggies: Nick Nack Farm & Scull Shoal Creek Farm (Madison County)
Ice Cream & Butter: Mountain Fresh Creamery (Hall County)
Apples: Jaemor Farms (Banks County)