We're thrilled to have partnered with Jacob and Danielle Firle, founders of Secret Supper, on their December 7th dinner. Chef Josh Berry and his team at the b frame prepared a stunning meal including everything from Caviar Cones to Braised Venison with SKORDO Ras el Hanout.

Offering up an unparalleled dining experience, Secret Suppers are designed to evoke an appreciation of the present moment, celebrating life around a table set in a remarkable setting. Jacob and Danielle recently moved to Portland (lucky us) and we've loved getting to know them and seeing the meticulous planning that goes into every single experience they offer.

December 7th was no different, with Chef Josh and his team from the b frame preparing the menu months in advance, sourcing stunning local ingredients, and offering an unforgettable evening. He weaved in three of our blends, Ras el Hanout, Sugar Hut Pepper, and Fore Street Shallot Blend.


Set at the beautiful Cunningham Farm in New Gloucester, Maine on a cold evening, guests warmed up with mulled cider before being ushered into the cozy, candlelit barn on the timeless New England Estate. 


Chef Josh's menu both celebrated international flavors (Urfa Chile Aioli with delicate squash!) and authentically comforting dishes that evoke the magic of Maine winter cooking (hello lobster tails with truffle fonduta gratin).


Enjoy some of his recipes from the evening below, and be sure to sign up to find out about the next Secret Supper to join in on the experience. 

Chef Josh Berry's Braised Venison with Ras el Hanout

Chef Josh Berry's Urfa Pepper Aioli



December 27, 2023

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