![\"Sister](\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2025\/12\/Sister-Grove-Dinner-NIck-Reynolds.png\")
\n\t\t\t\t\t\tScenes from Sadhu’s Sister Grove Dinner of the summer. \t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n
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\n\t\t\t\t\t\tScenes from Sadhu’s Sister Grove Dinner of the summer. \t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n
Nick Reynolds<\/p>\n
Back in September, we got a chance to watch chef Vijay Sadhu<\/a> in action at Sister Grove Farm<\/a>\u2019s immersive \u201cComing Home\u201d supper series<\/a>. Sadhu and his team of polished supporting chefs put on a dazzling display of gastronomy despite a sudden, sweeping storm that threatened the event.\u00a0<\/p>\n The electricity teetered at times that evening, but it made no difference \u2014 Sadhu and his team remained cool under pressure and delivered an electric lineup of dishes, like a fire-kissed pork chop topped with East Indian fig chutney, a pillowy cloud of smoked ghee grits in Kashmir red oil and a poached pear dessert that made knees buckle. <\/p>\n Now, Sadhu takes aim at his latest venture: A monthly supper club out of his own home. How\u2019s that for all access?<\/p>\n A 10-Course Supper Club<\/p>\n \u201cI felt a pull to bring the same energy we had at Sister Grove Farm to an even more intimate setting,\u201d says Sadhu. \u201cA place where I can fully be myself, cook freely, and give guests an experience that feels personal. And the most natural place for that is my home, where I can curate every detail. It\u2019s cooking from the heart without barriers.\u201d\u00a0<\/p>\n The suppers will take place on the first and third Saturdays of each month, with the launch set for Dec. 20 at 6:30 p.m.\u00a0<\/p>\n \t\t\t\t\t\t\tWill you step up to support Dallas Observer this year?\t\t\t\t\t\t<\/p>\n \n\t\t\t\t\t\t\tAt the Dallas Observer, we\u2019re small and scrappy \u2014 and we make the most of every dollar from our supporters. Right now, we\u2019re $16,250 away from reaching our December 31 goal of $30,000. If you\u2019ve ever learned something new, stayed informed, or felt more connected because of the Dallas Observer, now\u2019s the time to give back.\t\t\t\t\t\t<\/p>\n \u201cI\u2019m transforming my living room into a communal space featuring a single long table for 16,\u201d Sadhu told us. \u201cStrangers sitting together, sharing stories and discovering bold flavors from around the world. That\u2019s the magic I want to create \u2013 inviting people into my story while they share theirs.\u201d<\/p>\n Sadhu gave us a sneak peek at the first menu, which will run 10 courses deep. Some of the courses include Yakitori-style grilled prawn, Goan pork belly, saffron and cardamom panna cotta, cabernet-glazed short rib and a Pondicherry bouillabaisse.\u00a0<\/p>\n Regarding the Pondicherry bouillabaisse, Sadhu said, \u201cIf you know, you know. And foodies know. This dish, inspired by Pondicherry\u2019s coastal heritage, bridges French culinary tradition with the vibrant spices of South India.\u201d<\/p>\n Sadhu, well-traveled in his culinary career, has stops that include Sydney, Thailand, New York City, Washington D.C., Dallas and regular appearances on the Food Network. When we spoke to Sadhu about his latest project, his excitement was palpable.\u00a0<\/p>\n \u201cThis next chapter is about intimacy, community and creativity. It\u2019s about giving people an experience,\u201d said Sadhu. \u201cOver the past few months, cooking at Sister Grove Farm gave me something beautiful \u2014 a chance to slow down, cook with intention and bring people together around a table in a way that felt pure and meaningful. Those gatherings reminded me of why I became a chef in the first place: to create connection through food.\u201d<\/p>\n Get Tickets<\/p>\n