Chef Ben Bebenroth launched his Plated Landscape feasts two decades ago, turning the farm-to-table experience on its head. Rather than bring the farm to the diner, Bebenroth opted to bring the diner to the farm for immersive, multi-course meals that pair the best of the season’s harvest with stunning and scenic rural settings.
Those summer-season dinners are balanced, in winter, by the Spice Supper Club events, billed as “Plated Landscapes’ wintery kid brother.” Held at the Spice Tasting Room in Detroit Shoreway, the Supper Club dinners are built around a unique theme and – like all of the Spice feasts – showcase the best seasonal foodstuffs, culinary skill and creativity, and craft cocktails.
Now, 21 years later, the one-of-a-kind experiences have become the hottest tickets in town.
“I started these dinners with a simple idea: food tastes different when it’s connected to place. From the first dinner, it wasn’t just a meal – it was a gathering, a celebration, a way to honor what grows around us,” says Bebenroth.
For this year’s batch of Supper Clubs and Plated Landscapes, Bebenroth and Spice are doubling down on the principles and philosophies that have made the events such a lasting success. Those practices include partnering with nearby farms, purveyors, and foragers; striving to craft singular, creative menus; and preserving the intimate, immersive experiences that are the hallmark of the series.
“We’ve always believed Plated Landscapes to be more than dinner – it’s a connection point,” adds Bebenroth. “Staying true means protecting what makes it special: deep relationships with growers, food that reflects place and season, and an experience that reminds people why gathering around a table matters.”
The Supper Club events run from January through March and can be booked here.
The Plated Landscape dinners run from April through October and can be booked here.
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