11/04/2025
It begins with smoke + salt.
Installment No. 003 of the Ginger and Spice Supper Club opens with flame-kissed Murder Point oysters — briny, buttery, and grilled to perfection. It’s the kind of bite that reminds you why the Gulf is home.
Then, we go deeper — into charred romaine, creamy housemade Caesar, and the kind of crunch that only sourdough croutons and crispy capers can bring. A salad, yes. But not one you’ve had before.
The main course is where things heat up. Crispy-skinned salmon rests on a bed of jasmine rice, bathed in a velvety roasted red pepper and Calabrian chili cream. It’s bold, elegant, and just the right amount of spicy.
And just when you think it’s over — there’s cobbler. Warm, golden, and bubbling with sweet Alabama peaches, tucked beneath a biscuit crust and crowned with vanilla bean ice cream and bourbon caramel.
This is more than dinner. This is story, soul, and Southern fire on a plate. Installment No. 003 is here. Very limited seats. Book now.
🎟️: https://gingerspicelife.com/products/wine-down