Supper Club: The Steakhouse Edition with Big Tree Catering

May 3

By Essie Haimes

The Flanagan Farm Supper Club has always been a place for surprises, and the fourth annual Big Tree Catering dinner delivered one of our most memorable yet: the traditional American steakhouse experience, reimagined through the lens of Chef Adrian Arvizu-Rico's Mexican heritage and the global, playful spirit that defines Big Tree Hospitality.

Guests gathered inside for cocktails before the four-course dinner got underway. A Mint Mojito with Planetary Three Star white rum and mint-infused simple syrup offered a bright, refreshing opener. A Maple Ginger Hot Toddy with Four Roses bourbon, ginger-infused maple syrup, black tea, cinnamon, and a dehydrated lemon wheel was exactly the kind of drink January in Maine calls for. Wine selections included a hearty Scala Ciro Rosso Classico Superiore from Calabria and a clean, vibrant Louis Jadot Mâcon-Villages Chardonnay from Burgundy, with Austin Street Patina and Modelo rounding out the bar.

As guests enjoyed their cocktails, passed hors d'oeuvres made the rounds, setting the unique and decadent tone that would define the evening: sourdough crostini with bone marrow and fig jam, grilled oysters Rockefeller, mini bloomin' onions with guajillo aioli, and the now-legendary Eventide brown butter lobster roll.

Then, supper kicked off the way the best steakhouse dinners always do: with confidence, generosity, and absolutely no apologies. What steakhouse meal could possibly begin without a wedge salad? Chef Arvizu-Rico's take arrived with chipotle blue cheese dressing, house chorizo, and a playful crown of frito crunch.

Next, his reimagining of a classic tomato soup, presented as sopa azteca. Each guest received a carefully composed bowl — fried tortilla, avocado, panela cheese, guajillo chili, and chicharron arranged just so — before servers moved through the barn with a steaming pour of rich roasted tomato broth. It was the kind of moment that makes a dining room go quiet for just a second before conversation erupts again. The flavors and textures were as much of a joy as the theater of it.

The main event arrived: perfectly prepared ribeye and pulpo zarandeado served with charred poblano chimichurri, pipian, and steak sauce: a study in bold flavors and technical precision. A generous array of sides arrived alongside: cotija truffle frites, edamame esquites, queso mac and cheese, and Little Spruce dinner rolls with chorizo butter. The evening ended, sweetly and theatrically, with a tres leches baked Alaska.

Now in his fourth season at the Supper Club, Chef Arvizu-Rico has become one of Flanagan Farm's most beloved returning collaborators. Over nearly a decade at Big Tree Hospitality, including his early years as Sous Chef at Eventide's flagship Portland location, he has helped shape Big Tree Catering into one of New England's most sought-after culinary teams. Born in Oaxaca and a proud American citizen, Arvizu-Rico brings the vibrant flavors of his heritage to everything he cooks, blending them seamlessly with the creative spirit of Big Tree's James Beard Award-winning restaurants, Eventide, The Honey Paw, and the late Hugo's.

Chef Arvizu-Rico’s concept for the evening, conceived months earlier, ended up feeling especially resonant given the moment in which the Supper took place. January 30th arrived during a period of heightened fear and uncertainty in Maine, as ICE enforcement operations surged across the state. The weight of that was present for many of us in the room. And so, there was something quietly profound about the meal that unfolded that evening: a chef whose roots are in Querétaro, who is now an American citizen, taking one of this country's most beloved dining traditions and making it more interesting, more layered, more alive. Not replacing what came before, but deepening it. Broadening the conversation. Reminding everyone in that barn that the best things — food, culture, community — tend to get richer when more voices, flavors, and perspectives are welcomed to the table. It was, quietly and joyfully, one of the most meaningful evenings the Supper Club has produced.

The 2027 Supper Club season details are coming. Sign up for our newsletter to be the first to know when dates and chefs are announced.

A portion of proceeds from this evening was donated to Food For All Services, a local organization providing nourishing food and essential resources to immigrants and refugees in Maine.

Photo: Novae Film & Photo, Florals: Timber & Moss