Chapter 14 Supper Clubs – The Origin Story and How to Create Your Own

In my last Q&A, someone asked, “How do you come up with these ideas?” The answer is simple: be hungry, be invested, and stay open-minded.

I’m an analytical person who loves exploring the why and how behind processes. I break things down using existing theories, and if I don’t understand something, I research it until I do. This mindset has turned into an endless journey of discovering new flavors.

At its core, understanding flavor starts with knowing where it comes from. Then, you learn how to create it and pair it. Building a mental library of ingredients is key—a catalog you can flip through when brainstorming ideas. Books like The Art & Science of Foodpairing have been foundational for me and remain a go-to resource.

Once you’ve built that library, start grouping ingredients by similarities. For instance, duck, chicken, and goose can often be swapped for similar results. While they each have unique nuances, the concept holds. Another example: is umami-rich ingredients like tomato paste, harissa, and gochujang. Despite their different origins, they’re concentrated and deeply flavorful. Bloom them in oil, and your kitchen fills with an unforgettable aroma. Ever tried Korean Bolognese?

To refine your approach further, name the flavors in your ingredients: fruity, citrusy, floral, green, herbal, vegetal, caramelized, roasted, nutty, woody, spicy, cheesy, animalistic—even chemical. If two ingredients share traits from this list, they’ll likely pair—or you’ll find a creative link between them.

Take oysters as an example. At Kuma’s Supper Club events, I serve oyster emulsion paired with different ingredients because oysters are incredibly versatile: fruity notes; citrus; green vegetables roasted —you name it! Over time, we’ve paired oysters with smoky soy plum sauce; and stone fruits like nectarines; goji berries; citrus; doubanjiang; dill; and cucumber.

Reading about pairings is helpful—but tasting them is better. Visiting creative spots lets you experience flavors others have imagined and sparks new ideas of your own.

I hope this sheds light on how we work at Kuma.