Sirkin Supper Club

09/10/2026

Dessert from the last pop-up! Kouign-amann, Creme Fraiche, Peach Preserves, Macerated Strawberry, Fire Roasted Plumbs and Peach, Figs

This was part of the summer seasonal French menu! What I like about this is the relatively simplicity. You have the pastry with the caramel crust, then the sweetened cream that has some sour notes from the fermentation, and then fruit that's in season and had very little done to it, truly allowing the natural flavors to shine!

A lot of times I have crazy ideas with dishes. For instance, the second course on the same menu. Where you can taste the natural flavors, but there is a lot of technique and crazy thought in terms of combining flavors or textures that other people might not think of.

By comparison, that's relatively simple dish can be a little bit scary because there isn't nearly as much to hide behind.

09/08/2026

04/14/2026

Pork. Schnitzel, red cabbage and mustard puree, salsa verde, fennel, sour kraut, Apple, herb salad!
This was the entree off of my b**r dinner!
Everything on this menu is meant to make you want to grab a b**r, and I can't think of anything more classic than a schnitzel! I wanted to balance out the deep fried aspect, so that's why I made a simple salad by tossing together fennel, sauerkraut, Apple, parsley, and green onion!

04/09/2026

Japanese curry braised beef shank, mashed potatoes, soy marinated soft-boiled egg!

This was part of my winter Comfort meets Japanese flavors menu!

I grew up in a very meat and potatoes household, but I absolutely love Japanese flavors and I thought this was a way to bring the two of them together that felt natural! The problem with fusion food is when force things together that just have no business being on the same plate. By comparison, Japanese Curry as well as mashed potatoes are both very much Comfort foods. They elicit a lot of the same feelings, which is why I think that they pair together so well!

03/19/2026

I'm hosting a four course BYOB b**r dinner on March 28th in the southwest of Las Vegas!
I started to get custom stickers printed up for each of my events, and I am so excited for these and the food I'll be cooking!

The entire menu is written so so you will want to grab a b**r! From ceviche, to a spicy lemon chicken pasta, schnitzel, and finally a pretzel crusted caramel cheesecake!

This food is going to be bomb, and as always, in addition to this being a food event, it is very much a social thing!

I have sold 19 seats, and still have eight remaining! One of the nice things about starting to consistently sell more seeds is that it allows me to do little things like this for my guests! Add-ons that just make the event that little bit more special that little bit more fun!

There's a link in my bio that will take you to the event page, but if you have any questions please don't hesitate to reach out or ask!

03/16/2026

Dark chocolate souffle, milk chocolate coffee ganache, chocolate crumble, passion fruit white chocolate ice cream, mint, strawberry

This was dessert from my Valentine's Day pop-up! Also kind of a crazy thing, but this is the first time I ever made a souffle. Ever! And I did it during an event where I served 25 people a four-course dinner!

I don't normally do hot desserts. This isn't because I have any opposition to them, rather I think they are incredibly enjoyable. I don't normally do them, because I'm cooking four courses for 25 people spread out over 4 and 1/2 hours. I need to make sure that my ego and what I want to do with food doesn't prevent me from being able to execute properly for my guests.

With that sad, I'm super happy with how this turned out! The souffles all Rose very nicely, the crumble offered textural balance as well as a little bit of salt. The ice cream offered acidity to balance out all of the rich chocolate, the mint and strawberry sauces also added additional flavors that played secondary notes to the chocolate!

This was served on Valentine's Day, and I think I really hit the mark on this one! It was very classic flavors, incredibly indulgent, yet had balance!

Next dinner is coming up, and I am so excited to do something very different! This next meal is a four course b**r dinner! There's an optional pairing, but the point of every single dish on the next menu is that it makes you want to grab a b**r. The dessert will be cold, but still delicious in a very different way!

03/03/2026

Chilled beet and orange soup, goat cheese, crab, clementine, dill!
Course 1/4 from my Valentine's day pop-up!

It was so much fun being able to run a dinner on Valentine's Day that both welcomed couples who wanted to spend their day with other people, or single people who wanted a nice meal, or a place to go!

The entire meal was designed to be indulgent, and they this soup was such a fun way to start, because the color on it is just so fantastic!

Truth be told, I'm not really a fan of beets. That being said, I bounced the extreme earthiness with the brightness of orange, the goat cheese provided creaminess and more tang!

I thought this was such a fun way to start the meal, really set the tone!

Check the link in my bio for the next upcoming event!

04/11/2025

3/4 Apricot braised short rib, ras el hanut polenta, sweet and dour eggplant, spiced walnuts, almonds, dried figs

I think red w**e braised short rib is both delicious, a classic for a reason, and overdone. It is a dish where you can make something absolutely delicious with just a small amount of technique. It is delicious, comforting, and boring.

That's where this dish comes from! I wanted to keep the technique the same, but introduce some flavors that are a but unique.

I leaned into some North African flavors, which gives us some tang, sweetness, spice, and texture that doesn't exist in the og dish.

With every pop-up, there are better and worse dishes. Not every dish is gonna be a 20/10, especially as they only fully come together for the first time during service.

This dish was an absolute smash success. I think that's because I was taking a classic tested dish and adding my creative take, vs trying to reinvent the wheel.

01/03/2025

Serving multi-coyese dinners out of secret locations!
Truly focusing on creative food and the basics of hospitality that lead to superior guest experience!

Despite changing careers, I still love food, cooking, and hospitality! This gives me a way to stay connected despite changing careers!

Keep your eyes peeled for the next event (hint, check the link in my bio)