The Momentary continues to lead in experiential dining concepts with Supper Club, a recurring dinner series launched at the beginning of this year that invites local chefs to share an intimate meal while showcasing their talents. Sam Lott, associate director of food programs for the museum, says guest chefs are encouraged to let nostalgia guide the development of their menus. “We’re seeing really great responses from guests about Supper Club, specifically the storytelling element,” she says. “It’s really incredible to see the conversations that happen when people gather around a table together.”
The next Supper Club (already sold out) is July 16 with Chef Nate Walls of Fayetteville barbecue restaurant Secondhand Smoke. Supper Club is the third Wednesday of the month and tickets are $99 for non-members and include a three-course meal and mocktail, with additional beverages available for purchase. Read on for more about Supper Club at The Momentary.
Q: Why is culinary programming important to the ethos of The Momentary?
A: At The Momentary, our mission is to be a vibrant venue for the music, art, and food of our time. Food plays a vital role in this mission—it’s not just nourishment, but a powerful expression of creativity, culture, and community. We see food as a living art form, one that tells stories, sparks conversation, and brings people together. Through our culinary programming, we create meaningful experiences that connect guests to each other and to the world around them—making every bite part of something truly special.
Q: What has been the response to Supper Club since launching it earlier this year?
A: Since I’m asking the chefs to let nostalgia influence the menu, each chef has been really excited to work on a menu that is extremely personal to them. It might be something you see on their menu in their restaurant or it could be their take on something they ate growing up that is meaningful to them. There’s also a storytelling element, and people are really enjoying getting to hear personal stories from each of the chefs. We’ve seen people come back month after month, wanting to hear from a different chef or to sit and eat with people they met the month before. It’s really incredible to see the conversations that happen when people gather around a table together.
Q: How do you choose chefs to partner with for this series?
A: My goal with Supper Club was to highlight local chefs who are passionate about storytelling through food. I also wanted to select chefs who are representative of the Northwest Arkansas region. We have such a diverse range of chefs doing really incredible work here, and I want to make sure that people can see themselves represented in the chefs who are involved in the program.
Q: Tell us what to expect at July’s event.
A: I’m really excited about our summer programming. Chef Nate Walls is the guest chef for July Supper Club, and he has played such a vital role in the area in building community around food. His nonprofit organization, Second Helping NWA, is dedicated to feeding underserved communities across our region and bringing people together around a meal. Each of the chefs we invite have such unique stories to tell and we want to be a part of those being heard.
Supper Club takes place in the Fermentation Hall at The Momentary, 507 SE E St. in Bentonville. Learn about more upcoming events—like food workshops, pop-ups, and lectures—at themomentary.org and follow along on Instagram (@themomentary).
A version of this story appeared in the Spring 2025 issue of PLATED: The Arkansas Dining Guide. Read the issue here.
