Wooden Spoon Supper Club

The newest supper club in the Jackson Metro.

For the past 7 years, I have had the pleasure of traveling the south working with and for some of the best culinary talent. And now, you can have a culinary experience right here in Flowood. The Wooden Spoon Supper Club will be a series of coursed dinners bringing you some of the most talented chefs.

Our first supper club is March 6th at 6:30pm. We welcome Chef Matthew Kadjan into our kitchen to bring you a 5 course meal – “Southern.” Food is definitely Chef Kadjan’s passion. He is smart, knowledgeable, and very talented with flavors. I had the pleasure of working for Matthew two different occasions. First, I was a line cook at Parlor Market and later his banquet sous at The Westin. I learned so much in my time with him, and always enjoy cooking with him. He is not only a fantastic chef, but a great man. I’m excited to cook with him again at our first supper club. Our guests are in for a real treat.


On The Table:

Buttermilk Biscuits, Pennington Farms Chive Honey Butter, Homemade Jam


Redfish Deviled Egg

First Course

Classic Wedge with Candied Bacon, Bleu Cheese, Savory Pecans, Picked Red Onions, Cherry Tomatoes

Second Course

BBQ Shrimp Ravioli with Skillet Sauce

Third Course

Fried Chicken Thigh, Smashed Fingerlings, Collard Greens, PotLikker Honey Butter

Fourth Course

Braised Short Rib, Creamy Grits, Fried Onions

Fifth Course

Biscuit Beignets with Salted Caramel Drizzle

Matthew Kajdan was born and raised in Madison, MS where his mother and grandmother showed him the way around the kitchen. Growing up in a large European family, he developed a taste for gourmet cooking and fine foods. Food being a part of his life at a young age helped prepare him for a life in the culinary arts. Chef Kajdan’s professional career started around the age of 16 years old at Bravo! Italian Restaurant. Matthew learned under Chefs Louis Larose and Dan Blumenthal who taught him the basics of line cooking and culinary arts. After his years at Bravo!, Matthew went to work in the kitchen of Nick Apostle, where his skills were honed over the next few years. He left his home state of Mississippi in 2006 to pursue a position in the Adirondack Mountains of upstate New York. Matthew worked at the historic Sagamore Hotel under great chefs, including Frank Esposito, Ken Lingle and Pastry Chef Bill Foltze. In 2008, Matthew moved back to his home state and returned back to work under his mentor Nick Apostle. In these years Matthew helped open the Mermaid Café as Executive Chef and eventually General Manager. He credits these years and Nick’s mentorship to his understanding of what it means to be a Chef and how to run business without sacrificing ethics. After the untimely passing of Parlor Market founder Craig Noone, Matthew was tapped as the Executive Chef at Parlor Market, where he brought forth a New-Southern menu with progressive ideas and local products in a farm-to-table atmosphere. Matthew received much praise and a handful of awards during his time at Parlor Market, and then the opportunity to be a part of something very special came knocking.  A new, upscale hotel was to be built in downtown Jackson and they wanted a chef to match the quality of the venue.  They needed to look no further than Matthew Kajdan.While at The Westin, Matthew oversaw the hotel’s entire food and beverage offerings with banquet menus and room service alike.  Estelle Wine Bar & Bistro became a staple in downtown Jackson under his leadership. Feeding celebrities, international guests, and local Jacksonians alike, his food continued to be nationally recognized.

Jennifer & Matthew welcomed their beautiful son, Patterson, in 2018. Matthew moved to Merchant’s Foodservice where he works as the corporate chef, helping customers throughout the company create delicious food and effective menus. He cooks frequently at Castlewoods Country Club, where he loves to play golf.

Want to reserve a spot at Supper Club?

Fill out the reservation slip below, and we will send an invoice for your tickets. Payment is required, in full, to reserve your spot. All invoices must by paid by March 1st.

  • Ticket (per person): $65
  • Ticket (couple): $115
  • Corking Fee: $20

BYO. Corking fee covers service and liability. No dress code, come as you want.

** COVID precautions will remain. Staff will be masked & gloved while serving. Hand sanitizer will be readily available. Guests are asked to have a mask on when not seated and practice social distancing. Social distancing guidelines will be accounted for when setting up tables, etc.

** If you have been exposed to COVID-19, have a positive test within 14 days prior to the event, or have a fever, please stay at home. We will refund your ticket if COVID keeps you in quarantine.

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