A Bite Sized Review of Good Spirits and Co.'s HQ

Springfield is ripe with culinary talent. If I ever come across anyone who doubts that, I’ll send them straight to Good Spirits and Co.’s monthly Supper Club. This casual, intimate dinner highlights dishes made with love by pastry chef Kyle Davis, local tastemaker Angela Houska, mixologist Rogan Howitt and culinary renaissance woman Kayce Vandelicht. 

I managed to snag tickets for the first edition of Supper Club, and the dining series went off without a hitch. The evening began with a cocktail hour, and while they had a set cocktail menu for the night, I’ve found that no request is ever too bold to throw off the Good Spirits crew. Since I was seven months pregnant, I asked Vandelicht to surprise me with a mocktail with bitter notes, and she brought me a refreshing creation. 

Davis kicked the meal off with bread service and ended it with the most refreshing London fog ice cream with tangy-sweet lemon gelee. Howitt’s sweet tomato and corn slab pie was my favorite savory course, and it was still warm and steaming when it arrived at our table.

The wild-caught salmon by Vandelicht was cooked to perfection, and Houska’s blistered shishito peppers went perfectly with the lemon aioli and Argentinian shrimp skewers. I only wish I could relive the exact meal again, but the fleeting flavors are half of what makes Supper Club so special.