Chef Debbie is proud to partner with fellow Bay Area small businesses in the pursuit of the freshest locally sourced ingredients to bring you healthy flavorful meals and dining experiences!
Tangerine Supper Club
July 25th, 2026: Ongoing collaboration with Chef Debbie and Jenny Sargent of Tangerine Events.
$75 tickets
An ode to peak-summer bounty with Chef Debbie—flame-kissed, chilled, and bright. Think melon, cucumber + basil, s’mores, grilled meat, corn, and potato salad reimagined, all paired with seasonal cocktails and a softly glowing ambiance that lingers long into the evening.
Sunday Supper Club
August 30, 2026, Livermore, CA
End of Summer Supper: Inspired by California’s Summer Bounty
$85 tickets.
A celebration of sunlight, abundance, and the end of summer.
Join our Sunday Supper Club on August 30th at Omega Road Winery for End of Summer Supper, an evening inspired by California’s summer bounty, peak-season produce, wood-fired cooking, and thoughtfully paired wines.
Gather around a shared table as Chef Debbie and Chef Amanda Skog create a menu that captures the colors, flavors, and spirit of late summer.
Limited seating available.
Sunday, August 30, 2026
Omega Road Winery, Livermore
5:45p Doors Open | 6:00p Feast Begins
*We are happy to consider dietary restrictions/allergies, however accommodations cannot be guaranteed given the nature of the menu. Please inform us of any requested accommodations no later than August 23rd.
We strive to bring you the freshest ingredients while supporting a thriving local business community and economy.
We’re proud to call these other businesses not only part of the Chef Debbie family, but also our friends.
Butter & Batter is a local bakery specializing in creating specialty baked goods, including their unique scoop cookies, artisanal sugar cookies, and sourdough cinnamon rolls! This local woman-owned and family-run business gets a deep sense of joy from pouring their heart into the tastiest (and prettiest) treats for our community. They are our go-to for our customers’ cookie needs.
Harina Baked Goods is THE way to get your local pastry fix with a Filipino twist. Check out the Chef Debbie dessert menu to find the delectable items from Harina Baked Goods, like the Ube Haupia Pie, made with brown butter graham & coconut crust, layers of creamy coconut pudding, and ube haupia made with their homemade ube jam.
JTM in the Kitchen is a local hospitality expert, sommelier, and podcast host taking you on a journey around the world with his incredible spice blends, which we lovingly feature in some of our recipes! Have you tried our house-made ranch dressing using their ranch seasoning? A local favorite! JTM also loves sharing recipes, cooking tips, and culinary inspiration, and we love the way he adds spice to our lives.
Wingen Bakery, started by husband and wife team Bryan and Aimee Wingen, specializes in sourdough breads, sandwiches and pastries in Downtown Livermore. Chef Debbie is proud to serve their famous Country Sourdough Bread every week with our soups.
Omega Road Winery is a family owned and operated winery in Livermore since 2011, believing in the power of community and connection, and putting their hearts and souls into crafting beautiful wines. We use some of their delicious wines in many of our dishes and sauces, like their Gratia white in our Creamy Chicken Sauce, their Torrontes white in our Chicken Marbella and our Shrimp Scampi, and their Cabernet Sauvignon in our house made Marinara and Bolognese sauces!
Tangerine Supper Club
May 23rd, 2026: Ongoing collaboration with Chef Debbie and Jenny Sargent of Tangerine Events.
A French-inspired evening of long tables, candlelight, baguettes + herb butter, French onion soup, and moules-frites—paired with a classic French film. Chef Debbie will be partnering with Tangerine Events & Omega Road Winery. An experience, not just dinner.
Sunday Supper Club
May 31st, 2026: Monthly collaboration with Chef Debbie, Alex with Omega Road Winery, and Amanda with Beyond The Table.
Inspired by Chef Debbie’s recent trip to New Orleans, this four-course dinner explores the depth and soul of Creole cooking through the lens of Northern California’s late spring season.
The evening begins with a welcome pour, followed by a curated wine pairing by Alexandra Henkelman of Omega Road Winery, thoughtfully selected to complement each course.
The first dish is presented by Chef Amanda—a corn and crayfish fritter served with Cajun butter and pickled vegetables—balancing crisp texture, richness, and brightness in the opening bite.
From there, the menu is guided by Chef Debbie into a refined spring gumbo highlighting seasonal produce and a lighter, more balanced approach. The main course features Creole-braised local Pacific rockfish with creamy grits.
The evening concludes with a reimagined seasonal strawberry shortcake, designed to finish the meal clean.
Rather than recreating tradition, both Chefs approach these flavors with restraint—focusing on seasonality, local sourcing, and a progression that builds and releases throughout the evening.
Limited seating.
May Menu:
Corn and Crayfish Fritters
Spring Gumbo
Creole-Braised Pacific Rockfish with Grits and Roasted Okra
Deconstructed-Reimagined Strawberry Shortcake
Sunday Supper Club
April 26th, 2026: Monthly collaboration with Chef Debbie, Alex with Omega Road Winery, and Amanda with Beyond The Table.
Stories you thought you knew are unraveling into something altogether more curious. We invite you down the rabbit hole for a four-course journey where childhood favorites emerge transformed. The line between memory and imagination blurs with every course.
Bring your curiosity and leave your expectations at the door. Wine will guide you through each chapter, and the only certainty is that everything will taste even better than what you remember.
Your Evening’s Chapters (Or Are They Riddles?):
“Pour Me” A tea party garden grows vertically in a tartlet.
Green Eggs and Ham Dr. Seuss whispers from the plate.
Charlie’s Golden Ticket Roulade Spirals within spirals and fully Wonka-approved.
Bruce Bogtrotter’s Chocolate Cake The legendary torte where finishing is victory.
Limited seating. A fresh start awaits.
Sunday Supper Club
March 29th, 2026: Monthly collaboration with Chef Debbie, Alex with Omega Road Winery, and Amanda with Beyond The Table.
We invite you to celebrate spring’s arrival with an evening devoted to the season’s most vibrant offerings. Chefs Debbie and Amanda have crafted a four-course menu that honors the garden’s first gifts—sweet young carrots, tender peas, bright lemon, and fresh herbs that signal renewal. This is Spring on the plate: clean, optimistic, alive with possibility and paired with wines that mirror the season’s energy. Expect flavors that feel like opening windows after a long winter—fresh air, new light, and the quiet joy of beginning again.
Join us for an intimate evening where every bite tastes like hope, and the table becomes a gathering place for connection, conversation, and the simple pleasure of welcoming what’s to come.
March Menu:
Creamy Carrot Ribbon Salad
Pea & Ricotta-Stuffed Manicotti
Chicken Breast over Creamy Potato Puree with Hibiscus Sauce and a Roasted Heirloom Carrot and Radish
Mini Carrot Cake Cheesecakes with Carrot Caramel Sauce
Limited seating. A fresh start awaits.
Winemaker Dinner
March 14th, 2026: Omega Road Winery Spring Winemaker Dinner featuring Chef Debbie.
Three times a year, Omega Road releases 2-4 new wines paired with a five-course tasting menu crafted by local chefs. Each dish is designed to draw out the nuances of the wine it accompanies. Their winemaker dinners are celebrations of what happens when exceptional wine meets culinary artistry, and when a room full of people gathers to honor and enjoy both.
Limited seating.
Sunday Supper Club
February 15th, 2026: Monthly collaboration with Chef Debbie, Alex with Omega Road Winery, and Amanda with Beyond The Table.
Over four courses, you’ll experience the bold aromatics, vibrant flavors, and exquisite food that Chef Debbie fell in love with during her two years living in Southeast Asia. Combining techniques and combinations across multiple cuisines, this seafood-forward dining experience is a food adventure sure to delight. Chef Amanda Skog of Beyond The Table joins the evening to craft a specially designed course that seamlessly ties into the Southeast Asian theme, bringing her own creative flair to this exceptional dining experience. And each course is thoughtfully paired with wines selected by one of our winemakers, Alexandra Henkelman, proving that the right bottle can take the palate somewhere unexpected.
February Menu:
Thai-Style Larb Ceviche
Báhn Mì Bite
Lemongrass Cioppino
Pomelo-Coconut-Olive Oil Cake with Mascarpone Cream and Macerated Berries
Limited seating.
Sunday Supper Club
January 25th, 2026: Monthly collaboration with Chef Debbie, Alex with Omega Road Winery, and Amanda with Beyond The Table.
An intimate supper club experience where wine and food speak the same elegant language, and a simple Sunday evening transforms into something extraordinary.
January Menu:
Winter Wedge
French Onion Soup
Pork Ragu, Creamy Polenta
Panna Cotta
Limited seating.
May 11th, 2024: We collaborated with JMC Cellars to provide small bites paired with their wines for a special event for club members. We loved seeing you there, enjoying our tasty treats paired with delicious JMC Cellars wines!
February 29th, 2024: “Seated – A Dinner Immersion Experience” – We joined forces with Good Morning Maxwell and Hosting Odin who curated this dining event lead by our magnificent Chef Debbie, and featuring Livermore’s newest additions, JMC Cellars & Patisserie by Simone.