Event Spotlight: LUX Catering's Dreamy Supper Club Experience in Salt Lake City

By Chris Sanchez, managing partner and CEO of The LUX Group

Venue: Spy Hop Rooftop in Salt Lake City, Utah

Photographer: Sarah Young, Billow & Mull

Overview: In autumn 2025, Reverie No. 1 marked the launch of LUX Catering & Events’ LUX Supper Club series, an immersive, chef-led dining experience designed to blur the lines between food, art, memory and imagination [four additional dinners will take place this year]. We hosted 51 guests at one long communal table overlooking the city skyline, creating an atmosphere that felt intimate, cinematic and quietly transportive.

The evening explored flavor, seasonality and emotion through immersive storytelling. Each of the seven courses was revealed live by Executive Chef Hunter X Hunt from a show kitchen and paired with projection-mapped visuals that mirrored the tone and essence of the dish.

Reverie No. 1 was designed to be intimate, exclusive and ephemeral. Once it ended, it felt like something that may or may not have really happened—just a memory suspended somewhere between waking and dreaming.

Menu Highlights

*The first course, Lift, was inspired by the quiet moment a bird leaves the nest. It featured hay smoked custard, apple redux and apple skin muesli.*

Course 1 : Lift
Hay-smoked custard, apple redux, apple skin muesli. Lift served as the first “exhale” of the evening, a gentle welcome into the dream. The dish’s flavors and texture introduced safety, softness and the quiet beginning of a journey.
Course 2: Bluestone
Mixed chicories, gin-soaked blueberries, shaved fennel, cardamom streusel, cider vinaigrette. Bluestone shifted the tone from intimate to expansive. Inspired by Utah’s alpine stone barns and highland landscapes, the dish represented structure, clarity and the clean stillness of open space.

*The artistic Bluestone salad course was inspired by Utah’s alpine stone barns and highland landscapes.*

Course 3: 7:08
Acorn squash soup, cured chorizo, candied hazelnut, skyr, “sunset flavors.” This course marked the first surreal transition. 7:08 p.m., the precise moment when Utah’s October light dissolves into blue, became the emotional anchor. Warm flavors slipping toward coolness, sweet balancing with spice—it captured that fleeting minute when day becomes night and guests realize the evening is becoming something unfamiliar and dreamlike.

*Acorn squash soup represented “7:08,” the precise moment of sunset.*

Course 4: Echo (Palate Cleanser)
Ginger in three expressions: pickled, crystallized with gingerbread, and juiced. The purity of ginger’s three forms was meant to vibrate through the senses, cleansing and expanding before the evening deepened into its most grounded moment.

*Echo, a palate cleanser featuring ginger in three different forms*

Course 5: Herbivore
Blue spruce–smoked bison short rib, juniper demi, parsnip purée, cloudberry, dandelion kinome. The most visceral and ancestral course, Herbivore rooted the evening in land, season and survival. Its flavor profile—smoke, pine, earth, frost and berry—evoked the Utah wilderness across all seasons. This dish was designed to feel ritualistic, reverent and almost primeval, reflecting the breath, tension and quiet power of the bison.

*The Herbivore course featured blue spruce-smoked bison short rib topped by juniper demi, parsnip purée, cloudberry and dandelion kinome.*

Course 6: Dear Heart
Venison tenderloin, blackcurrant, apricot, “sexy porridge,” library salt. Dear Heart (Chef’s nickname from her mother, a librarian) served as the emotional pause before farewell. Each guest received a typewritten envelope containing a line meant to unlock memory or feeling, handwritten on the page of an old book. The dish was intimate, temporal and unexpectedly tender.

*The Dear Heart course was served alongside a handwritten note.*

Course 7: Yours
Pumpkin brûlée, date caramel, pickled cherry, crispy prosciutto, dukkah. The closing course acted as the soft fade-out of the dream, echoing the final moments of autumn before winter arrives. As dessert was served, Chef Hunter spoke a parting passage written for the evening, allowing the moment to dissolve gently: “The earth has let go…and now, this is for you. The most tender way to say goodbye.”

Beverage Highlights

The beverage program was crafted to mirror the seasonal tone of the menu. Cocktails included:

Stick Season: smoked whiskey with blood orange, maple syrup, Cynar, and scorched maple leaf, introducing the mood of late autumn
Wilted & Withered: gin, beet-ginger shrub, citrus and an evergreen smoke bubble to evoke the moment when the garden begins to fade
Burrow (Zero Proof): chokecherry syrup, clove infusion, grapefruit, cayenne, orange blossom water and lime, offering a warm, rooted counterpoint to the chill in the air

*The Wilted & Withered gin cocktail was enhanced with an evergreen smoke bubble.*

Décor Details

Reverie No. 1 was imagined as a living dream sequence—moody, grounded and shaped by the quiet poetry of nature.

Guests entered through two towering autumnal installations. Inside, a single long table stretched across the rooftop, drawing all 51 guests into one shared narrative. Smoke Ghost Chairs caught and diffused the candlelight, lending the room a reflective, almost weightless quality.

*Towering autumnal installations greeted guests at the entrance.*

The tablescape was intentionally restrained: monochromatic florals arranged in floral frogs. Above it all hovered a large metal mesh cloud structure.

Candlelight washed the space in warm, moody tones. Custom menus—printed on heavy-stock paper, fastened with dirty brass grommets and leather straps—introduced a tactile, handcrafted detail meant to echo the grounded nature of the meal. Midway through the evening, warm towels infused with cinnamon essential oil were offered as a sensory reset, adding another layer of seasonality and ritual.

*Guests dined beneath a metal mesh cloud structure.*

Throughout the night, projection mapping and ambient sound evolved gently with the meal. Early visuals rooted guests in nature, soft rivers and drifting light, before gradually dissolving into abstraction, like memories slipping into dream.

Collectively, these elements created a space where time seemed to slow and edges blurred. The intention was to build a world that felt slow, natural and dreamlike.

Takeaway Tips for Caterers and Event Planners

Build the entire experience from one shared emotional intention.
Reverie worked because every element—the food, the room, the sound, the vessels, even the pacing—came from the same emotional place. We didn’t design décor to match the menu or write a menu to fit the room. We built everything around the feeling of stepping into a living dream.

The vessels matter as much as the ingredients; treat them like part of the story.
So often in catering, plates are an afterthought. Here, they were chosen with the same intentionality as the produce. Some pieces came from our rental partners, others from the LUX archives, and several, like the stone slabs, were hand-selected from a local stone yard because they felt raw, grounded and true to the land. When vessels deepen the emotion of the dish instead of simply carrying it, each course becomes a chapter of a larger narrative.

*The Yours dessert course was served on stone slabs.*

Thoughtful interruptions are as powerful as the food.
Hospitality lives in the quiet gestures between the courses. The warm cinnamon towel service wasn’t dramatic, yet it shifted the rhythm of the evening and grounded guests in comfort and care. In experiential dining, these small, intentional resets often become the moments people remember most.

Trust your creatives; their brilliance is what transforms good work into unforgettable work.
Reverie became remarkable because we trusted Chef Hunter’s full vision. When you let your most talented people bring their stories, their artistry and their instincts to the forefront, the work elevates in ways you can’t engineer. Leaning into our creative team, and aligning every vendor around the same intention, took this dinner to its highest expression.