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Our BEAUTIFUL Zero Waste BBQ Sauce @crispin_supper ♻️ This sweet, smokey and lil spicy sauce was lathered on grilled pork ribs skewers. Made from 100% fruit scraps and other spices, you do not want to miss trying it! With this method, we have saved 80LBS of fruits scraps from going into the bin. A huge milestone that highlights our mission to minimize food waste. Hope you get to try it!
#cheflife #sacramento #dinnerparty #bbqsauce

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Dreamy dinner party☀️ @crispin_supper we love to gather, we love to eat, why not do both at once? #supperclub #cheflife #foodwaste ♻️

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Wow. The bday month is over and that was definitely one of the best times Ive had. I got to shoot my first engagement photos and create invites. Had a couple supper clubs celebrating my fellow Leos and Virgos. Lil burrito debut. Travel to Sf. Got a big check. Had lunch with Mayor @cm_talamantes more dinner parties And the best part of it all was YOU. Thank you all for reaching out and celebrating with me. I loved every single bit. Especially my bday card that was hand crafted by @kthm4u and all the WONDERFUL gifts my guests brought over. Now that this dream is over, lets see what September has in store for me. ✌️♻️

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#flashbackfriday this was one of my favorite tablescape thus far. It reminded me of “setting the table” as a kid with my mom or when she made french fries she would upcycle newspaper to let them drain. Now I am showing the world how to upcycle something that most of us wouldn’t consider using for a dinner party. It was a very whimsical yet a chic way to wow the guests and pay tribute to lil Eríc’s childhood memory with mama. ♻️✌️ #cheflife #supperclub #repurpose #dinnerparty

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Summer Menu. Watermelon Aguachile Debut. This process takes a full 36 hrs to make. Peeling the watermelon, saving the rind to pickle. Compressing, dehydrating for 11 hrs, freezing and thawing 2x just to get a similar mouth feel to wild caught tuna. She is refreshing, she is packed with flavor and her texture is beyond believable. Def one of our guests favs this summer. Zero waste at its finest and only available @crispin_supper til September. ♻️🍉 tag a friend below who needs to try this. ⬇️
#supperclub #sacfoodie #cheflife #dinnerparty #futureofdining

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Surprise dinner party for @reymondcbautista . Fried Chicken and Caviar 💅🏽 @crispin_supper Nothing gets any better than celebrating wins with the friends.
#supeprclub #privatechef

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Adios July ✌️ you were so good to me. Full of surprises, dinner parties, guest speaking , collabs, seasonal produce 🍅🌽, 24k tres leches, creativity and so much more.

Biggest win♻️… Zero Waste BBQ Sauce made from 100% fruit scraps, chiles, and of course the OG BBQ spices. 100/10 and u def need try it!! @crispin_supper

With every dinner party, we are that much closer to fighting this food waste crisis.

Leo season is upon us 🦁

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F45 Games Day ✅

Teamwork, energy, and effort were all at an all-time high today! Proud of everyone who showed up, pushed their limits, and brought the heat. 💪🔥

Huge shoutout to DJ Lyndsay Brown for absolutely crushing the playlist and keeping the vibes unmatched from start to finish. 🎶🙌

What a day. What a team ❤️💙

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May treated me too well. From our Zero Waste Dinner Series with guest chef @mothbear to many other dinner parties, mexa food, wine, hanging wit the homies, to designing new food displays. It was jammed packed yet challenging, but so exciting that we are stepping into June. We will be reflecting on so much this next month. Hopefully we can chat about it at the supper club 💅🏽 @crispin_supper

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Lil chef Eríc is screaming inside! 🥰Gracias @sacramentobee for featuring us. This past Supper Club experience was dedicated to celebrating my mom’s bday. It was a perfect moment to capture the essence of what Crispín means. Dreams are reality-ing and it’s only the beginning. Thank you all for your love and support. And as I told my mom, “One day I will change a community, and it’s gonna happen.”

Link in Bio to read the article. ⬆️⬆️⬆️
@crispin_supper ♻️
@seantimberlake 📝

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March! Stop with your madness! I loved every aspect of you. Celebrating #internationalwomensmonths to flying over to New Orleans, parting way too hard with the girlies to redefining my work with photoshoots. Everyday I pushed to stay creative and to connect more with those in my community. Thank you March for giving me some of the best opportunities like being on my first LATE NIGHT TALK SHOW 🥹. I am truly grateful that “Q1” hit. April, we’re in for a treat.

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It’s only Monday and I am feeling so grateful for the beautiful dinner parties we have been hosting. Along with my amazing community who supports our concept to the fullest. Here is a glimpse of the supper life. @crispin_supper #dinnerparty #sacramento #foodies

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