James D. Watts Jr.

Tulsa World Scene Reporter

When chefs Jeff Bein and Amanda Simcoe began offering their “chef’s table” dinners at their business, the Meat & Cheese Show, the concept was that each special dinner would have a unique menu that would be served just once and never repeated.

And this didn’t sit too well with some of their clientele.

“We’d have a lot of people tell us that they had wanted to be at a certain dinner but weren’t able to attend on the day,” Bein said. “Or they would hear about a dinner after the fact and would want to know when we were going to do that menu again. And we’d have to say, ‘Well, we’re not going to do that menu again.’”

That was the start of the monthly Friday Supper Club at the Meat & Cheese Show, where the same menu — more or less — is presented

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