HOUSE OF JAG SUPPER CLUB to Launch With Chapter One: Homecoming

On Sunday, August 30, House of JAG will welcome fifty guests around one table for Supper Club: Chapter One — Homecoming, an intimate evening bringing together food, wine, live music, storytelling, design, and community inside Greenville’s historic Woodside Mill. 

Created and hosted by artist, director, producer, and creative director Jarvis Antonio Green, House of JAG Supper Club emerges from nearly two decades of Green’s work at the intersection of performance, hospitality, community, and cultural gathering. 

Green is the founder and former Producing Artistic Director of JAG Productions, the Black theatre company he founded in Vermont in 2016 and led for nearly a decade. Through JAG, Green built a nationally recognized body of work centered on Black storytelling while developing an artistic practice that extended far beyond what happened onstage. Food, music, ritual, celebration, conversation, and radical hospitality became essential parts of how audiences were invited into the work and how community was built around it. 

That lineage is at the heart of House of JAG. 

For Green, hospitality has never been separate from the art. The way a room feels when someone enters it matters. The music playing matters. The lighting matters. What is placed on the table matters. Who is invited to sit at that table matters. And what happens between strangers once they are there can be as meaningful as anything traditionally called a performance. 

With Supper Club, Green brings those ideas into a new form. The theatrical principles that have shaped his work—storytelling, composition, rhythm, ritual, design, collaboration, and an acute awareness of the audience—are applied to an evening built around a communal table.

Guests will arrive at 5:30PM and step inside the historic Woodside Mill, where the raw architecture of the former textile mill becomes the canvas for the evening. Against its exposed brick walls, soaring windows, and traces of its industrial past, House of JAG will create a world that feels at once lush, intimate, and unexpected. Florals will fill the tables, bringing something soft and alive against the old brick and timber of the mill. Candles and table lamps will cast a warm glow across the room as daylight fades through the historic windows. Long tables will run through the space, dressed for dinner and set for fifty guests—creating the feeling of one large gathering, even before the first course arrives. 

Over the course of five courses, the room becomes part dining room, part performance space, part gathering place. Food arrives. Wine is poured. Music rises between courses. Stories are shared. Conversation travels across the table. Lighting, florals, sound, food, and performance work together to shape the rhythm of the night, allowing the experience to unfold less like a traditional dinner and more like a piece of live theatre. 

Chapter One takes its name from Homecoming—a fitting beginning for Green, who recently returned to South Carolina after nearly two decades building a career as a theatre artist, producer, and cultural organizer throughout New England and New York. 

For Green, Supper Club is an extension of a practice developed over years of creating experiences where art, food, hospitality, and community live alongside one another. 

“I’ve always been fascinated by what makes a room come alive,” says Green. “Years ago, when I was a maître d’ at Macao Trading Company in New York, I became obsessed with the room—who walked through the door, the unexpected guest, the highs and lows of a night, the lighting, the music, the mood, and how all of it could change from one evening to the next. I carried that curiosity with me into the theatre, and it has shaped the way I’ve made work ever since. Supper Club brings all of it together. I’m not just thinking about what happens on a stage or what lands on a plate. I’m thinking about the whole room—how it feels, how it moves, and what might happen when we bring the right people together inside it.” 

THE TABLE 

At the center of Chapter One: Homecoming is the food. 

Executive Chef and Co-Owner of Woodside Bistro Ken Frazier has collaborated with Green to build a five-course meal that is generous, vibrant, and meant for gathering. Drawing from Caribbean flavors and the traditions of Southern hospitality, Frazier’s menu anchors the evening and gives it its rhythm. 

The performances happen around it. The stories live between courses. The wine is chosen to meet it. But everything begins with what Frazier puts on the table. 

The food is the star. 

THE MENU

COURSE ONE 

• Fried Conch Croquettes 
• Pineapple & Sriracha Tartar Sauce 

COURSE TWO 

• Plantain Crisps 
• Mango Salsa, Cilantro & Lime Aioli 

COURSE THREE 

• Caribbean Salad 
• Mixed Greens, Tomatoes, Black Beans, Cucumbers, Jamaican Slaw & Passionfruit Vinaigrette 

COURSE FOUR 

• Island Surf + Turf 
• Jerk Flank Steak with Pineapple Chimichurri 
• Coconut Fried Shrimp with Mango & Rum Glaze 
• Jamaican Beans & Rice 
• Plantain & Sweet Potato Mash 
• Jerk-Marinated Grilled Vegetables 

• Warm Rum Cake 
• Coconut Ice Cream, Toasted Pecans & Dark Rum Caramel Sauce

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