Good Folk Supper Club was born in 2015 out of Beth Herbruck’s desire to find connection in her new Monmouth County home. Now, 10 years later, Herbruck reflects on what’s changed, what hasn’t, and what’s next
After leaving her job and moving from Brooklyn with her husband, David, to escape the city’s hustle and bustle in favor of a life near the water and family, Beth Herbruck found herself feeling a bit isolated and disconnected. As a natural mover and shaker, she knew she had to take this unsettled energy and channel it into something bigger than herself.
Herbruck had been an event planner in New York, but her Atlanta roots left her connected with southern hospitality. She took both experiences and planted something special: Good Folk Supper Club, a charitable dinner concept that brings people together for good food, good company, and a good cause.
“I wanted to create something I felt was lacking in the area,” she says. “I had this strong desire to experience food and community in really creative ways, while also trying to find my people.” So, Herbruck decided to explore throwing intimate suppers that brought together small businesses, chefs, charities, and locals, as she immersed herself in her new surroundings.
The idea was simple yet unique: Each dinner would take place in a different location (never a restaurant or private home), feature a new chef who set the menu, welcome a fresh group of attendees, and support a cause. From this, her mantra of good food with good folks for a good cause was born.
“From the beginning, I wanted to create something that felt intentional but allowed for change with lots of room for growth,” Herbruck says, reflecting on that first dinner a decade ago. “There was a lot of care and consideration put into GFSC before I ever hosted the first dinner.”
The dinners can vary in price and guest count, but they often run about $175 per ticket and seat around 40 guests. Herbruck hears about new spots through friends or colleagues, or just stumbles upon them herself. Past locations have included a secluded greenhouse, Bell Works (while still under construction), and the Danny Clinch Gallery in Asbury Park. As for the chef, Herbruck lets the space dictate the menu’s style, and she goes from there—leaning into her network to find out which local chef is right for the job.
“THE DINNERS REALLY DEVELOPED INTO A DEEPER MEANING OF BUILDING COMMUNITY AROUND THE TABLE WHILE EDUCATING ABOUT THE COMMUNITY SURROUNDING US AT LARGE.”
A Memorable Night
It isn’t that first dinner that Herbruck remembers best after so many years—it’s one that took place in Atlantic Highlands during an impending major storm, where she saw her community come together first-hand and realized why she started the events in the first place.
“Our 17th supper club [held in 2018] felt symbolic on many levels,” she says. “We were tested at every turn—impending weather, last-minute permit surprises, a challenging location, a remote cooking setup. It was so clear to me that I could have never pulled this off solo.”
As tarps were strung through gusts of wind and moats were quickly dug around tents, guests gathered around a table in their rainboots, ready for anything. “This only came together thanks to strong communication and collaboration, both essential to building a strong community.”
Chef Cesare De Chellis, executive chef at Drumthwacket Estate, cooked a showstopping meal on two borrowed grills in the rain, and everyone’s willingness to embrace the imperfection of it all created an unforgettable night that guests still talk about to this day.
“I witnessed magic happen in the most challenging situations because our team and guests understood that this was more than just fancy food; we were a part of something bigger,” she adds, smiling. It’s dinners like this that have helped Herbruck grow within herself through the years, too.
“I think the muscle that has grown the strongest over time is my ability to better deal with fear,” she says. “There are so many what-ifs in the world of event planning—the potential for so many things to go wrong.” She notes that outside factors, including receiving breast cancer treatment in 2017 and dealing with the Covid impact in 2020, have made her stronger and pushed her to continue her mission, too.
A Decade of Impact
For Herbruck, the heart of Good Folk isn’t in the “wow” factor of the food or location; it’s in the connections made. “The dinners really developed into a deeper meaning of building community around the table while educating about the community surrounding us at large,” says Herbruck.
With tickets that sell out in less than 10 minutes, Herbruck implemented a four-ticket purchase rule to ensure people aren’t buying out dinners for family and friends. The magic of these dinners is in the mix of people. “When people leave a Good Folk dinner, I want them to have felt comfortable, inspired, and connected to others. Like they belonged to something special that only existed in that particular time and space.” Each table is about bringing together people who otherwise may have never met and likely have more in common with one another than they realize.
It takes determination to nudge people outside of their comfort zone, and Herbruck is up for the challenge. “I just want to tell people, ‘OK, tonight, you’re sitting next to your new best friend,’” she laughs, beaming when she adds that a couple who met at one of her dinners is now happily married.
Every detail is designed to create a sense of belonging for her guests, from the surprise reveal of the location to sharing a meal with new faces and knowing your ticket supports a worthy cause. Over the years, Good Folk has supported organizations such as 180 Turning Lives Around, Clean Ocean Action, The Boys and Girls Club, Barnegat Oyster Collective, and more. Each dinner begins with the nonprofit of the night taking the floor to share their purpose.
“It is centric to our mission, giving back to others,” Herbruck says. “In the end, GFSC isn’t about me at all. It’s a local human experiment to hopefully prove that we really are better together. Creating a hopeful community has never felt more important.”
“I DON’T ALWAYS CHOOSE THE MOST PRACTICAL PLACE TO COOK AN ELABORATE MEAL, LIKE HAVING RUNNING WATER OR A WORKING STOVE, BUT THAT’S PART OF THE FUN.”
What’s Next?
Herbruck could have grown Good Folk by now. More dinners, bigger venues, maybe even franchising the model. But that has never been her goal. For her, it has to stay rooted in her genuine passion for unique experiences, community, and, of course, good food. If it became overproduced or driven by benchmarks, it could lose the heart of what makes it special.
When reflecting on the past decade, Herbruck emphatically says that “very little” has changed from the dinners’ start. “Intentionally,” she clarifies, noting the importance of maintaining the concept’s core purpose. “I want people to feel excited to attend … to meet strangers that become friends. To learn about the needs in their surrounding community … I don’t want any of that to ever change.”
Herbruck has let Good Folk evolve naturally, leading to new opportunities like the opening of Anderson Market in Red Bank. Long before the food hall opened, it was just an empty building waiting for life. Herbruck was encouraged by a local business owner to host a dinner in the space to spark some much-needed energy. That dinner inevitably connected her with others who shared the vision of creating a space that’s inclusive, unpretentious, and centered on connection, and the market was born. As for the next Good Folk Supper Club dinner? Herbruck grins. “This one’s been in the works for over four years.” In her usual fashion, she won’t give away details just yet. But with Good Folk, the only thing to expect is the unexpected. Guests may not know who they’ll meet, where they’ll be, or what they’ll eat, but if one thing’s for sure: They are guaranteed an experience that will last longer than just one night. □
