If you go to eat at the Luscious Supper Club, it’s almost like you don’t go for the food, and you certainly don’t even go to a restaurant. That’s not to say you won’t leave full. But if founding chef Rose Archer, née Fallen Snow because her parents were hippies, your heart will be fuller than your stomach.
When the world was in a somewhat forced isolation during the pandemic, Archer felt compelled to leave her role as an executive director in the corporate world and return to her roots as a fine dining chef, having graduated from culinary school at just 19 and worked for three Michelin-starred chefs (Nancy Silverton, Wolfgang Puck, and Massimo Bottura) by 21.
In a beautifully-shot video posted to her website, Eatluscious.com, Archer lays out how, for “one week a month, I turn my home into a restaurant complete with chefs, servers, tables, chairs and fresh flowers…I’ve experienced truly extraordinary food, but I also experienced the realities of the industry, low pay, tough conditions, no benefits and endless hours.”
The video helps tell Archer’s story, yet there’s much more coming in the form of an episodic documentary about her and her supper club that is being shopped to streaming services that will likely air before Luscious opens as a brick and mortar restaurant, event space, lounge, venue, and take-away store on the corner of NW Colorado Avenue and Bond Street, next to Project Bike.
Luscious Supper Club dinners are $185 per person. It’s a lofty price tag, but the restaurant industry is notorious for bad pay, frequently abusive practices, razor thin margins and an abysmal failure rate of 90%, with approximately a quarter of them shuttering before reaching the first anniversary. While that $185 doesn’t even include drinks or gratuity, when considering that Archer’s first ever home-cooked meal hosted in her actual home back in January, 2023 as Bend and the world were still emerging from social-distancing, diners coughed up $139 a head and she still lost money. Not the side-hustle she was expecting.
If the experience of a night at the supper club wasn’t deemed worthwhile by Archer’s patrons, she wouldn’t have a 100% success rate of selling out each and every meal — just three nights in a row each month — at an expanded seating of 20 seats per event. Archer buys food from local farmers, never asks for a discount, and has a loyal staff of just seven. Each meal consists of seven picturesque and delectable courses each with four or five recipes. And yet, even without having to pay a lease or buy new stoves or cookware, according to Archer, her hourly is about eleven bucks.
The forthcoming Luscious, ideally, will finally help her earn a living wage for her gustatory artistry. Beyond the fine dining restaurant that will keep the current prix fixe model and will finally include a liquor license to be able to offer a wine menu and more, there will be Luscious Learning for cooking classes, the Luscious Lounge that will be open to the public, as well as Luscious Leftovers, Archer’s concept for a grab-and-go to turn remnants from the high-end dinners into budget-friendly lunches. Speaking of affordability, Archer also envisions the event space to offer family-style meals for the maximum seating allowed (80 heads) where food comes out on platters as opposed to servers delivering plated courses.
“Every decision I make in this business starts with one question: Does this foster more connection?” says Archer. “I was really hungry for connection and community, and I felt like it was the right time for people, who are also yearning for this. There were historically famous French salons in Paris where Hemingway and Van Gogh and whoever, all these artists and philosophers and poets would get together and drink wine and yell at each other about politics all night, and then leave as best friends.”
Archer was quick to diminish the notion of getting plastered to make the evening a success. At her home-based supper club, guests are allowed to BYO a bottle for a corkage fee and she’s seen an increase in interest for non-alcoholic beers. “I love that people have one to two glasses of wine so they don’t get heavily intoxicated and I do believe that wine is a social relaxant to get more transparent, friendly and engaging so the night takes on more of a community nature,” she says.
For now, Luscious Supper Club will continue as it has for the past three years, opening up Archer’s home to just 20 guests meaning each seat is a tough get considering the email list has grown to nearly 5,000 people. Many of them have inquired over the years if they could help finance Luscious to reach the next level and Archer says she’s halfway to being fully financed having created a pitch deck. The mission is to keep what makes Luscious Supper Club special going when it morphs into Luscious by 2027, down to creating one unique menu that will never be replicated again for a truly unique experience.
This article appears in the Source January 15, 2026.
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