The night started like all Suppers do with cocktails and snacks to pick at—except the snacks were vibrant pickled vegetables and house-made charcuterie, and the drinks were perfectly-chilled daiquiris made by Huegel and wines (donated from Miner Family Winery). Once we had mingled and downed a cocktail or two, we all took our seats at the table and gave our attention to Shepherd after Editor-in-Chief Adam Sachs rang the dinner bell. "We wanted to bring our backyard to you," Shepherd said, just before dishes of charred vegetables, grilled fish, and clams with fermented black beans descended upon the table.

And after more plates of Coca Cola-pickled onions, "meat chips," and Korean braised goat with rice dumplings, the music got a little louder, Shepherd took a seat at the dinner table, and we ended the meal as all meals should end: With coffee, cobbler, and Cognac.

Check out Chris Shepherd's menu for an Asian-inspired Texas barbeque.