Supper At Home
Story by
KYLE GALDEIRA
Photo courtesy SANDRA HAMMEL
“Tasting the world, one family recipe at a time” encapsulates the mission of Supper at Home, a Hawaii-based platform that launches today with global ambitions, poised to transform the dining industry much like Uber and Airbnb revolutionized their respective fields. The business connects diners with local hosts who offer intimate, home-cooked meals in cozy, private settings. The innovative approach provides a fresh, alternative dining experience by fostering cultural exchange and supporting Hawaii’s middle class.
Imagine a family frustrated by long restaurant lines and unavailable reservations. Through Supper at Home, they can book a tailored supper complete with all the fixings, including dessert. Upon arrival, they’re welcomed as special guests and treated to a “private-to-them-only” meal rich in flavor and cultural storytelling. The experience creates unforgettable memories for the diners while empowering the host family with additional income.
Meal prices are set by each individual host for complete suppers — including an appetizer, main dish, sides and dessert — at whatever price they decide for the curated private dining experience. Prices usually start at $60 per meal so that preparers receive sufficient income and diners enjoy superior value and convenience.
The new platform operates with a low 7% commission, ensuring hosts retain the majority of their earnings while benefiting from the business’ extensive advertising. Additionally, hosts enjoy tips from satisfied diners, significantly boosting their annual income. The platform also fosters connections between hosts and diners, encouraging many return guests and creating lasting relationships that enrich the dining experience for all.
FOR STARTERS
To kick off the immersive experience, diners can look forward to the likes of locally sourced salad composed of Maui greens, blackberries and Waimea tomato with lilikoi vinaigrette dressing; and homemade fresh olive bread with cold extracted olive oil and balsamic vinegar.
SETTING THE TABLE
As part of the multi-course meal, diners enjoy an array of locally influenced sides, including Okinawan purple sweet potato with lilikoi whipped butter, pumpkin soup and local yellow squash with snow peas.
LOW AND SLOW
This delicious dish is headlined by braised, aged local filet mignon with a rich demi-glace that is cooked low and slow for five hours to allow the meat to become moist and tender, and lock in its bold flavors
Featured Menu Item:
Grandma and Grandpa G’s Slow and Low Supper (price varies)
SUPPER AT
HOME
Copyright (c)2025 Honolulu Star-Advertiser, Edition 4/13/2025
