In January, we kicked off our second year of Supper Club dinners with chef Ramon Jacobsen and the team from Odette. The evening revolved around Peruvian-inspired meals and began with passed appetizers like fish ceviche, Causa, and beef heart skewers.



The supper continued with courses that included dishes like chicken tamales, pork adobo, and fish escabeche—ending on a sweet note with Lucuma (a fruit native to Peru) ice cream and sandwich cookies, known as alfajores. A popular confection in South America, the alafajor is made of two round cookies with a sweet dulce de leche filling.



Chef Ramon, who’s heritage is deeply rooted in Peru, shared with us, “I remember being a child looking through my parents’ bedroom windows down to the first floor. It was straight to my uncle Caleb’s bakery where he was making alfajores to sell by the dozen. He would make them big! And every time he would have one extra for me. He would call me when he saw me looking down from the window, and I would run down the stairs to eat the best alfajores I ever had!”

Ramon has been kind enough to share a recipe for this easy-to-make cookie below.


1 cup cornstarch
1 cup all purpose flour
6 tablespoons powdered sugar (plus more for garnish)
1 ½ sticks unsalted butter
1 can dulce de leche (or make your own)

Mix all dry ingredients together and sift. Add softened butter and mix with hands to form a dough.

Shape dough into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.

Preheat oven to 325 degrees and line a cookie sheet with parchment paper.

Turn dough out onto generously floured surface and roll out to 1/8” thickness. Cut dough with round cookie cutter.

Place cookies on cookie sheet and bake for 10 minutes

Remove from oven and let cool to room temperature. Spread dulce de leche on half of the cookies with a butter knife and place remaining cookies on top to form a cookie sandwich.

Sift extra powdered sugar over tops of cookies and enjoy!

Thank you to chef Ramon, chef Josh Quick, Celeste Pillow, Kristy Bevis, the Odette team, chef Kyle Ogden, our team at The Factory, Abraham and Susan Rowe, and our dinner guests for the incredible evening. We’ve had the opportunity to collaborate with Odette on other supper clubs (with chefs Quick and Russel) last year, and they always create wonderful food and bring their hospitality to The Factory.

P.S.: Keep an eye on our Events page for updates and new events. April’s Supper Club is already sold out, but we’re adding new events all the time—so don’t miss out.


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