06/18/2026
This Juneteenth weekend, two worlds meet at the table.
We’re honored to be the featured dessert at Ebi-Ayo Supper Club Supper Club: a two-night intimate dining experience in Washington, DC. Chef Tayo is pairing our ice cream with his summer menu finale: banana bread with hibiscus jam, finished with a scoop of Shuga x Ice.
Every course tells a story. Ours just happens to end sweet.
June 19 + 20
7–10 PM | Washington, DC