About Us

Madison Gabor Goodwin, Brooke Garlieb, and Barbora McCart are the dynamic trio behind one of Napa’s best-kept dining secrets: The Stoop Supper Club.

It all started when Madison and Brooke bonded over oysters and Sancerre while attending culinary school in St. Helena, quickly becoming fast friends through their shared love of food, drink, and community. When Barbora joined the fold, introduced at a dinner party where the theme was (fittingly) all lamb, the three began hosting dinners for each other and their friends in their homes.

One evening, while enjoying an apéro on the stoop, the idea struck: what if they opened their homes to the public for intimate, one-of-a-kind dining experiences? Thus, Stoop Supper Club was born. What began as a series of monthly dinners announced on Instagram has since evolved into a sought-after event series, with each dinner selling out within hours and spots available exclusively through their mailing list.

In 2024, the trio also launched The Cookbook Club, a free, informal gathering for anyone interested in cooking but unsure where to begin. Attendees vote on a cookbook, prepare a dish from it, and share a communal meal. It’s part potluck, part dinner party, and fully about connection, experimentation, and joy in the kitchen.

Madison Gabor Goodwin

Madison Gabor Goodwin

Brooke Garlieb

Brooke Garlieb

Barbora McCart

Barbora McCart

  • Madison Gabor is the Estate Chef and Event Chef at Ashes & Diamonds Winery, where since 2021, she’s helped redefine the winery’s culinary offerings with a vibrant, produce-forward approach that highlights California’s agricultural abundance. Her Hungarian heritage adds an unmistakable layer to her food, blending traditional techniques with a fresh, modern perspective.

    A Los Angeles native, Madison earned her degree in Business and Hospitality from the University of San Francisco before training at the Culinary Institute of America, Greystone, and later at MAD Academy in Copenhagen, where she deepened her commitment to sustainability in hospitality. Her culinary career began at the historic Bohemian Club in San Francisco.

    In 2023, she co-founded Stoop Supper Club, a dinner series created to foster deeper connections within Napa’s food, wine, and hospitality community. The project has been featured in collaborations with Cherry Bombe, Danch & Granger, River Club, and No Love Lost Wines. Through this work, Madison aims to bridge the cultural and professional gap between the North Bay and the greater Bay Area, building a more inclusive and representative network for women in hospitality.

  • Brooke Garlieb is a private chef and caterer based in Napa Valley, and by all accounts, one of the busiest around. Originally from Arizona, she fine-tuned her service chops at Hillstone before heading to the CIA at Greystone in 2017, where she first met Madison. She later trained under Maria Sinskey of Robert Sinskey Vineyards and Monique Feybasse of Tarts de Feybasse, two chefs who instilled in her a deep respect for seasonality and zero-waste cooking.

    Brooke launched her own business, Brooke’s Table in 2021, and has since become a go-to chef for elevated private events throughout Napa. In 2023, she gained national attention after winning Food Network’s Supermarket Stakeout with a lamb dish that, if you ask her about it, will still light her up with joy.

    Brooke is a hospitality pro through and through: generous, intuitive, and always chasing beauty, whether that’s citrus foraged from a neighbor’s tree, flowers from the farmers market, or the perfect moment to sit in a sauna. Most days, you’ll find her cooking, laughing, or hanging with Madison, and always feeding someone.

  • Born in Slovakia, Barbora McCart first came to the U.S. as a fearless 19-year-old to work in Glacier National Park. That first job sparked a deep love for cooking, leading her to enroll in the HRC Culinary Academy in Sofia, Bulgaria, and eventually take on roles in kitchens across Slovakia, Bulgaria, and the Netherlands before landing in Napa Valley.

    Today, Barbora works at Progeny Winery, where she and chef John Gerber create dishes that draw inspiration from Italian cuisine, espresso, and 70s rock. The only one of the trio with extensive restaurant kitchen experience, Barb brings a unique perspective and grounded culinary rigor to the supper club's approach.

    As a co-founder of Stoop Supper Club, Barbora has brought Eastern European traditions and stories to the Napa community and proudly represented the team at Cherry Bombe’s first-ever West Coast Jubilee in 2024 (including baking their event cake). Her mission is to use food as a way to bridge cultures, whether introducing Napa to Slovak and Hungarian dishes, or bringing a taste of California back home.