Information

Chef And The City

New way to enjoy food

Clear path to appreciation of its origin

Open hearts to the world

Our vision reflected in series of social dinner and cultural events, we're a pop-up restaurant with an attitude, a good one. 

Website: http://www.dinnerdiva-pgh.com
Location: Pittsburgh, Washington, DC
Members: 2
Latest Activity: Aug 14, 2011

INFO AND BACKGROUND

With thoughtful menus at unexpected venues, we plan to serve up to 24 courses at an event paying homage to a cuisine, culture and history often overlooked in the Western world. Paired with narratives tailored to open your eyes and heart, our meal has a hidden agenda _feeding your soul.

 

Yes, you can expect a journey with Alternative Fork. It's farm- to-table and sustainable. Ingredients free of growth hormones and harmful chemicals are sourced from local growers, dairies and farms. No animal should sacrifice its life for nothing, and as many parts as possible should be used to show respect....yeah, head -to-tail preparation so nothing goes to waste. I believe in good food and great causes. That's why I like bringing big flavors from little known parts of the worlds to trigger cultural appreciation, political discussions and community activism.  Enjoy a multi-course dinner, gastronomic adventure, live performances and silent auction. You'll be connected with leaders of global political movements or authors and filmmakers who document their efforts to make this world a better place. Wait! A portion of proceeds from each event goes to grassroots movements, social change and community development. Students of culinary arts, take note!  This is going to be the next big thing for building your resumes. 


A professional chef with more than 10 years of diverse experiences, I'm well versed in both mainstream and ethnic cusines: American- new, American- traditional, Italian, Mediterranean, Greek, Asian Fusion, Spanish, Japanese, Thai, Cajun, Creole, Moroccan, Middle Eastern, Burmese, Indian, American- Southwestern, American- soul, Vietnamese and Chinese, to name a few. A carnivore myself, I enjoy cooking hormone-free meats and wild-caught fish from a sustainable source. I have also made vegan dishes that lack animal proteins but make up in flavor and nutrition. My culinary career started in Pittsburgh but I have traveled to open my eyes to the world's gastronomy and to stomach mind-blowing flavors it has to offer. 

Having worked recently in the nation's capital, my resume lists such accomplishments as creating signature dishes, including the "first-rate" Kobe burger with peach ketchup and fried pickles, noted by The Washington Times and manning the grand openings of two upscale casual restaurants just four months apart in 2009, claiming the first raving review two weeks after stepping up to executive chef position.

Critics' Reviews on Menus I Developed:
http://www.washingtontimes.com/news/2009/sep/23/a-scion-of-great-tastes
http://dc.metromix.com/bars-and-clubs/photogallery/inside-relic/1040463/content

I started cooking at home before reaching the age of 10 to liberate my working mother, who brought home the bacon, from daily household duties, which were traditionally dumped on women. I learnt Indian and Burmese cuisines from my half-Indian-half-Burmese father, a starving journalist whose hands were tied given the censorship imposed by one of the most repressive regimes. Upon entering the professional culinary scene in the United States, I've always sought opportunities to extend knowledge of and gain exposure to vast arrays of regional American and international cuisines. I keep my cooking up to date with modern techniques and new trends. 

 

I have paid my dues just like every forward-thinking chef I know. I share their frustration over balancing work and family life. Working long hours and feeling guilty for being an unavailable parent, I was once on the verge of giving up cooking career. On second thought, I have worked too damn hard to quit what I love and sell myself out.  This pop up restaurant is an opportunity for me to continue pursuing my passion, spend quality time with my pre-school daughter and be a social entrepreneur/ change maker.

 

Your support is needed to make this dream a reality, or Alternative Fork will be nothing more than a great idea. Like us on Facebook and suggest to your friends. You'll be the first to know when and what we're serving next  in your town. Don't be fooled by the name because you might not even eat using a fork. And that's how it's done in some cultures. Cheers!

 

http://www.socialculinaire.com/group/AlternativeFork

 


Discussion Forum

Like Us On Facebook

If you already have a Facebook account, you could like Chef And The City page there, too.  Here's the link to Facebook page .

Started by Mya Zeronis Mar 13, 2011.

Introduction 3 Replies

Please introduce yourself here!

Tags: hello, introductions

Started by Shevonne Polastre. Last reply by Mya Zeronis Mar 13, 2011.

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