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Comment by Andrew on June 11, 2009 at 10:29pm

I am a fine dining chef and am trying to start a new underground restaurant called www.SOYLENTFUCHSIA.com. I need the support of local foodies. I have a dinner party planned for 6/27 and need you to attend. Be the first to experience my new style of fine food made from only the finest local and organic ingredients. I am bringing elements from molecular gastronomy restaurants like Alinea to an intimate and relaxed dinner party setting. I will prepare an amazing multi course menu using Sous Vide and will explain the modern techniques between courses. Tell your friends about my new adventure in culinarian. It will be the best way to spend the weekend evening with friends and converse with like minded people. BYOB means you can enjoy an evening out and won’t be over charged for drinks like other places. Please support the local economy. Thanks, Andrew Curtis Forlines

Comment by JP Nettles on June 7, 2009 at 2:33pm

Hello Fellow Foodies............ Just a note to invite everyone out to our Kick-off summer dining event...."Caribbean Carnivale" join us for 7 delectable courses of fine French Caribbean Cuisine, Musique & Dance.... island beach wear highly recommended... {this is not for the mild at heart} we are serious about great food, new friends and fine wines... http://ambrosiaexperience.eventbrite.com/ ... seats are limited and sell out fast... hope to see you there, Thanks JP

Comment by Jose Cervantes on May 28, 2009 at 6:39pm

Hello all. Just moved back to Chicago for good from overseas. Did the food outing ever get planned? anything I can do to help or to participate?
Best,
Jose

Comment by Andrew on May 28, 2009 at 5:40pm

SoylentFuchsia.com
I am starting a new and awesome supper club at the new Kitchen Chicago facility. If you have never tried Sous Vide and molecular gastronomy, this will be a real treat.
I am going to use the newfangled tools and toys of 'alinea' and 'moto':
Immersion Circulator, Sous Vide vacuum bags, Smoke Gun, Tapioca Maltodextrin, Versawhip 600K, mixed with classic techniques and utilizing only the finest local and seasonal ingredients.
www.soylentfuchsia.com
ONLY 40 SEATS

Comment by Tripp Rion on April 19, 2009 at 12:03pm

Great, lets start kicking around some dates and creating a list of folks who would be interested. I don't mind spearheading this with organizing things. Let's start by everyone who is interested sending me a email with there Name, Contact info, level of involvement from chef down to diner. Also what days are looking good to your all calenders- tripp@twistedfood.com / 312-953-4531, Tripp Rion

Comment by Rebecca Margolis on April 15, 2009 at 11:14am

love the spring harvest idea, featuring local farms, on the beach. we could either do tables in the sand with white table cloths and candle light or blankets on the grass near the grill. thoughts?

Comment by Tripp Rion on April 15, 2009 at 10:34am

Hi Jose and Rebecca, this sounds like a good idea to me too! You see people cooking out on the lake at montrose. How about a week day early evening. We could grill out, maybe use a theme of spring harvest, featuring local farms.-keep the ball rolling- anyone else want to jump in with ideas? tripp@twistedfood.com

Comment by Jose Cervantes on April 14, 2009 at 11:27am

Rebecca, love your idea for an ingredient of the month party. Let's get the ball rolling! Guess one of us needs to step up with a theme, place and date. I'm willing to be co-host if anyone else can help.

Comment by Rebecca Margolis on April 12, 2009 at 10:34am

Hi. I joined this group a few months ago. Not quite sure how it works, who plans events, how you get invited, etc. Anyone interested in a spring/summer ingredient of the month dinner party? Held in a community garden, at the green city market, in a field, or some other outdoor location?

Comment by Andrew on April 11, 2009 at 11:48pm

Soylent Fuchsia is on it's way...
I'm bringing the underground above ground.

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