LA, etc...

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Comment by David on December 18, 2011 at 4:57pm

My name is David Haskell - I am a chef (by trade) and a producer of an original web-series called Waiting on Others (www.waitingonothers.com). This web-series is a labor of love for the creative team and should be of great interest to this community. The story revolved around two NYC actresses who work in a restaurant while going on auditions. Anyone who has ever worked food service will recognize the crazy customers, creepy managers and other kinds of characters.

 

I'd like to invite you all to check out our website and our Facebook page (https://www.facebook.com/WaitingOnOthers). We debut January 16. I would sincerely appreciate feedback on our trailer and online PR materials.

Thanks!

Comment by Terri Lyman on August 19, 2011 at 12:27am

Http://pheastforphilanthropy.eventbrite.com

Farm fresh, hyper local and fabulous by pHeast chef Isaiah Frizzell on September 17 to benefit three local charities. Won't you please join us?

Comment by Chef Alessandra on May 17, 2011 at 4:37pm

A great write-up from the Aphrodisiac dinner last month.  

I hope you will join us for the next dinner on the 4th of June.  It will be the only dinner this summer so come and kick it off in style!

 

Enjoy,

Chef Alessandra

Comment by christian navarro on March 18, 2011 at 8:04pm

yeah, it was his advice i gave out" 11 steps to throwing a sucessful dinner party".  i just feel people with out a lot of money could still put something together.  So many people are intimidated by hosting something, they don't have the resources to put a production together.   i'd tell em "ghetto gourmet it"

Comment by Amy Jurist on March 18, 2011 at 7:28pm

Not to belabor the point. But I went to 3 of jerry's ghetto gourmet dinners and was the chef at one of the last ones he did. He might have started in his apt with his brother cooking. But the events he was doing at the end were not little tossed together dinner parties. They were highly polished with great chefs and entertainment

He called me at 11pm the night before an event because his scheduled chef backed out at the last minute for the event he had the next night for 60 people! There's a reason he doesn't do the events anymore...its a ton of work! Its a ton of coordination. Unexpected things go wrong everytime and you make no money. BUT its very rewarding. The challenge to overcome all the hurdles is so exciting. And its very rewarding to create an experience and food that people love.

Comment by David Garber on March 18, 2011 at 6:50pm

Perhaps, but internationally underground dinners have been going on almost as long as speakeasies and jute joints... But like most things that last longer than just a passing fad, evolution brings with it changes... I will say that today, and I'm only living today and not back in the 20's, an underground rave dinner is a lot of work, planning, and it's mostly polished.  It's just where we are today... but I truly appreciate the opportunity to celebrate ghetto gourmet evolution with you... It's a true pleasure.  DG

Comment by christian navarro on March 18, 2011 at 6:42pm

David, perhaps you've misunderstood. i'm just saying in the spirit of the ghetto gourmet, polished dinners didn't start off that way. ask the creator of theghet thejer, how he got started in an oakland basement to doing over 300 dinners. all in dining rooms, warehouses, and basements of strangers. and diana if you feel a little apprehension, that's a precursor to adventure and excitement of a Ghetto Gourmet Pirate Dinner.

Comment by Amy Jurist on March 18, 2011 at 1:32pm

Don’t miss our next Decadent Underground Dinner
 Event

Sat. April 30 at 7pm



This time it's

Bacon A Go-Go!



 

It's time for a decadent culinary feast featuring the beloved BACON. Our next Underground Dinner will be an intoxicating evening of decadent bacon-infused delights in a secret hollywood location with spectacular city views!

Bring a date, come by yourself, grab a bunch of friends. Share the evening with a really eclectic group of people who love food & wine experiences. Don't miss this One Night Only event! The people, this menu, this location will never be together again!

 

The last 6 dinners have sold out in days, with a wait list, so get your tickets now! Early Bird price per person is $125 until 4/15, when the price goes up to $140.

The dinner will include 3 Decadent Appetizers & 4 Plated Courses, plus complimentary Wines, and custom Bacon infused cocktail created by Natalie Bovis,The Liquid Muse!

Our Decadent Underground Dinners have been featured on CBS | KCAL | NBC | KCRW Good Food | LA.com | LAIST | Great Taste |Urban daddy |thrillist.com | LA Magazine | 944 Magazine | Edible LA | Viva LA Foodies | The RunDown | My Daily Find  | LA Examiner | Tasting Table | Greer’s OC |Chef Pages, and more!  Don't miss out! Sign up today.

 

To make a reservation for the dinner, plus more info about my underground dinners, previous menus, lots of press writeups and client feedback just visit www.amysculinaryadventures.com    Hope to see you at one of our culinary adventures soon!

Chef Amy

Comment by David Garber on March 18, 2011 at 1:31pm

Christian, I must agree whole heartedly with Chef Amy.  As someone who has been to a number of underground dinners, and someone producing a show about them, I must say that "There's nothing to it" is an over simplifcation of the very hard work and diligence it takes to pull off a successful Food Rave.  I respect your opinion, but I also know from my hours and hours of preparation on this new TV project, there's way more involved.  But please look at this as all the more reason to visit and enjoy one of these dinners -- preferably Chef Amy's as she leaves no stone unturned in making great food, great conversation and most of all, a great experience.  David G.

Comment by Amy Jurist on March 18, 2011 at 1:21pm

Christian, I know you're really chill, but having done 25 of my Decadent Underground Dinners...I would argue that in no way, shape or form is there "nothing to it."

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