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Comment by alexsandra on September 17, 2012 at 2:47pm

Hey All!

My love of cooking/entertaining and cultural background have inspired me to start a supper club..."

This group is for anyone who can embrace alternative dining at its best.  We have finalized the details on our first "Nights of Persia" dinner featuring wonderful dishes from the middle east, followed by our "African Safari" outdoor dining experience. Our dinners will be held in a variety of locations in the Azusa area, in the foothills near Angeles Crest Forest.  "Nights of Persia" details are as follows:

 This is a Prix Fixe dinner ($25) and will include wine (3 glasses) Location will remain undisclosed until I receive final confirmation of attendees. All donation submissions are via pay-pal.  If you do decide to join us, eat a light lunch, because there will be a lot of food! This is going to be a great night!!!!  Come give it a try!
Menu is as foIllows:

Appetizer:

Warm Pita and Lavash with Cucumber-Dill and Shallot Infused Yogurt, Iranian Shirazi Salad

Main Course:

Combination Kabob Platter, Saffron Basmati Rice, Roasted Tomato/Pepper

Dessert:

Fragrant Iranian Tea, Turkish Coffee, Napoleon Creme

Pastry, Rosewater/Pistacio Ice Cream

 

PS...check us out on meetup under: http://www.meetup.com/SECRET-SUPPER-CLUB-SAN-GABRIEL-VALLEY/

Comment by Curry Cravings on August 28, 2012 at 9:34am

Curry Cravings' next gathering is scheduled for Sept. 1, 2012, in LA. Go to www.currycravings.com to find out more.

Comment by Curry Cravings on June 14, 2012 at 8:58am

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.

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