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Rebecca Margolis
- 39, Female
- Chicago, IL
- United States
- Blog Posts
- Gatherings
- Groups (1)
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Rebecca Margolis's Page
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Andrew left a comment for Rebecca Margolis
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…
Tripp Rion left a comment for Rebecca Margolis
Hi Rebecca, no one has responded yet. I am trying to get a list together of folks who are interested. I have about 8 folks so far. Do you know any other people who would be interested here in Chicago? What is your email address? Mine is…
Rebecca Margolis left a comment for Tripp Rion
Hey Tripp. Any responses yet? The second weekend in June works for me. Looks like you have a couple things in the works. So what looks good for you?
Rebecca Margolis commented on thejer's group 'Chicago'
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?
Rebecca Margolis commented on thejer's group 'Chicago'
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…
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- Hungry, a helper
- About Me:
- I am a hungry helper.
Comment Wall (2 comments)
- At 10:44pm on June 11, 2009,
Andrew said…
- 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
- At 6:05am on April 21, 2009,
Tripp Rion said…
- Hi Rebecca, no one has responded yet. I am trying to get a list together of folks who are interested. I have about 8 folks so far. Do you know any other people who would be interested here in Chicago? What is your email address? Mine is tripp@twistedfood.com so please have your interested friends email me so I can add to our invite list. I will keep you posted on any new additions through GG- Tripp
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