HEY!
I just figured I'd get your attention to let you know that we've got a new website!  Head over to pushstartkitchen.com and check it out!  This week's, menu, photos, mailing list sign-ups and other assorted nonsense will be there from now on!

Vote!
Go to clatl.com and vote us in as Supreme Chancellor of Supper Clubs!

Just go to clatl.com look for Best of Atlanta 2012, then go to the current campaign "Oral Pleasures". Once there, sign in and vote! 

The ballot consists of 80 questions. You must answer at least 5 questions in order for your answers to be counted.

Vote for PushStart Kitchen as Best Supper Club and Zach Meloy as best Chef! Hit the campaign trail with us!

PushStart Kitchen
July 28 + 29


I have to say that it always surprises me how quickly the week flies by!  I mean, it's already time for ANOTHER menu.  Gotta get some folks FED!


At this point I'll remain of few words.  Let's get to the good stuff, shall we?


MENU:
(includes wine pairing)


-cocktail + canape
-chilled peach soup, duck liver mousse, toasted country white, honey roasted onion, peach vinegar gel, arugula
-crispy crab cake, cucumber gazpacho, charred serrano aioli, mango, country ham
-mexican chocolate cremeux, toasted coconut ice cream, grilled banana, cajeta, ancho marshmallow
-candy + cordial


$60 per diner suggested donation
(cash only please)


If you're taking a gander at this page, it's probably because this menu wasn't sent directly to your email inbox.  If you're interested in signing up for one of our dinners, sign up in the box to the right.  We'll send you an invite the next time around!


I know I've said it before, but I can't say it enough...we LOVE what we do and even more so, we love who we've met.  Atlanta is a great place to be and we're looking forward to feeding it, one bite at a time!


We'll see you many soon, yes?

PushStart Kitchen
July 20 + 22


HEY, everyone!  We're back from our trip to San Francisco and we're finally ready to get back at it in the kitchen.  I had the amazing opportunity to work in two fantastic kitchens while we were away: NOPA and State Bird Provisions.  Even when we're able to cook and serve basically whatever we want, it's still easy to slip into funny habits and steep-sided ruts.  For me, as a chef, there really no place like San Francisco.   It's a town that takes pride in it's food culture, while, in a lot of ways, sidesteps a lot of the pretense involved with "dining."  In taking some time to just absorb our surroundings, we feel a little more renewed, refreshed and focused on what we'd like to see in our own dishes and dining experience!  We've even taken the big step of admitting to ourselves that we're ready to get the ball rolling on our very own restaurant space!  Eeeek!


It's amazing how productive a vacation can be for your work.


Menu:
(includes wine pairings)


-cocktails + canapes
-heirloom tomato, eggplant "fries", miso eggplant puree, pickled green tomato, ricotta salata
-seared duck breast + leg confit, corn in various forms, fennel marmalade, black plum
-lemongrass semifreddo, wildflower honey sponge, blueberry dry/gel/raw, black pepper meringue, ginger honey
-candy + cordial


$65 per diner suggested donation
(cash only, if you please)


If you didn't get an invite to dinner, it's because you're not on the mailing list.  "How do I get on the dang list?" you might ask.  Simple.  Fill out the subscribe box to the right and there you go: registered officially.  Then all you need to do is respond to the invites as fast as you can to come and have dinner.  Easy like falling off a log.


Feed you soon!

PushStart Kitchen
(July 2-12) vacation!


Y'all, we've been busting our HUMPS for the past few months and so we've decided to take a break!  We're heading to San Francisco to celebrate Cris' birthday (shhh...it's her 30th).


While we're there, I've actually got an opportunity to hang out in the kitchens of two really great restaurants: State Bird Provisions and NOPA.  I'm really excited about these stagieres and will be trying to document them as much as I can!


So, no dinners until the weekend of the 13th.  That weekend we're going to be serving a gluten (but not glutton) free menu, so all of you who who've been askin' for wheat free and the like, get your emailing bits ready.


We'll see you all very soon!


PS: If, by chance you'd like to sign up for our mailing list while we're busy vacating, sign up in the subscription box to the right.  You'll start receiving those invite emails in no time!

"I'm using the meat.  Y'all want some veggies?"

PushStart Kitchen
June 29 + July 1


So, let's talk vegetables.  I mean, I feel like we're safe to say it's summer time.  The squash are going like crazy and the backyard smells like basil.  You can't much more confirmation than that!


This week, we're gonna give the animal types a break and serve up another PushStart all veggie menu!  Y'all may have heard that we've been getting a bunch of our produce from Fresh Roots Farm right out in the backyard.  It's an understatement to tell how exciting it is to go out and see what's coming out of the ground next!


Take a look at the menu below and get ready to eat yer veggies.


MENU:
(includes wine pairings)
-Cocktail + canape
-Chilled zucchini soup, crispy pumpkin flowers, house-made ricotta with preserved lemon, smoked chile jam, cotija
-Roasted chile, collard Isreali couscous, black plum mole, crisped tamale "croutons", queso fresco
-Rose arroz con leche, candied lemon, heirloom melon sorbet, lychee, basil
-Candy + cordial


$60 per diner suggested donation
(cash only please)


As always, you won't be coming to dinner unless you sign up for our mailing list.  Fill out the little subscription to the right and sit back as the invites roll in!  Respond quick like, as we've been known to sell out kinda in a hurry.  If you don't make it this time around, don't worry.  We'll get you fed soon enough!
We're looking forward to having you around the table!

PushStart Kitchen
Friday, June 22, 2012


We always get a little geeked out when the weather gets hot, mainly because we know that the summer vegetables are on their way!  This week, we've put together a menu full of great stuff coming up out of the ground in the back yard plus a few extra treats thrown in for fun.  Take yourself a looksee and get ready for dinner!  We'll see you Friday.




MENU:
(includes wine pairings)


-Cocktails + canapes
-Eight melon salad, heirloom cucumber, queso fresco, charred onion, country ham powder, black pepper syrup
-Sous vide beef petit tender, smoked chile puree, eggplant gratin, fried chickpeas, pancetta ice cream
-Warm honey sponge, lemon yogurt panna cotta, summer fruits in various forms, GA peach paper
-Candy + cordial


$60 per diner suggested donation
(cash only, please)

If you're already on our mailing list, then all you've got to do is kick back and wait for the invite to hit your inbox.  If you're one of the unfortunate few not on the list, it's a fairly painless procedure.  All you have to do is fill in the subscription box to the right and we'll send you and invite to dinner.  Then you have to respond as fast as you can with how many in your party and a good contact number.  Please remember that we sell out quickly so if you don't make it in, please keep trying.  Persistence pays!

PushStart Kitchen
June 15th


I'd have to say that one of the most fulfilling things about what we get to do each week, aside from cooking whatever food suits our fancy, is getting to connect with the amazing people of ATL!  And every once in a while, a really great collaboration comes out of it!  This weekend we're going to pairing up with Camp Beer Co-op to serve a summertime BEER DINNER (no we won't be serving Schlitz)!  Our menu is written around a set of really great beers brewed especially for the evening.  Sounds amazing right?!  We've done some extensive quality checks, and you can trust me when I tell you that the beers are (hic) dang good!  Y'all come drink...and eat!


MENU:
(includes BEER pairings)


-Cocktails+canapes

-Onions fried/charred/candied, avocado, ruby red grapefruit, backyard heirloom cucumber, basil mayonnaise, GA olive oil

-Spotted Trotter beer brat, peaches dried/pickled/grilled, pretzel puree, fennel molasses
-Warm chocolate stout sponge, malt ice cream, stout caramel, black pepper syrup & meringue
-Candy + cordial

$60 per diner suggested donation

(cash only, if you please)

We'd love to have you come but in order for you to receive an invite, you have to sign up for our mailing list in the little subscribe box to the right.  After that, you've just gotta be quick in responding.  I'm thinking that maybe this dinner is going to sell out faster that usual.  Call it a PushStart hunch

PushStart Kitchen Birthday
June 1 + 2


We did it!  It's a little hard to believe that one year ago, this week, we started this project in an attempt to introduce ourselves to the Atlanta dining scene.  It's even harder to absorb how many incredibly supportive, fun and hungry Atlantians we've been able to feed!  We've really come a long way in the past twelve months.


We wanted to celebrate and what better way to do that than for us to cook a big ol' meal and serve it up to all of our favorite people on our big ol', new table!


We're also going to be having a little movie premier.  Last year, our friends at Six Foot Five productions filmed a documentary about the supper club as we were getting it all off the ground and for the first time, we'll all be able to sit down, have a drink after dinner, and view it.


And another thing...y'all know that we've started writing all of our menus based on the veggies coming to us every week from Fresh Roots Farm, right in our own back yard, right?  We love to be inspired by our surroundings and these good f0lks make it awfully easy to put out good food.


Anyhow, Ill stop blabbin', and you can start reading the menu below if'n you're interested.  


MENU
(includes wine pairings)


-cocktail + canape
-Backyard collard and country ham "soup dumpling", pickled hot chile, white cheddar croquant
-Chilled mozzarella broth, backyard heirloom tomato and cucumber, black olive powder, GA olive oil
-Griddled octopus, shaved Spanish chorizo, crispy potato, salsa brava, arugula
-Pig shoulder, belly & loin, salsa pipian, charred backyard squash, dried red onion, basil
-Crispy steel-cut oats, chilled rum custard, dried and charred peach, lemon chantilly, basil
-candy + cordial


$80 per diner suggested donation
(cash only, if you please)


As always, if you'd like to come to one of our dinners, all you need to do is subscribe in the box to the right and you'll be on the invite list.  Then when we send out menus, you respond as soon as you can and we feed you dinner.  Just like that.  Thank you so much for checking us out and we hope to feed you soon!

PushStart Kitchen
Saturday, May 26th


So, a few of you may already know this but this is our last week before we turn ONE!  PushStart's birthday is right around the corner and with that big change comes another...we're getting a bigger table!  


Some fellas on the farm found a hundred year old work table that's been buried in the detritus of left over factory stuff.  They've been working for the past month, sanding it down, acid washing the legs, and resurfacing it...and now it's ready, just in time.  I've been told it's going to take a team of six guys just to carry the top of the table!  All that said, we're gonna have some extra seats to fill!  


This is also our second week into writing all of our menu based on the veggies that are being growed up in our back yard at Fresh Roots Farm.  We're loving being able to use the amazing produce that is literally steps from our door.  Doesn't get more local than that.  


We'can't wait to have you!


MENU
(includes wine pairings)

-Cocktails + canapes
-Roasted backyard squash, tomato marmalade, charred heirloom cucumber, parmesan ice cream, black olive powder
-Slow cooked hen with leg confit agnolotti, backyard mustard greens, preserved lemon chantilly, roasted onion broth
-Fried pineapple pie, rum semifreddo, ancho spiced macadamia, cajeta enronada, smoked salt
-Candy + cordial


$50 per diner suggested donation
(cash only, if you please)


We seeing new faces around our table, so if'n you're not signed up and you'd like to receive an invite to dinner, please feel free to sign up in the subscription box to the right!  We'll be mailing out the invites very soon!

PushStart Kitchen
Saturday, May 19


So what can you really say after seeing the absolutely stunning get-up on this dapper gentleman?  What about mentioning that we've been inspired to fancy up our own plates for the weekend?  We're going to serve a five course, dolled up menu plus all the usual trimmings.


As I may have mentioned before, this week is our first to showcase the veggies grown in our very back yard at the Fresh Roots Farm.  We're really excited about being able to watch our food grow right up to the point of slinging it on yer plate.  We've penned our own tag line "Farm to Facehole."  Trademark has been applied for so no poaching, chumps (he joked)!  


MENU:
(includes wine pairing)


-Cocktail + canape
-Tuna crudo, young arugula, crispy marble potatoes, warm bacon chimichurri, spanish orange, dried olive
-Charred early corn, crab fritter, guajillo mayonnaise, paddle cactus, cilantro emulsion
-Manchego soft scrambled farm egg, grilled bread, backyard greens, wild mushroom fondue, chipotle oil
-Beef petit tender, crispy vidalia onion, backyard swiss chard, roasted beet, stone ground mustard
-Brown butter cake, backyard heirloom carrot, honey mascarpone ice cream, golden raisin puree, pistachio praline
-Candy+ cordial


$75 per diner suggested donation
(cash only please)


The only way you're going to get invited to this evening (or any of our little git-togethers) is if you subscribe to our mailing list to the right.  We'll send you an email that you'll reply to as quickly as you can.  Then we'll get back to you and let you know what the deal is.  What'dya say?  Sound good?  We'd love to see you soon!

PushStart Kitchen
May 12 + 13


We've been loving this warm (read "HOT") weather that we've been having and while a bunch of folks are dreading a long and hot summer, we're praying for it.  I mean why else would you live in the South?


This is really the time that we can easily feel the connection between the Latin and Southern American kitchens.  When we begin anticipating sweet corn, ripe tomatoes, spicy chiles and cool watermelon, we get so excited to be in the kitchen!  I mean more excited than we already are, which is like, a lot, and stuff.


Anyhow, here's the menu for this weekend.  Saturday and Sunday, to be exact.  


MENU:
(includes wine pairings)


-Cocktails + canape
-Salt and pepper squid, esquites, pickled cucumber, chilled romesco, sherry vinegar syrup
-Sous vide beef petit tender, charred shallot caramel, corn bread puree, roasted heirloom squash, white cheddar
-Coconut panna cotta, candied meyer lemon, tangerine sorbet, anise biscuit, basil
-Candy + cordial


$50 per diner suggested donation
(cash only please)


Have we fed you yet?  Sign up for our mailing list to the right and we'll send you an invite.  Then all you have to do is respond as quickly as you can.  Make a reservation and we'll take care of the rest.  C'mon and eat!

PushStart Kitchen
May 4 + 5


This weekend we're resolute in celebrating this wonderful warm weather!  Why don't you grab a friend and come have a cocktail and a bite to eat with us.  We'll have the windows open, the record player on and the food flowing.  I honestly couldn't think of a better way to enjoy the weekend, but don't listen to me.  I'm obviously biased.


MENU:
(includes wine pairing)


-Cocktail + canape
-Black eyed pea fritter, hominy salad, roasted tomato mayonnaise, smoked bacon & mustard vinaigrette
-Lump crab, crispy potato dumpling, roasted heirloom carrot, fennel jam, shrimp "chowder"
-Lemon basil cake, condensed milk ice cream, cherry "every which way," black pepper syrup
-Candy + cordial


$50 per diner suggested donation
(cash only please) 


As always, you gotta be on the mailing list to be invited to dinner, so if you're not, please take a second and fill out the subscription box to the right.  Then wait by your email inbox.  The invites will be on the way!  As soon as you get an invite to dinner, please be sure to respond as quickly as you can as we've been known to sell out quickly!


We are in love with what we do and sharing our home and table with everyone is the way we show it.  We are looking forward to having you around that very table soon!

PushStart Kitchen
April 28th + April 29th


I was JUST saying how amazing it is that time passes so quickly and here we are again, sending out menus for this weekend's coming meal.  We've been having the best time serving everyone in our new space and we're really hoping to see you all very soon!  Have a look at the posted menu and get ready for the invites to hit your inbox!


MENU:
(includes wine pairing)


-Cocktail + canape
-Celery root cream, grilled manchego sandwich, mushrooms, mushrooms, more mushrooms
-Local rabbit boudin, white bean ravioli, braised red cabbage, roasted onion pudding, thyme shortbread
-Cocoa sponge, Costa Rican black coffee cremeux, cajeta ice cream, coconut macaroon, smoked salt
-Candy + cordial


Of course, if you're not on our mailing list, all the waiting in the world is gonna get you an invite.  Sign up in the subscription box to the right.  The invites are getting sent out soooon!  Be sure to respond as quickly as you can because we've been selling out so fast!

PushStart Kitchen
Saturday, April 21 + Sunday, April 22

Celebrating all things Southern.  That's really what we try to do but not just the American South but the DEEP South.  Central American South.  I've always been amazed and excited about the overlap between the two kitchens and love to try and hover right above the crossover.  I think it's remarkable how similar the two are while remaining totally distinct.  It creates a wonderful place to study, play and even more importantly...EAT!  Here's our Menu coming up for next weekend.  We're looking forward to having y'all around our table!




MENU
(includes wine pairings)


-Cocktails + canape
-Beet carpaccio, blood orange, candied fennel, dried black olive, rye, horseradish cream
-Pork shoulder confit, pimento cheese pupusa, lemon serrano slaw, roasted tomato molasses, chicharron croquant
-Citrus shortcake, strawberries fresh/dried/candied/cooked, cardamom panna cotta
-Candy + cordial


$50 per diner suggested donation
(cash only, please)

 If'n you're not on our mailing list, feel free to sign up in the subscription box to the right.  We'll be sending out invites very soon so be ready!  Just so you know, we sell out very quickly so you'll have to respond to the invite as quickly as you can!  See you soon!

PushStart Kitchen
Saturday, April 7


Here we are, a weekend of dinners before me an' th' missus take off for Costa Rica to celebrate our third anniversary (trumpets sound)!


Y'all wanna come to have dinner and celebrate with us, before we go?  Have a look at the menu and give us a shout.


MENU:
(includes wine)


-Cocktail + canape
-Fried green tomato, hearts of palm succotash, country ham powder, lemon mint vinaigrette
-Braised beef "indio viejo", charred red onion, ruby red grapefruit, crispy hominy, candied cilantro stem
-Bruleed pineapple pave, chipotle ice cream, galleta maria, cajeta envinado
-Candy + cordial


$50 per diner suggested donation
(cash only please)


Of course, you're all signed up to receive an invite, right?!  Wait, you AREN'T?!  Fill out the subscription box to the right and wait eagerly by your inbox.  Invites will start pouring in.  Then, all you need to do is reply and QUICK!  We've been selling out in record time.  Feed you soon!

PushStart SPRING!
I've been slow to say anything about this warm weather we've been having because I've been skeered about it getting cold again, but I think we're in the clear!   IT's HERE!  SPRING!


I know that this last winter wasn't too terribly cold but there's more than one reason to be excited about the Spring...vegetables!


We're serving our first Spring inspired veggie meal this weekend and we'd love to have you!  Have a peek. 


MENU:
(includes wine pairings)


-Cocktails + canapes
-Roasted cauliflower soup, blood orange, shallot caramel, crispy farmer's bread, garam masala ice cream
-Griddled king trumpet mushroom, melted leek tart, preserved lemon ricotta, marinated fennel
-Crisped arroz con leche, lavender cream, rhubarb confit, dried and fresh strawberry
-Candy + cordial


$50 per diner suggested donation
(cash only please)


Are you on our mailing list?  Would you like to be?  Just sign up in the quick box to the right and get added!  We'll be sending out invites shortly!

PushStart Kitchen
march 16th + 17th


I mean, St. Patrick is great and all, and of all the people out there, I appreciate his running the snakes out of Ireland the most, but this week we're going to be celebrating someone much more important, my sister, Rebecca.  


Her birthday is this week so, we wrote a whole menu inspired by her favorite foods and while they might be a bit more fancified and high-falootin' than she's expecting, they're composed, cooked and served with her in mind.  Come this weekend and celebrate family with us!  We love you, Rebecca!


MENU:
(includes wine pairings)


-Cocktails + canapes
-"Creamed Chipped Beef": crispy milk croquettes, shaved cured beef, green tomato marmalade,  arugula, white cheddar
-"Chicken and Potatoes": seared chicken breast, chicharrones de pollo, asparagus butter, preserved lemon potato puree, pink peppercorn
-"Pecan Pie": pecan pie empanada, brown sugar ice cream, candied orange, raw orange, orange syrup
-Candy + cordial


$50 per diner suggested donation
(cash only please)


We'd love to have you come.  If you're not already on our mailing list, please sign up to the right and we'll send you an invite.  Just so you know, we've been selling out quickly so if you don't get in to a dinner you like the sound of, don't quit.  I guarantee we'll get you fed!


See you soon!

PushStart Kitchen
March 3 , 2012


As you all may have heard, we're up and moving to a new and improved space!  In looking forward to what tomorrow holds, we're gonna take a look back at where we came from.  This weekend's menu is going to be comprised of dishes from our repertoire at Media Naranja, our restaurant in Costa Rica.


Literally translated, "Media Naranja" means "half an orange" but it also refers to your better half, the one that completes you.  Having a restaurant is not unlike having a child that needs to be nurtured and molded so, as you can probably imagine, it was a huge loss to us to have to close in 2009.  In our big move, we want to take a minute to pay tribute to our roots, where Cris and I started off.  This will be the first time I've cooked these dishes since we closed our doors so it will definitely be a poignant meal for us.  We are simply beside ourselves with excitement about the space and can not wait to have you all around our big table to christen our new surroundings!  


MENU:
(includes wine pairings)


-Cocktails + canapes
-Silk handkerchief pasta, wild mushroom fondue, porcini cream, tomato marmalade, pea tendrils
-Slow cooked pork tenderloin, pineapple conserves, black bean puree, spinach flan, garlic confit, smoked chile oil
-Roasted banana cake, anise ice cream, bruleed banana, dried banana, butter rum
-Candy + cordial


$50 per diner suggested donation
(cash only please)


If'n you're not on our mailing list, just fill in the subscription box to the right.  We'll be sending out invites very soon!

PushStart Kitchen
February 23, 24 + 25


We'll, I don't know if you know this or not, but movin' on up, "Jeffersons" style!  Thanks to all of you who've been so faithful in coming to eat with us, we've out grown our space and are going to be switching it up in TWO WEEKS!  So, we're going to be celebrating our remaining time with THREE dinners this week!  Have yourself a looksee and tell us what you think.


MENU:
(includes wine pairings)


-Cocktails and canapes
-Roasted root vegetable salad, cucumber, chicory, country ham aioli, grilled jack cheese on rye
-Rabbit confit, buckwheat crepe, wild mushroom ragout, roasted garlic ricotta, fennel conserves
-Banana pudding fritter, malt panna cotta, Guinness stout caramel, smoked salt
-Candy and cordial


$50 per diner suggested donation
(cash only please)


If you're not already in on how this happens, here's what you do.  Sign up for our mailing list in the box to the right, then go and wait all anxious like, by the computer for your invite to come.  When you get it, make sure you respond as quickly as you can.  We have been selling these things out pretty quickly so act sharpish!  We can't wait to see you soon!

STUPID CUPID
February 13th and 14th


Hey, we love love as much as the next guy (or gal) but seriously, do we really need to have a greeting card company tell us what day we should celebrate hugs and smooches?  And what is it with that nekkid flying baby, anyway?!


We've decided to occupy Valentine's Day, galdangit!  So, if you're tired of all the pink and red and chocolates and smarmy crap, maybe you should come have dinner with us!  We're serving up an anti-romance inspired feast and thumbing our noses at the rest of those suckers.


MENU:
(includes wine pairings):


-Cocktails and canapes
-Roasted sweet garlic soup, morcilla, pickled pear, red onion caramel, crispy farmer's bread
-Beef heart confit, horseradish cream, bloody mary gelee, crispy potatoes, watercress
-Seared quail "lovebird", croquetta de arroz, chestnut puree, ancho-dried plum marmalade, orange
-Blood orange creamcicle
-White chocolate cremeux, brandied cherry, vanilla honey, coriander scented galleta maria
-Candy and cordial


$75 per diner suggested donation
(cash only please)


If you'd like to join us, and you're not on the list, all you have to do is sign up in the box to the right and we'll send you an invite!  

PushStart Dinner
We're really looking forward to this week's round of dinners, mostly because we love getting to meet and then feed so many different people, but also because Zach just got himself a new dehydrator and pasta machine for the kitchen.  MORE TOYS, YIPPEE!  
MENU:
(includes wine pairings)


-Cocktails and canapes
-Black eyed pea ravioli, collards, smoked pork neck, peppadew chile, cotija, roasted onion broth
-Roasted chicken, huitlacoche goat cheese, parsley root puree, crispy farmers bread, celery leaf,  sirope de vinaigre de xerez
-Leche frita, molasses pickled apple, dried heirloom apple, apple brandy caramel, white cheddar
-Candy and cordial


$50 per diner suggested donation
(cash only please)


Do you know how this all goes down?  First you sign up for the mailing list to the right.  Then we'll send you an invite.  You say "yum" and respond to the invite as fast as you can (we hit a new sell out record this week: 2 minutes and 14 seconds).  We tell you if you got in.  You come and get fed.  Easy as falling off a log.  Now, sign up already!

PushStart Kitchen
Sunday, January 29th, 2012


After a great party with I Love LA Eats and Urban Reclaimed, we're back at it again in our own space, this time for a Sunday meal for twelve of our new closest friends (that's y'all). Have a peek at the menu below to see what we'll be having and get ready to get fed!


MENU:
(Includes wine pairings)


-Cocktails and canapes
-Porcini mushroom fritters, horseradish aioli, garlic confit, roasted portobella, golden pepper marmalade
-Silver prawn, crispy potato dumpling, avocado, orange, tobacco onion, "red eye" broth
-Banana cream pie, butterscotch, cracked pretzel, bourbon chantilly
-Candy and cordial


$50 per diner suggested donation
(cash only please)




If you're new to the game, just sign up in our subscription box to receive an invite to our dinner party.  Then wait for the email to come.  You'll respond with how many in your party and a good contact number and we'll do the rest!  We're looking forward to having another table of wonderful folks to feed, so be quick and we'll see you soon!

DEAD of WINTER
We're kinda bummed that the excitement of the holidays is over and we've slipped into the winter doldrums, so we're cracking the wine and breaking out the forks!  It's time to celebrate the dead of winter with I Love L.A. Eats and Urban Reclaimed.  This time around, we're doing things a little differently and we think you'll be pleased!

We're hosting two dinner parties on Friday 20 and Saturday 21, at an amazing home in VA Highlands!  Each night, we'll serve a winter inspired, five course meal with all the trimmings, for 20 lucky people at an enormous hand made table!  We're so excited!

MENU:
(Includes wine pairings)

-cocktails and canapes
-cauliflower soup, house-made chorizo, golden raisin puree, caper berries, fried capers
-hearts of palm, salted cucumber, roasted beet, shaved manchego, lime mayonnaise, cumin puffed rice
-pork confit, white bean puree, pickled apple, dried plum marmalade, thyme croquant
-coconut panna cotta, guava jelly, pistachio praline
-lemongrass arroz con leche, pineapple brulee, salted gingersnap, madras cream
-candies and cordial

$75 per diner, suggested donation
(cash only please)

Same deal applies: Sign up, get invite, respond, get fed.  ONLY we're not going to be in the same spot as usual.  If you're one of the lucky ones (read "speedy"), we'll send you all the directions and scheduling!  We can't wait to have you.  SERIOUSLY...don't miss this!

ROOT VEGETABLES!
Celery root, carrots, parsnips, potatoes, kohlrabi.  This is the time for them and we're bringing it.  We've put together a menu jammed full of them.  Have yourself a peek and sign up for our mailing list down to the right, if you haven't already.


MENU:
(includes wine pairings)

-Cocktails and canapes
-Celery root veloute, burned shallot, pickled heirloom apple, spiced cider gel, crispy farmers bread
-Sous vide beef petit tender, crispy thyme scented oats, roasted sweet potato, wild mushroom fricasse, queso fresco
-Parsnip cake, honeyed goat cheese, maple granola, cajeta, smoked sea salt
-Candy and cordial

$50 per diner suggested donation
(cash only please)

You're no starnge to how this works.  You sign up to the right. We send you an invite. You rush to reserve.  You show up.  You get fed.  Like falling off a log, right?!  Now, get to it because I've got a feeling we're gonna fill up quickly.

NYE Hangover Dinner
Is it too soon to talk about food?  Are you still feeling a little queasy when anyone mentions your activity this past weekend, because we've got the perfect cure for you and your tarnished spirit.  Get the new year off to a good start with your friends at PushStart who are going to be serving up a fresh hangover food inspired meal to get you on the right side of good in no time.  And HEY, if you're interested, you can always head back down that dark road again.  we're serving wine after all!


MENU:
(includes wine pairings)

-Cocktails and canapes
-Crispy poached egg, black bean broth, aged jack cheese, hot pepper jelly, chopped serrano pepper, shaved breakfast radish
-Chile braised goat shank, croquetas de arroz, pickled fennel, tomato marmalade, horseradish aioli
-Bacon scented pan perdido, vanilla bourbon cream, oranges three ways, honey-anise syrup
-Candies and cordial

$50 per diner suggested donation
(cash only please)

With as active as you all were, over the weekend, I'd imagine that this dinner, in particular, will sell out quickly so please be sure to get back to us as soon as you can.  If you're not on the mailing list, please subscribe in the box to the right and then watch for your invite.  Can't wait to see you around our table!