EAT LIGHT

presents a Supper Club

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  • Brooklyn Edible Social Club
  • Underground Dining Scene
  • Future of Supper Clubs?
  • The Company of Strangers
  • Loam Restaurant (Bellarine Peninsula, Victoria)
  • NOMA (Denmark)
  • Golubka
  • Lehka Hlava ("Clear Head" Prague)
  • Hans Wurst (Berlin)
  • Scott Winegard (Nasturtium Supper Club NYC)
  • Underground Dining in NY
Zingara Cucina
Melbourne
ZINGARA Cucina is a wandering supperclub, a nomadic restaurant, a unique & alternative dining experience. It is a dinner party amongst friends you don't know.

Every month, a small group of strangers gather in an obscure location for a chance to make new friends and enjoy deliciously creative casa-linga cuisine.

What started out as an experiment has turned into a movement. Gastronomicaly influenced by our Italian heritage, we have created an alternative 'speak-easy' dining experience.

Nasturtium
a dinner party/supper club held by chefs Elena Balletta & Scott Winegard in Brooklyn, NY. The vegan dinner is at least five courses. All produce is sourced as locally and sustainable as possible.
Loam Restaurant
Bellarine Peninsula, Victoria, Australia
At Loam we like to forage through the forest and coastal dunes for wild plants, herbs, seaweeds and mushrooms exploring new flavours and textures for different dishes. At the moment we are picking pine mushrooms, slippery jacks, wild roquette flowers, correa alba, rock samphire and drying kelp for the summer.


Lehka Hlava
"Clear Head" (Prague)
It’s a place, whose “genius loci" (spirit of the place) will clear your head, sate your appetite and delight your soul. Enjoy the wonderful game of colours, tastes and smells and let your senses play with delight. We want to share with you our favourite meals which are cooked with the intent of supporting your whole body and bringing a good feeling within.

Hans Wurst
Berlin

Hans Wurst is D.I.Y.
We prefer to do and make. All of our hearts and brains are involved.

Hans Wurst likes to host. However,

customers aren’t considered kings.

The vital aspect of the place is based on mutual interaction.

Hans Wurst is conscious about its goods and spirit. All meals are vegan only and organic. Quality versus economy.
The atmosphere must be right. Fresh flowers on old tables. Illustrations don the white walls of the spacious living room. Not too accurate, yet clear. Coffee with the cake.
The idea is quite easy. To be just the way Hans Wurst always wanted to be:
Real. Undisguised. Honest. Friendly.
It isn’t just about joining the game, nor about the old school rules. It’s about creating own rules while applying common sense.
Intelligent: yes. Intellectual: nope.
  • Ceres Organic Market
  • Melbourne Farmers Markets
  • Very Edible Gardens
  • They Draw and Cook
  • Condiment Magazine
  • Shiitake Blog (Raw Chef Omid Jaffari)
  • Green Chefs on G Living
  • Disco Beans (Melbourne)
  • The Smoothie Cycle (Brisbane)
  • rusu Realfoods (Melbourne)
  • Conscious Nutrition (Heidi Merika)
  • Prana House (Yoga and Healing Centre, Melbourne)
  • Lex Richards (Holistic exercise coach)
  • Human Powered Cycles (Melbourne)

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