Stag Dining Group: Current and Former Alembic Chefs Organize Underground Dinners

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Jordan Grosser/Twitter
Stag Dining Group organizers choose plates for next week's dinners.
​Two chefs with ties to the Alembic are launching an underground eatery next week in Cole Valley. Jordan Grosser and Ted Fleury ― once co-chefs at the Alembic (Fleury's still there, actually) ― come together again Dec. 17 and 18 to cook a pair of pop-ups in private digs, marking the launch the Stag Dining Group, which also includes collaborators Anil Margsahayam, Emory Al-Imam, and Matthew Homyak. From the event website:
Stag Dining Group consists of chefs, hunters, musicians, artists, cyclists and conservationists. The existential question to this avant-garde group has not been "why?", but "why not?". ... We aim to provide a sophisticated (but not stuffy) dining experience that incorporates our passion for creativity, sustainability, eclecticism and our joie de vivre.

Since he left the Alembic in June 2009, Grosser's been consulting, cooking private dinners, and helping Iso Rabins with his forageSF's Wild Kitchen series. Grosser's also made cheese (ricotta and chevre) under the name Flosa Creamery for Rabins' Underground Markets. "Just a lot of random stuff," Grosser tells SFoodie.

Next week's six-course dinners (each accommodates 40 guests) include bay scallop crudo, Arctic char with quail egg and black trumpet pistou, and glazed pork belly with soy and green apple. Grosser hopes to forage at least some of the ingredients ― the mushrooms, maybe ― though he says there hasn't been a lot to forage recently.

Next week's dinners will also feature work from local graffiti artist Victor Reyes.

Grosser says the Stag organizers plan to make the pop-ups monthly events that'll roam from neighborhood to neighborhood. "I think it's safer that way, too," he says with a laugh.

Stag Dining Group Pop-Up Dinners
When: Fri., Dec. 17 and Sat., Dec. 18, 7:30 p.m.
Where: Cole Valley; exact location revealed later
Cost: $80; BYOB
Purchase: Online via Eventbrite for Dec. 17 and Dec. 18

Follow us on Twitter: @sfoodie. Contact me at John.Birdsall@SFWeekly.com

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