A video posted by Eat+Drink (@eatplusdrink) on Apr 13, 2014 at 2:27pm PDT

Free is controlling the water fountain. (at The Grove)

The 2014 Eat+Drink Supper Club 

A Curated Dining Experience

I can’t believe it’s been an entire year already and here we are with our second Eat+Drink Supper Club season - yes, that’s what I’m calling summer now, the supper club season.  We had so much fun last year with our chefs that we’re bringing a few of them back.  We’ve also paired many of them with amazing winemakers and other local culinary entrepreneurs to completely blow your minds.  I can’t wait to spend the summer eating and drinking with you!  

Our first dinner is April 26th with Chef Clark Staub of Full of Life Flatbread and J.Brix Wines (the full summer list is below). Chef Staub’s menu is to die for and the husband+wife team of Emily & Jody Brix Towe will regale you with why their wines are about to become your new best friends.

1st Course: Morro Bay Oysters with Mignonette & Spring Pea Soup 
Wine: 2012 j. brix “The Augur” Riesling, Kick On Ranch Vineyard

2nd Course: Burrata-stuffed Artichoke wrapped in Prosciutto & Spring-Greens Salad
Wine: 2012 j. brix “Audire” Pinot Noir, Kick On Ranch Vineyard

3rd Course: House-made Chorizo-stuffed Santa Barbara Squid w/Beans and Aioli & Shaman’s Flatbread 
Wine: 2011 j. brix “La Belle Rêveuse” Syrah, Alamo Creek Vineyard

4th Course: Smoked Goat-Milk Ice Cream, Cajeta, Pistachio Cake

Saturday, April 26th
7:00p Cocktails & 8:00p Dinner: $100

40 seats are available and $100 per person includes EVERYTHING (all beverages are complimentary), all you have to do is bring your hungry, thirsty self.  GET IN!

Headed to Bestia tonight in Downtown LA - can’t wait!!!

Eat+Drink + Olabisi Wines

Olabisi Wines just sent out their Spring Wine Club details and I wanted to share them with you immediately for two reasons:  1) Ted Osborne has created a magnificent wine he’s calling the Black Pearl.  I had the luxury of tasting this wine straight from the barrel in January and I was blown away (check out Ted in the barrel room below!).  You need this in your mouth now!  2) Ted and his amazing wines are coming directly to YOU via the Eat+Drink Supper Club on May 31st.  Sign up for this dinner immediately!

Olabisi makes incredibly small quantities of wine so the best way to know about them is to Sign Up for the Olabisi Newsletter.  If you’re a wine freak, like me, check out their Wine Club options that ship in April & November and Email them to get IN.  

• Joy3: 3 Bottles of each Wine / 6 Bottles per Shipment 
• Joy6: 6 Bottles of each Wine / 12 Bottles per Shipment
• Joy Infinity: One Case of each Wine / Two Cases per Shipment

OLABISI Cabernet Sauvignon “Black Pearl Vineyard” 2010 ($90)
Wine Notes: Undisclosed hillside vineyard. Bright and dark black-red in color, this wine truly shines in the glass. Smell and taste black and red cherries, cassis, blueberry pie and a hint of mocha spice. There’s just enough luxurious French oak to frame all of the perfectly ripe and gorgeous fruit. Moderate tannin structure is evident on the soaring 60+ second finish that begs for sip after sip of this texturally sublime wine. Simply put, this is seamless, quintessential Napa Valley luxury Cabernet.Drink now through 2035.Only 96 cases.

OLABISI Proprietary Red Napa Valley 2011 ($38)
Wine Notes: The blend of this wine is top secret (Ted won’t even tell me what’s in it), but after tasting it a few times, I place it stylistically somewhere between a Pinot Noir and a Zinfandel. Drink it with roasted chicken, drink it with BBQ ribs, drink it for Tuesday dinner and drink it for Sunday brunch. Your table will be happy no matter what. Only 74 cases.

The Chef at 15

Flynn McGarry designs eight-course tasting menus and interns in three-star kitchens. Now he wants to open the best restaurant in the world.

The Chef at 15

The 2014 Eat+Drink Supper Club: A Curated Dining Experience

I can’t believe it’s been an entire year already and here we are with our second Eat+Drink Supper Club season - yes, that’s what I’m calling summer now, the supper club season.  We had so much fun last year with our chefs that we’re bringing a few of them back.  We’ve also paired many of them with amazing winemakers and other local culinary entrepreneurs to completely blow your minds.  I can’t wait to spend the summer eating and drinking with you!  

Our first dinner is April 26th with Chef Clark Staub of Full of Life Flatbread and J.Brix Wines (the full summer list is below). Chef Staub’s menu is to die for and the husband+wife team of Emily & Jody Brix Towe will regale you with why their wines are about to become your new best friends.

1st Course: Morro Bay Oysters with Mignonette & Spring Pea Soup 
Wine: 2012 j. brix “The Augur” Riesling, Kick On Ranch Vineyard

2nd Course: Burrata-stuffed Artichoke wrapped in Prosciutto & Spring-Greens Salad
Wine: 2012 j. brix “Audire” Pinot Noir, Kick On Ranch Vineyard

3rd Course: House-made Chorizo-stuffed Santa Barbara Squid w/Beans and Aioli & Shaman’s Flatbread 
Wine: 2011 j. brix “La Belle Rêveuse” Syrah, Alamo Creek Vineyard

4th Course: Smoked Goat-Milk Ice Cream, Cajeta, Pistachio Cake

I could go on and on about each of our 2014 supper clubs and why every single one of them is going to leave you dreamy and excited for the next but leave it to say that each of these dates needs to be seared in to your calendar as must-haves.  Don’t even think about booking yourself to do anything else!

April 26: J.Brix Wines & Chef Clark Staub, Full of Life Flatbread
May 31: Olabisis Wines & Chef Josef Morphis*, Mastro’s Ocean Club
June 21: Phifer Pavitt Wines
July 26: Chef David Feau*
August 23: Something amazing yet to be determined.
September 20: Something even more amazing coming your way soon.
October 11: Chef Eric Nelson Brown*

*Returning from stellar dinners you remember from last summer!