Wait! Don’t go shopping today. Wait until tomorrow. Same goes for eating or at least eating out. Regular readers of FT know we’re buddies with The Infatuation crew. What you might now know is we’re equally long term fans of American Express. That’s why this collab was a must post for us. Plus, It’s innately a good thing to do. The Infatuation has curated some of the best deals on the Shop Small American Express site to get you both great (in many cases, hard to get) food while helping your local small biz stay in business. The team is hosting #DineSmall events at some of their favorite local restaurants in NYC, LA, DC, San Diego, Chicago and San Fran. Stay tuned November 26th as they open up the ticket sales. Saturday, November 26th from 3-6pm in various cities.
More Dinner Places
Most Italian meals we make from memory. Burned into our brains as kids between our grandmother and mother making dinner each night. The magic of Sundays and holidays always brought new dishes across our plates. When we do need help one of the books we reach for is The Frankies Spuntino Kitchen Companion & Cooking Manual. It’s simple, classic and filled with stories. Just the way we like it. Now, the Franks have introduced a little of that childhood cooking feels back into our lives with their Frankies “Cook the Book” Club. Each month you get 3 dishes to feed 4-6 guests. Curated and pre-prepared by the Frankies team the accompanying instructions guarantee a perfect meal and a bolstered kitchen confidence. Think, Radish Salad with Parsley, and Red-Wine Braised Short Ribs with Rosemary & Fennel. You just need to do a little finishing. Just enough to make you feel accomplished. If you are a fan up plus ups, The two Franks provide a scratch for that itch too. A proper wine pairing or a bottle of Frankies’ Olive Oil is easy to include in your box. As a bonus, the club comes with 10% off all in-store purchases at the Frankies Pantry, their mini-alimentari. First access to events, collaborations, and new membership offerings, like their Provisions Box.
You know how much we love film and TV inspired dinners. Graham Bellefeuille and Ty Cox are cut from the same cloth. They created Guild of Cookery based on the medieval meals you’d find in Game of Thrones. Sans blood, gore and beheadings of course. They honed their craft in some of the best kitchens in SF. Most notable, for us, Foreign Cinema. A place that inspired our supperclub. Given the impending new Game of Thrones season, we’re betting tickets will go quick.
Every year the editors at Bon Appetit compile their top 10 restaurants in America. Then they hold a grand ol’ chef and food insider party celebrating their list. If rubbing elbows with the Foodie elite is your thing or you just like the idea of eating the best food in America, according to one of those aforementioned tastemakers, then the Bon Appétit Hot 10 Party is totally your scene. Snapping up a tier 1 ticket gets you unlimited food and drinks which is a great start BUT if you’re attending you might as well really go big. The VIP package gives you a special entrance (no queuing), early access to all the food, some mingling time with the chefs so you can drop that sous vide story you’ve been dying to use and a special Hot 10 alumni restaurant in addition to the 2018 team. That should hold you over with stories when commanding your next dinner party. If you just want to party and forget the food (which we’re not sure why you’d choose that) a quick $25 bucks gets you into the after party. October 17th at 6:30 in Brooklyn, NY.
We’ve got a little inside baseball on this one. Without spilling the beans too much, just know, the chefs behind this one have been friends of FTHQ for almost a decade. No big reveal BUT we can confidently say this, the Future of Protein Dinner is a must attend dinner. First off, who doesn’t like to time travel. Second, doing it with your tongue sounds far better than that antiquated phone booth Roofus had Bill and Ted ride. 80’s movie jokes aside, this experience spans three centuries of protein edibles. That’s meat for you culinarily challenged folks. Meat in it’s loosest sense, of course. You’ll learn, and taste, from where we started “meating”, trapping and hunting our food. On the other side, you’ll explore advanced cooking options through insect and plant based “meat” making. I know I’m psyched to get my grub on. Maybe literally. Tuesday, June 28 from 7 to 11PM @ MOFAD in Brooklyn.