For Food's Sake Event - April 14th, 2010


My dear friend, Esther McMaster, started an underground supper club called For Food's Sake. If you're a "foodie," then it's definitely something to die for. In Esther's words...

For Food’s Sake is a twist on dining from the old Southern tradition of secret supper clubs to the Cuban family-run “paladares” where guests must be invited to join. Each event is about spending the evening eating exceptionally well in an ever-changing secret location with friends new and old, and raising awareness about farmers, chefs, artists and charities. Relentlessly, we seek the most unique venues-an event unlike any other-to see and enjoy a not-to-be-repeated dinner in places such as art galleries, homes, rooftops, farms, gardens and even graveyards. We are an experiment in collaborative cooking, finding established and emerging chefs to partner with farmers and their seasonal, regional ingredients to create a unique culinary experience. It’s about trusting the chef, being adventurous and stepping outside the comfort zone. The address for each event is sent out a few days before the event, and the menu is disclosed when guests arrive. Reservations are on a first-come, first-serve basis, as seats are limited. Friends, new and old, rub shoulders over dinner with chefs and are offered a glimpse into the life of a farmer.

This particular event took place at Urban Oasis Bed and Breakfast in Inman Park, and featured chefs Stephen Herman (Haven) and Matt Swickerath (Valenza), as well as Doug Dillard from Dillwood Farms.

As people arrived with their own wine in hand, they were greeted with spring onion vichyssoise, artichoke and mortadella bruschetta, and spinach and farm egg quiche with bentons ham. The chatter and food-bonding began and everyone mingled and enjoyed the ambiance of Urban Oasis.

Eventually, Judi Knight took the floor to give everyone the story behind Urban Oasis. She was followed by Michel Arnette who spoke about his restaurants (Haven & Valenza) and introduced chefs Matt and Stephen. Lastly, Doug Dillard talked about the challenges of farming in today's times, as well as his focus on whole foods and health in general.

Once the servers began bringing out the first course, everyone quickly took their seats around the table outside. Over the next couple of hours, four more courses were served. Unfortunately, I spent more time eating at this point than I did actually taking pictures of what was served. I did take the time to get a shot or two of the salad (baby arugula, roasted beets, carrots, flat creek lodge and mason jar dijon dressing). It was a gorgeous night, so I tried my best to get some great shots of everyone at the table under the lights (and stars).

This being my first For Food's Sake event, I couldn't have been more pleased or had more fun. I'm definitely looking forward to the next one! For more info and details on this event, as well as For Food's Sake in general, click here.