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The Future of Junk Food: Part I

Kitchensurfing

Friday, March 28, 2014 from 6:00 PM to 11:00 PM (EDT)

Boston, MA

The Future of Junk Food: Part I

Ticket Information

Ticket Type Remaining Sales End Price Fee Quantity
6:00 PM Seating
Includes seven courses with drink pairings.
Sold Out Ended $125.00 $4.12
9:00 PM Seating
Includes seven courses with drink pairings.
Sold Out Ended $125.00 $4.12

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Event Details

 

On Friday, March 28th, please join us for The Future of Junk Food: Part I, the first dinner in a 6 part pop up series by chefs Samuel Monsour & Mark O'Leary.


What if junk food wasn't junk? Presented by Kitchensurfing and Revere Hotel Boston Common, The Future of Junk Food pop up series aims to start a conversation about how we can rethink the role of junk food in our patterns of consumption by developing new "junk foods" from whole, seasonal, and sustainable sources. 


Our Mission: As chefs, we source our ingredients from farms that operate as we do, with love, care and integrity. As 80's babies, we're junk food junkies. The Future of Junk Food series fuses these two worlds into a funky, creative, and nostalgic dining experience. We aim to demonstrate that it's possible to create the foods that Americans love to eat while also supporting the sustainable food movement. Please join us for dinner, and help us make a racket that moves our food system in a healthier direction. 

 

Read more about the project here.


 TFOJF Actual


Menu:


Fritos: Duck, Brussels Sprouts, Blue Cheese

Handi-Snack: Foie Gras, Pear, Campari

Snickers: Chicken Liver, Viet Caramel, Peanuts

3 Piece Nugget: Pork, Bulldog, Kimchi

Filet-O-Fish: Peekytoe Crab, Uni, Squid Ink

Salisbury Steak TV Dinner: Beef Shank, Celery Root, Black Truffle

Rocket Pop: Fennel, Grapefruit, Blood Orange

 

Wine, Beer & Cordial pairings included. 


Details:

6:00 PM & 9:00 PM seatings. 

12 guests per seating.

Purchase of a ticket includes 7 courses and drink pairings.

 

Due to the nature of this event, menu substitutions and/or allergies cannot be accommodated. 


About the Chefs:

Samuel Monsour's passion for food started early. Originally from New York, his family moved to Chapel Hill, NC when Samuel was young. Here, he spent his childhood cooking alongside his father in his parents' restaurant and fell in love with Southern cuisine. By age 17, he was the head cook, and the restaurant's menu had heavy New Orleans influence. Samuel went on to attend the Culinary Institute of America in New York and graduated in 2005 with an A.O.S. in Culinary Arts and a B.P.S. in Hospitality Management. After four years spent cooking throughout the Hudson Valley followed by an 18 month culinary expedition, he landed in Boston. Most recently, Samuel was the Executive Chef at jm Curley. 

Mark O'Leary grew up in a small town just outside of Boston. His passion for food began as a young child, watching his grandmother make homemade sausages, pickles, and condiments. Mark also helped his grandfather in the family garden, further reinforcing his respect for food and where it comes from. Mark began cooking professionally at age 17. He worked his way up through some of Boston's best restaurants, including il Casale in Belmont, O Ya restaurant in the Leather District, and jm Curley in Downtown Crossing.

Have questions about The Future of Junk Food: Part I? Contact Kitchensurfing

When & Where



Emerald Lounge
200 Stuart St
Boston, MA 02116

Friday, March 28, 2014 from 6:00 PM to 11:00 PM (EDT)


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Organizer

Kitchensurfing

Kitchensurfing is an online marketplace where chefs connect with the world to sell their skills, goods, and services. Kitchensurfing Chefs will work with you to craft your perfect menu and take care of everything from start to finish, including the post-meal cleanup. From hand-crafted food stuffs to pro private chef services, Kitchensurfing is the home of - and source for - great cooks everywhere. 

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