Because restaurants are *so* 20th century... Home cooking for rootless cosmopolitans. Slow food for quick thinkers. Global creole flavor fusion. Family dinner for the know-mad tribe. Cozy hospitality garnished with funky beats drawn straight from the street. Yes.

The first Soul Kitchen Supper Club event of the Fall 2011 season concentrates on the culinary traditions that made us fall in love with where we are: Solid French Classics, only slightly remixed…
Apéros : Crémant d’Alsace Kir Royale, Pastis
Entrées : Marmite d’escargots et grenouilles, crème d’ail au chavignol; Salade de fenouil poêlé, pomme verte fraiche et graines de courge dans une vinaigrette à la coriandre et la noix de muscade (Vin blanc)
(Starters: Snails and Frog Legs Broiled in a Goat Cheese Garlic Cream paired with a Pan-Seared Fennel, Fresh Green Apple, and Pumpkin Seed Salad in a coriander and nutmeg infused walnut oil and cider vinaigrette; accompanied by house white wine) Plat : Cassoulet Toulousain au confit de canard, Salade Niçoise façon “Tataki” (Vin rouge)
(Main Course: “Four-Day” Toulouse-style Cassoulet of flageolet beans, Toulouse sausages, lamb shoulder, and duck confit; accompanied by a Niçoise Salad with Tataki-style seared Tuna and house red wine)
Fromages : Brillat-Savarin, Fourme d’ambert sur une tranche de betterave légèrement caramélisée, Mimolette extra-vielle
(Cheeses: Brillat-Savarin, one appropriately named for the father of Modern Gastronomy for its incomparably light yet rich taste; Fourme d’ambert blue cheese on a slice of lightly caramelized beetroot, Extra-Aged Mimolette served all on its own for its glorious caramel notes)
Dessert : Tarte Tatin aux poires et sirop d’érable (Pear and Maple Syrup Tart)
Digestifs : Cognac, Absinthe
With the atmosphere augmented by a musical playlist representing Massenet to Gainsbourg and Lucienne Boyer to Daft Punk, we hope you’ll come by, enjoy the meal, and linger jusqu’a le dernier métro!
Cheers and peace, ever and always —
— Chef Christian, SKSC
P.S. - Ten places have already been reserved through Meetup, so the party is already well underway. If you’d like to come, check us there or on Facebook — or, even better and newer yet, you can fully RSVP over at Gusta - our latest and definitely greatest partner in worldwide culinary subversion!

The first Soul Kitchen Supper Club event of the Fall 2011 season concentrates on the culinary traditions that made us fall in love with where we are: Solid French Classics, only slightly remixed…

Apéros : Crémant d’Alsace Kir Royale, Pastis

Entrées : Marmite d’escargots et grenouilles, crème d’ail au chavignol; Salade de fenouil poêlé, pomme verte fraiche et graines de courge dans une vinaigrette à la coriandre et la noix de muscade (Vin blanc)

(Starters: Snails and Frog Legs Broiled in a Goat Cheese Garlic Cream paired with a Pan-Seared Fennel, Fresh Green Apple, and Pumpkin Seed Salad in a coriander and nutmeg infused walnut oil and cider vinaigrette; accompanied by house white wine) 

Plat : Cassoulet Toulousain au confit de canard, Salade Niçoise façon “Tataki” (Vin rouge)

(Main Course: “Four-Day” Toulouse-style Cassoulet of flageolet beans, Toulouse sausages, lamb shoulder, and duck confit; accompanied by a Niçoise Salad with Tataki-style seared Tuna and house red wine)

Fromages : Brillat-Savarin, Fourme d’ambert sur une tranche de betterave légèrement caramélisée, Mimolette extra-vielle

(Cheeses: Brillat-Savarin, one appropriately named for the father of Modern Gastronomy for its incomparably light yet rich taste; Fourme d’ambert blue cheese on a slice of lightly caramelized beetroot, Extra-Aged Mimolette served all on its own for its glorious caramel notes)

Dessert : Tarte Tatin aux poires et sirop d’érable (Pear and Maple Syrup Tart)

Digestifs : Cognac, Absinthe

With the atmosphere augmented by a musical playlist representing Massenet to Gainsbourg and Lucienne Boyer to Daft Punk, we hope you’ll come by, enjoy the meal, and linger jusqu’a le dernier métro!

Cheers and peace, ever and always —

— Chef Christian, SKSC

P.S. - Ten places have already been reserved through Meetup, so the party is already well underway. If you’d like to come, check us there or on Facebook — or, even better and newer yet, you can fully RSVP over at Gusta - our latest and definitely greatest partner in worldwide culinary subversion!

 
A languorous brunch is always a lovely thing…
Join us any time on this lazy Sunday between 11:45 AM and 4PM (rounding up at 5:30 PM) for dishes clinically proven to alleviate hangovers and bolster friendly conversation! Unlike most Soul Kitchen dinners with a fixed menu, for this brunch we’re serving up a selection of dishes almost all made à la minute to your specifications…
* Fresh Squeezed Orange Juice - Either Plain or as a Sparkling Wine Mimosa* Choice of Classic Eggs Benedict on a toasted English Muffin or SKSC Huevos Rancheros (Eggs cooked to order with Grated Cheddar, Carne Asada, and fresh Pico de Gallo on a Pan-Toasted Tortilla)* Silver-Dollar Pancakes made Three Ways: Plain with Butter and Maple Syrup, Banana & Chocolate Chip, or Bacon, Mushroom and Green Onion* New York H&H Bagels - either simply toasted with butter, or with a righteous schmear of Alexa’s Vegetable Cream Cheese and optional Smoked Salmon, Sliced Tomato & Red Onion* Home-Fried Skillet Potatoes with Caramelized Peppers & Onions* American-Style Crispy Bacon and Maple-Roasted Sausage Links* Fresh Seasonal Fruit Salad* American-Style Drip Coffee, Teas and Infusions* Chipotle Pepper Gazpacho Bloody Marys with Demi-Glace Drizzle & Pan-Seared Endive (‘Virgin’ Version Available)
Brunch is one of our favorite things in the world, and as our friend Omid of Emperor Norton observed on the occasion of the first Soul Kitchen brunch, it really is quite difficult to find a good one in this town - especially one as extensive as this, and hosted in an environment as cozy as the Soul Kitchen!
(A little note - Because Alexa and I can only comfortably cook for around fifteen people per hour, when making an RSVP either through Meetup or Facebook, let us know around what time we can expect you. Also, like all Soul Kitchen events in theory, this one is definitely family-friendly. All we ask is that kids are kept from wandering into the kitchen, where lots of hot pans will be in furtive play. Also, kids under 10 years old munch gratis, bien sûr! )
Cheers & Peace Ever - 
- Chef Christian & Sous-Chef Alexa

A languorous brunch is always a lovely thing…

Join us any time on this lazy Sunday between 11:45 AM and 4PM (rounding up at 5:30 PM) for dishes clinically proven to alleviate hangovers and bolster friendly conversation! Unlike most Soul Kitchen dinners with a fixed menu, for this brunch we’re serving up a selection of dishes almost all made à la minute to your specifications…

* Fresh Squeezed Orange Juice - Either Plain or as a Sparkling Wine Mimosa

* Choice of Classic Eggs Benedict on a toasted English Muffin or SKSC Huevos Rancheros (Eggs cooked to order with Grated Cheddar, Carne Asada, and fresh Pico de Gallo on a Pan-Toasted Tortilla)

* Silver-Dollar Pancakes made Three Ways: Plain with Butter and Maple Syrup, Banana & Chocolate Chip, or Bacon, Mushroom and Green Onion

* New York H&H Bagels - either simply toasted with butter, or with a righteous schmear of Alexa’s Vegetable Cream Cheese and optional Smoked Salmon, Sliced Tomato & Red Onion

* Home-Fried Skillet Potatoes with Caramelized Peppers & Onions

* American-Style Crispy Bacon and Maple-Roasted Sausage Links

* Fresh Seasonal Fruit Salad

* American-Style Drip Coffee, Teas and Infusions

* Chipotle Pepper Gazpacho Bloody Marys with Demi-Glace Drizzle & Pan-Seared Endive (‘Virgin’ Version Available)

Brunch is one of our favorite things in the world, and as our friend Omid of Emperor Norton observed on the occasion of the first Soul Kitchen brunch, it really is quite difficult to find a good one in this town - especially one as extensive as this, and hosted in an environment as cozy as the Soul Kitchen!

(A little note - Because Alexa and I can only comfortably cook for around fifteen people per hour, when making an RSVP either through Meetup or Facebook, let us know around what time we can expect you. Also, like all Soul Kitchen events in theory, this one is definitely family-friendly. All we ask is that kids are kept from wandering into the kitchen, where lots of hot pans will be in furtive play. Also, kids under 10 years old munch gratis, bien sûr! )

Cheers & Peace Ever - 

- Chef Christian & Sous-Chef Alexa

Oh, the varieties of Thai Sticks… That’s meat on a stick, we mean.Sometimes all it takes is a well-prepared meal to get you on a high, and that’s just what we’re aiming to do with this rich Thai menu. Given the addition of a few French twists to the slate of ingredients and a typically SKSC-spiked take on the apéro, this dinner should give you visions all on its own. Apéro: Iced ‘Bubble’ Tea with Cointreau-Infused Tapioca PearlsEntrée: Frog Legs (or Tofu) Sate with Nam Chim peanut sauce and a Sweet & Sour Cucumber & Chili Pepper Salad Plat: Shrimp (or Tempeh) Phat Thai Noodles; Kaeng Matsaman Curried Duck (or Sweet Potato & Eggplant); Yam Nuea Yang Herbal Salad with Seared Beef (or Vegetarian Sausage)Dessert: Fried Black Sticky Rice ‘Cookies’ with Fresh Durian and Mango Liqueur Coconut Cream(Freeflowing Drinks Throughout: White Wine, Eau Gazeuse)Hope to see you!
Cheers & Peace -
- Chef Christian & Sous-Chef ‘Lexa
(Reservations can be made through Meetup, Facebook, or email to skscinfo@gmail.com.)

Oh, the varieties of Thai Sticks… That’s meat on a stick, we mean.

Sometimes all it takes is a well-prepared meal to get you on a high, and that’s just what we’re aiming to do with this rich Thai menu. Given the addition of a few French twists to the slate of ingredients and a typically SKSC-spiked take on the apéro, this dinner should give you visions all on its own. 

Apéro: Iced ‘Bubble’ Tea with Cointreau-Infused Tapioca Pearls

Entrée: Frog Legs (or Tofu) Sate with Nam Chim peanut sauce and a Sweet & Sour Cucumber & Chili Pepper Salad 

Plat: Shrimp (or Tempeh) Phat Thai Noodles; Kaeng Matsaman Curried Duck (or Sweet Potato & Eggplant); Yam Nuea Yang Herbal Salad with Seared Beef (or Vegetarian Sausage)

Dessert: Fried Black Sticky Rice ‘Cookies’ with Fresh Durian and Mango Liqueur Coconut Cream

(Freeflowing Drinks Throughout: White Wine, Eau Gazeuse)

Hope to see you!

Cheers & Peace -

- Chef Christian & Sous-Chef ‘Lexa

(Reservations can be made through Meetup, Facebook, or email to skscinfo@gmail.com.)

Join us in the Soul Kitchen for a hearty Italian-American feast inspired by memories of Sunday dinners over at Mrs. Carrazzai’s house in Pennington, New Jersey. A full entree/plat/dessert menu of duos…Given that American variations on Italian cuisine tend to add serious richness and complexity to traditional recipes, don’t expect to go home from this one even remembering what hunger feels like.It’s a typical Thursday here with appropriate cocktails and a three-course, six-dish dinner including freeflowing drinks for all. Also - despite the intense presence of certain layered meat flavors in one of the central main dishes, there’s in fact many strictly vegetarian (and even tomato-avoiding!) options on the family-style table.Aperitifs: Campari and Soda, Kir RoyaleEntrée: Duo of Garlic Breads: Fresh Garlic Sourdough Bruschetta toasted with olive oil & sea salt and served with a slash of fresh Pesto Basilico & marinaded pepperoncini, and a classic American-style Loaf Garlic Bread toasted with Butter, Parmesan and ParsleyPlat: Duo of Lasagnas, one carnivore & one vegetarian (“Sunday Gravy” Triple-Layer Lasagna with Veal Meatballs and Pork Sausage; Spinach, Courgette, Fennel, Mushroom and Roasted Garlic Lasagna with Parsley Ricotta); Arugula, Shallot and Tomato Salad with shaved Parmigiano Reggiano, Toasted Pine Nuts and Balsamic VinaigretteDessert & Digestif: Duo of Homemade Tiramisu with a shot of Limoncello & Powdered-Sugar Zeppole with shot of Sambuca RomanaThere’ll definitely be a righteous number of Sinatra, Martin & Louis Prima classics mixed into the evening’s musical playlist, and we’re keeping our eyes peeled for red & white checked tablecloths - plus planning on using a few secret ingredients personally imported from the States.Mangiamo, allora - e con buon appetito!Cheers & Peace Always -Chef Christian & Sous-Chef Alexa in the Soul Kitchen
Ten places left as of posting — RSVP on Meetup // Facebook // skscinfo@gmail.com

Join us in the Soul Kitchen for a hearty Italian-American feast inspired by memories of Sunday dinners over at Mrs. Carrazzai’s house in Pennington, New Jersey. A full entree/plat/dessert menu of duos…

Given that American variations on Italian cuisine tend to add serious richness and complexity to traditional recipes, don’t expect to go home from this one even remembering what hunger feels like.

It’s a typical Thursday here with appropriate cocktails and a three-course, six-dish dinner including freeflowing drinks for all. Also - despite the intense presence of certain layered meat flavors in one of the central main dishes, there’s in fact many strictly vegetarian (and even tomato-avoiding!) options on the family-style table.

Aperitifs: Campari and Soda, Kir Royale

Entrée: Duo of Garlic Breads: Fresh Garlic Sourdough Bruschetta toasted with olive oil & sea salt and served with a slash of fresh Pesto Basilico & marinaded pepperoncini, and a classic American-style Loaf Garlic Bread toasted with Butter, Parmesan and Parsley

Plat: Duo of Lasagnas, one carnivore & one vegetarian (“Sunday Gravy” Triple-Layer Lasagna with Veal Meatballs and Pork Sausage; Spinach, Courgette, Fennel, Mushroom and Roasted Garlic Lasagna with Parsley Ricotta); Arugula, Shallot and Tomato Salad with shaved Parmigiano Reggiano, Toasted Pine Nuts and Balsamic Vinaigrette

Dessert & Digestif: Duo of Homemade Tiramisu with a shot of Limoncello & Powdered-Sugar Zeppole with shot of Sambuca Romana

There’ll definitely be a righteous number of Sinatra, Martin & Louis Prima classics mixed into the evening’s musical playlist, and we’re keeping our eyes peeled for red & white checked tablecloths - plus planning on using a few secret ingredients personally imported from the States.

Mangiamo, allora - e con buon appetito!

Cheers & Peace Always -

Chef Christian & Sous-Chef Alexa in the Soul Kitchen

Ten places left as of posting — RSVP on Meetup // Facebook // skscinfo@gmail.com

It’s been a while since the last update… Some great SKSC events have gone down since we last posted here (Texas-less Mexican feastage, Franco-Vietnamese Fusion and an SKSC residency by our culinary comrades, Emperor Norton, amongst them), but March will be busy indeed - including this, coming up on Thursday, March 24th!
With its elegantly balanced friendliness to vegetarian and carnivorous tendencies alike, Korean cuisine offers myriad possibilities for combining its unique flavors, aromas, and textures with other traditions - and that’s just what we’re going to do.
A bit of back story, though: A few years ago, Chef Christian regularly found himself returning home at the lunch hour from a thrice-weekly seminar by way of an Atlanta street full of Korean restaurants - and thus decided to make a comprehensive survey of all of them over the course of that semester.Thus was born a culinary love affair with the delicate but robustly complex dimensions of the Korean palate - as well as a curiosity about how qualities unique to that tradition could be spun to enhance American classics. 
This evening’s venture is an attempt to explore those possibilities, providing comfort food with aspects just surprising enough to make familiar flavors a bit more adventurous - and vice-versa.While this evening’s complete menu is still being developed, a few features are already definite:* Miniature Benedict-Style Dolsot Bibimbap (Crispy Sesame Oil Seared Rice Cake with Poached Egg, Beef Carpaccio or Tofu, and a vivid assortment of Sautéed, Pickled and Fresh Vegetables under Spicy Gochujang Hollandaise)* Philadelphia-Style Sogalbi Gui (Marinaded boneless beef short ribs or seitan grilled with peppers and onions and served hero-style on a baguette with miso mayonnaise, pickled bean sprouts and radish kimchi)* Inverted Mandu: Fried pork, beef and tofu dumplings with a thick rice noodle center* Freeflowing Iced Barley Tea, Bek-Se-Ju (“One Hundred Year Wine,” a ginseng-infused sake so-named for its much-touted health benefits) and apéro Somaek Cocktails (Soju and Korean extra-dry beer with Lychee Syrup & Garnish)Updates coming soon; 12 places at the table still available as of posting…
You can RSVP for up to four people through Meetup.com or our Facebook Group. Hope to see you!
Cheers & Peace Always -- Chef Christian & Sous-Chef ‘Lexa

It’s been a while since the last update… Some great SKSC events have gone down since we last posted here (Texas-less Mexican feastage, Franco-Vietnamese Fusion and an SKSC residency by our culinary comrades, Emperor Norton, amongst them), but March will be busy indeed - including this, coming up on Thursday, March 24th!

With its elegantly balanced friendliness to vegetarian and carnivorous tendencies alike, Korean cuisine offers myriad possibilities for combining its unique flavors, aromas, and textures with other traditions - and that’s just what we’re going to do.

A bit of back story, though: A few years ago, Chef Christian regularly found himself returning home at the lunch hour from a thrice-weekly seminar by way of an Atlanta street full of Korean restaurants - and thus decided to make a comprehensive survey of all of them over the course of that semester.

Thus was born a culinary love affair with the delicate but robustly complex dimensions of the Korean palate - as well as a curiosity about how qualities unique to that tradition could be spun to enhance American classics.

This evening’s venture is an attempt to explore those possibilities, providing comfort food with aspects just surprising enough to make familiar flavors a bit more adventurous - and vice-versa.

While this evening’s complete menu is still being developed, a few features are already definite:

* Miniature Benedict-Style Dolsot Bibimbap (Crispy Sesame Oil Seared Rice Cake with Poached Egg, Beef Carpaccio or Tofu, and a vivid assortment of Sautéed, Pickled and Fresh Vegetables under Spicy Gochujang Hollandaise)

* Philadelphia-Style Sogalbi Gui (Marinaded boneless beef short ribs or seitan grilled with peppers and onions and served hero-style on a baguette with miso mayonnaise, pickled bean sprouts and radish kimchi)

* Inverted Mandu: Fried pork, beef and tofu dumplings with a thick rice noodle center

* Freeflowing Iced Barley Tea, Bek-Se-Ju (“One Hundred Year Wine,” a ginseng-infused sake so-named for its much-touted health benefits) and apéro Somaek Cocktails (Soju and Korean extra-dry beer with Lychee Syrup & Garnish)

Updates coming soon; 
12 places at the table still available as of posting…

You can RSVP for up to four people through Meetup.com or our Facebook Group. Hope to see you!

Cheers & Peace Always -

- Chef Christian & Sous-Chef ‘Lexa


A change of plans: Join us for a relaxed Christmas get-together on  Thursday, December 23rd, any time from 6:00 PM until the metros close.  We’re skipping straight to dessert, serving up an assortment of homemade  pastries (including a few savory ones for balance), hot chocolate,  freshly made eggnog and vin chaud.
Requested donation is  15€ - or, bring a dish to share… and remember, 15% of all SKSC  proceeds are going to Emmaüs France throughout our exposition of the  “Identité” portrait series by Briag Courteaux.
See you soon, we hope!
- Chef Christian & Sous-Chef ‘Lexa 
To RSVP, find us on Facebook, Meetup, or contact us directly: skscinfo@gmail.com

A change of plans: Join us for a relaxed Christmas get-together on Thursday, December 23rd, any time from 6:00 PM until the metros close. We’re skipping straight to dessert, serving up an assortment of homemade pastries (including a few savory ones for balance), hot chocolate, freshly made eggnog and vin chaud.

Requested donation is 15€ - or, bring a dish to share… and remember, 15% of all SKSC proceeds are going to Emmaüs France throughout our exposition of the “Identité” portrait series by Briag Courteaux.

See you soon, we hope!

- Chef Christian & Sous-Chef ‘Lexa


To RSVP, find us on Facebook, Meetup, or contact us directly: skscinfo@gmail.com

For our next evening, Chef Christian is breaking out his Abuelita (Grandmother) Rosario’s  handwritten cookbook to bring to the table, with Sous-Chef ‘Lexa, el sabor criollo de verdad - the true creole flavors of Peruvian life.
Music for the evening features a mix including rare recordings of huaynos huantinos - traditional Andean folk songs sung in Quechua and Spanish - carefully  remastered from recordings once made by Chef Christian’s Abuelo  (Grandfather) Juan Andrés on reel-to-reel tape over thirty years ago.
Beyond  the emphasis on tradition, this evening is one of our regular Thursdays at the SKSC: a six-dish, three-course menu served up with  custom cocktails, massive conviviality and contemplation-inducing art on  the walls in an atmosphere in which ‘feeling at home’ is never a mere  turn of phrase. (And remember: throughout the Soul Kitchen’s exposition  of Briag Courteaux’s “Identité” series of portraits, 15% of all Soul Kitchen proceeds go directly to Emmaüs France, a charity dedicated to assisting the homeless of Paris.)
The  evening’s dishes, straight from the words & inspirations provided  by Angelica Maria del Rosario Ramirez Guerrero’s own ink:
Apéritifs: Pisco Sour (Special), Kir Royale
Entrée: Ceviche con Leche de Tigre (Citrus Marinaded Sashimi Grade Tuna with a  Cilantro & Hot Red Pepper Sauce); Papas à la Huancaina (Herbed  Potatoes with a Peruvian-Native Yellow Pepper Infused Cheese Sauce)
Plat: Aji de Gallina (Chicken in a Walnut and Yellow Pepper Cream Sauce);  Torrejas de Quinoa y Lechuga (Savory Egg Pancakes with Quinoa and  Lettuce); Chimichurri de Cebolla Roja con Yuca Frita y Ají Verde (Fresh  Herb and Red Onion Salad with Fried Yucca Root and a Green Chili Pepper  Sauce)
Dessert: Alfajores de Dulce de Leche con Coco (Homemade Shortbread Cookies with Caramelized Milk Sugar and Coconut)
Digestif: Chivas Regal (Special), Peruvian Coffee & Special Infusion Selection
(Freeflowing  red wine, mint and lemon infused still waters, eau gazeuse and Inca Kola or  Chicha Morada available throughout. Menu subject to minor adjustments  depending upon availability of ingredients; 30€ requested donation.)
¡ Salud, compadres - Buen provecho !
To reserve seatings, find us on Facebook, Meetup, or contact us directly: skscinfo@gmail.com

For our next evening, Chef Christian is breaking out his Abuelita (Grandmother) Rosario’s handwritten cookbook to bring to the table, with Sous-Chef ‘Lexa, el sabor criollo de verdad - the true creole flavors of Peruvian life.

Music for the evening features a mix including rare recordings of huaynos huantinos - traditional Andean folk songs sung in Quechua and Spanish - carefully remastered from recordings once made by Chef Christian’s Abuelo (Grandfather) Juan Andrés on reel-to-reel tape over thirty years ago.

Beyond the emphasis on tradition, this evening is one of our regular Thursdays at the SKSC: a six-dish, three-course menu served up with custom cocktails, massive conviviality and contemplation-inducing art on the walls in an atmosphere in which ‘feeling at home’ is never a mere turn of phrase. (And remember: throughout the Soul Kitchen’s exposition of Briag Courteaux’s “Identité” series of portraits, 15% of all Soul Kitchen proceeds go directly to Emmaüs France, a charity dedicated to assisting the homeless of Paris.)

The evening’s dishes, straight from the words & inspirations provided by Angelica Maria del Rosario Ramirez Guerrero’s own ink:

Apéritifs: Pisco Sour (Special), Kir Royale

Entrée: Ceviche con Leche de Tigre (Citrus Marinaded Sashimi Grade Tuna with a Cilantro & Hot Red Pepper Sauce); Papas à la Huancaina (Herbed Potatoes with a Peruvian-Native Yellow Pepper Infused Cheese Sauce)

Plat: Aji de Gallina (Chicken in a Walnut and Yellow Pepper Cream Sauce); Torrejas de Quinoa y Lechuga (Savory Egg Pancakes with Quinoa and Lettuce); Chimichurri de Cebolla Roja con Yuca Frita y Ají Verde (Fresh Herb and Red Onion Salad with Fried Yucca Root and a Green Chili Pepper Sauce)

Dessert: Alfajores de Dulce de Leche con Coco (Homemade Shortbread Cookies with Caramelized Milk Sugar and Coconut)

Digestif: Chivas Regal (Special), Peruvian Coffee & Special Infusion Selection

(Freeflowing red wine, mint and lemon infused still waters, eau gazeuse and Inca Kola or Chicha Morada available throughout. Menu subject to minor adjustments depending upon availability of ingredients; 30€ requested donation.)

¡ Salud, compadres - Buen provecho !


To reserve seatings, find us on Facebook, Meetup, or contact us directly: skscinfo@gmail.com

 
Come celebrate the completion of our first wildly successful exhibit in the Soul Kitchen gallery…
It’s the ‘devernissage’ party for Steve Wells’ ‘À Table’ portrait series, happening this Sunday night from 9:00 until the metros close. 10€ cover brings freeflowing drinks (all the standards, plus a few house cocktail creations) and accompanying light nibbles, with a cleared floor in the main gallery room for dancing to a sharp neo-electro playlist custom-collected by DJ Objet.
Hope to see you in the house far a last chance to catch Mr. Wells’ impressive work fully arrayed, as it really should be seen…
As always, reserve on Meetup.com (click image above to go to the event page) or through our group page on Facebook (search ‘Soul Kitchen Supper Club’ there to find us).
Peace always -
- Chef Christian & Sous-Chef ‘Lexa

Come celebrate the completion of our first wildly successful exhibit in the Soul Kitchen gallery…

It’s the ‘devernissage’ party for Steve Wells’ ‘À Table’ portrait series, happening this Sunday night from 9:00 until the metros close. 10€ cover brings freeflowing drinks (all the standards, plus a few house cocktail creations) and accompanying light nibbles, with a cleared floor in the main gallery room for dancing to a sharp neo-electro playlist custom-collected by DJ Objet.

Hope to see you in the house far a last chance to catch Mr. Wells’ impressive work fully arrayed, as it really should be seen…

As always, reserve on Meetup.com (click image above to go to the event page) or through our group page on Facebook (search ‘Soul Kitchen Supper Club’ there to find us).

Peace always -

- Chef Christian & Sous-Chef ‘Lexa

Representing a noble and ancient culinary tradition and expressing  our commitment to fostering a truly cosmopolitan vibe, the Soul Kitchen  presents an evening’s three-course, six-dish feast of completely  vegetarian ayurvedic inspired dishes for an experience that could  perhaps even convince a committed carnivore or two to think twice about  the need for meat. And - this evening initiates our monthly Vegetarian  (and occasionally Vegan - and sometimes, Raw!) specialty night scheduled  from here on out for the first Sunday of every month.
As an  experienced practitioner and teacher of no fewer than three different  strains of Yogic practice, Sous-Chef ‘Lexa (a.k.a. DJ Minerva) assumes  the chef de cuisine helm for this evening’s menu, with Chef  Christian applying all of his culinary skills to relay the ancient  traditional flavors in play.
Menu:
Apéro: Lightly  Agave Nectar Sweetened Fresh Cucumber Juice with Crushed Toasted  Cardamom Pods and optional Apple or Mango Liqueur
Entrée: Potato, Celery, Onion and Cumin Soup
Plat:  Garam Masala Mung Beans and Coriander Basmati Rice with a Tamarind, Raw  Onion, Red Chili Pepper, Sesame Oil and Cider Vinegar Hot Sauce; Okra  and Eggplant stir-fried in Ghee with freshly grated Ginger, Turmeric and  Garlic; Beetroot, Carrot and Gouda Casserole with Shoyu and Scallions;  Butter Lettuce, Cucumber and Orange Salad with Umboshi Plum Vinaigrette
Dessert: Spiced Rosewater Cornmeal Pudding
Digestif: SKSC House-Blended Chai Tea with optional Amaretto
(Freeflowing Vin Rouge, Mint & Lemon Still Waters and Eau Gazeuse provided throughout; 30€ Suggested Donation)
Sat Nam & Namaste - Hope to see you here!
- Chef Christian & Chef de Cuisine ‘Lexa
To reserve, find us on Facebook, Meetup.com, or contact us directly: skscinfo@gmail.com

Representing a noble and ancient culinary tradition and expressing our commitment to fostering a truly cosmopolitan vibe, the Soul Kitchen presents an evening’s three-course, six-dish feast of completely vegetarian ayurvedic inspired dishes for an experience that could perhaps even convince a committed carnivore or two to think twice about the need for meat. And - this evening initiates our monthly Vegetarian (and occasionally Vegan - and sometimes, Raw!) specialty night scheduled from here on out for the first Sunday of every month.

As an experienced practitioner and teacher of no fewer than three different strains of Yogic practice, Sous-Chef ‘Lexa (a.k.a. DJ Minerva) assumes the chef de cuisine helm for this evening’s menu, with Chef Christian applying all of his culinary skills to relay the ancient traditional flavors in play.

Menu:

Apéro: Lightly Agave Nectar Sweetened Fresh Cucumber Juice with Crushed Toasted Cardamom Pods and optional Apple or Mango Liqueur

Entrée: Potato, Celery, Onion and Cumin Soup

Plat: Garam Masala Mung Beans and Coriander Basmati Rice with a Tamarind, Raw Onion, Red Chili Pepper, Sesame Oil and Cider Vinegar Hot Sauce; Okra and Eggplant stir-fried in Ghee with freshly grated Ginger, Turmeric and Garlic; Beetroot, Carrot and Gouda Casserole with Shoyu and Scallions; Butter Lettuce, Cucumber and Orange Salad with Umboshi Plum Vinaigrette

Dessert: Spiced Rosewater Cornmeal Pudding

Digestif: SKSC House-Blended Chai Tea with optional Amaretto

(Freeflowing Vin Rouge, Mint & Lemon Still Waters and Eau Gazeuse provided throughout; 30€ Suggested Donation)

Sat Nam & Namaste - Hope to see you here!

- Chef Christian & Chef de Cuisine ‘Lexa


To reserve, find us on Facebook, Meetup.com, or contact us directly: skscinfo@gmail.com

In combination with the longstanding anglophone Philosophical Café  sessions hosted by our comrade Michael Muszlak at Café de Flore from 7  to 9 PM every first Wednesday of the month, we invite you to continue  the conversation after the session over dinner in the private and comfortable  environment of the Soul Kitchen. It couldn’t be easier to get here from there - just hop  on metro line 4 @ St. Germain des-Prés (the station right next to the Flore) and take  it a few stops further North.
(Click here to check out the main Café Philo Meetup Page…)
Even  if you’re not attending the philosophical session over at the Flore  (which is highly encouraged because it’s always a rather fascinating  time) but might be in the mood for a late supper, do feel free to come  by the Soul Kitchen anyway for what promises to be fascinating sets of  conceptual as well as culinary ideas on the table.
Chefs Alexa  & Christian are preparing four types of gourmet pizzas, two strictly  vegetarian, and a balanced pair of salads for your thoughtful  delectation, all accompanied by entrée nibbles and freeflowing drinks  (suggested 20€ donation).
The Menu: Four “Arrogant” Pizzas & Two Soignée Salads - One Savory, One Sweet.
Pizza 1: Sun-Dried Tomato Pesto Rosso Base with Buffalo Mozzarella, Razor-Thin Chorizo and Fresh Basil Leaves
Pizza 2: Fresh Mint Pesto Base with Herb Roasted Lamb, Feta and Fresh Heirloom Tomatoes
Pizza 3: Caramelized Roasted Garlic Base with Chevre, Assorted Field Mushrooms and Fresh Italian Parsley
Pizza 4: Smoked Caviar d’Aubergine Base with Parmesan, Roasted Red Peppers & Sliced Black Olives
Savory Salad: Mesclun Greens, Pepitas, Julienned Cucumber, Shallots and Red Nori  Flakes in a Zested Lemon, Olive Oil, Pink Atlantic Sea Salt &  Szechuan Peppercorn Dressing
Sweet Salad: Torch-Broiled Brown Sugar  Grapefruit Slices and Fresh Pears with a Star Anise, Vanilla & Honey  Reduced Riesling Sauce
We hope to see you and exchange insights, too!
- Chef Christian & Sous-Chef ‘Lexa
To reserve, find us on Facebook, Meetup.com, or contact us directly: skscinfo@gmail.com

In combination with the longstanding anglophone Philosophical Café sessions hosted by our comrade Michael Muszlak at Café de Flore from 7 to 9 PM every first Wednesday of the month, we invite you to continue the conversation after the session over dinner in the private and comfortable environment of the Soul Kitchen. It couldn’t be easier to get here from there - just hop on metro line 4 @ St. Germain des-Prés (the station right next to the Flore) and take it a few stops further North.

(Click here to check out the main Café Philo Meetup Page…)

Even if you’re not attending the philosophical session over at the Flore (which is highly encouraged because it’s always a rather fascinating time) but might be in the mood for a late supper, do feel free to come by the Soul Kitchen anyway for what promises to be fascinating sets of conceptual as well as culinary ideas on the table.

Chefs Alexa & Christian are preparing four types of gourmet pizzas, two strictly vegetarian, and a balanced pair of salads for your thoughtful delectation, all accompanied by entrée nibbles and freeflowing drinks (suggested 20€ donation).

The Menu: Four “Arrogant” Pizzas & Two Soignée Salads - One Savory, One Sweet.

Pizza 1: Sun-Dried Tomato Pesto Rosso Base with Buffalo Mozzarella, Razor-Thin Chorizo and Fresh Basil Leaves

Pizza 2: Fresh Mint Pesto Base with Herb Roasted Lamb, Feta and Fresh Heirloom Tomatoes

Pizza 3: Caramelized Roasted Garlic Base with Chevre, Assorted Field Mushrooms and Fresh Italian Parsley

Pizza 4: Smoked Caviar d’Aubergine Base with Parmesan, Roasted Red Peppers & Sliced Black Olives

Savory Salad: Mesclun Greens, Pepitas, Julienned Cucumber, Shallots and Red Nori Flakes in a Zested Lemon, Olive Oil, Pink Atlantic Sea Salt & Szechuan Peppercorn Dressing

Sweet Salad: Torch-Broiled Brown Sugar Grapefruit Slices and Fresh Pears with a Star Anise, Vanilla & Honey Reduced Riesling Sauce

We hope to see you and exchange insights, too!

- Chef Christian & Sous-Chef ‘Lexa


To reserve, find us on Facebook, Meetup.com, or contact us directly: skscinfo@gmail.com

'Lexa and Christian in the Soul Kitchen are pleased as punch to announce our first complete holiday feast of the season.
Join  us for an American Thanksgiving dinner with deluxe trimmings that only  the finest Parisian epiceries could make this luxurious…accompanied by  musical performances over the evening from a newly arrived guest, Mr. Adrian Glynn, and a very special featured performance by the most celebrated Neo-Folk darlings of Paris - The Barettes!
If you’ve not yet caught The Barettes doing that voodoo that they do so well - do check them out… Facebook // Interview // Video for the New Single, “Beau Brown”
As  Thanksgiving is a feasting holiday in its essence, this evening at the  Soul Kitchen is one we’re pulling all the stops out for — and our ‘slow  food’ acumen will very definitely be present. Prepare to pace yourself  with a dinner beginning at 6:00 PM and lasting well until the Metros  close! With the chimney-sweep coming this week, you’ll be able to sit in  the glow of the fireplace swarming with candles and enjoy the warmth of  everything over mulled wine and seasonal cordials, ponder in good  company how many things there truly are to be grateful for in this  world, and - we hope - smile from the heart.
Because preparing  this evening’s menu will require nothing less than herculean culinary  effort from we two Soul Kitchen cooks, the requested donation for the  evening is indeed a bit higher than usual (50€) — but with savory  flavors in such radical abundance and such sweet harmonies provided by  Adrian Glynn and The Barettes in a place in which you can feel  completely at home, we definitely think you’ll find yourself richly  rewarded by the entire experience.
The SKSC Tribe’s Thanksgiving Menu, 2010:
Apéro (6:00 - 6:45) - Kir Royale, Hot Buttered Rum (Evening’s Special)
Entrée (6:45 - 7:30) - Roasted Heirloom Root Vegetables with Saffron & Ras-El-Hanout Salted Creme Fraiche
First  Plat: (7:30 - 8:30) - Honey-Baked, Brown-Sugar Crusted Ham with  Wattleseed Red-Eye Gravy; Browned Butter Pan-Roasted Brussels Sprouts  & Chestnuts with Thyme Espuma; Sweet Potato Casserole with  Caramelized Marshmallows; New-School Horseradish Cranberry Sauce (Wine:  Côtes du Rhône)
Entremet: (8:30 - 9:00) - Duo of Salads: Red  Radish & Endive with Cabernet-Poached Pomegranate Seeds, Black  Pepper Macerated Strawberries and a drizzle of Sumac, Balsamic &  Blood Orange Reduction; Classic American Tossed Salad (Iceberg Lettuce,  Red Cabbage, Carrots, Beefsteak Tomatoes, Cucumbers & Chives) with  Scratch Homemade Buttermilk Ranch Dressing
[9:00 - 10:00 - Mingling time over Spiced Mulled Wine & musical performances as inspirations may strike!]
Second  Plat: (10:00 - 11:30) - Roast Turkey with Giblet Gravy; Herbed  Cornbread, Wild Rice and Armagnac-Steeped, Foie Gras Seeded Prune  Stuffing; Green Beans with Slivered Smoked Almonds in Clove-Infused  Beurre Blanc; Old-School Spiced Cranberry & Candied Orange Peel  Sauce (Wine: Sauvignon Blanc)
Dessert: (11:30 - … ) Scratch  Pumpkin Pie with Chantilly, Vanilla Ice Cream and a Cinnamon Maple Syrup  Glaze; Clementines in Bavarian Gluhwein Sauce with Cassis Sorbet
Digestifs (11:30 - …) Pineau de Charentes, Cognac, Coffee, Tea & Herbal Infusion Selection
(Still & Sparkling Waters and Cider served throughout)
Hope to see you here for a truly Happy Thanksgiving!
- Chef Christian & Sous-Chef ‘Lexa

'Lexa and Christian in the Soul Kitchen are pleased as punch to announce our first complete holiday feast of the season.

Join us for an American Thanksgiving dinner with deluxe trimmings that only the finest Parisian epiceries could make this luxurious…accompanied by musical performances over the evening from a newly arrived guest, Mr. Adrian Glynn, and a very special featured performance by the most celebrated Neo-Folk darlings of Paris - The Barettes!

If you’ve not yet caught The Barettes doing that voodoo that they do so well - do check them out… Facebook // Interview // Video for the New Single, “Beau Brown”

As Thanksgiving is a feasting holiday in its essence, this evening at the Soul Kitchen is one we’re pulling all the stops out for — and our ‘slow food’ acumen will very definitely be present. Prepare to pace yourself with a dinner beginning at 6:00 PM and lasting well until the Metros close! With the chimney-sweep coming this week, you’ll be able to sit in the glow of the fireplace swarming with candles and enjoy the warmth of everything over mulled wine and seasonal cordials, ponder in good company how many things there truly are to be grateful for in this world, and - we hope - smile from the heart.

Because preparing this evening’s menu will require nothing less than herculean culinary effort from we two Soul Kitchen cooks, the requested donation for the evening is indeed a bit higher than usual (50€) — but with savory flavors in such radical abundance and such sweet harmonies provided by Adrian Glynn and The Barettes in a place in which you can feel completely at home, we definitely think you’ll find yourself richly rewarded by the entire experience.

The SKSC Tribe’s Thanksgiving Menu, 2010:

Apéro (6:00 - 6:45) - Kir Royale, Hot Buttered Rum (Evening’s Special)

Entrée (6:45 - 7:30) - Roasted Heirloom Root Vegetables with Saffron & Ras-El-Hanout Salted Creme Fraiche

First Plat: (7:30 - 8:30) - Honey-Baked, Brown-Sugar Crusted Ham with Wattleseed Red-Eye Gravy; Browned Butter Pan-Roasted Brussels Sprouts & Chestnuts with Thyme Espuma; Sweet Potato Casserole with Caramelized Marshmallows; New-School Horseradish Cranberry Sauce (Wine: Côtes du Rhône)

Entremet: (8:30 - 9:00) - Duo of Salads: Red Radish & Endive with Cabernet-Poached Pomegranate Seeds, Black Pepper Macerated Strawberries and a drizzle of Sumac, Balsamic & Blood Orange Reduction; Classic American Tossed Salad (Iceberg Lettuce, Red Cabbage, Carrots, Beefsteak Tomatoes, Cucumbers & Chives) with Scratch Homemade Buttermilk Ranch Dressing

[9:00 - 10:00 - Mingling time over Spiced Mulled Wine & musical performances as inspirations may strike!]

Second Plat: (10:00 - 11:30) - Roast Turkey with Giblet Gravy; Herbed Cornbread, Wild Rice and Armagnac-Steeped, Foie Gras Seeded Prune Stuffing; Green Beans with Slivered Smoked Almonds in Clove-Infused Beurre Blanc; Old-School Spiced Cranberry & Candied Orange Peel Sauce (Wine: Sauvignon Blanc)

Dessert: (11:30 - … ) Scratch Pumpkin Pie with Chantilly, Vanilla Ice Cream and a Cinnamon Maple Syrup Glaze; Clementines in Bavarian Gluhwein Sauce with Cassis Sorbet

Digestifs (11:30 - …) Pineau de Charentes, Cognac, Coffee, Tea & Herbal Infusion Selection

(Still & Sparkling Waters and Cider served throughout)

Hope to see you here for a truly Happy Thanksgiving!

- Chef Christian & Sous-Chef ‘Lexa

Soul Kitchen is massively glad to welcome Lo & Jo Barette into the house on Thanksgiving to hang out for the evening and drop a few tunes when the mood hits just the right way…

Check out the snappy video for their latest single, “Beau Brown” (directed by Jethro Massey), title track from the new Barettes EP due imminently for release!

Along with the featured performance by The Barettes on Thanksgiving night, we here at the Soul Kitchen are also psyched to welcome an opening performance by songsmith Mr. Adrian Glynn… Check out the video (filmed in a single take by director Michael Love) for his song “Leavin’ Alone” performed with Vancouver band The Prettiest Face In Town…

For our second gallery exhibition, in association with Le Suspendu Art Collective, Soul Kitchen is proud to present the subtly composed and humanely engaged work of Paris photographer Briag Courteaux, whose 'Identité' series of portraits represents a group of souls all too often forgotten during these holiday times - The homeless of Paris.
Throughout  the two-month presentation of Mr. Courteaux’s work in the SKSC, 15% of  all donations received for all scheduled SKSC events and proceeds from  sales of artwork will be directly relayed to Emmaüs France,  a longstanding charity devoted to alleviating the difficult symptoms  and addressing the real sources of economic disenfranchisement and  socio-economic inequality.
The evening’s menu (Suggested Donation: 30€):
Apéro - Kir Vin Blanc; Hot Spiked Lemonade with Angostura Bitters
Entrée  - The Original ‘Poverty Stew’, a synthesized reconstruction of the two  earliest recorded charitable soup kitchen recipes by humanitarian chefs Count Benjamin Thompson Rumford (1753-1814) and Alexis Benoist Soyer (1810-1858): Beef Stew with Barley, Onions, Brown Sugar, Peas, Potatoes, Poilane Crusts, Red Wine Vinegar and elementary seasonings.
Plat - Broiled Whole Whitefish with Lemon and Thyme, Field Salad with Oil and Vinegar, Red Beans and Rice
Dessert - Bread Pudding with Preserved Fruit, Mexican Chili Pepper Chocolat Chaud
(Drinks available throughout: Red Wine, Mint-Infused Still Water, Eau Gazeuse)
We  look forward to welcoming you to experience Mr. Courteaux’s thought and  emotion provoking work, which, as carefully composed in its technique  as its treatment of the people it depicts is encouragingly dignified,  truly forms a bold insistence upon the persistence of hope in a context  which urgently needs it.
Wishes of Peace in this Holiday Season -
Chef Christian & Sous-Chef ‘Lexa
To reserve, find us on Facebook, Meetup.com, or contact us directly: skscinfo@gmail.com

For our second gallery exhibition, in association with Le Suspendu Art Collective, Soul Kitchen is proud to present the subtly composed and humanely engaged work of Paris photographer Briag Courteaux, whose 'Identité' series of portraits represents a group of souls all too often forgotten during these holiday times - The homeless of Paris.

Throughout the two-month presentation of Mr. Courteaux’s work in the SKSC, 15% of all donations received for all scheduled SKSC events and proceeds from sales of artwork will be directly relayed to Emmaüs France, a longstanding charity devoted to alleviating the difficult symptoms and addressing the real sources of economic disenfranchisement and socio-economic inequality.

The evening’s menu (Suggested Donation: 30€):

Apéro - Kir Vin Blanc; Hot Spiked Lemonade with Angostura Bitters

Entrée - The Original ‘Poverty Stew’, a synthesized reconstruction of the two earliest recorded charitable soup kitchen recipes by humanitarian chefs Count Benjamin Thompson Rumford (1753-1814) and Alexis Benoist Soyer (1810-1858): Beef Stew with Barley, Onions, Brown Sugar, Peas, Potatoes, Poilane Crusts, Red Wine Vinegar and elementary seasonings.

Plat - Broiled Whole Whitefish with Lemon and Thyme, Field Salad with Oil and Vinegar, Red Beans and Rice

Dessert - Bread Pudding with Preserved Fruit, Mexican Chili Pepper Chocolat Chaud

(Drinks available throughout: Red Wine, Mint-Infused Still Water, Eau Gazeuse)

We look forward to welcoming you to experience Mr. Courteaux’s thought and emotion provoking work, which, as carefully composed in its technique as its treatment of the people it depicts is encouragingly dignified, truly forms a bold insistence upon the persistence of hope in a context which urgently needs it.

Wishes of Peace in this Holiday Season -

Chef Christian & Sous-Chef ‘Lexa


To reserve, find us on Facebook, Meetup.com, or contact us directly: skscinfo@gmail.com

If you’re looking to ring in 2011 in a graciously festive style -  eating well, dancing, and toasting to the future, all while supporting  the worldwide human rights organization of record, Amnesty International - The Soul Kitchen Supper Club is proud to be offering its support to Mr. Jim Haynes, Ms.  Katy Masuga and The Swan Bar of Montparnasse in presenting you with a  considerably cool option for celebrating New Year’s Eve.
This  event is the first we’re contributing our skills to that will not take  place in the Soul Kitchen itself, but instead at two locations for two  different phases of the deluxe evening…
First up: A full  five-course dinner at the temple of exemplary hospitality known as  L’Atelier Tombe Issoire (a.k.a. chez the legendary apostle of hearty  conviviality, Mr. Jim Haynes) lasting from 8PM until one hour before midnight.
Then, to ring in the New Year, the party transfers just a short distance over to the New York style jazz haven of Montparnasse, Swan Bar,  where the Soul Kitchen Supper Club’s own Chef Christian - under his  longstanding nightclub and radio moniker, DJ Objet - will be spinning  deeply soulful and elegant dance tracks for a champagne toast at the  magic hour and on into the first two hours of 2011.
All proceeds  from the evening go directly to supporting Chef Katy Masuga’s  participation in the 2011 London Marathon as Amnesty International’s  officially designated fundraising representative in the race. (And -  because New Year’s Eve is also actually Chef Christian/DJ Objet’s  birthday - born early in the 1970s on 1/1, 1:30AM - your special generosity  toward a noble cause which he himself has long supported is most  especially appreciated!)
A self-defined sliding-scale minimum  recommended donation of 60€ is requested upon attendance to cover the  evening’s dinner, admission to the Swan Bar and midnight champagne  toast. Since the cause is undeniably worthwhile and so many - including  we here at SKSC - are already donating all of their skills and support,  come celebrate by lighting a candle against the darkness and partying  for a great cause - human rights for all prisoners of conscience.
Cheers and Peace, hope to see you!
- Chef Christian & Sous-Chef ‘Lexa of the SKSC with Katy Masuga, Jim Haynes and Swan Bar
(Click the image to see the full invitation!)

If you’re looking to ring in 2011 in a graciously festive style - eating well, dancing, and toasting to the future, all while supporting the worldwide human rights organization of record, Amnesty International - The Soul Kitchen Supper Club is proud to be offering its support to Mr. Jim Haynes, Ms. Katy Masuga and The Swan Bar of Montparnasse in presenting you with a considerably cool option for celebrating New Year’s Eve.

This event is the first we’re contributing our skills to that will not take place in the Soul Kitchen itself, but instead at two locations for two different phases of the deluxe evening…

First up: A full five-course dinner at the temple of exemplary hospitality known as L’Atelier Tombe Issoire (a.k.a. chez the legendary apostle of hearty conviviality, Mr. Jim Haynes) lasting from 8PM until one hour before midnight.

Then, to ring in the New Year, the party transfers just a short distance over to the New York style jazz haven of Montparnasse, Swan Bar, where the Soul Kitchen Supper Club’s own Chef Christian - under his longstanding nightclub and radio moniker, DJ Objet - will be spinning deeply soulful and elegant dance tracks for a champagne toast at the magic hour and on into the first two hours of 2011.

All proceeds from the evening go directly to supporting Chef Katy Masuga’s participation in the 2011 London Marathon as Amnesty International’s officially designated fundraising representative in the race. (And - because New Year’s Eve is also actually Chef Christian/DJ Objet’s birthday - born early in the 1970s on 1/1, 1:30AM - your special generosity toward a noble cause which he himself has long supported is most especially appreciated!)

A self-defined sliding-scale minimum recommended donation of 60€ is requested upon attendance to cover the evening’s dinner, admission to the Swan Bar and midnight champagne toast. Since the cause is undeniably worthwhile and so many - including we here at SKSC - are already donating all of their skills and support, come celebrate by lighting a candle against the darkness and partying for a great cause - human rights for all prisoners of conscience.

Cheers and Peace, hope to see you!

- Chef Christian & Sous-Chef ‘Lexa of the SKSC with Katy Masuga, Jim Haynes and Swan Bar

(Click the image to see the full invitation!)