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New York

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Winter Canvas: From Plate To Palate

Chef Michael's supper club returns for a 10-course dinner highlighting winter's seasonal offerings and his molecular gastronomy techniques.


Back in November Chef Michael Patlazhan offered his first ever supper club dinner with an ambitious 12-course tasting menu featuring seasonal offerings and modern cooking techniques. Now his supper club experience continues with its second edition. On February 2nd Chef Michael will prepare a decadent 10-course tasting menu highlighted by winter's seasonal ingredients and his passion for molecular gastronomy.

After years of working in finance, Chef Michael decided to pursue his passion for food and enroll at the French Culinary Institute. During his studies at FCI, Michael interned at The Dutch where he gained valuable culinary experience in Andrew Carmellini's kitchen. After graduation he began working at Park Avenue and then continued on to start his own catering business, “Cooking With You and For You."

Join this up-and-coming chef for an exceptional supper club experience. The dinner is BYOB so feel free to bring your beverage of choice.

Drink Course: Mojito Bubble Tea: Mint Bubbles, Lime Foam, Rum, Basil Lime

Soup Course: Chilled Pea Soup, Buttermilk Snow, Kumquats Chips, Pea Crisp, Peas, Mint Encapsulation, Pea Shoots

Salad Course: Smoked Baby Beets, Puffed Wild Rice, Puffed Quinoa, Shaved Pickled Beets, Beet Yogurt Purée , Beet Powder, Candied Beets, Crème Fresh Snow

Seafood Course: Fresh Cut Spaghetti, Sous Vide/La Plancha Prawns, Stewed Tomato, Chili Powder, Candied Sun-Dried Tomato, Garlic Chips

Mushroom Course: Mushroom Textures, Hazelnut Butter, Anise Meringue, Pumpernickel Soil

Fish Course: Plantain Crusted Sea Bass, Sunflower Seed Risotto, Corn Emulsion, Chanterelles, Garlic Chive Pudding

Meat Course: Short Ribs, Garlic Horseradish Purée, Horseradish Chips, Savory Granola, Heirloom Carrot Confit, Pickled Walnuts

Vegetarian Course: Sweet Potato Explosion Ravioli, Crispy Sweet Potato Skin, Neon Sweet Potato, Brown Butter Candied Hazelnuts, Sage Brown Butter Powder, Yuzu Meringue

Dessert Tease: Not Your Every Day Peanut Butter and Jelly

Dessert: Black Sesame Panna Cotta, Apircot Spheres, Black Sesame Pain De Genes, Roasted White Chocolate, Caramilzed Wild Rice Crispy, Meyer Lemon Meringue

  • Chef Michael's November dinner received rave reviews by guests.
  • Enjoy Chef Michael's love for molecular gastronomy during a unique 10-course tasting menu.
  • BYOB!


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Winter Canvas: From Plate to Palate

10-course tasting menu

$90 / person

0 remaining

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Sat, Feb 2: 7:00pm - 10:00pm over 3 years from now










Brooklyn 160 Clifton Place Brooklyn, NY 11238
Your Dining Companions