In
February, I was lucky enough to participate in the Urban Eating
League (UEL), a dinner crawl through out my neighborhood. 30 eaters
weave between four homes in teams, where they are served a small meal
in each home and essentially get to partake in multiple mini dinner
parties. As the eaters stumble from home to home, engaging in food,
wine, and merriment – usually while in some form of costume – the
hosts prepare for the next meal. Each eater pays $30, which is
distributed to the houses for food. At the end of the night, there is
a desert potluck at which awards are given out to both hosts and
eaters. Yes, the event is technically a competition between hosts,
but this is very loosely enforced and it is mostly taken as an
opportunity to unite the community and show off some mad culinary skills.
The
latest event was centered around the theme of love, as it took place
the weekend before Valentine’s Day, and each team was given an
aphrodisiac they had to work with. We were designated honey, an
ingredient that I was not at all exited to work with. It is such an
overt flavor yet is never the center of a dish; the tricky part is
integrating the ingredient into the meal. Since honey is such a
strong flavor, it needs something earthy to balance it out, but
nothing too vibrant to overpower it. We decided to stick with a
savory dish and use the honey as an accent. In the end, this is what
we came up with:
Roasted
beet soup topped with home made honey-herb crème fraiche
and
pan-seared balsamic strawberries
Freshly
baked whole wheat and buttermilk honey loaves
with
salty honey butter
Fresh
Moroccan mint tea sweetened with honey
I
had four servings myself, and I must admit it was bloody delicious.
My housemate Alisha and I collaborated on the meal while Katherine,
another housemate, acted as hostess and general instigator of fun. By
the time the first guests arrived, we had been cooking for hours, and
our hands were stained bright purple from the beets. The beet juice
was not only splattered over us and every appliance in the kitchen.
We were exhausted, frazzled, and purple. The guests,
however, renewed our energy – their night had just started and they
were rearing to go.
Through
out the night, the guests blew in and out like a whirlwind of
joviality, leaving behind a slew of dress-up items, name cards, thank
you notes, and booze-filled water bottles. We were even blessed
enough to be serenaded with a customized version of Whitney Houston’s
“I Wanna Dance with Somebody,” appropriately retitled “I Wanna
Eat with Somebody.” I think the guests were very happy with our
meal as, although they had another three meals to eat at other
houses, most asked for seconds.
|
Our diners enjoying their meal. |
It
became apparent that both hosts and eaters were equally responsible
for the very whimsical atmosphere at this event. Their energy kept us
going just as our food kept them going. This
event is so uniquely charming because brings
together so many people and lets them be creative in their own homes.
It being such a small community event, everyone was totally
enthusiastic and supportive of the cooks. They really were the
perfect guests. This was also good practice for me as by cooking for
thirty people in four stages, I got practice in producing food the
way one might in a restaurant.
|
Alisha taking her bread out of the oven. |
I
was so enamored by the Urban Eating League that I asked Kaity
Scherbel, a founder of the league, to interview with me. We shared
tea at Matching Half Cafe and chatted about the league. She was
insightful, forthcoming, and a joy to speak with. I will definitely
be participating in the next event in April and I recommend you do
to!
Jess: The
Urban Eating League is so many things. How would you sum it up in a
sentence?
Kaity: Its
an interactive, progressive dinner that involves eater and hostess
participation.
J: Well
done! So part of it is the eaters. Do you encourage them to dress up
or is that their own deal?
K: A
lot of that’s is their deal. We send out an email that
encourages them to incorporate community building exercises (in the
dinner). You get your team assigned and before you eat you can create
a theme or not create a theme. People really like that; I think
people in San Francisco really like to dress up.
|
Diners' costumes (or lack there of). Photo courtesy of Ohhaica.com |
J: They
do! They love it. Every weekend you get to be a new person. So
what have been other themes you’ve had? This time it was...
K: This
time it was “love”. We did a holiday theme. We did a back
to school theme. And the “back to school” theme is when things
really started shifting. After “back to school,” we decided to do
it every 2 months because we figured that was a good spacing for the
community and for us – because its a f***load of work. So
that was when we started to see our pace steady out. We had a lot of
fun at that Urban Eating League, which was a brunch, and we saw that
there was a possibility to do more. For our “Love” dinner, we had
a station to make Valentine's cards for the elderly. For the
“back to school” one we found a school in the area, made
encouraging postcards, and donated back to school supplies to the
classrooms. With the cost of each ticket, a certain percentage went
to the school for art supplies. People also donated their own.
J: The
“love” dinner was specifically singles this time around,
right?
K: Ya
it was this time. It came off as a whim, and we thought we would
throw it out there to see what kind of response we got.
J: Any
where there any, um, Cupid’s arrows thrown?
K: There
was a “bromance”! A huge “bromance”! People had a lot
of fun. But one thing we learned about that is the random team sign
up (people are assigned to teams with strangers) was really worth
while. One thing I thought went really well was having all these
random people come together. Its interesting since sometimes
the crowd doesn’t mix because one team is really shy, but then you
have teams that totally hit it off. They form this weird bond over
what happens at the dinner.
J: So
I hear you’re planning on expanding to the mission.
K: Well
the one in the mission will be put on by USF students. Morgan
(co-founder) is teaching a class up there now and he’s having his
students do it. We are also having another dinner in April. We
haven't pinned down a theme yet but we are thinking it will be
something about spring; We like to cater to the season.
J:So
it will be a brunch or something?
K: Yeah
it could it a brunch... I want all the food to have flowers in it.
I’m thinking rose petal ice cream and lavender-infused salad. There
are so many ways to incorporate flowers and I think it fits really
well into this community. There’s a really good tight knit group of
people here (North of Panhandle).
J: Oh
definitely. I've lived in the area for a month now and it seems there
are an extraordinary amount of co-op houses.
K: There
are! That really helps us in getting spaces, which is a challenge.
You, as an eater, will go into such a wide variety of homes. One
time, we literally were eating in someone's bedroom. But the food was
phenomenal; everyone was talking about it. Pork belly and oysters.
The hosts were professional chefs so it was so well prepared, so
delicious. And then the house I went into after that was this
beautiful old Victorian- all of these rooms and a fire pit in the
back yard!
J: Are
you talking about my house?
K: Ha
no, but that was a contrast too.
J: What
meals have gone into the UEL hall of fame?
K: The
pork belly. So good... and at “back to school” someone made sweet
potato tater tots. We always stress fresh local seasonal
organic produce and when we were planning the theme we were just
hoping someone would make them. They were delicious. Another
time these girls paired their meal with home made beer. So all
of a sudden you get to see everyone’s hidden talents. We’ve had
home made ginger beer and someone wanted to make mead. One girl even
foraged mushrooms. One of the girls that cooked for the holiday event
was from Monterey and that’s where they sourced all their squid.
I’ve had multiple grandmothers recipes. Food tells us a story about
our families, which ties us together.
J: Especially
in such a diverse city, there are so many recipes out there and
cuisines. There is something about being at the dinner table and
sharing food that just feels like a dinner party, but also dinner
with mum and dad. People who have never met get to share a meal.
K: Dinner
is a lost art. Breaking bread with people is setting aside your
differences. We’re all here to sit, eat, and hear each other's
stories. To me the most important thing about UEL is getting people
together around a table – creating that sense of community and
love.
J: I
love going out to restaurants but in the same respect, people aren’t
cooking at home as much. People are always out, so showcasing the
home-cook is a really great way to inspire others to cook at home.
Where do you see this going? I guess this idea has infinite
potential.
K:Well
our goal is to make this solid and build a foundation. I began to
type up literature to give people directions (on how to create their
own UEL’s). I'm working on creating a database of users. Its pretty
basic but when you have a bunch of people with ideas, you have to
find some system of organization. The thing that makes it so
special is that UEL is food centric but there are endless
possibilities. Its not just about the dinner, which is true of some
other underground dinners. Forage SF is absolutely genius, but is
more about the gourmet. That is so important, but we are putting a
different spin on it. We are focusing on community and community
building through inviting people into our homes. This is about the
aftermath that follows the dinner.
If
you are interested in participating in the next Urban Eating League
or would like to create your own, you can visit the website
at www.WiggParty.org, or
email Kaity directly at kscherbel@gmail.com.