Selling out Quick … and other News

Selling Out … so to speak

Well – that was a first for us! We completely booked our Mama Mediterranean event within two hours of sending out our newsletter. Thanks so much for your enthusiasm, guys! (We are still accepting folks on our waiting list; sign up if you’d like a shot at cancellations.)

Call for hosts and a wishlist

We’re working on a schedule of events for the next few months. If you are interested in hosting, check out our FAQ, or fill out our survey.

We also added a donations wishlist to our site … check it out if you have kitchen materials to spare, or a hookup with your company.

Interview answers

A writer for a national publication contacted us with a few questions about the social dining movement. I thought I’d share our answers here.

Q. How did you get started and why? 

I (Lady Rogue) was living in Lisboa when I met one of the founders of Whisk & Ladle, a successful underground club in New York. She had such energy and passion for the project that I was inspired to start our project when I returned to Atlanta a few years later.

The social dining movement has the potential to make fundamental changes in how people approach their relationship with food. Especially in the South, people tend to come to a bar or restaurant, and sit at tables with the folks they came with – never interacting with people at the table next to them. rogueApron breaks down those barriers – strangers come together to experience a meal under unusual circumstances, and leave as friends. (Some even date!)

Q. How often are your dinners? 

As a fledging club, our dinners are monthly. Our latest event booked in two hours – with a massively growing wait-list, I might add! – so we hope to expand and offer more events in the future.

Q. Is there a particular theme to your club (farm to table, social, pairing, all of the above?), and how have people responded to it? 

Our themes are limited only by our imagination – I don’t think anything is out of the question! We partner with an excellent homebrew company, so most of our menus are either paired to a beer or vis-versa. As we grow, we are sourcing more of our ingredients locally.

It’s been so unbelievably rewarding to see how people have responded to our project. We have some really smart, passionate people who have become invaluable allies. Our mailing list is at nearly 500 folks … pretty amazing, if you consider we started out with a budget of $100 and lots of coffee six months ago.

Q. Also, if you have a favorite dinner or moment since you started doing this, I’d love to hear about it.

One of my favorite memories – and yes, I’m kinda tearing up thinking about it – was watching the backyard transformation for our Coconut Island event. Within an hour, volunteers brought over tents, grills, tables, and tiki torches, completely creating a tropical atmosphere. Volunteers helped with every stage of the event – even the unglamorous cleanup – with such good cheer. I kinda want to give them all a giant hug just thinking about it.

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