Would your ideal evening include attending an exclusive dinner with gourmet food specially prepared and served with a personal explanation by the chef? Well that’s exactly what happens when you attend one of Chef Kyndra‘s Underground Supper Club Events.
We have had the great privilege of working with Chef Kyndra of Ooh La La Catering, a top rated Los Angeles caterer on several events. We’ve known and worked with her for years now, and it’s been so fun to partner up as we both watch our businesses grow, dreaming of where they will one day take us! One of Chef Kyndra’s dreams was to start Sabor, an underground supper club, and we were thrilled to be able to help her make that happen.
We were so excited when she approached us with the idea of this dinner, because good food in a beautiful setting is our idea of a perfect evening! This particular Sabor was held on Valentine’s Day weekend, however it wasn’t intended to be exclusively for couples; we wanted anyone–single, dating, married or just looking for a fun night out with friends–to come and feel completely comfortable. Our goal in designing the decor was to not be overly romantic while still keeping a Valentine’s feel. The venue for the evening was Crafted Kitchen in downtown Los Angeles, which has an industrial, contemporary feel to it: on one side is a brick wall with beautiful, custom artwork by a local artist; on the other is a pallet wall. We loved the contrast of the contemporary brick with the rustic pallets and attempted to mimic that in our design. We brought in wood farmhouse tables and vintage goblets from Archive Rentals and contrasted them against modern, rose gold flatware and marble dishes. For our tablescape, Thread and Sow created stunning floral arrangements in gold terrariums which were interspersed with pink Himalayan salt blocks and a myriad of candles with coarse pink Himalayan salt as filler. Finally, the market lighting strung overhead completed the look, adding light and extra ambiance.
Our decor, however, dimmed in comparison to the decadent 6 course menu, complete with wine pairings, created and served by Chef Kyndra! Guests dined on delicacies like chilled strawberry consommé with horseradish oil and pan-seared chilean sea bass with caramel blood orange sauce and forbidden black rice paella risotto. They cleansed their palates with blood orange and prickly pear sorbet with lemon foam before indulging in sous-vide beef tenderloin, root vegetable galette with Spanish compound better & pomegranate gastrique. And as each course was served, Chef Kyndra was there to tell explain the prep and cooking techniques for each course. Anyone looking for a mouth-watering, gourmet feast was not left wanting.
It was wonderfully enjoyable and palate pleasing evening for everyone in attendance, and everyone left excited about her attending her next underground event.