These are in no way meant to constrain you and it’s certainly not a power trip. Quite the contrary, actually. They’re meant to elevate your evening. And let’s face it, we all could stand to turn our phone off during dinner every once in a while. Thanks in advance for respecting them.
sophie h, August 8, 2011 at 5:58 pm
Absolutely loved the entire evening – total blast – food, wine, and company all awesome!
Sue S, August 8, 2011 at 2:44 pm
The party last Friday was awesome! The food was to die for…I can’t wait to come again. We met really interesting and fun people that we’d like to keep in touch with – I’m sure this happens a good bit. Suggestion from my friend was to maybe have a link to an intranet where we can keep in touch with people we meet at these events? Just an idea! Thanks so much for having these fabulous parties!!!
admin, March 15, 2011 at 1:01 pm
Andrea, past menus are on our site. Click on the “Food & Wine” link to view them. I like the idea of listing past venues. Check back later this afternoon … Cheers, Patrick
Andrea, March 15, 2011 at 12:37 pm
Have you ever considered posting the previous DPA venue locations along with the menus?
Lance Warner, January 27, 2011 at 2:57 pm
Hey Ted-
We had a blast with you all the other night.
How to make the Allspice Syrup? Follow these simple directions and enjoy!
What you will need:
6oz VOLUME of whole allspice* (this is roughly equivalent to about 3/4cup)
spice grinder (or hand held coffee grinder)
1qt Demerrara Sugar
1qt Water
Large saucepan
*Ground allspice works but make sure you cut the amount in half
-Grind up the allspice carefully so that you simply break open the pods (you want a rough consistency)
-Place the saucepan on the stove over medium heat
-add ground allspice
-as the allspice heats, occasionally shake the pan
-once the allspice begins to give off steam, shake the pan continuously so as to rotate the powder and to ensure that it does not burn.
-continue this for a moment or two (your kitchen will start smelling like allspice REAL quick)
-Add water and sugar. Stir
-once the sugar is dissolved into the water, let the syrup heat to a rolling boil.
-Once the syrup begins to boil, immediately remove it from heat and cover it with either plastic wrap or a tight fitting lid (you don’t want any moisture leaving)
-Once the pan is cool, strain through a metal chinoise or tea strainer to get out as much of the allspice pieces.
-The syrup should be a honey color and smell and taste great.
Try the syrup with rye and bitters to have a classy allspice old fashioned or make an allspice daiquiri with rum or try it in a margarita.
Above all else: Have fun and enjoy!
Cheers!
Lance A Warner
Cocktail Director
Dinner Party Atlanta
admin, January 18, 2011 at 6:37 pm
Really sorry to have missed the late-night wines, but we had an awesome time.
Just how does one make allspice syrup? Allspice infused simple syrup?
See you soon, I’m sure!
Ted
admin, January 18, 2011 at 6:36 pm
I had a FANTASTIC time! I look forward to doing it again very soon.
Patrice
admin, January 18, 2011 at 6:35 pm
Hello
Ryan and I had a wonderful time. Thank you for an amazing experience. We adore you and your crew.
I love how your system allows for the evening to develop organically. It has a sophisticated air, but it is so non-pretentious.
We are excited for the next one.
Stephanie
admin, January 18, 2011 at 6:34 pm
Hi Patrick,
We had a blast. We love the events. It’s such an interesting mix of people and the food is always amazing!
Thanks so much for hosting again,
Dave
admin, January 18, 2011 at 6:32 pm
Thank you SO MUCH Patrick -and Shane and Darren – you guys are amazing!!! Jeff and I had so much fun and the food was incredible! As was the setting! Can’t wait for the next dinner party!
Cindy
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