A monthly, underground
dining experience.
Try new foods.
Meet new people.
Italian Chow
Try Italian favorites and a few you've never had before!
March 28 & 29
Doors open at 6:30 pm
Dinner at 7:00 pm
Location: Uptown Kitchen
MENU
Charcuterie
Lenticchie e salsicce
Charcuterie
In ancient Rome, people salted and smoked meats to preserve them. We’re starting our Italian feast off with a charcuterie of prosciutto, salami, mozzarella, cheddar cheese, and olives served with bread and a side of pesto.
Vegan Charcuterie: artichokes, cucumber, giardiniera, olives, bread, and pesto.
Gluten-free: served with GF Crackers
Ribollita
Lenticchie e salsicce
Charcuterie
Ribollita is a hearty vegetable and bean soup served with rustic bread. Like most Tuscan cuisine, this soup has peasant origins. It was originally a way to reuse leftovers. This comfort food is packed with kale, potatoes, and cannellini beans.
Vegan. Gluten-free: Served without bread
Lenticchie e salsicce
Lenticchie e salsicce
Lasagna alla Bolognese
Lentils and sausage are a classic central Italian pairing. They can either be made into a soup or with the lentils served over the sausage. Debrah is pairing French lentils with a sweet Italian pork sausage.
Gluten-free. Vegan Option: Lenticchie e portobello (lentils with portobello mushrooms)
Lasagna alla Bolognese
Lasagna alla Bolognese
Lasagna alla Bolognese
The showstopper of any Italian dinner has to be the lasagna. Bolognese refers to the city of Bologna in the Emilia-Romagna region of Italy. Debrah prepares homemade beef bolognese ragù and béchamel for hers.
Gluten-free and Vegan Option: Eggplant and zucchini lasagna with pesto and tomato garlic sauce
Pollo alla Cacciatora
Lasagna alla Bolognese
Pollo alla Cacciatora
Chicken Cacciatore is a classic, rustic and comforting “hunter’s stew.” Deborah is making hers with juicy chicken thighs in a creamy sauce flavoured with hearty artichokes, and olives. This stew will be served on a bed of rice.
Gluten-free. Vegan Option: Carciofo aglio olio (artichoke sautéed in white wine and evoo with portobello mushrooms and olives)
Tiramisu
Lasagna alla Bolognese
Pollo alla Cacciatora
Tiramisù translates to "pick me up" or "cheer me up". It's made up of three words: tira (to pull or pick), mi (me), and su (up). This classic Italian dessert is made from ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks, sugar, orange liqueur, and mascarpone, and garnished with cocoa powder.
Vegan and Gluten-free Option: Lemon sorbetto
Limoncello
Limoncello
Limoncello
Mainly produced in southern Italy, especially in the region around the Gulf of Naples, the Amalfi Coast, and Sicily, limoncello is the second-most popular liqueur in Italy. This popular homemade liqueur is traditionally served chilled as an after-dinner digestif.
Vegan and Gluten-free.
Vegan and Gluten-free Option: Lemon sorbetto
About the Chef
Chef Deborah Kudelka
My passion for food and art came at a very young age. My mother was Italian and my father was Polish. My dad was military so the first 6 years of my life was spent in Bad Tolz Germany. I think that’s where I developed a taste for beer. We then were transferred to Fort Lee Virginia. My family extends from New Jersey on my father’s side to Italy, France, and other parts of the world. I started traveling to Europe and was exposed to fantastic food and wonderful art.
I studied fine art in college and was fortunate to see the works of the great masters in the museums of England, France, and Italy. Then came food. Needless to say, my palate was developed around Italian, French, and Polish cuisine. My father, Italian aunt, and French cousin had the greatest influences on my cooking. I preferred being in the kitchen watching them rather than going to the beach! My dad, a military man, taught me organization and quality control. My aunt was magic in the kitchen. Anything she made was amazing. And my cousin, not only cooked excellent food, she also keeper a detailed journal of all the dinners she gave. Why? Because she never wanted to serve a guest the same meal twice!
I attended culinary school later in life and graduating Magna Cum Laude from Le Cordon Bleu. I spent the past 20 years in the Atlanta restaurant and catering industry before becoming a private chef.
Unique Eats & Eateries of atlanta
Chow Club Co-founder, Amanda Plumb recently released her first book! In it, she shares the stories of more than 80 local restaurants & groceries! It's a must-read for any Atlanta foodie!
How does it work?
As a member, you'll receive exclusive invitations to our pop-up dinners featuring home cooks and rising chefs. You'll have an opportunity to sample authentic dishes from around the world that you won't find anywhere else in Atlanta. At the same time, you'll be supporting local chefs as they build a name for themselves. Reserve your seats quickly as they will sell out!
- Chow Club dinners are member only events.
- Tickets must be purchased in advance and often sell out.
- The venue address will be emailed to you the week of the event.
- Please check your email account associated with your PayPal account.
