What is chow club?
A monthly, underground dining experience
As a member, you'll receive exclusive invitations to our pop-up dinners featuring immigrant chefs living in Atlanta. 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!
June Dinners
A Celebration of WORLD REFUGEE DAY
Chow Club is excited to partner with the International Rescue Committee to host two dinners by Syrian refugees living in the Atlanta area. For the first time ever, we'll have back-to-back dinners with different chefs and a different menu each night! You may find it too hard to pick just one dinner!
Chef Mouaz Ghouthani: Friday, June 15
Growing up in Syria, Mouaz loved watching his mother cook. He began cooking professionally in 2006. But when security issues arose in Syria in 2011, Mouaz took his wife and three kids to Lebanon and then Jordan. In both countries he cooked in restaurants, learning the local cuisine.
In 2016, with the help of the International Rescue Committee, Mouaz and his family came to the U.S. as refugees. He dreams of opening a restaurant where he can combine his love for cooking, Middle Eastern cuisine, and provide a better life for his children.
His menu is a taste of the countries his lived and his refugee journey.
Chef Abeer Bakrie: Saturday, June 16
Growing up in Syria, Abeer Bakrie learned to bake traditional Syrian pastries. When she was 29, her husband, who was working in a restaurant, introduced her to the food business. She helped him prepare food at home, which inspired her to experiment a little more in the kitchen. While cooking at home, she started making desserts for her family and friends. Word of Abeer’s baked sweets soon spread and with the support of her friends and family, she was empowered to start her own business.
In 2013, she left Syria. She spent time in Lebanon and Egypt before seeking refuge in the United States in 2016. Abeer hopes to introduce Syrian culture to her new home in the U.S. and bring joy to those around her through her cooking.
Mouaz's Menu (Friday, June 15)
Mouaz's menu reflects his journey as a refugee with dishes from Syria, Lebanon and Jordan.
Shish Tawouk (Syria)
A kebab of chicken, onion, mushrooms, bell peppers, and tomatoes grilled on a skewer over a fire. Vegetarian/Vegan Option: Roasted Vegetable Kebab with Garlic Sauce
Kofta (Syria)
Fried balls of minced beef, onions, garlic, black pepper, cilantro and Syrian spices covered in a red pepper, tomato sauce.
Vegetarian/Vegan Option: Mushroom Kofta
Tabouleh (Lebanon)
A salad of diced parsley, tomato, onion, cucumber, bulgur wheat, and lettuce with a homemade dressing of lemon juice, olive oil, salt, and other spices.
Vegan
Mansaf (Jordan)
The national dish of Jordan, mans is chicken boiled for 2 hours in a yogurt broth seasoned with gamed, an Arabic spice. Served with rice cooked prepared with the yogurt broth.
Vegetarian/Vegan Option: Vegetable Mansaf in vegetable broth
Riz eb Halib (Lebanon)
Literally translating as “rice in milk,” this rice pudding features milk, rice, blossom water, and sugar warmed in the oven.
Vegetarian
Friday, June 15 (Carnivore)
$40.00
f purchasing multiple seats, you'll need to purchase each separately. To ensure you are seated together, please email us at chowclubatl@gmail.com.
Vegetarian option below.
The address will be emailed to you at least 24 hours in advance of the dinner. Be sure to check the email linked to your PayPal account.
BYOB
Friday, June 15 (Vegetarian)
$40.00
f purchasing multiple seats, you'll need to purchase each separately. To ensure you are seated together, please
The address will be emailed to you at least 24 hours in advance of the dinner. Be sure to check the email linked to your PayPal account.
BYOB
Abeer's Menu (Saturday, June 16)
Kibbeh
Abeer loves making this popular Middle Eastern dish with her sister. It is made of bulgur wheat, minced onions, and ground beef with cinnamon, nutmeg, clove, allspice.
Vegetarian/Vegan Option: Spinach Spanakopita Pie
Fattoush
A light and flavorful salad of mixed greens, cucumbers, tomatoes, radishes and small pieces of fried pita bread. Topped with a touch of garlic and Abeer’s homemade pomegranate dressing. Vegan
Mehndi
Abeer adds a Syrian twist to this traditional Yemen dish. She smokes chicken drumsticks over hot coals and serves them with roasted potatoes, tomatoes, zucchini and onions, and smoked rice. Vegetarian/Vegan option: Vegetable Mehndi
Baklava
A rich, sweet pastry made of filo dough and chopped nuts sweetened with syrup and honey. Vegetarian. Contains nuts.
Bulbul's Nests
Also called “bird’s nest,” this popular baked Syrian pastry that is made of stringy knafeh dough (similar that used in baklava) mixed with sugar syrup and honey, and formed into little nests that are then filled with nuts.
Vegetarian. Contains nuts.
Saturday, June 16 (Carnivore)
$40.00
If purchasing multiple seats, you'll need to purchase each separately. To ensure you are seated together, please email us at chowclubatl@gmail.com.
Vegetarian option below.
The address will be emailed to you at least 24 hours in advance of the dinner. Be sure to check the email linked to your PayPal account.
BYOB
Saturday, June 16 (Vegetarian)
$40.00
If purchasing multiple seats, you'll need to purchase each separately. To ensure you are seated together, please email us at chowclubatl@gmail.com.
The address will be emailed to you at least 24 hours in advance of the dinner. Be sure to check the email linked to your PayPal account.
BYOB