Our Afghan dinners on July 12 & 13 are sold out. If you'd like to be added to a waitlist, please email email@example.com. Be sure to include the date and number of guests.
Join us for our very first Chow Club Duet, where two chefs from different cultures come together to create a unique meal. Grace Kim and Yohana Solomon will be bringing together Korean and Ethiopian BBQ with a plethora of sides and sauces!
All 4 nights are sold out.
Email us if you'd like to be added to a waitlist. Be sure to let us know which night you're interested in.
Friday, August 9, Saturday, August 10,
Friday, August 16 & Saturday, August 17
$50 per person
The secret location will be sent to ticket holders the week of the event.
A Korean green onion omelet served with awaze, a spicy, savory Ethiopian sauce.
Vegan Option: LENTIL SALAD አዚፋ
Cooked lentil tossed with tomato, onion, jalapeños, garlic, lemon juice, and salt.
Thinly sliced ribeye beef, marinated in Korean family soy sauce, spices, fruit, and aromatics. Gluten-free
Vegan Option: TOBU JORIM
Fried & Braised Tofu in Soy-spice marinade
ZILIL TIBS ዝልዝል ትብስ
Strips of tender beef sauteed in butter, herbs, spices. Grilled and served with Awaze. Gluten-free.
Vegan Option: INGUYDAI TIBS ኢንጉዳዮ ትብስ
Mushroom marinated and grilled in garlic.
Seasonal lettuces, foraged greens, steamed cabbage for wrapping
SSAM JANG 쌈장
Traditional Korean BBQ & wrap sauce made with local honey, Kim Family fermented soybean paste, fermented red pepper paste, sesame seed oil, aromatics
Seasonal Fermented Vegetable with chiles and garlic.
PAEJEORI NAMUL MOOCHIM 파절이 나물 무침
Green Onion and Wild Greens Salad
Traditional Ethiopian flat bread made of teff flour
A spicy Ethiopian paste made from berbere spice, ground bird's eye peppers, and honey mead
A spicy mustard sauce with a bit more liquid to it than western mustard. Used as a dipping sauce for meats.
COLLARD GREENS ጉመን
Finely chopped cooked collards massaged with spices butter or olive oil, mitmita (pepper), and coriander. A popular dish in the Gurage region of Ethiopia
CABBAGE ትቅል ጉመን
Shredded cabbage sautéed with onion, carrots, tomato, turmeric, garlic, and ginger
Sesame sugar candy
SOLIP-SSENG GANG CHA 솔잎생강차
Pine needle ginger tea with pine nuts & honey
Freshly roasted and brewed Ethiopian coffee.
Former-Atlanta suburbanite and child of Korean immigrants, KimcheeGRITS has surfed badly in Santa Cruz, CA, hated snow in NYC, and spoken terrible Spanish in Honduras, C.A. While living in Chattanooga, TN, KimcheeGRITS found her happy place community gardening and farmer's marketing and learning the joys of seasonal and simply-prepared seasonal food. She attributes her knowledge of Korean food techniques and fermentation practices to her 90-YO paternal grandmother, and her obsession with identifying and using local wild plants to Euell Gibbons and Appalachian mountain traditions. Back in the ATL, when not foraging or cooking, kimcheeGRITS works as an independent consultant in policy areas of urban agriculture/local food, arts, and equitable and sustainable community development.
Yohana was born and raised in Ethiopia. Yohana immigrated to the U.S. in 1998 due to a civil war in Ethiopia. Currently, she resides in Atlanta, Georgia with her daughter. She is the chef and owner of Kushina Catering, which specializes in authentic Ethiopian and Eritrean cuisine prepared using locally grown and sustainable sourced ingredients. She is also a co-founder of Chow Club Atlanta and the organizer of the Atlanta Underground Market.
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!
Before signing up for a free membership to Chow Club, please read disclaimer. Thank you.
By signing up below I state that I am an adult, and understand that during Chow Club Atlanta I will have the option to consume dishes made by the guest chef and that the products that may have been produced in a space not inspected by the health department. By signing up I agree that Chow Club Atlanta and the venue where the event is held, will have no liability whatsoever for, and will be held harmless by me for any liability for any injury, loss or damages of to me due in whole or in part, directly or indirectly, from the use of any product at Chow Club or while on the premises of Chow Club.