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MOSA | Supper Clubs & Culinary Events Studio

@mosagather

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we’re a culinary experiential events studio based in SF inspired by fine dining & community movements
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6 months ago

our very first live show!! thank you to @liveinthebaytv for the invite :)

I guess when you’re interesting enough THEY invite YOU 🤷🏻‍♀️😉

Chef Lemuel hard at work backstage while making sure to be quiet bc they’re filming live just 20 ft away from our prep table!

seafood gazpacho inspired by kimchi jjiggae topped with Hokkaido scallops, Monterey squid, red prawns, and tofu with a gochugaru oil.

legitimately felt my heart racing right before going live!!!

everyone gets miced up 🫡

you have to wave for an awkwardly long amount of time while they do your pre-interview intro 😅

but once the camera starts rolling, you kind of forget you’re on live tv. Jessica, the host, did a great job at guiding the conversation so it truly just felt like you were talking with a new friend! taken in San Francisco, California by @mosagather

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2 months ago

rooted in something deeper ❤️

food is so much more than what nourishes us. it’s a tool to connect people to each other, their food sources, and themselves. it carries healing, creativity, culture, and history.

if you feel the same, you’re in the right place.

hi, we’re MOSA. we’re a supper club based in san francisco. we believe the power of food transcends the plate.

if you believe the same, give us a follow :) we’re excited for you to join our journey.

#sanfranciscofood #sffoodie #bayareaeats #supperclub #culinaryexperience taken in Mission District by @mosagather

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3 months ago

if he won’t do it, MOSA will 😏

#sanfranciscofood #sffoodie #bayareaeats #supperclub #culinaryexperience taken in San Francisco, California by @mosagather

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4 months ago

ditch the boring and plan a networking dinner that people actually want to go to 😉 we make dining experiential and truly one-of-one.

now planning Q3 + Q4 events... get in touch!

📮 hello@mosagather.com taken in San Francisco, California by @mosagather

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4 months ago

I began hosting supper clubs out of my SF loft in 2023.

I hit up my pop-up friends and asked if they would be down to be a chef on my lineup.

Four of them agreed, and I was off. I spent MONTHS on the marketing, building a sponsorship deck, and tens of thousands of dollars on setting up our space.

Right before we were going to launch, one of our chefs dropped out. I was bummed, but determined. I hit up even MORE friends, and luckily, got one of my buddies from New York to fly out for this.

We hosted 7 nights of dinners over 6 weeks, all of them sold out. You name it, I worked every job every night. I was the host, the dishwasher, the server, the janitor, the content creator. It was a lot, but I was happy and proud.

After a year and half of doing it like this, I started to feel suffocated by my work in my own home. As a cancer, this was a big red flag for me. So, I decided to pivot and invest in our own space.

Let me know, want to hear a part 2?

#sanfranciscofood #sffoodie #bayareaeats #supperclub #culinaryexperience taken in Mission District by @mosagather

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4 months ago

in a world so obsessed with efficiency and speed, we chose intimacy.

our supper clubs aren’t just about sharing food. each experience is curated with intention in order to create space for conversation, for meeting new people, and for slowing down long enough to experience what’s on your plate.

we hope you join our movement and gather at our table soon :)

#sanfranciscofood #sffoodie #bayareaeats #supperclub #culinaryexperience taken in San Francisco, California by @mosagather

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4 months ago

wtf is a dot cake. we present to you our summer dessert: cherry “tri leches” 🍒

our 2nd summer date is sold out!

(Chef Lemuel demanded that we make a cherry tres leches. so, as a compromise, I asked if he could make it remind me of the desserts of my childhood.)

growing up, I ate what’s called naab vaam in Hmong, or in plain English terms, we’d often just call it “tri-color jelly dessert.” real original, I know.

immediately when he said tres leches, I knew we could make a play on the three-part of each of our desserts.

so there you have it, our cherry “tri leches” that features three different types of coconut milk and three different types of jelly.

🍰 🍒 🥥

the base is a sponge cake soaked overnight in a house-made coconut caramel sauce. we make the coconut caramel by cooking down the coconut cream until it’s caramelized for color and flavor.

once the cake is nice and 𝘮𝘰𝘪𝘴𝘵, we pipe a layer of coconut namelaka and top it with a bing cherry compote.

finally, a big spoonful of sweetened coconut milk circles around the plate along with a trio of house-made jellies (pandan, grass jelly, and ube). taken in San Francisco, California by @mosagather

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4 months ago

@napkinmath.club tapped us to be their culinary partner for an intimate community dinner.

below was our menu created by our resident chef, @thelightersideoftragic

SEAFOOD GAZPACHO W/ GOCHUGARU OIL
hokkaido scallops, monterey squid, red miso

ASPARAGUS ZHUG SALAD
lemon basil, romano beans, pickled shallot

LAMB LOIN W/ PEAS THREE WAYS
marchand de vin, english peas, moringa

CHERRY “TRI LECHES”
caramelized coconut, bing cherry, “naab vaam”

Thank you to everyone who joined us last week. Cheers to a successful event!

#sanfranciscofood #sffoodie #bayareaeats #supperclub #culinaryexperience taken in San Francisco, California by @mosagather

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4 months ago

NEW DATE ADDED 💥

because we literally sold out in less than 24 hours... and because y’all voted in our stories, we decided to bring this special menu back for a 2nd run.

HMONG & KOREAN 5-COURSE SUPPER CLUB 🍽️

enjoy our creative rendition of what the marriage between Hmong food and Korean food can look like, celebrating summer at its peak.

it’s the most personal menu we’ve ever served... a celebration of my own heritage (Hmong and Korean), the foods I grew up on, and my formative adult years in California.

in a true collaborative spirit, this meal is developed by both of us — his Chinese-Filipino background and Southeast Asian cuisine expertise with my own history and memories.

as always, a vegetarian option is available 🌱

come hungry. I’m excited for you to experience this :)

XOXO, Angelina Hong (@angelinahong_)

PS 🎟️ we’ll be releasing tix THURSDAY, june 11 at 9am for email newsletter subscribers and 10am for general public. comment “NEWSLETTER” to sign up!

#sanfranciscofood #sffoodie #bayareaeats #supperclub #culinaryexperience taken in San Francisco, California by @mosagather

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4 months ago

do the things that scare you!! 🙂‍↕️

I started @mosagather for so many reasons... but mainly, the idea that food can be used as a tool to connect people deeper to each other, their food sources, and themselves.

so what started as “just” a supper club has always been to me, so much more.

if you believe in the power of food too, give me a follow :) let’s grow this thing together!

#sanfranciscofood #sffoodie #bayareaeats #supperclub #culinaryexperience taken in San Francisco, California by @mosagather

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