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Matt Mohr

@mattmohhr

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Dump it! Louder!

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Two weeks and good peeps

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major dump

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2025 archives of the best friends in the world ☀️🐟

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It’s been a little quiet around here. For the last few months I’ve taken a step back from the supper clubs and poured effort into something a little different. This is Collins House—a yearly gathering in Cannes during the Cannes Lions Festival of Creativity—and I’m deeply proud of what the team pulled together this year. Like everything else on this page, the idea has always been gathering good people, good ideas, and great craft in one place. Food, of course, always has a role to play. But it’s been fun to test what else can get people to sit down across from each other, look someone else in the eye and forget that their phone is in their pocket.

At @thisiscollins (where I work for those of you I don’t get to catch up with) everything I do is done in tandem with @alex.athana . None of this would be possible without him.

Same to @lelandmaschmeyer @brianthomascollins @mj003 @ronniemadra @arb3n and our amazing producer this year @iamlillacsonka

Thanks for letting me put some non-food things on your timeline. Now, back to our irregularly scheduled programming.

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A huge shout-out to these three amazing chefs for pulling together an absolutely incredible spread this SpringFest! Thank you so much!

More content from SpringFest is coming soon!

#SpringFest #chefsofinstagram #cooking #grill #food #softpretzels

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You never forget your first oyster. An honor that our kitchen bite at LP16 was @lemonwedgeplz first oyster experience. Well, at least the first enjoyable one. // NC oyster with compressed spicy watermelon and gazpacho inspired by night one. Because it was just so good we couldn’t bear for the night 2 crowd to miss out.

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LP16 Part I - Memory

Applewood Manor, a historic Bed & Breakfast in Asheville, North Carolina, welcomed us to cook one of the last dinners they’ll ever serve for guests before they close to the public this Fall. To do it in a house with over a hundred years of history in its walls was an honor.

For half of our team, this was a homecoming to North Carolina and for Seb, this menu was the product of a lifelong friendship between him and our host chef at Applewood, Vitor Schizzi. And his relationship with every LP team member who joined, all of whom are close friends. And, for that matter, even the menu was a reflection of his relationship with Asheville’s farmers (Thank you @gainingground!!) and his summers planting and harvesting vegetables.

In other words, this was a dinner fueled by memory and nostalgia — dishes, flavors and ingredients that have stayed with us, all served in a historic home to old friends (and several of our parents!).

The chefs used the best of summer’s provisions, touching almost every dish with fire and putting together a menu we were incredibly proud to serve.

And damn was it fun to do so.

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Asheville Part III: Night 1

The first night of a two night dinner series can often be the more raw of the two experiences. You still haven’t quite acclimated to the new environment, and the clock is moving a mile a minute on you. @little.poutine has always had an ability to take people from different walks of life, culinary backgrounds and day jobs and managed to pull off wild events. Night 1 to me was the epitome of these dinners which I hold so dear. It was intense but controlled, we had to pivot on some items and play a little jazz together. Couldn’t have asked for a better team to make Night 1, a magical experience.

Pictured:

1) Sweet potato brioche with fried catfish. Viet-Cajun Boiled peanuts.

2) Local river trout that was cured with watermelon rind. Gazpacho, compressed watermelon, cucumber, croutons, purple basil, chervil and chervil oil.

3 +4) Rye flour tart shell with tomato jam, a medley of tomatoes, dill hollandaise, dill fronds and purple basil.

5+6) Drop dumplings with beans, back bacon lardon, brown butter, local oyster mushrooms and fried sage.

7+8) Wood fire grilled and lacquered pork chop, pork jus, poached and grilled savoy cabbage, dandelion greens and local pea.

9) Chicory salad with fried pecans

10) Our time-lined menu!

stay tuned for night 2 photos and descriptions
#chef #cheflife #supperclub #cooking #local #ashevillenc #asheville #culinary #fun #vacation

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Asheville part II: The Prep

95% of these dinners are done before the guests arrive. The 14 hours of prep a day before a 3 hour service is arguably more stressful than the service. So many tasting spoons, searches for equipment in a new environment, and anxiety if a component of a dish isn’t turning out like you thought. This is the time where we can take our time and write prep lists and timelines, the cornerstone of our operations.

Checking quality of ingredients, and mis en place is what will make or break a dinner. It’s strenuous, and you need discipline to make it through. This all can be overwhelming but can become manageable and enjoyable with a team like what we had this past weekend. Absolute All star team. Stay tuned for part III, night one menu. #chef #cheflife #popup #dinner #dinnerseries #asheville #supperclub #gotime

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Asheville Part I: I had the absolute honor to go down to Asheville North Carolina and cook with @little.poutine at the beautiful @applewood_manor this past weekend. It was my first time in Asheville and it was amazing.

The people were incredibly generous, humorous and spirited. There were many open forum discussions over a kitchen table covered with expertly cared for dishes showcasing the incredible wealth of produce, meat and dairy they have to offer. It was an absolute Joy and I will miss it dearly, I look forward to my next trip.

Stay tuned for some incredible photos from our ambitious project orchestrated by my dear friend @sebastian.elie.york, and @vizucco. I cannot forget to mention the FOH and cocktail/mocktail program ran by @luttermaneats and @mattmohhr respectfully, and my cooking partner @eli.hirschfeld. More photos to come!

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W a lot of good people this week

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