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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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Test driving some new dishes:

🌽 Roasted Cheese Corn Flatbread w Gochujang Glaze // gf

🥗 Jackfruit Kinilaw // gf, vegan

🧆 Kare Kare Tofu Puffs // gf, vegan

🥕 Salt & Pepper Fried Veggie Lumpia // vegan

🍆 Caramelized Coconut Eggplant Adobo // // gf, vegan

Thank you @mosagather for having me!

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Today’s recipe: 5-Tomato Lasagna w Pomodoro Butter Sauce 🍅 I’ve recently started volunteering at the Downtown Palo Alto Farmer’s Market @paloaltofarmers and it has been a joy to befriend the farmers and volunteer staff. Tomatoes have been the belle of the ball at the market and with my love of tomatoes skyrocketing over the past month, I thought it would be fitting to pay homage to the humble vegetable (fruit?).

The five types of tomatoes in this recipe include San Marzano, dry-farmed Early Girl, Heirloom, Sungold, and Sun-dried (which you can get from literally one store or market— nothing superfluous here!). Although the recipe seems complicated, it really just revolves around three ingredients (almonds, tomatoes, and basil), which provide fragrance and sweetness that complement the other ingredients. The complexity comes with making homemade pasta and multiple sauce— but that’s what we can expect from lasagna anyways! Here’s a brief summary of all the components:

1. Pasta: I used a drying technique to make pasta ruvida (AKA “rough pasta”), where drying the pasta sheet with flour and open air for 15 minutes after the 1st lamination allows for some rough patches on the pasta sheet. This overall helps the pasta cling on to more of that sauce!
2. Pesto: Sun-dried tomatoes, almonds (freshly shelled from the market), and a handful of purple basil
3. Béchamel: use good milk (I like Alexandre Farms). I also made it a bit thicker than usual so it wouldn’t squeegee everywhere
4. Pomodoro: a simple sauce made from sungold tomatoes (from Angel Farms), olive oil, garlic, and a spicy pepper of your choice. I saved some extra for plating at the end.
5. Tomato slices: blanched and peeled tomatoes, sliced up and layered in between the pasta sheets
6. Breadcrumbs: just some panko, garlic, salt, and almonds from the pesto
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#pasta #lasagna #tomatorecipes #pastalover #summerrecipes

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What happens when food becomes the centerpiece for meaningful connection? MOSA is creating unforgettable dining experiences that celebrate culture, storytelling, and community. Founder Angelina Hong and Resident Chef Lemuel Ramos share how every menu is crafted with purpose, inviting guests to slow down and savor every moment 🍴✨ @mosagather

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✨ July is here! Swipe through our upcoming Soul Seated Journey events and save your spot. We can’t wait to slow down with you💜

#soulseatedjourney #sfevents #thingstodoinsf #wellness #youngadultevents

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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

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up and down and all around this weekend. a cross-city uber hates to see me coming •⩊• #sfvlog #weekendvlog #lifeinsf #sfthingstodo

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a 14 hour day... 😮‍💨 this is for everyone who asks “how is your day going?” and “how’s it like running @gourmandgroup and @mosagather?”

It’s really NOT glamorous being a founder. It’s often long days (and nights) of always keeping in mind your vision and passion.

While I don’t have it all figured it out, I commit to showing up every day.

Have any questions? Let me know 👇

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Hi, nyob zoo, annyeong haseyo 👋🏽 I’m Angelina Hong and I’m happy you’re here. Thanks for taking the time to read more about me :)

I’m not your typical SF or modern day founder. I didn’t start a tech company and I’m not a part of an AI startup…

Instead, I run @gourmandgroup and @mosagather, two service-based businesses that revolve around food, community, and storytelling.

If you care about these things as much as I do... follow for more ❤️

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Just a few hits from the archive to get you through the week 💕 ( and Wes)

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A taste of the night 🤌🏼

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