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X-WR-CALDESC:Events for Frazie's Meat & Market
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DTSTART;TZID=America/New_York:20260331T180000
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UID:12000-1774980000-1774990800@fraziesmeatandmarket.com
SUMMARY:Frazie’s March Supper Club featuring Chef Joey Vazquez (Chicheria Mexican Kitchen)
DESCRIPTION:Frazie’s March Supper Club featuring Chef Joey Vazquez (Chicheria Mexican Kitchen)\nDate: Monday\, March 31\nTime: 6:00 PM – 9:00 PM\nLocation: Frazie’s Meat & Market\nTickets: $200 per guest\nSeating: 16 seats only (very limited) \nJoin us for an intimate\, chef-led Supper Club dinner at Frazie’s Meat & Market\, featuring Chef Joey Vazquez\, Executive Chef of Chicheria Mexican Kitchen. Known for bringing authentic flavors to life with a modern Baja-style twist\, Chef Joey pairs bold creativity with a deep respect for fresh ingredients and scratch-made technique. \nChef Joey leads Chicheria’s 100% gluten-free kitchen\, constantly evolving the menu through experimentation\, research\, and seasonal specials designed to keep every visit vibrant and memorable. His background includes leadership roles at standout restaurants like Barcelona Wine Bar\, Flower Child\, Bulla Gastrobar\, and more\, with inspiration drawn from culinary travels and collaborations around the world. \nHere’s a look at the menu: (each course will be paired with hand-selected wine) \nWelcome Bite\nSea Scallop Crudo\nyuzu-chile oil\, lime\, serrano\, cucumber \nCourse I\nBaja Aguachile or Prawn Crudo Aguachile\nshrimp\, avocado\, chiltepin\, citrus broth\, blue corn tostada crumble \nCourse II\nGrilled Pulpo & Calabacita\ncharred octopus\, Mexican squash\, roasted garlic\, epazote\, chile oil \nCourse III\nWagyu Tartare\nblue corn crisp \nCourse IV\nChile Relleno\nroasted poblano\, queso fresco\, lump crab\, citrus butter\, roasted tomato \nCourse V\nPork Belly Adobada\nslow-roasted pork belly\, adobada glaze\, charred pineapple salsa \nCourse VI\nRoasted Pineapple Tres Leches\ncaramelized pineapple\, vanilla sponge\, tres leches cream\, topped with toasted meringue \nExpect a one-night-only dining experience built for serious food lovers: elevated courses\, thoughtful storytelling\, and the kind of energy that makes Supper Club at Frazie’s feel like the best seat in the city. \nTickets are $199.99 per person and seating is limited to 16 guests. Click Here For Reservations
URL:https://fraziesmeatandmarket.com/event/frazies-march-supper-club-featuring-chef-joey-vazquez-chicheria-mexican-kitchen/
LOCATION:Frazie’s Meat & Market – Riverside\, GA\, 404.721.8521\, 30318\, Georgia
CATEGORIES:Supper Club
ORGANIZER;CN="Frazie's Meat & Market":MAILTO:info@fraziesmeatandmarket.com
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DTSTART;TZID=America/New_York:20260224T180000
DTEND;TZID=America/New_York:20260224T210000
DTSTAMP:20260419T120206
CREATED:20260112T204655Z
LAST-MODIFIED:20260203T160129Z
UID:11983-1771956000-1771966800@fraziesmeatandmarket.com
SUMMARY:February Supper Club Featuring Executive Chef Jason Stern
DESCRIPTION:FRAZIE’S SUPPER CLUB IS BACK 🍽️Tuesday\, February 24th \nWe’re hosting a one-night-only\, multi-course Supper Club dinner at Frazie’s; this time featuring Executive Chef Jason Stern from Boone’s at Bobby Jones (Buckhead). Expect elevated\, seasonal plates\, big flavor\, and a chef-driven menu you won’t find anywhere else. \nTHE MENUFirst Course: Beet Steak: shiitake powder\, frisée\, Meyer lemon gelSecond Course: Seared Scallop & Pork Belly: fava bean purée\, truffle beurre blancThird Course: Rabbit Roulade: pancetta\, mushroom duxelles\, spinach\, carrot purée\, gooseberry jusPasta Course: Braised Pork Agnolotti: porcini mushrooms\, parmesan foam\, pistachio\, pickled green garlicMain Course: Dry-Aged Duck: toasted farro\, parsnip purée\, confit fennel\, apricot & red wine jusDessert: Fig & Brown Sugar Bourbon Bread Pudding: vanilla gelato\, warm caramel \nABOUT CHEF JASON STERNNYC-born with 30+ years in the game\, Chef Stern has led kitchens across Atlanta: earning accolades like “Best Italian” (Jezebel) at Colletta and helping From the Earth Brewery be voted “Best Brewpub” nationally (USA Today). Now he’s at Boone’s\, bringing upscale New American cuisine to a laid-back setting overlooking Bobby Jones Golf Course. \n🎟️ Seats are limited; this dinner will fill up fast.Make Your Reservations Today!
URL:https://fraziesmeatandmarket.com/event/february-supper-club-featuring-executive-chef-jason-stern/
LOCATION:Frazie’s Meat & Market – Riverside\, GA\, 404.721.8521\, 30318\, Georgia
CATEGORIES:Supper Club
ORGANIZER;CN="Frazie's Meat & Market":MAILTO:info@fraziesmeatandmarket.com
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