Asparagasm is back... with "Green Magic".
The normal price is £35 per person. The special discount price of £25 is no longer available, but we can squeeze in a few more at £30.
How to pay:
- Pay £31.26 as you RSVP (includes PayPal fees)
- Give me £30 cash at another event
- Ask me for my bank details, and make a transfer
If you choose the second or third option, I'll add your RSVP manually.
Our previous trips to Asparagasm:
Asparagasm presents 'Green Magic' a five-course vegan and gluten-free fine dining event in partnership with Disappearing Dining Club & studio Gi
VENUE: studio Gi, Enterprise House, 2 Tudor Grove, London E9 7QL (view map)
DATE: Thursday 25th April 2013
TIME: Doors 7pm. Dining 8pm – 10.30pm Good times 'til Midnight
TICKETS: £35 Includes 5 courses and welcome 'Emerald Kiss' cocktails courtesy of Pernod Absinthe. (Mocktails are served for the non-libatious naturally.)
'Green Magic' and culinary wizardry from new guest chef Fredrik Bolin Chef Fredrik Bolin.
All great films end in rapture but our next Asparagasm plants an 'Emerald Kiss' courtesy of Pernod Absinthe right in the opening sequence as we celebrate 'Green Magic' at the verdant studio Gi in E9 on Thursday 25th April.
We've room for 60 of you gorgeous munchkins at our 5-course fine dining event when our culinary wizards headed up by guest chef Fredrik Bolin, Head Chef at Disappearing Dining Club, will create a vegan and gluten-free rainbow from somewhere over in the open kitchen.
We've performance from the bewitching Miss Stephanie Ware and friends, as well as Dark Chocolate Tiffin to sample from the scrumptious vegan and gluten-free Lazy Day Bakery.
Featuring an exclusive menu of mock & cock-tails hand-mixed by Lefti Christodolou, one of London's finest bar tenders, vegan-method wine and beer - Running Duck from Stellar Vineyard and hand-crafted lager from Freedom Brewery - as well as biodynamic champagne and organic British bubbles will also be served.
Relax and come as you are - however should you wish to wear your brains, courage or hearts on your sleeve then fabulous prizes for sartorial creativeness will be bestowed.
Cream of Jerusalem Artichoke drizzled with Wild Mushroom Oil
Tomato, Black Bean & Corn Ceviche with Lime & Cucumber Jelly & Crispy Tortilla
Smoked Ratatouille Provençale served with roasted Red Pepper Polenta and a salad of rainbow greens
Raspberry & Chilli Granita
Pineapple Fondant with Coconut Sorbet Divider
Disappearing Dining Club co-founder and Head Chef Fredrik Bolin is formerly of Michelin-starred Erik’s, Paul & Norbert (Stockholm), Zefferano & Glasshouse (London), and Ulrika’s (New York).