addressalign-toparrow-leftarrow-rightbackbellblockcalendarcameraccwcheckchevron-downchevron-leftchevron-rightchevron-small-downchevron-small-leftchevron-small-rightchevron-small-upchevron-upcircle-with-checkcircle-with-crosscircle-with-pluscontroller-playcrossdots-three-verticaleditemptyheartexporteye-with-lineeyefacebookfolderfullheartglobegmailgooglegroupshelp-with-circleimageimagesinstagramFill 1light-bulblinklocation-pinm-swarmSearchmailmessagesminusmoremuplabelShape 3 + Rectangle 1ShapeoutlookpersonJoin Group on CardStartprice-ribbonprintShapeShapeShapeShapeImported LayersImported LayersImported Layersshieldstartickettrashtriangle-downtriangle-uptwitteruserwarningyahoo

A Night With Top Chef Mark Simmons of Kiwiana

Chef Mark Simmons of Top Chef fame and formerly of Melt Restaurant has recently opened a new place in Park Slope. Kiwiana is getting some great buzz and judging from the last event we had with Mark you won't want to miss this one! Originally from New Zealand, Mark was born and raised on a sheep farm! He got his start in the kitchen as a dishwasher and moved up from there with no formal training. In lieu of culinary school, Mark elected to travel abroad and to learn more about the world’s diverse cuisine on his own. His journeys led him from Australia to Japan to the United States (and everything in between) and have allowed him to train his culinary skills across a variety of cuisines. Chef Mark has created a unique five course tasting menu exclusively for our group of feast monkeys. Priced to include tax and tip at 69.95 or $89.95 with the optional wine pairings...but with pairings like Smoked and pickled green lip mussels with Huia Gewurztraminer, you'll definitely want to go for the pairing option! Pre-Payment required (just let us know if you don't want the pairings and we'll bill separately)


"A taste of New Zealand 2013"

First Course

Smoked and pickled green lip mussels

(Huia Gewurztraminer 2009)

Second Course

Marlborough salmon ceviche with wasabi and avocado puree, caviar

Third Course

Lamb chop with spring peas and yucca tatter tots

(Mount Beautiful Pinot Noir 2008)

Fourth Course

Venison osso bucco with parsnip, white chocolate puree and horseradish

(TBD complements from the chef)

Fifth Course

Raspberry lamington

(Mishas Reisling 2009)

a event

Join or login to comment.

  • Frank D.

    Chef Simmons nailed this FeastMonkey event. So happy for the FeastMonkeys who got to attend!

    March 27, 2013

  • A former member
    A former member

    What a great night w wonderful ppl and food/drink. Can't wait do it again!

    March 27, 2013

  • Mike B.

    Really fun evening and great, great food. Nice meeting eveyone. Cheers.

    March 27, 2013

  • Benjamin W.

    An amazing night...Ended up as 7 courses of ecstasy!

    March 27, 2013

  • Benjamin W.

    Chef Mark says he's going all out on this event...Be prepared for some surprises in addition to what's on the menu...You don't want to miss this...Definitely a feast to be remembered! We can take reservations until Monday.

    March 22, 2013

  • Benjamin W.

    For those who think this is too expensive...
    It's five courses served up by a top chef and pairings include 4 glasses of wine. The price includes tax and tip.

    March 10, 2013

  • Kerry N.

    This Menu is amazing....can't wait to meet Chef Mark

    March 10, 2013

  • Benjamin W.

    Without pairings is $69.95 just let us know if you want this option and we'll bill you separately!

    March 9, 2013

18 went

Your organizer's refund policy for A Night With Top Chef Mark Simmons of Kiwiana

Refunds are not offered for this Meetup.

Our Sponsors

People in this
Meetup are also in:

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy