Ghetto Gourmand Dishing Out Underground Cuisine

Ghetto Gourmand Spokane

A food revolution is cooking in Spokane. A fun and innovative new social scene is hitting the underground providing local residents with unique opportunities to experience culinary creations and social libations. Ghetto Gourmand is bringing underground dining to Spokane. From their web site: “One night. Unlimited possibilities. An experience unlike anything you’ve ever enjoyed before. Become a ghetto gourmand and enter the world of underground dining.”

How does it work? Ghetto Gourmand is a travelling dinner experience that is limited to a small number of guests. Dinner guests are provided the secret location and password one or two days prior to the event. Each event features a theme and four –six course theme appropriate meal. Ticket prices can vary, but from what I’ve seen $60-80 per person seems standard. Guest chefs, musicians and artists provide something truly unique for the Spokane area.

DrinkNectar is not a food blog, but I was invited to the launch event which featured some of the area’s finest in media and social elite. The theme of the launch was the “Roarin’ Twenties.” Everyone in attendance was dressed up with several dressed in period appropriate attire. Being that this was the host’s first event in Spokane, there were expected “bumps” and opportunities for improvement. In all, it looked like 60-80 people were in attendance for the launch. Check out the pictures. Photo credits go to Ghetto Gourmand, Sip of Spokane and Angela Monson.

The Venue:

The event was at the Muzzy Mansion in Spokane’s West Central neighborhood. This 1890’s built home has been beautifully restored and provided a fantastic back drop for the event. Jazz music and champagne greeted our entry and elegant ladies and dapper gentlemen assisted us in being transported back in time. Holding the event in a home provided its unique challenges. As the guests arrived and food was served the temperature indoors soared pushing people to congregate on the lawn. With the setting of the sun, courses three and four brought people back indoors. The venue, while spectacular, seemed to corner people off into various locations in the building hindering interaction.

The Menu:

The six course menu was French cuisine driven with liver pate, foie gras brioche, cognac mornet sauced mushroom ravioli, pan seared scallops, cognac glazed pork belly, and a huckleberry puff pastry for dessert. I am not a foodie, but I did appreciate the opportunity to experience something unique in Spokane. I have four observations about the food (one of which I’ll expand upon in the next section).

  1. The delay between dishes was long. I would assume that the kitchen space the old home limited the ability to deliver the dishes quickly.
  2. The menu could have potentially been fairly polarizing. With liver, and mushrooms covering three of the five main courses, many people could potentially be turned away. I would think when planning a menu like this you would want to be more appeasing to a broader palate.
  3. There wasn’t really any dish that made me go “wow.” The Seared Sonoma Foie Gras with pence peach and candied apricots was nice as was the Cognac Glazed Berkshire Pork Belly, but neither were memorable.
  4. The menu order / wine pairing order was a little odd (let me explain in the next section).
Blends of Vino and DrinkNectar

Good friend Rebecca Templeton from Blends of Vino

The Wine:

I’ll start by disclosing that I was asked to provide wine selections for the dinner. My suggestions were sparkling wine for menu items 2 and 4 (or a Chardonnay, preferably a crisp one) and Pinot Noir for menu items 1, 3 and 5. I realize that finding the perfect wine may have posed a problem for the organizers and I can’t fault them for trying. I actually applaud them for making the effort to ask the question. I think where the struggle came in was the partnership with a local company who provided a big bold red blend and the overall order of the pairings. We went from sparkling wine to medium bodied red to Chardonnay and then to the big bold red. For future events where wine is provided I would recommend paying attention to the order of the pairings and move people from light to heavy with a potential ending of sweet. It would also be important to keep the temperature of the wine in mind. The facility was quite warm which made the reds overly hot (my guess would be 75+ degrees).  When in doubt, chill your reds and allow them to come up to room temperature.

In all, I had a fantastic time. Life is meant to be enjoyed with friends and in the end, it was the people I experienced the evening with that made it most enjoyable.  Would I attend again (as a paid guest)? Good question. If I were dropping $80 a pop on an event, I would want a peek at the menu to assist in my decision. According to their website, future events will be ‘bring your own alcohol.’ Knowing the menu would assist in selection here as well. I also hope that the service between courses is quicker and the venue is more conducive to interacting.

The organizers are onto something fun for Spokane residents and I wish them the best of success. A tweaks here and there will make this a grand event in which people will be anxiously awaiting the next secret rendezvous. Events are already scheduled for June, July and August. Visit their website for all the details. Become  a fan of Ghetto Gourmand on Facebook for pictures and updates.

  • June 21: Mid-Summer Nights Dream
  • July 24: Eat Love Pray
  • August 14: Steamy Summer Nights

Ghetto Gourmand Spokane Guests


Owner of Nectar Tasting Room in Spokane, WA. (@nectarwine) Publisher of Spokane Wine Magazine (@spowinemag), author, speaker, consultant and internet marketer with Nectar Media (@nectarmedia)

14 comments on “Ghetto Gourmand Dishing Out Underground Cuisine

  1. Joanne Bisquera

    Josh, great job summing up the party. As an attendee of the same event, I agree with your observations completely!

    1. drinknectar

      Thanks, Joanne! It was great to meet you.

  2. Blends of Vino

    Thanks Josh.. as usual your the greatest!

  3. Jennifer Thiefault

    I am so disappointed that I missed the event, but with a review like that I feel as if I were there! Your honesty is greatly appreciated. The mystery and suspense would definitely get me to one of these events, but I can see how that much anticipation also brings with it high expectations.

  4. Teri Dykeman

    I am just so glad that you made it to this Ghetto Gourmand event! While wine is not our specialty, we are VERY appreciative of your input and we look forward to posting your recommeded wine pairings for a ‘secret’ upcoming event so that our guests may truly have an incredible experience.

    1. drinknectar

      Teri – I am happy to help. Something other than French food would be more of my specialty. I had a great time!

  5. David Victor

    It is exciting to have something so spectacular come to good ole Spokane. I cannot remember a time Spokane venue offered such delicacies as listed above. This as you say is only the first event for Gourmand, I believe it will only get better. I am already getting my tickets for the next event. While Spokane is blessed to have a decent number of good dining options, where else can you have a full experience like Ghetto Gourmand is offering? I so enjoy the fact that each event will bring unique food, wine and memorable entertainment to our evenings.
    Kudos to you Ghetto Goumand! And great blog Drink Nectar!

    1. drinknectar

      Thanks, David! It was good to meet you at the event. I think these events will continue to improve. The promoters seem very committed to excellence!


  6. Kandyce Callen

    Had an amazing time at this event! I have to say I thought the courses were served in a timely manner and I found the food to be excellent… especially the scallop with lentil and sweet corn and the Cognac Glazed Pork Belly. Also loved the unique venue and the theme…Can’t wait for the next event!

    1. drinknectar

      Thanks for the comment, Kandyce. I hope to see you at an event in the future.

  7. Veronique

    Really want to do this! Been exploring some events in either Chicago or New York. Would love to do this!

    1. drinknectar

      Veronique – it was a lot of fun and I bet you could pull it off. Good luck and let me know if/when you do.

  8. Melinda

    What an interesting concept! I am completely intrigued by this. My hubs and I do a multi-course wine pairing dinner every year (16 guests last year), so I know first hand how difficult it is to come up with a dinner menu/wine list. We go thru many drafts & changes before we finalize. We also buy wine throughout the year and sock it away just for this dinner. We also are practicing/testing/tweaking recipes for months leading up to it. It is a lot of work but worth it to see our guest’s faces of enjoyment.


    1. drinknectar

      Melinda, that is quite the endeavor for the two of you to tackle. I hope you write a blog post on this years dinner!


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