Posted by foodiebuddha
on February 14, 2010
Supper clubs aren’t new. Supper clubs in Atlanta aren’t new. What is new is all the mainstream attention being dolled out on these underground dining destinations. While the inertia behind every supper club can be as unique as the food served up, almost all of them carry an absolute truth: to give people a chance to throw an Eephus pitch curve ball in their dining experience.
ryan, his sister, and mom
A few days ago, Bob Townsend of the AJC wrote a little piece on the phenomenon. In it, Townsend recapped a recent meal with chef Ryan Hidinger at his Staplehouse dinners. With help from his wife and partner Jen and sous-chef Ben Barth, Ryan is hoping to spread the word about his upcoming restaurant. They are come as you are people, so don’t be shy about contacting them through the Staplehouse website/blog. Their 10-seat dinners are so popular that they often sellout inside of a minute or two, but if you can score a seat, they are well worth it. I was lucky enough to sneak into one of their earliest dinners, it was a dinner worth remembering. But don’t take my word for it … you can trust the daily candy vote for all things cool in Atlanta. More reading … so clicky clicky por favor!
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Posted by foodiebuddha
on November 06, 2009
So today is the debut of Inside The Chef’s Kitchen. If you want some background on the series, check out the introductory post from a few days back.
For our premier post, we managed to score some time with Chef Ryan Hidinger, the executive chef at Muss & Turner’s. In addition to his role at M&T, Ryan and Jen, his much better half 
, are in the process of starting up Staplehouse, a friendly little joint that they hope to open in the not too distant future.
In the interim, they are hosting “underground dinners” at their house under the name Prelude to Staplehouse. You can check out all the happenings at the Staplehouse website. And with that, welcome to ITCK.
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Posted by foodiebuddha
on August 26, 2009
Tommy: Brothers don’t shake hands. Brothers gotta hug.
That’s the kind of atmosphere at an event hosted by Jen & Ryan Hidinger (the line of course is a quote straight out of Tommy Boy). In fact, we tried to get out of there on a handshake, and the better half insisted we hug it out. For those of you not privy to my past posts on Staplehouse, let’s get ya’ll up to speed.
Ryan Hidinger is the Chef de Cuisine at Muss & Turner’s. He, with the help of his lovely wife Jen, hope to open their own joint sometime in the foreseeable future. The restaurant will open under the name Staplehouse (formerly two words – now one). The concept will be a neighborhood eatery backed by fresh, staple-driven food. In the meantime, what we have is A Prelude To Staplehouse. Prelude is quite simply a small gathering where a handful of diners get together, sample a good amount of Ryan’s food, and then are given an opportunity to give him some feedback. PS … before you hit “read more” you may want to brace yourselves. This is another post that’s far too long for the net.
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Posted by foodiebuddha
on August 23, 2009
A few months ago, I was turned on to a new supper club touted as “Prelude To Staplehouse.” Since then, Jenifer and Ryan Hidinger have made quite an impression. As other bloggers begin to catch wind of this thang, I myself am getting in on the fun. I’m off to see what this couple has in store. I’ll be in touch shortly on it. Also, I made my way over to Pacci for brunch this morning. Expect some notes on that shortly.
While you wait, check out this post on Adventurous Tastes about her experience.
Posted by foodiebuddha
on May 26, 2009
Word travels these days. Recently, I was turned onto a relatively new supper club by the name of A Prelude To Staple House (alternatively: staplehouse.com). Run by Atlanta chef Ryan Hidinger and his boss (echemm… wife) Jenifer, Prelude popped up in early January. With roughly six meals under their belts (as of the 31st), it looks things are moving along well.
I have yet to make it to one of these events (they keep filling up), but I still think it’s worth mentioning. With some hard work and a little bit of luck, the couple is hoping to open a restaurant of their own in the near future. More after the jump!
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ryan, his sister, and mom
