http://www.charleston.net/news/2008/dec/10/popular_potted_meat_on_menu_at_spam_jam64487/

thanksgiving is hard work!!

we enjoyed every bit of it!!!!

linkt to our web articles

LINKS...
http://www.guerrillacuisine.com/
http://profile.myspace.com/index.cfm?fuseaction=user.viewprofile&friendID=78081730
http://www.charleston.net/news/2008/feb/28/guerrilla_cuisine31979/
http://www.facebook.com/people/Guerrilla_Cuisine/1114604070
http://wordpress.com/tag/guerrilla-cuisine/
http://blog.blueion.com/2008/10/23/guerrilla-cuisinebi-offices/
http://www.curiousfork.net/tag/guerrilla-cuisine/
PICS
http://jasonmillerphotography.blogspot.com/2008_11_01_archive.html
http://www.badjon.com/?p=17
http://www.smugmug.com/gallery/6332773_FmWXa/1/399533461_b6MWp#399533461_b6MWp
http://www.charlestoncitypaper.com/gyrobase/Content?oid=oid%3A41428
http://www.sushibyrhett.net/sushiat6/index.album/nigiri?i=11
SHORT MOVIES
http://video.google.com/videoplay?docid=3024998881016378663
http://video.google.com/videoplay?docid=6469523683222184826&hl=en
http://video.google.com/videosearch?q=WATER+RANT&hl=en&emb=0#q=FOH%20BOH&hl=en&emb=0
http://video.google.com/videosearch?q=WATER+RANT&hl=en&emb=0#q=FOH%20BOH&hl=en&emb=0
MUSIC
http://www.grahamwhorley.com/calendar.html?showcal=past
Posted by jimihatt

who what when

price=$50-$75

dinners=once a month only on sundays and from 6pn to 10pm

guest= 40-100

location=the rice mill,the cigar factory,eye level art,Irvin-House Vineyards,poplar grove boat house,the Cavallaro a 1946 speakeasy
214 king st.robert lang studio.

menu= we feature the chefs taste if he or she is into veggie food we do that,or a huge meat eaters we can go there too,mostly local farmers,and growers!!

founder= jimihatt(no caps one word). kenny lowe, john pundt, andy allen FOH-BOH MEDIA GROUP!
did the video for the web site, and each chef,artist,and musician to play a dinner all have a a say in what we do!!!
don't forget the guests without them i'd be standing all alone with my you know in my hand...

thanks everyone,jimihatt GC,CEO


LINKS...
http://www.guerrillacuisine.com/
http://profile.myspace.com/index.cfm?fuseaction=user.viewprofile&friendID=78081730
http://www.charleston.net/news/2008/feb/28/guerrilla_cuisine31979/
http://www.facebook.com/people/Guerrilla_Cuisine/1114604070
http://wordpress.com/tag/guerrilla-cuisine/
http://blog.blueion.com/2008/10/23/guerrilla-cuisinebi-offices/
http://www.curiousfork.net/tag/guerrilla-cuisine/
PICS
http://www.badjon.com/?p=17
http://www.smugmug.com/gallery/6332773_FmWXa/1/399533461_b6MWp#399533461_b6MWp
http://www.charlestoncitypaper.com/gyrobase/Content?oid=oid%3A41428
http://www.sushibyrhett.net/sushiat6/index.album/nigiri?i=11
SHORT MOVIES
http://video.google.com/videoplay?docid=3024998881016378663
http://video.google.com/videoplay?docid=6469523683222184826&hl=en
http://video.google.com/videosearch?q=WATER+RANT&hl=en&emb=0#q=FOH%20BOH&hl=en&emb=0
http://video.google.com/videosearch?q=WATER+RANT&hl=en&emb=0#q=FOH%20BOH&hl=en&emb=0
MUSIC
http://www.grahamwhorley.com/calendar.html?showcal=past

McCRADY'S line-up

Sean Brock | Executive Chef

Chef Brock has a long list of accomplishments and accolades to his credit, including two dinners for the James Beard Foundation, two features on the Food Network, numerous glowing reviews and local awards, and apprenticeships with acclaimed chefs. Click for more info.

André Guillet | General Manager

André Jean-Pierre Guillet is a veteran of fine dining who combines exceptional service with warmth and high visibility in his dining room. Click for more info.

Clint Sloan | Beverage Director and Sommelier

Clint Sloan’s goal is to ensure that each diner perceives the chosen wine as an extension of the meal, complementing rather than competing with the chef’s flavors and textures. Click for more info.

Christy Loftin | Director Of Private Events

With literally hundreds of corporate events and weddings to her credit, Christy Loftin is a well-respected and seasoned Charleston event planner. Click here for more info.

Andy Allen | Sous Chef
At McCrady's since January 2004. A graduate of Johnson and Wales University, Andy and Sean also worked together in 1997.

Winburn Carmack | Executive Pastry Chef
At McCrady’s Since November 2001. Graduate of Johnson and Wales University.

Chad Carter | Private Dining Chef
At McCrady's since December 2007. Chad also worked with Sean at The Hermitage Hotel in Nashville, TN and is a graduate of Johnson and Wales.

Travis Grimes | Sous Chef
At McCrady's since May 2003. Travis and Sean attended culinary school together at Johnson and Wales.

Tim Moody | Sous Chef
At McCrady’s since June 2004. Tim is a graduate of Johnson and Wales.

Matt Russell | Sous Chef
At McCrady's since November 2006. Matt and Sean attended culinary school together at Johnson and Wales.

jimihatt | part timer
at mccradys since spring of 'o7. did do some line work, but now makes the mash potatoes upstairs twice a month. his days off are many,and he never smokes on the clock.

web site?!!

www.guerrillacuisine.com

watch our video!!!

http://video.google.com/videoplay?docid=3024998881016378663

http://video.google.com/videoplay?docid=6469523683222184826&hl=en

http://video.google.com/videosearch?q=jimihatt&emb=0#

spamjam'08

this december we will host our annual "SPAM JAM" dinner!!!

this is not a JOKE!!!

yes canned perfection

it's on, the fine meat product we love so much, will star as our main Ingredient
in this dinner,also the launch in the 1st of a 3 part cookbook series,in which,over 100 recipes from chefs all 'round the low country will be featured.

please feel free to send your favorite recipes to me at

jimihatt@guerrillacuisine.com

don't be left out in the cold!!!

this, the bible in potted meat will be a sought after
gem to anyone who has ever tasted this cherished american food.

thanks,and eat your meat!!!


jimithehatt

press in the USA TODAY!!!

Dig in: Jenn Garbee's Secret Suppers is about the underground restaurant movement, which she calls "an Internet-age alternative to classic dining.
"
By Jayne Clark, USA TODAY
The latest twist in dining out is a hush-hush affair. These eateries have no sign. And they don't advertise. Still, theunderground restaurant scene is growing, says Jenn Garbee, who has just written Secret Suppers: Rogue Chefs & Underground Restaurants in Warehouses, Townhouses, Open Fields & Everywhere in Between (Sasquatch Books,$18.95). She estimates there are at least 100 such places nationwide, with new ones opening all the time. She talked to USA TODAY about secret suppers.


Q: In a nutshell, what are underground restaurants? Are they essentially dinner parties that strangers pay to attend?
A: They're something in between a dinner party and a supper club (in which members share the cost of dinners at rotating houses). The difference is the members aren't the same every time. There's a donation, but sometimes that doesn't cover anything but expenses. So it's sort of a paid dinner party — or like going to a restaurant where you don't know who's sitting next to you.


Q: What's the origin of the trend?
A: The classic dinner party is disappearing. Everyone's busy; people don't cook. Also, it's a way to meet people. They're as much about the socializing as they are about the food.


Q: How did you learn about the phenomenon?
A: I got an assignment from the Los Angeles Times about two and a half years ago to do a story on the Ghetto Gourmet, an underground restaurant in San Franciscothat was in someone's attic. The more I got into it, the more (restaurants) I found.


Q: Where are they?
A: Mostly in big cities. New York has a lot. And San Francisco. There's even one in Des Moines. They can be harder to find in the South, though there's one in Atlanta andone in Charleston called guerrilla cuisine.


Q: Since they're generally skirting tax and licensing regulations,most operate under the radar.
How did you find them?
A: Most are Internet-driven, so I just Googled "underground restaurants"and "secret supper clubs." You can ask chefs, food folks or at farmersmarkets, and check out food blogs. Iwanted to include different types inthe book in terms of size and locationand the reason the chef is doing it.


Q: Why are they doing it? Is itmore about love of food or a wayto make money?
A: They all started with a food sense. For instance, Supper Underground in Austin is run by a woman who loves to entertain. I went to one last week in L.A. run by a woman who has a corporate job but loves to cook. In D.C., Hush is run by young line cooks who work at top places but won't be able do to their own thing for years. So they invite friends and friends of friends and strangers.


Q: Can anyone get in, or are theytargeted at twentysomething hipsters?
A: Most aren't large enterprises.Whisk & Ladle in Brooklyn got some publicity, and all of a sudden they had 500 people on their mailing list. The same thing happened in Austin. So now she does a lottery.


Q: Do you have to be a foodie to appreciate the underground restaurant experience?
A: No. But if you're not a risk taker by nature, you're not going to like most underground restaurants. You eat what they're serving — it's not like you can order off a menu.


Q: What do the tabs run?
A: From $40 to $180. I haven't seen many for less than $40, which is a deal for a unique experience. Plus, there might be three or four wine pairings if it's not BYOB.


Q: Have you found the price has an inverse relationship to the enjoyability?
A: It can. There's a line between feeling like you're a guest vs. a customer. Some are really more like dinner parties. They'll have them once amonth until it starts to become successful.Then the price goes up and when that happens, inspectors start sniffing around. Then maybe they get a catering license or they become a restaurant or they get shut down.


Q: So ultimately, they're apt to become a victim of their own success?
A: It's a complete Catch-22. Once they become successful, they lose some of the charm. When you're not making much money, no one cares. But when you start to make money,(competing) chefs care. And if someonegets sick (from the food), peoplecare. My dad is a tax attorney, and myf ather-in-law is an accountant. Thereis no way I'd ever have an underground restaurant in my house.

EAT GC

big news
	taste of "GUERRILLA"!!?? HOW WOULD YOU GUYS LIKE THAT!!! will you pay $25? will you drive 1 hour away, to the secret dinner spot? would like a cash bar or a "BYOB" thing? what do you wish to eat on? SUSHI BBQ BURGERS FISH FRY you tell me! get on the bus and let me know what you think!!!!!!!!!!!! thank you guys jimithehatt GCceo 817-6510

i should be sleeping---


but i met a gurl named munny


congrats guys, all your hard werk looked so good in the spotlight!

i am proud of you!!!

jimithehatt

"food for the people"



is everything to me!! by attending a dinner you are helping feed the hungry,fight sickness, and even support local arts. so,when you are guerrilla you stay guerrilla,use your good deed to tell people about this movement so we may keep bringing you the best charleston has to offer!!!

with the most respect,jimihatt

guerrilla cuisine #10

guerrilla cuisine #10

Sunday, August 24, 2008 from 06:00 PM - 10:00 PM (ET)

charleston Share this event

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Ticket Information

Ticket Type	Sales End	Price	Fee	Quantity
gc#10+BYOB+gratuity more info this is you ticket to dine(5-7 courses) view art and listen to live music!!! BOYB,& gratuity not included.	Aug 21, 2008	$65.00	$1.62	1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22

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Event Details

dinner starts @6pm sharp!!! BYOB + seat cushions

this is an intimate supper! with close friends and local artists

get here @5:30 to choose your seat & get down a glass of wine!

our featured chef::daniel heinze

he is one of charlestons rising star chefs, in one of the many well received downtown kitchens!!!

as always we showcase local foods from nearby farms,think hot days and spicy peppers!

this is charlestons only underground supper club.

tickets are $65.00+BYOB+gratuity! per person,, so if your into eating well and not afraid to try something totally new then get your tails to the party!

only 40 tickets will be sold for this dinner!!!

don't just look, buy your ticket right now....................

-jimihatt

When

Sunday, August 24, 2008 from 06:00 PM - 10:00 PM (ET)

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Where

g/c 10
charleston, 29407

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Guerrilla Cuisine

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Contact Guerrilla Cuisine for event and ticket information.

ken8a photo shoot

Date: Jul 27, 2008 6:56 PM

WELCOME TO MY RACE FOR THE CURE PAGE!

Support jimihatt! Join jimihatt's Team! Breast Friends DOLLARS YOU HAVE RAISED Goal: $303.00 Achieved: $0.00 Make a gift! Fundraising Honor Roll [Stop] [Start]

flyer for the next G/C dinner! The Race for the Cure® One in eight women will be stricken with breast cancer in her lifetime. The Komen Lowcountry Race for the Cure® raises money to fund education, screening and treatment programs for these women and thousands of others in our own community and supports the national search for a cure. The Komen Race for the Cure® Series is the largest series of 5K run/ walks in the world. Since its origination in Dallas in 1983, the Komen Race for the Cure® Series has grown from one local race with 800 participants to an international series of 117 races with more than 1.3 million participants. Please Support Me In The Race JOIN THE FIGHT AGAINST BREAST CANCER TODAY! EVERY STEP COUNTS! I am participating in the Komen Lowcountry Race for the Cure® with the hopes of raising as much money as possible to help fund grants that provide education, screening and treatment programs in our 12 county service area. everyone needs help with something sometime in life!!! please lend your support for this event!! the october G/C dinner will be the day after the race! come out and dine with other members of this special underground supper club!!! visit our website at:: www.guerrillacuisine.com thank you, -jimihatt

From: jon
Date: Jul 21, 2008 10:22 PM


here are the photos of the gc9 help yesterday at the rice mill downtown..i would like to thank carl janes, jimi hatt,bobby hope and everyone else who put all this together and for letting me document and show my art there...you might just see yourself...comment!

"www.seanbrock.wordpress.com"

IF YOU NEED SOMETHING TO LOOK AT CHECK OUT THIS SITE!!!

www.seanbrock.wordpress.com

i got that new phone, so all the ###s i've saved after the sim was full didn't make it to the new fucking phone(shit)!!!!!!

please send your info to me in a message

no need to type in your SS# !

i just want to be able to call your ass when i want to!!!

you know i love ya
-jimihatt!!!

thanks for reading !!!!!!!!!!!!!!!!!!!!!!!!!!


jimihatt

link to G/C #9

http://guerrillacuisine9.eventbrite.com

THE NEXT GUERRILLA CUISINE DINNER IS ON 7-20-08

PLEASE TAKE A LOOK AT OUR TICKET PAGE FOR MORE INFO!

http://guerrillacuisine9.eventbrite.com


-jimihatt

wine tasting, i'm going to on the 22nd!! drink up!!!

In honor of the 22^nd Annual IPNC which is held the 3^rd week of July in McMinnville, Oregon Advintage is proud to announce our 1^st Annual APNC (Advintage Pinot Noir Celebration) held in Charleston, SC.

We will taste over 100 World Class Pinot Noir’s from over 50 producers from 6 Countries.

Pinot Noir produces the most perfumed and graceful wines on the planet, precisely reflecting its place of origin and we want to share with you our passion for this varietal.

What: APNC

Where: McCrady’s (Longroom upstairs)

When: July 22^nd from 1-4pm

Why: Why Not?

Producers:

California	Oregon	Burgundy
Babcock	Anne Amie	Bruno Clavelier
Costa de Oro	Cristom	Danjean-Berthoux
Dierberg	Dom. Serene	Denis Mortet
Elyse	Lumos	Domaine Audoin
Failla	Maysara	Domaine Fichet
Hope & Grace	Revana	Ecard
Heron	Siduri	Emanuel Rouget
Kalin	Westrey	Geantet-Pansiot
Kistler		Michel Gay
Martinelli	New Zealand	Morey-Coffinet
Miner	Desert Heart	Nicolas Rossignol
Littorai	Greenhough	Perrot-Minot
Paul Hobbs	Martinus Estate	Pousse d'Or
Radio-Coteau	Paper Road	Rapet
Ramsay	Konrad	Thierry Mortet
Rassmussen	Sherwood
Revana
Sean Thackrey	Argentina	Italy
Siduri	Luca	Umberto Cesari
Tandem		Vallania
Tantara
Testarossa
Thousand Foot
Three Saints
Tolosa
Whetstone

Salvation has begun. See you then.

Cheers,

the video

http://vidslib.com/index.php?view=1525686

press3

Home » Cuisine » Features

OCTOBER 31, 2007

Guerrilla Dinners

Food for the People: F&Bers put on unconventional dinners

BY STEPHANIE BARNA

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Foodies go underground: viral marketing with a fork and sickle
LESLIE MCKELLAR

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Guerrilla Cuisine Dinners
Nov. 4 & 7
$65
BYOB
undisclosed location

www.guerrillacuisine.com

An underground supper club forming in Charleston is so underground that the main organizer prefers to give his nickname, a quirky moniker — jimihatt — earned in the kitchens of the Lowcountry where he's been slinging hash for the last 15 years or so. Jimihatt has teamed up with his old cohort Kenny Lowe to bring us "food for the people" with Guerrilla Cuisine.

Lowe was part of the original Ghetto Gourmet in Oakland, Calif., a wandering foodie event that was founded by Jeremy Townsend and his brother Joe. After a stint at the French Laundry and the Culinary Institute Greystone in Napa, Lowe moved to San Francisco and met the Townsend brothers whose unique supper club was already finding a hungry audience.

The Ghet (as it's called) reminded Lowe of the Sushi Sundays he and his old roommate and coworker jimihatt used to throw back in Charleston. "We'd get together at our place with various restaurant orphans on Sunday (our day off) and make sushi," he remembers. "We had folks from the Med Deli, where I worked at the time, Blossom, TBonz, and Poogan's Porch and their friends would come over and pitch in on ingredients and we'd eat well."

The Ghet has spread across the country in various forms, with chefs franchising the idea in cities like New York and Chicago. "[The Ghet] was successful," says Lowe, "but then we just sort of realized that we could not do it all and have the GG reputation on the line for a dinner that was thousands of miles away. That's where Curious Fork comes in."

Curious Fork is a website (www.curiousfork.net), kind of like a Myspace for foodies, that Lowe and jimihatt created to help people connect with others who want new wining and dining experiences. The site will be relaunched in conjunction with Guerrilla Cuisine's first dinners next week.

Back in Charleston, Lowe's old friend jimihatt went to work, looking for someone who shared his interest in offering new experiences for the F&B community. He found that person in Sean Brock, the chef at McCrady's whose kitchen percolates all kinds of new ideas.

"I met jimihatt and he brought it up," says Brock. "We knew the same people. It's been in the works for quite some time.

We really wanted to bring something like that to Charleston. I think there's a crowd for it."

With Brock's enthusiastic backing, jimihatt tapped the McCrady's family for the first set of dinners, getting private dining chef Andy Allen and Brock to create menus and plan two memorable, moveable feasts for a bunch of strangers, people who are willing to log onto Paypal, pony up 65 bucks, and wait for a follow-up e-mail to fill them in on the specifics — like where exactly this dinner will be taking place.

Brock will plan the menu for the first dinner on Nov. 4 and prepare it with the help of Allen. Then, they'll switch roles for the Nov. 7 dinner. "We're completely honored to be the people who kick it off," says Brock, who promises the food will be amazing, with menus focused on the local harvest. He's putting together what he calls a super low-tech menu that will feature food they're harvesting from their new kitchen farm on Wadmalaw. "We just planted 23 varieties of vegetables. I'm super pumped up."

The nights should be as much about the food as it is about building a community, says Lowe. "Sharing experiences and making new friends. To me it will be a success if I go there and I am part of helping someone experience something new, something positive, something unique."

To make your reservations, log on to www.guerrillacuisine.com, pay your $65, and go ahead and buy your wine. Make sure it pairs well with root vegetables and autumn flavors. And you might want to start thinking about a good underground nickname too.