🍽️ MOSA’s Winter Supper Club: Preservation as Resilience ft. 5-course Seasonal Menu (2/6)
Join MOSA for our Winter Supper Club Series: Preservation as Resilience
For our winter supper club series, we’re highlighting the art of preservation and fermentation. We’ll explore how these practices reduce food waste, support the body’s resilience, and have historically served as tools for survival.
Preserving foods emerged as a way for communities–often agrarian, Indigenous, and working-class–to conserve harvests and stretch limited resources. Long before refrigeration, preservation and fermentation allowed people to keep food edible and nourishing through periods of scarcity, displacement, and seasonal instability.
At its core, preservation teaches us about acceptance, transformation, and food sovereignty.
Expect a five-course, seasonal menu featuring fresh produce from local farms, thoughtfully sourced meats from local purveyors, and a preserving technique artfully woven into every dish.
Everyone (21+) is welcome at our table 👋🏽
🍽️ What’s a supper club?
Welcome to MOSA where we host ticketed dinner parties with our talented Michelin-trained resident chef, Lemuel Ramos.
We exist somewhere in between a fine dining restaurant and a dinner party at your friend's apartment.
With only 22 tickets per evening, our seating is intentionally set at a long communal table where we encourage you to chat with your neighbor… Hey, maybe you’ll even meet a new friend! Solo diners are encouraged to join us :)
Ticket prices are all-inclusive of food, drinks, tax, and gratuity 🎟️
👐🏽 Our dinner ethos
Inspired by the precision of fine dining and the legacy of community-driven food movements, MOSA is dedicated to recognizing food as a catalyst for change—creating transformative spaces where guests are invited to be present, explore the origins of their food, and build meaningful connections with others.
At our table, we honor one guiding principle: Respect. We respect the land that nourishes us, the hands that prepare our meals, and each other as part of the community we share.
📋 The menu
A vegetarian option is available.
ESCABECHE TOSTADA W/ FERMENTED CHILI OIL. salt spring mussels, black vinegar gel, foraged herbs
allergens: shellfish
vegetarian option available with pickled artichokes escabeche tostada (allergens: none)
COLD PRESS CUCUMBER SALAD W/ TOFU SKIN AND CHRYSANTHEMUM. hodo tofu skin, seasonal fruit, fermented mustard
allergens: soy
CANAPÉ PUFF W/ SMOKED HICKORY CURED SALMON. charred shallot, dill, parsley, crème fraîche
allergens: wheat, fish, milk
vegetarian option available with canapé puff w/ smoked beets (allergens: wheat, milk)
CHINESE-STYLE ROASTED DUCK BREAST W/ 15-DAY SICHUAN FERMENTED CABBAGE. vichyssoise, red grape, root vegetable
allergens: milk
vegetarian option available with cauliflower steak w/ 15-day sichuan fermented cabbage (allergens: milk)
BLACK SESAME ICE CREAM W/ CARA CARA MARMALADE. bread pudding
allergens: milk, egg, sesame, wheat
Please note that due to the nature of the event, we are unfortunately unable to accommodate any additional dietary restrictions and requests.
🌟 What to expect:
An opening reception meant for mingling and meeting new friends.
A 5-course seasonal menu showcasing the art of preservation in every dish prepared by our resident chef, Lemuel Ramos.
Vegetarian option is available.
Wine and non-alcoholic beverages.
An intentional introduction to our meal by Chef Lemuel, who will be on-site the entire time plating your dishes and answering your questions.
🎟️ Tickets
All-Inclusive: A $160 ticket gets you full access to our 2-hour supper club experience hosted at our very own private venue. It includes a 5-course seated dinner all prepared on-site by Chef Lemuel Ramos plus drinks, tax, and gratuity.
🗒️ Agenda
6:30pm: Doors open. We encourage you to arrive early to enjoy your welcome bite and drink in addition to mingling with the other attendees.
7pm: Dinner begins. We ask for all guests to arrive no later than 7pm due to the nature of the event.
8:30pm: Dinner ends. We ask all guests to depart at this time.
👨🏻🍳 Meet the Chef
Chef Lemuel Ramos brings a dynamic, ingredient-driven approach to California cuisine, celebrating our rich agricultural bounty through modern technique and thoughtful storytelling.
His menus are shaped by the seasons, guided by what’s freshest from local farmers and purveyors, ensuring each dish tells a story.
A Bay Area native, Lemuel’s culinary perspective is shaped by his experiences in some of the city’s most acclaimed kitchens—drawing from his time at one-Michelin star Nari, one-Michelin star Mister Jiu’s, and James Beard Award-winning Bar Agricole.
Inspired by his fine-dining experience and drawing from his own heritage of Chinese and Southeast Asian influences, his cooking reimagines familiar flavors in unexpected ways.
👇 About MOSA
MOSA is a culinary, experiential events studio drawing inspiration from our community and food justice backgrounds to create meaningful and impactful, mission-driven events. Our specialty lies in curated, small-group experiences with a focus on building genuine relationships and positive affinity.
Whether it is through brand activations with past clients such as Basil Hayden or Freja NYC, or private dinners with Lucid Motors or Sequoia VC, we aim to change the way people eat.
Learn more about us at our website and follow us on Instagram!
If you have any questions please email us, [email protected]