Gastro Garage is the unique intersection of gourmet cooking and blowtorch-wielding food pirates. Guests will be fired up by an eight-course meal showcasing their signature dishes, such as Gastro burgers made of Wagyu beef, pizza, maple-glazed carrot pops, and Princess Buttercups made with Reese’s Peanut Buttercups. Armed with blowtorches, welding masks, and a little attitude, The GastroMechanics use precision torch techniques to create edible wonders in a mind-blowing dining experience that attendees will never forget! The “Mechanics Menu” will be paired with live rock music from the Gastro Band and DJ, a welcome shot, and one signature cocktail for each attendee (21+). Vegetarian and gluten-free options are available with advance notice. There are two seatings per night, and tickets are $100 per person on Fever. Reservations are mandatory, as seating is limited.
When:
Friday, March 7: 6:45 and 8:45 PM
Saturday, March 8: 6:45 and 8:45 PM
Friday, March 28: 6:45 and 8:45
Saturday, March 29: 6:45 and 8:45
Friday, April 11: 6:45 PM and 8:45 PM
Saturday, April 12: 6:45 PM and 8:45 PM
Friday, May 9: 6:45 PM and 8:45 PM
Saturday, May 10: 6:45 PM and 8:45 PM
Friday, May 23: 6:45 PM and 8:45 PM
Saturday, May 24: 6:45 PM and 8:45 PM
Where: Agora Records
1022 S Santa Fe Ave
Los Angeles, CA
90021
Who: Gastro Garage (Stewart Levine and Adam Manacker), Gastro Band, and DJ
Ticket Link: https://feverup.com/m/255465
Full Menu: https://torchedexperience.com/#menu
Background:
Gastro Garage is the brainchild of Stewart Levine and Adam Manacker. Levine worked for Wolfgang Puck and Jose Andres and was inspired by their innovative cooking techniques and presentations. Manacker has been leading venue operations on the West Coast for years and understands how to create a memorable event. The company started a decade ago and has been featured at celebrations for Sylvester Stallone, Leonardo DiCaprio, Warner Bros, Disney, etc. They have traveled the world to 35 cities across the U.S. Their signature dish, the “Gastro Tank,” consists of a brioche donut bread that is reconstructed to a crispy bun through blowtorch searing and injected with nitrous. Then come the delectable toppings, such as spices and oils, then torched again to achieve maximum flavor. Levine and Manacker have traveled across the globe with Gastro Garage sharing their passion for culinary experiences and have been featured on series such as Going Off the Menu and Food Paradise.