Jonathan Club DTLA - A Gathering Of Gratitude
Everyone knows the best mode of transportation in DTLA is by foot. But let’s face it, everyone is in a hurry with business to do and people to see. People forget to look around and see the history around them. It’s not all shiny new buildings that make up the City of Angels, but the history. One such storied place is The Jonathan Club. Founded in 1895 as a social club, it’s still thriving today. Many people don’t get an opportunity to experience all it offers, such as fine dining, luxurious bars, wine cellars, the finest in accommodations, and breath taking event venues.
Wedding and Event Planners know the secret, and thus can be part of this members only experience, along with their clients. Led by The Director Of Catering, Kelly Bland, it’s become a favorite for event planners and professionals with clients who crave history and sophistication for their weddings, social events, and corporate events. Kelly has a knack for developing and maintaining long standing and genuine relationships with her vendors. She nurtures them and always shows them gratitude for their hard work and collaborations. Recently Kelly brought together a group of professionals for her “Gathering of Gratitude. With a genuine heart Kelly is known for, she treated all of us in attendance to an incredible culinary experience, that I for one will never forget. The white glove treatment and delicious menu was nothing new for Jonathan Club. This is what you can expect no matter what type of event you host. On the podium we heard from Kelly, Director of Membership, Johannes Masserer, Executive Chef: Jason McClain , Beverage Director: Caitlin Stansbury, Beverage Director: Brian Summers, Executive Pastry Chef: Lise Laporte
Creative Sponsors: Venue: The Jonathan Club | Coordination: Vanessa Michelle, Co. | Photography: Andy Seo Photography | Floral Designer: Ixora Floral Studio | Paper Suite: Jasmin Michelle Designs | Linens: Luxe LInen | Entertainment: The Replicas Music
Five Course Tasting Menu:
First Course: Potato Leek Soup with duck confit &| chives | Wine:
Pinot Blanc, Allimant-Laugner, Orschwiller, France, ‘11
Second Course: Miso Glazed Chilean Sea Bass with sticky rice & bok choy | Wine:
Chardonnay, Neyers, Carneros, CA, ‘14
Third Course: BLTA Mini Wedge with applewood bacon, heirloom tomatoes, avocado, & buttermilk ranch dressing | Wine: Schiava, Elena Walch, Alto Adige, Italy, ‘12
Main Course: Stock Yards 1893 Filet Mignon with asparagus, wild mushroom risottom truffle jus | Wine: Malbec, Cateña, Mendoza, Argentina, ’10
Dessert Course: Yuzu Cheesecake | Wine: Jurançon, Clos Uroulat, Southwestern France, '14
My gratitude cannot be measured for having such wonderful colleagues I can call FRIENDS. I have a favorite saying, and it applies to this experience, “My Cup Runneth Over”….with gratitude.