Cook Here and Now
The Scene: This two-year-old culinary experiment in communal dining brings hungry like-minded diners together, leaving a feel-good glow in each dinner’s wake. Founder and Rome native Marco Flavio Marinucci announces upcoming meals (and their sustainable themes) on his blog, inviting friends and strangers to cook using local ingredients, eat, and clean up together. “The most important part of the experience is the interaction we have with others, not the food,” says Flavio.
Hot Plates: Wood-fired pizza with Anjou pears, Gorgonzola, and thyme; sushi made with the Monterey Bay Aquarium Seafood Watch List in mind; dishes featuring ultraseasonal farmers’ market finds, like kabocha squash.
The Lowdown: Free; once a month; up to 45 guests.