How to find chowhounds?

[melly]

I know Sacramento has em..and we really do have some great eats here. Any suggestions on how to round up a group for dining out or starting foodie book clubs? I did post on the CA board, which was then moved to this board. I heard from one person. Apparently Sacramento foodies don't post here much.

Some cities have great websites that cater to foodies...how do they get started? Sure we have a few local food critics...but I am thinking beyond that!

I love great food but not so great about technical stuff.

[melly]

Yep...and I don't think I am looking for anything that would create more comittments or more stress. Something more informal. I met the nicest people at another cities food board...and had a great meal with them when I visited that city. They don't have a formal group..just a website that gives a person access to joining a chowdown with others if you want to. Some site members would get together to discuss a book on food, some would go out to try a new place, some would do things like hot dog crawls...or taco crawls. Pick five places and hit each one..with enough people they get to sample lots of food from different places (if one has an aversion to sharing food..this wouldn't be a good thing).

[susancinsf]

We do have that in the bay area, in the form of the SF and East Bay Chow lists on Yahoo...and it sounds like LA does to, so what you need to do is set up something similar for Sacramento...

[melly]

I've kinda lost interest. I don't know why. Just have. Thanks for the help.

[susancinsf]

well, the term 'foodie' turns a few people off, ...but I don't think that is the problem. What I would recommend is that you start by planning some Chowish events! People who might not be willing to commit to an on-going dining group of strangers might well come to dinner or lunch with a group at a place they've wanted to try...I'd pick a date and a place to eat, preferably one where sharing is the norm (ie a Chinese banquet or dim sum), and post on the board suggesting that folks who are interested contact you off line(the boards shouldn't be used for planning...If you get a good response, try to make it a regular thing, and you could build your group from there...Good Luck!

[melly]

Foodie is a yuk factor term? I was reading Bon Appetite and there is an article called "Ultimate Foodie Getaways". I appreciate your suggestions. Thanks

[susancinsf]

well, some people think it connotates someone who follows trends, and indeed the old CH site had a discussion of this, distinguishing those who followed trends (foodies) from those who followed deliciousness (chowhounds)....but that discussion seems to be gone from the new board (at least I haven't seen it, though I will admit I didn't look very hard), and anyway, that isn't really my main point.

My main point is much more that there are a whole lot of people out there (and I would certainly be one of them if I lived in Sacto) who are just plain not willing to make a commitment to an on-going dining group, and all that it implies (If you read the posts above it sounds like it could be a fair amount of work and commitment) with a bunch of strangers from the internet that they've never met! I really think you will have better luck starting smaller and with slightly less ambition, by planning and taking the lead on a Chowdown or two...as I suggested...once you get to know some folks that way, they'd probably be much more interested in the on-going commitment of joining a group as such, rather than an informal network.....

[Melanie Wong]

Here's a link to the Chowhound Manifesto and FAQ.

http://www.chowhound.com/home/manifesto

http://www.chowhound.com/home/faq

[Steve]

Did the article highlight hidden neighborhoods and back streets? Items like cheesesteaks, xiao long bao, or saltenas? Did it talk about the food stalls in Singapore? Street vendors in Bombay? These are all pretty cheap foods that might appear in a list right next to the more expensive haunts in a Chowhound article of Ultimate Foodie Getaways. Or did the article pretty much keep to pricey tablecloth restaurants already 'discovered' in other culinary guides?

[Candy]

Oh, Melly,I forgot to mention we started small and invited like friends who invited like friends. It has just sort of grown and some need to drop out for a time and come back in later dependng on schedules and some of those people become what we call alternates, not regulars but if you are short at dinner and need another person or two they might be available

[Candy]

Melly, I am not in your area but belong to a great group. We were part of the Indiana University Gourmet Group which was part of the faculty club but found over time that the group was just too open. Anyone who paid their dues could join whether they really had an interest in food, wine or cooking or not. Many members had been in the group for 20-30 years and really did not want a challenge or to be confronted with anything beyond their comfort level, it was just a social thing. A group of us broke away and using the same guide lines and principles formed a new group. We are widely town and gown. Some would say too many Realtors but we figure if you are intersted in food and cooking and open to new ideas you are welcome. We push each other to try new foods, recipes, ideas and wines. We use to divide up the cost of each meal but decided it was a downer at the end of an evening and now just feel it will all come out intg htre wash.

Typically we have 8 (usually 4 couples) at a dinner, we do have some single members. The hosts plan the menu and assign the menu, set the table, make a light dish like the salad or dessert, plan and but the wine, light the candles and do the dishes the rest is divided among the other 6 with the person in co-host postition makng the main unless it won't travel.

I am group coordinator and divise the schedule which starts with a party in Sept. with all members attending and then break down to the forementioned 4 couples at a dinner. We take Dec. off, it is just too hard then, and each host has a 2 month time slot to schedule and arrange their dinner. Our year runs Sept-Jun.

If you wold like more in depth info, e-mail me [e-mail]

[ChinoWayne]

You can create a free Yahoo Group where you can post event announcements and coordinate things. L.A. Chowhounds have established one which you will find here> http://groups.yahoo.com/group/SCARF-S...

[Robert Lauriston]

There's supposedly a Slow Food convivvium in Sacramento:

http://www.slowfood.com/eng/sf_ita_mondo/sf_scheda_condotta.lasso?idcond=en_sw1077

The Yolo County one might be more active:

http://www.slowfoodyolo.com/

[melly]

Thanks chowpatty.

[Chowpatty]

As to how websites about local food get started, I can answer that one...just start one! I have absolutely no technical computer experience, but I decided to start a local food blog two years ago to practice food writing and share some of my eating experiences. As a result, I have met lots of great people and shared some wonderful dining experiences. I just went to Blogger, started a free blog, and learned the (very) few technical things I needed as I went along. Why don't you try it, Melly? The only downside is that I feel I should try as many new places as possible, rather than always returning to the old familiar spots. Good luck!
http://www.eatingla.blogspot.com/
Another good way is to start a dining club with your friends, and get them to bring other people so you will enlarge the circle. You could probably put an ad on Craig's List if you don't have enough friends who are interested. Soon you will have a large enough pool to schedule a monthly dinner at different places in the area.

[melly]

I love your blog Pat. What the hell...I'll try it.

[melly]

I did find some Sac blogs but none (so far) about local dining scene. Robert...I lost your email address. If you are reading..please email me. [e-mail]

[kare_raisu]

i'd be interested in a chowdown for those greater san diego-ites out there.