She realized “there were two kinds of people, the kind that savored food and the kind that cannot tell the difference between Kobe beef and boiled cabbage.”
She (a different “she”) is a commissioned officer in the U.S. Air Force with a Masters from Stanford.
Along with a head of development and “ambassadors,” they have been putting on events in Southern California area since Fall 2012; smaller events for 20-30 people to larger events with 100 plus.
They select restaurants depending on type, event theme, neighborhood focus, and, of course, food.
Who are these guys?
Dishcrawl. Ever heard of them? We hadn’t.
The concept of Dishcrawl was first implemented several years ago in San Jose by Tracy Lee who has a “simple passion for bringing people together over food.” Her team also includes Thea Norment Rodrock and Jeff Tchang and the idea is to “crawl” to multiple restaurants and try different dishes; a foodies version of the pub crawl. For restaurants, they receive the opportunity to show off their culinary expertise, gain new fans and customers, and Dishcrawl-ers discover new fare and “get to know the chefs/owners behind the food.”
Dishcrawl events may now be experienced in San Francisco, New York, Montreal, Ottawa, Toronto, Philadelphia, and Washington D.C, to name a few.
Participating restaurants are kept secret until two days before the event, at which time the first location is revealed.