GDD™ Presents CONTROL at the Avalon w/ Etienne De Crecy!

Hope you all are ready for this week. Let me advise you on how your Friday night should go…

8:00pm – Head on over to the Avalon early for The Most Interesting Party in the World sponsored by Dos Equis and hosted by Andrew WK, dF, Danceism, and GDD™.
Make sure you’ve printed out your tickets before you come!
8:30-11pm – Get on a great one with the OPEN BAR and watch some crazy illusionists, special guest DJs, burlesque dancers, flying and magic in the main room.
11-1:00am – Let Circuit Freq do some damage to your hearing.
1-2:30am – Enjoy the privilege of witnessing French House legend Etienne De Crecy throw metaphorical musical fireballs at your brain.
2:30am-close – Keep that good one going with James Talk until your legs are noodles.
If you miss the Dos Equis party, make sure that you RSVP your names to JONAH@GOTTADANCEDIRTY.COM to be on our discount ticket list for the rest of the night.
Pricing:
21+: $10 before 12am
18+: $15 before 12am
Tunage:
jonahberry

Comments

Comments

12 Responses to GDD™ Presents CONTROL at the Avalon w/ Etienne De Crecy!

  1. Paul B says:

    I really wanna go!!!

  2. Suupaa says:

    I already RSVP'd for the most interesting party, Etienne De Crecy is going to be epic. Let's get it!

  3. Chris333 says:

    Etienne For The Win! Sucks i missed the Dos Equis g list :/

  4. upgrade says:

    soooo…
    i think you should just hook me up
    …like right now

    ……i mean it

  5. Derek says:

    Derek Dellovo
    derek.dellovo@gmail.com

    RECIPE: Garlic Cheesy Biscuits

    Ingredients:
    2 cups buttermilk biscuit mix
    1 cup grated cheddar cheese
    1/2 teaspoon garlic powder
    2/3 cup milk
    2 tablespoon melted butter
    2 teaspoons dried oregano
    1/4 teaspoon garlic salt

    Preheat oven to 400 degrees. Prepare a baking sheet with cooking spray.

    In a large bowl, mix together biscuit mix, cheese and garlic powder. Add in milk, and stir until well mixed.

    Shape the dough into biscuit-sized clumps, and drop onto the baking sheet.

    Bake for 10-12 minutes, or until biscuits begin to brown slightly around the edges.

    While the biscuits bake, prepare the warm butter mixture by mixing together the melted butter, oregano and garlic salt in a small bowl. As soon as the biscuits are removed from the oven, brush the biscuits (while they are still on the baking sheet) with the mixture until they are well-coated.

    Simple and delicious.

  6. David Neudorfer says:

    1) steal underpants
    2) Etienne De Crecy
    3) Profit

    Success!

  7. Anonymous says:

    is he gonna have his live show? regardless, here's a gangster recipe i learned from my friends in italy last year.

    you need a pan for grilling chicken, a pot for boiling pasta, and a small sauce pot.

    try to make all 3 pots end at the same time.

    boil however much pasta you want (usually about 10 minutes)

    take some boneless chicken breasts and sprinkle both sides with salt, black pepper, and dried rosemary.
    grill them about 5 minutes per side on a medium-slightly high heat or until there's no more pink in the middle.

    in the sauce pan take one of the small cartons of heavy cream they have at the grocery store and put it in on a low-medium heat.
    have 2 cloves of garlic already finely diced into as small a pieces as you can get. also grate about a cup of parmegian cheese (freshly off a block is best). sprinkle both these ingredients in slowly. add salt and pepper to taste, and a little nutmeg if you've got it. oh and you need to chop off the end of a butter stick about as wide as your thumb. the sauce part should only take about 5 minutes so start it after you've started the pasta/chicken parts. miraculously they might all just finish at the right time. chop the chicken into bite-sized pieces and throw it into the pasta and then put the cream sauce into it.

    this will make some extra bomb chicken alfredo pasta that i learned from my italian roommate who learned it from her mom who learned it from her mom etc. always an easy but impressive way to show off to some girl.

    Eugene
    email ealbert@umail.ucsb.edu

    Try the recipe though it's bomb.

  8. Karyn says:

    Karyn Chandler
    knmchandler@gmail.com

    Pepperoni Pizza Puffs Recipe

    Ingredients:

    3/4 cup flour
    3/4 tsp. baking powder
    1/2 tsp. dried oregano
    3/4 cup milk (I used 2%)
    1 egg, lightly beaten
    4 oz. mozzarella cheese, shredded (about 1 cup)
    4 oz. pepperoni, diced (about 1 cup)
    1/2 cup pizza sauce (homemade or store-bought)
    2 Tbsp. fresh basil, finely diced.
    Method:

    Preheat oven to 375o. Grease a 24-cup mini muffin pan. In a large bowl, whisk together the flour, baking powder and oregano; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.

    Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

    Warm the pizza sauce, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs with the pizza sauce for dipping.

    and jonesy i may just make them for you if you give me the extra tickets hahaha…see you friday

  9. Derek says:

    Derek Loera
    xzen.zoso@gmail.com

    One of my favorite recipes in particular, and also one I'll be using friday @ Avalon(Hopefully, I can score some free tickets):

    1 part Red Bull
    2 parts High Class, Grade A Vodka
    Mix =
    Results: Getting super crunk in Hollywood!

    Wait! This doesn't have to be a food recipe, does it?

  10. filthy_v says:

    1 cup all-purpose flour
    2 eggs
    1/2 cup milk
    1/2 cup water
    1/4 teaspoon salt
    2 tablespoons butter, melted
    Directions
    In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
    Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
    Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. (victor Hernandez) lakid7783@yahoo.com

  11. todd says:

    Todd Cantu

    toddomg@gmail.com

    Recipe: Stewed Baby

    Preparing the Stew.
    Ingredients:
    1(one) Fresh Baby (of any variety)
    1(one) Pot of Boiling Water

    Here is the recipe:
    Take a baby, and chop its head off. Remove any of its clothing.
    Put it in a pot with boiling water.
    After 45 minutes, take the baby out of the water and chop it up. Then put it in water.
    Eat.

    Example image: http://bit.ly/deEdPI

  12. Anonymous says:

    Emily Brown
    hp3001@hotmail.com

    This is so good. The sauce is made really quick so make sure you have your pasta ready to go. If you don't like peas then don't include them.

    Fettuccini Alfredo with Prosciutto and Peas

    Ingredients
    2 tablespoons extra-virgin olive oil
    2 shallots, minced
    1 teaspoon minced garlic
    1 cup heavy cream
    Salt and freshly ground pepper
    1/4 pound prosciutto, julienned
    1 cup frozen peas, thawed
    1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
    1 pound fresh fettuccini

    Directions
    Heat olive oil in a large skillet over medium heat. Add shallots and garlic and saute for a couple minutes or until tender. Add cream and cook for 1 to 2 minutes. Season with salt and pepper, to taste. Add prosciutto and peas and toss gently to combine. Sprinkle cheese over top and stir to melt and combine. Cook until heated through.

    In a large pot of boiling salted water, add fettuccini and cook until al dente, just a couple minutes for fresh pasta. Drain, reserving 1/4 cup pasta water. Add the reserved pasta water and drained fettucini to skillet. Toss to combine pasta with sauce and season with salt and pepper, to taste. Serve, garnished with extra cheese.

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