Because the Wind

After working as a sous chef and consultant in both New York and Japan, Daniel Benhaim arrived in L.A. two years ago and launched his bi-monthly supper club, which now takes place in Echo Park. Up to 20 diners congregate around a table in Benhaim's backyard, delving into dishes that change with each meeting but are always inspired by the chef's love of nature—dishes might include an edible garden terrarium with coastal herbs, for example. Art and music are heavily incorporated, and drinks are BYOB.