A surprise birthday gathering brought our group back together after graduation, as many have since moved away. Hosted at Sediment Home, a ceramic studio and live-work event space, the evening featured plenty of wine, makeshift, self-supplied snacks, and a standout menu by local chef Alvaro of Chilitos, known for his pop-ups at Bar Tartare and Carp. His courses included ikura guacamole with chips, albacore ceviche with tostadas, and charcoal-grilled chicken with Mexican rice, tortillas, salsa, and lime—making the celebration both festive and memorable. The night felt like a joyful return to one another, filled with warmth and easy conversation.
Submitted by Jovis Lau, MArch '24
