Aaron Salit graduated from UC Davis with a degree in food science, and has spent the two decades since putting it to work in just about every corner of the industry. His career has run through fine dining kitchens, backstage catering for touring musicians, multi unit culinary leadership, restaurant consulting, and product development for CPG companies. Along the way he became fluent in the unglamorous things that make food businesses work: recipe costing, training systems, operational standardization. Today he is Co Founder and Culinary and Operations Director of Overtone Collective, a Bay Area restaurant consulting practice. He also runs Second Line Pleasure Club, an event series that brings Louisiana style crawfish boils and live music to California. t is the point where his love of live music and his belief in eating together finally found the same table.

"Second Line Pleasure Club is a Bay Area event series built around the Louisiana style crawfish boil. Events are ticketed and hosted at breweries, wineries, and community venues, with live music at every boil.

Crawfish arrive live and are boiled on site. All crawfish are California-caught, sourced from Sacramento Delta fisheries and Central Valley rice fields. Guests are seated at communal tables and served family style.

We also produce private events, corporate gatherings, and fundraisers."