Thursday, January 14, 2016

Dinners at Marla Bakery, Presented by Yugen

Here is an interesting popup in San Francisco, at the Marla Bakery.


Dinners at Marla Bakery, Presented by Yugen  



Nato Inclinato: A Chinese Italian Dinner

"going to italian restaurants i have always wished i had brought with me a pair of chopsticks to eat the pasta dishes the way i would noodles. this memory of wanting was the birth of “nato inclinato”, which translates to born slanted.

the arrangements meld chinese and italian flavors, textures, and aesthetics by using their ingredients interchangeably. conceptually, they feel and taste as if they are cut from the same cloth. Hence, nato inclinato, the imagination of what dishes would come out of a complete amalgamation of the two cultures."

arrangements:
1_ MOUSSE and MELON
parmigiano reggiano, silken tofu, melon, prosciutto

two_ POTSTICKER
butternut squash, water chestnut, ricotta salata, cavalo nero, grappa

three_TANG YUAN
nian gao, mozzarella di bufala, tomato broth, basil, olive oil

four_ANIMELLE
sweetbreads, xo sauce, lotus root, xo sauce, pea

five_PORCHETTA
siu mai, pig, fennel, mustard, chicharron, sage, black vinegar, burro marrone

six_MAPO GARGANELLI
lamb, szechuan peppercorns, tarragon, foo yee, chives

seven_RISOTTO
carnaroli, salt pork, shaoxing wine, scallion, blackpepper, fried garlic, bottarga

8_SEMIFREDDO & tea
squid ink, red bean, tapioca pearls, soy milk, five spice & puer


Monday, September 14, 2015

Bulleit Whiskey Woody Tailgate Trailer has popup style and lasting flavor

Bulleit Whiskey Woody Tailgate Trailer-image003-1  

Bulleit Whiskey has launched a national tour of lunch, cocktails and tastings, and they are doing it from their own pop-up tailgate trailer.

The trailer was originally designed for the Neiman Marcus Fantasy Gift Guide and retails at more than $150,000. Created by iconic designer Brad Ford, the Woody was created from re-purposed Bulleit barrels and features a fully stocked bar of Bulleit Bourbon, Rye and 10-Year. It’s been featured on The Today Show, CNN and more.

The Bulleit Whiskey Woody Tailgate Trailer experience varies depending on the event. For example, in Oakland they hosted the event at Peoples Barber Shop. During the popup event, Bulleit offered free haircuts and shaves to selected participants members. They also had complimentary Bulleit Bourbon cocktails as well as snacks. (All attendees must be 21+)

To track the tour, go to Instagram page @BulleitUS

  Bulleit Whiskey Woody Tailgate Trailer-image004

Wednesday, July 29, 2015

Kitchenbeard Kitchen Brings España Pop-Up Restaurant to Outpost India Basin

Chef Stephen Roberts of Kitchenbeard Kitchen Brings España Pop-Up Restaurant to Outpost India Basin on August 8



WHAT:                     Chef Stephen Roberts of Kitchenbeard Kitchen is bringing his latest pop-up restaurant to the Bay Area culinary scene on August 8 at Outpost India Basin. Coming off the success of his May 9 pop up featuring Provencal cuisine at Outpost, Chef Roberts is focusing on Spanish fare with a California influence.

                                The menu will include aceitunas, quesos , almendras y jamón; albondigas; salmorejo; tres croquettas; calamari relleno con arroz negro; and coca con melocotón y el Jerez caramelo helado.

WHEN:                    Saturday, August 8, 2015
                                Beginning at 7:00 p.m.

WHERE:                 Outpost India Basin
                                1555 Burke Avenue, Suite A
                                San Francisco, CA
                                   
COST/TICKETS:     $70

ABOUT CHEF
STEPHEN
ROBERTS:             Stephen Roberts has been producing pop-up restaurants in San Francisco for the past three years at locales including, Outpost India Basin and Truck Bar. Ranging from plated dinners to the popular and more casual bar food at the “Aporkalypse” pop up, Roberts’ cuisine focuses on classic French technique, while being informed by sustainable practices. A 2002 graduate of The Institute of Culinary Education in New York, Roberts has worked as a private chef and caterer for more than 13 years. He often teaches classes at Macy’s Herald Square, writes for Examiner.com covering the San Francisco culinary scene, and is a professional food photographer. He resides in San Francisco where he is currently developing his next culinary endeavor. http://www.kitchenbeard.com/

ABOUT OUTPOST
INDIA BASIN:            Outpost India Basin is an event space for creative pursuits located in India Basin, San Francisco. http://www.outpostindiabasin.com/

Thursday, July 23, 2015

Pop-up Playbook from Eventbrite



Our good friends at Culintro have brought to our attention that our great friends at Eventbrite (which we use for all of our direct event ticket sales), have created a nice how-to for restaurants and bars considering holding their own pop-up event.

The compilation is called the Pop-up Playbook, and collects the advice of several experts for you to use. (BTW, they did not call on us, which is of course an oversight).

It also includes Toolkit to help you organize your popup event, such as this Popup Report on 'experiential dining.'

To view the Eventbrite Pop-up Playbook, go here.


Friday, June 19, 2015

Ceviche Project Pop Up Dinner Series in Los Angeles

 

Travelers visiting Los Angeles this summer and fall are in for a culinary experience.

 The Ceviche Project and DeLeón Tequila are coming to Skybar at Mondrian for a 5-part dinner series featuring 5-course seafood pop-up dinner and handcrafted cocktail pairings, taking place from Thursday, June 25th throughout July 23, August 20, September 24 and October 22. Tickets for these affairs are available at http://cevicheproject.nightout.com.

The Ceviche Project is a pop-up culinary and cultural experience that brings together people, music, and Michelin star restaurant–caliber ingredients in a communal and one-of-a-kind dining experience that features innovative takes and artful, never-repeated seafood dishes. The Ceviche Project, DeLeón Tequila, and Skybar at Mondrian are teaming up to showcase Founder Octavio Olivas' varied experiments with ceviche and its many variations, as well as tiraditos, oysters on the half-shell, and crudo preparations: featuring fresh and premium offerings from fish and farmers markets alike.

While guests can expect culinary delights to be the centerpiece of their experience, Ceviche Project is a true celebration of all things summer in Los Angeles: one that brings together a unique mix of in-the-know locals and chic vacationers looking for something new and exciting to share during dinnertime.

Each dinner will kick off with DeLeón Tequila tasting followed by dinner featuring five new dishes paired with handcrafted cocktails from DeLeón, so each dinner is unique. Guests will eat, drink, converse, laugh, dance, learn, and engage, and Olivas will share stories about the origin and inspiration of each dish and paired cocktails. http://www.cevicheproject.com 

 
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