Now You See them, Now You Don’t – Pop Ups Are All The Rage

If you have ever walked past your local coffee shop at 10pm and seen unsuspected diners feasting on meals that quite certainly were not prepared by the local barista, you have probably witnessed a Pop-Up restaurant. These restaurants often operate from locations that typically do not serve regular meal service but have a kitchen that can be rented out to an up and coming chef that can’t quite pull together the funds necessary to open their own brick and mortar location.

Similar to the food truck craze that is circling the globe, Pop-Ups are everywhere! Sometimes it can be tricky to find them or even know they exist but once you find one the food is usual unique, inventive, playful and delicious. They are usually manned by young, inspired chefs attempting to make a name for themselves.

We recently were invited by Chef Cyril Kabaoglu to experience his latest Pop-Up called Fork, Knife, Mic. In today’s culinary world, food isn’t just a means of survival but more a demonstration of arts and emotions. Fork, Knife, Mic combines the art and emotion of food with music. On this particular evening we were greeted by a Prohibition themed menu accompanied by classic jazz music.

Amaris Dupree & The Starlight Lounge Jazz Band

Amaris Dupree & The Starlight Lounge Jazz Band

 

Beef cheeks, toasted almonds, coffee roasted carrot, vanilla potato puree

Beef cheeks, toasted almonds, coffee roasted carrot, vanilla potato puree

Amaris Dupree and the Starlight Lounge Jazz Band entertained guests as they dined on dishes by Chef Cyril, Chef Jason Fullilove and Chef Eliot Pardo.

Smoked ginger pho, prawn gnocchi, lime foam, togarashi

Smoked ginger pho, prawn gnocchi, lime foam, togarashi

 

 

 

 

 

 

 

 

These masterfully made dishes by Chef Cyril really set the tone for the evening of the early 1900s themed club. Referenced as the Cotton Club after the famous Harlem, NY night spot from the same time period. The night continued with a lamb belly dish prepared by Chef Fullilove that was tender and rich.

Wheat smoked lamb belly, malted barley, bourbon glazed market vegetables, mint whip

Wheat smoked lamb belly, malted barley, bourbon glazed market vegetables, mint whip

The night concluded after a couple of gin cocktails and a classic chocolate dessert served up by Chef Pardo. We sure hope that this new trend of Pop-Up style restaurants catch on to this great combination of live music and inspired food. To find out more about Chef Cyril and his pop ups you can follow him at http://www.triptikla.com

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