Pop-up restaurants: dining for a new decade

pop-up restaurantsFirst, it was underground supper clubs. Now, everything’s coming up pop-ups. As with food trucks, this form of guerrilla cheffing borne of economic need has become a global phenomenon. Equal parts dinner party and dinner theater, a pop-up refers to a dining establishment that is open anywhere from one to several nights, usually in an existing restaurant or other commercial food establishment.

The impermanent nature of pop-ups means no real overhead or utilities, and little food cost and labor. They’re not enough to sustain chefs financially, but are instead a great way for them to make a name for themselves and draw some income in between (or during) gigs. Pop-ups also give chefs a chance to stretch themselves, stylistically or ethnically, although some prefer to let local ingredients shine. Most pop-ups give props to sustainability by sourcing product from local farms, which is part of what gives these fly-by-night operations such a wonderful sense of place.

I first heard about pop-ups while couch-surfing in San Francisco two years ago (my own pop-up form of survival after relocating back to the West Coast from Colorado). Chef Anthony Myint, the brainchild behind SF’s Mission Street Food pop-up, which started in 2008, was serving much-lauded, locally-sourced dinners Thursday nights, each time with the help of a guest chef. The food was unpredictable with regard to cuisine or style. The location? Lung Shan, a nondescript Chinese restaurant in the city’s vibrant Mission District (FYI, my favorite place for great, usually cheap, eats). I remember thinking at the time, “More, please.”pop-up restaurantsFast-forward 24 months, and while the pop-up is no more, the venture was so successful, Myint is now co-owner of San Francisco’s popular Commonwealth, as well as newly minted (har) chef at the forthcoming Mission Bowling Club. And Joshua Skenes of Saison, one of Food & Wine magazine’s newly crowned Best New Chefs, started the restaurant as a pop-up.

San Francisco has long been an incubator for innovative ideas involving food, so it’s no surprise pop-ups are, ah, popular there (click here for a recent round-up). Meanwhile, fellow 2011 Best New Chef Jason Franey, of Seattle’s Canlis, has also been getting in on the pop-up. In February, he cooked a one-night gig at “Hearth & Home,” held at one of the city’s Macrina Bakery locations (another tip: if you’re in town, visit Macrina in its own right. Four words: chocolate-orange pound cake).

The pop-up trend–which now applies to boutiques, galleries, clubs, coffee houses, and bars–has gone national. Los Angeles, San Diego, New Orleans, Chicago, New York, Boston, Portland (Oregon), Miami: all popular for restaurant pop-ups. Oakland has seen phenomenal response to its Pop-up General Store, which features a twice-monthly gathering of food vendors held at a catering kitchen. Founded by former Chez Panisse Chef Christopher Lee and his former sous chef Saimin Nosrat (of Berkeley’s defunct Eccolo), the venue features all the deliciousness you would expect when a group of mostly former Chez Panisse cooks and food artisans get together and prepare things to eat.
pop-up restaurants
Pop-ups are even crossing the pond. The New York Times reports that, starting today, Singapore is sending some of its top chefs and a pop-up kitchen on a yearlong trip around the world, with nine stops planned in Moscow, Paris, London, Tokyo, Shanghai, Hong Kong, Delhi, Sydney, and Dubai. Dubbed Singapore Takeout, the goal is to showcase the city’s eclectic, multi-ethnic cuisine. The kitchen is a converted 20-by-eight-foot shipping container. Also hitting the road is chef Thomas Keller of The French Laundry, Ad Hoc, Bouchon, and Per Se. He’ll be featured in a ten-day pop-up at Harrods, London later this summer.

Tip: Due to the nature of pop-ups, the best way to find them is to Google the words, “pop-up restaurant, ____ (city).” You can also go to Pop up Restaurants for news. Get popping!

European cheeses: holiday entertaining with the taste of travel

European cheeseI work part-time in a cheese shop, and I’m also a contributing editor at culture, a consumer cheese magazine. I can’t help noticing that, despite a still-sluggish economy, people don’t want to do without their cheese. Especially if they’ve fallen for a specific type during their (usually European) travels.

Not everyone who bellies up to the counter is a globetrotter or a cheese geek, but they’re all eager to try new things and learn about the animals and cheesemakers responsible, and what, if any, cultural role certain cheeses play in their country of origin. It got me thinking: why not show Gadling readers how to do a bit of armchair travel to Europe via their local cheese shop?

Cheese has long been associated with revelry, in part because of its cozy compatibility with beer, wine, Champagne, and certain spirits. With the holiday season upon us, I put together a list of some delicious, versatile, affordable European imports that will make any small party more festive. The best part? You don’t need to be any kind of cheese wunderkind to put together a banging cheese plate (suggestions coming up).

[Photo credit: Flickr user cwbuecheler]

European cheeseI usually allow about an ounce of each cheese per person, assuming there’s more food. If you’re throwing a big party, it may not be financially feasible to purchase certain products (and there’s nothing wrong with serving a mass-produced Gruyere or Gouda). Note that some styles of cheese are less dense than others, so depending upon price, you can get more dairy for your dollar.

If you can’t find these cheeses at your nearest grocery, Whole Foods (which have generally excellent cheese departments), or specialty shop, try online sources Murray’s Cheese, Cowgirl Creamery, Formaggio Kitchen, and Artisanal Premium Cheese. Click here for a national cheese retailer directory by zipcode.

In addition to picking some of my own favorites, I turned to one of culture’s co-founders, cheesemonger Thalassa Skinner of Napa’s Oxbow Cheese Merchant, for advice:

The Cheeses

Langres (cow): Traditionally served with Champagne poured over it (those decadent French!), this well-priced washed-rind is a little bit stinky, with a dense, creamy interior and tangy lactic finish. From the Langres plateau in the Champagne-Ardenne region.
European cheese
Ewephoria (sheep): Nutty, rich, with a hint of crystallization, this butterscotchy Gouda will convert even the ambivalent into cheese aficionados.

Appenberger (cow): This buttery Alpine-style cheese from the Schweitzer Mittelland region has a faintly grassy tang. A surefire crowd-pleaser.

Robiola due latte (a blend of cow and sheep or goat’s milk): A rich, mold-ripened number with a slightly sour, mushroomy finish, from the dairy-rich Piedmont and Lombardy regions. Top imports include those by Perolari due Latti, Robiola Bosina, and Robiola delle Langhe.

Leonora (goat): A loaf-shaped, mold-ripened cheese from the northwestern village of León. Creamy, tangy, and delightful, with a blindingly white, dense, chewy interior.

Azeitao (cow): Yeasty, full-flavored, with a slightly bitter finish; a beer-lover’s cheese. From the village of the same name, in the Arrabida Mountains, near Lisbon.European cheese

Stilton (cow): Colston-Bassett makes perhaps the finest version of this historic, earthy blue cheese. It’s a classic British holiday treat, produced in Derbyshire, Leicestershire, and Nottinghamshire. Stichelton is the equally delicious, raw milk version; it’s a bit more fruity and crumbly. But for another British tradition, go for a robust Cheddar. Keen’s (cow) is buttery, with a horseradishy bite.

Coolea (cow): This dense, buttery, Gouda-style from County Cork has a sharp, grassy finish. Unusual and delicious.

Wavreumont (cow): A smooth, full-flavored, monastic-style washed rind. Trappist beer, anyone?

Cheese Plate 101

K.I.S.S.: This is a fun little acronym I learned in culinary school. It stands for, “Keep it Simple, Stupid.” A foofy, cluttered cheese plate with too many accompaniments just detracts from the headliner. You can keep sides as simple as some plain crackers or a baguette, or add toasted almonds, walnuts, or hazelnuts, and some preserves, or honeycomb or dried frEuropean cheeseuit or grapes or slices of pear or apple (in summer, use stonefruit such as peaches or cherries, or berries).

You can also go the savory route with dry-cured or green olives (Picholine are my favorite) and some salumi (add grainy mustard, cornichons, and a hearty rye bread for a winter supper). Forget the sundried tomatoes, pickled onions, pepperoncini, artichoke hearts, tapenade, stuffed peppers, or whatever else the local deli has in its antipasti bar. It’s overkill.

Stick to three to four cheeses that increase in intensity of flavor. You can do whatever you want: all blues, or all goat cheeses. For a diverse, well-rounded plate, try: One creamy/mild; one semi-soft or semi-firm with some kick, or a washed-rind/ surface-ripened; one hard-aged; one blue or something really punchy (taste this last, because the stronger flavors will obscure your palate). Your cheesemonger can help you pick things out and explain these terms to you, or click here for a glossary.

When pairing cheese with beer or wine, a rule of thumb is to match the intensity of flavor of the cheese to that of the beverage. The following are some suggestions for some of the more tricky, assertive cheeses.

Goat cheese: A good rosé will almost always work, as will a light German beer like Hoegaarden.
European cheese
Big, stinky washed-rinds: Pair with sweet bubbly; the effervescence will help cleanse the palate and won’t compete with the flavor of the cheese. If you’re drinking beer, go with a light pilsner or lambic.

Blue cheeses: Go for a sweet dessert wine (not Port) or Lambic beer with fruit, such as framboise.

For additional cheese plate ideas, click here.

[Photo credits: Neal’s Yard, Flickr user foodmuse; Gouda, Flickr user manuel/MC; cow, Laurel Miller; grapes, Flickr user lakewentworth; goat, Laurel Miller]

Daily Pampering: Chauffeured rides ensure royal treatment at Napa’s Milliken Creek Inn & Spa

Why worry about getting from point A to point B when your luxury hotel can do that for you? Milliken Creek Inn & Spa, an intimate luxury boutique hotel in Napa Valley, is offering “Your Carriage Awaits” package – a romantic, two-night travel package that allows guests to tour the region without having to lift a finger.

Upon arrival, guests will be taken to one of the Inn’s 12 individually designed, spacious suites where oversized hydrotherapy bathtubs await. After a quick soak and change, roundtrip chauffeured transportation to dinner in downtown Napa will be provided. Upon return, indulge in the chocolate-covered strawberries, candles and rose petals that complete your turn-down service.

Spend the next morning at the spa before hopping into the chauffeured four-hour wine tour to visit three Napa wineries before heading off to dinner.

The cost of this pretty pampering? A mere $930 per couple per stay. For full details, visit Milliken Creek Inn’s website or call 800.822.8418 and request offer code “CARRIAGE.”

Want more? Get your daily dose of pampering right here.

Daily Pampering: Destination Cellars takes wine lovers behind the scenes in Napa Valley

Ever wonder what goes on behind the scenes at the finest Napa Valley wineries? Destination Cellars, the wine club for luxury palettes, is offering its club members a “backstage pass” to meet the rock stars of the wine world.

The event is being held Sept. 23-26 and is limited to only 10 couples, so you’ll have to act fast if you’re interested. You’ll get:

  • Room at The Carneros Inn – rated the “Top Romantic Getaway” by Travel & Leisure Magazine
  • A meet and greet with Destination Cellars Estate Sommelier Sean Meyer, who will serve as your guide throughout the tour.
  • Welcome Reception at Signorello Estate, complete with Neapolitan style pizzas from the wood-fired oven.
  • Lunch and a behind the scenes tour of Vineyard 29 with Chef Sarah Heller, formerly of Bouchon and The French Laundry
  • Dinner at Ma(i)sonry, a 1904 stone manor home covered in priceless art and surrounded by the exceptional wines of Blackbird, one of the most coveted wineries in the region.
  • And so much more.

The backstage pass main event is sponsored by Hourglass Wine Company. In its sixth annual event, the company aims to raise $500,000 for the St. Helena Unified School District.

Total cost of this pampering: $6,000 per couple. A chance to taste some of the rarest wines in the region: Priceless (and delicious!)

Want more? Get your daily dose of pampering right here.

Aloft Hotels seeks next big music act

Now that American Idol has ended what will aspiring singers do? Never fear superstars, Aloft Hotels has you covered (if you can sing).

Aloft is launching “Project Aloft Star” in an effort to find the next great musical artist.

Project Aloft Star, which kicks off June 7, will be a virtual battle of the bands with one winner kicking off the main stage at “Live In The Vineyard” in November alongside bonafide stars including Lily Allen, Jason Mraz, Colbie Caillat and Macy Gray. Additionally, Aloft will send the winning artist or band on a tour of Aloft hotels throughout the United States.

The contest will take place on Facebook and the top three bands will be chosen based on a combination of votes from Facebook fans, Aloft guests, and Live In the Vineyard artists. Think you have what it takes to rock the hotel world? Sign up on Aloft’s Facebook fan page and submit a video of an original acoustic performance. The first round of voting will take place during the submission period, from June 7 to July 31. After the top three vote-getters are determined, a second round of votes will happen from August 10 to September 10. The final winning act will then be announced on September 15, and will go on to play at the “Live in the Vineyard” concert the weekend of November 13.

Aloft is the 2010 presenting sponsor for Live in the Vineyard, which takes place in California’s Napa Valley every April and November. Before you dismiss the event as an amateur karaoke night, take another look: performers include the likes of Melissa Etheridge, Train, Tonic and VV Brown.