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I recently did a pop up restaurant for 80 people I didn't know. Below are the pictures from the event. I also put a small bit of my speech before the menu went out...

 

 

Let me know what you think!

 

 

 

Here is an abridged version of my speech..

 

 

"When I graduated high school, I did a similar dinner for 8 people. I just graduated college and now I am doing a dinner for 80"

 

I paused...

 

"I guess when I get my PhD, I will have to do a dinner for 800"

 

I believe I got a sympathetic laugh out of the quick "jokish".

 

"The menu I prepared has a little bit from everywhere I have been, it has memories from school and memories from restaurants.The first course came from an organic chemistry class. I learned about the concept of chirality(I won't go into the details :)..unless you want me too.I am sure there are plenty of people on this forum much smarter than me who can actually explain this beyond my limited scope).

 

The second course is because I love pasta and I love soup. They go great on any menu and most people love soup! The brodo comes from Cafe Juanita, where I learned about this funky liquid. It somehow tastes good and smells funky at the same time. Combined with the nutty flavor you get from caramelized cauliflower and the brightness from the fennel salad. It just wakes up the mouth.

 

For the third course, it is kind of an homage to the first course I was put in charge of at the Herbfarm. It was a celery root tart with seafood on top. I actually kind of hated the course. Not because of the flavors, but because I felt I could never execute it perfectly. The crust was always too soggy, or the filling was too shallow.

 

 

So I made it my own. I love panna cotta, and I think it goes great in savory dishes. This allows for a custard to be made without baking and keeps the celery root flavor cleaner (there is no egg, which always muddied the flavor). Then, I placed seafood and crispy potato chips to add texture.

 

Fourth course is comprised of one of my favorite fish, bone marrow and some seared picked vegetables(I would have preferred grilled  picked vegetables..try it some time!). Why is Black code my favorite fish?? Black Cod is great because it has a subtle fishy flavor, and it allows itself to be a canvas to other flavors. Combined with the dill, pickled vegetables and bone marrow it comes alive

 

Finally, dessert! Well, when it comes down to it, I love gelato as the star of desserts. Not just a side to your cake, or pie. Nope, I like it as the focal point. For tonight it is Black Sesame with some toasted chocolate and Douglas fir granita"

 

 

 

 

 

 

 

 

Asparagus Salad, Anchovies, Mint, Lemon Balm and Rye Caraway Bread

 

 

 

 

 

Chicken Brodo, Caramelized Cauliflower and Fennel Salad

 

 

 

Celery Root Panna Cotta, Clams, Sea Beans, Goose Tongue and Potato Chips(I should have had this cut smaller..it looks way to bulky...I wish it was 1/3 the width)

 

 

 

Seared Black Cod, Emulsified Bone Marrow, Grilled Pickled Veg and Dill

 

 

 

Black Sesame Gelato, Douglas Fir Granita, Toasted Chocolate, Coco Nib Sable and edible flowers

 

 

 

PIC EDITING THANKS TO @dcarch ! Thank you.

 

Here were the score from the 80 people...yup they scored it..If you feel like reading about how this came about. Feel free to check it out! My First Pop Up Restaurant

 

 

 

 

 

The Menu

 

 

 

 

 

 

 

 

 

 

 

 

I recently did a pop up restaurant for 80 people I didn't know. Below are the pictures from the event. I also put a small bit of my speech before the menu went out...

 

 

Let me know what you think!

 

 

 

Here is an abridged version of my speech..

 

 

"When I graduated high school, I did a similar dinner for 8 people. I just graduated college and now I am doing a dinner for 80"

 

I paused...

 

"I guess when I get my PhD, I will have to do a dinner for 800"

 

I believe I got a sympathetic laugh out of the quick "jokish".

 

"The menu I prepared has a little bit from everywhere I have been, it has memories from school and memories from restaurants.The first course came from an organic chemistry class. I learned about the concept of chirality(I won't go into the details :)..unless you want me too.I am sure there are plenty of people on this forum much smarter than me who can actually explain this beyond my limited scope).

 

The second course is because I love pasta and I love soup. They go great on any menu and most people love soup! The brodo comes from Cafe Juanita, where I learned about this funky liquid. It somehow tastes good and smells funky at the same time. Combined with the nutty flavor you get from caramelized cauliflower and the brightness from the fennel salad. It just wakes up the mouth.

 

For the third course, it is kind of an homage to the first course I was put in charge of at the Herbfarm. It was a celery root tart with seafood on top. I actually kind of hated the course. Not because of the flavors, but because I felt I could never execute it perfectly. The crust was always too soggy, or the filling was too shallow.

 

 

So I made it my own. I love panna cotta, and I think it goes great in savory dishes. This allows for a custard to be made without baking and keeps the celery root flavor cleaner (there is no egg, which always muddied the flavor). Then, I placed seafood and crispy potato chips to add texture.

 

Fourth course is comprised of one of my favorite fish, bone marrow and some seared picked vegetables(I would have preferred grilled  picked vegetables..try it some time!). Why is Black code my favorite fish?? Black Cod is great because it has a subtle fishy flavor, and it allows itself to be a canvas to other flavors. Combined with the dill, pickled vegetables and bone marrow it comes alive

 

Finally, dessert! Well, when it comes down to it, I love gelato as the star of desserts. Not just a side to your cake, or pie. Nope, I like it as the focal point. For tonight it is Black Sesame with some toasted chocolate and Douglas fir granita"

 

 

 

 

 

 

 

 

Asparagus Salad, Anchovies, Mint, Lemon Balm and Rye Caraway Bread

 

 

 

 

 

Chicken Brodo, Caramelized Cauliflower and Fennel Salad

 

 

 

Celery Root Panna Cotta, Clams, Sea Beans, Goose Tongue and Potato Chips(I should have had this cut smaller..it looks way to bulky...I wish it was 1/3 the width)

 

 

 

Seared Black Cod, Emulsified Bone Marrow, Grilled Pickled Veg and Dill

 

 

 

Black Sesame Gelato, Douglas Fir Granita, Toasted Chocolate, Coco Nib Sable and edible flowers

 

 

 

PIC EDITING THANKS TO @dcarch ! Thank you.

 

Here were the score from the 80 people...yup they scored it..If you feel like reading about how this came about. Feel free to check it out! My First Pop Up Restaurant

 

 

 

 

 

The Menu

 

 

 

 

 

 

 

 

I recently did a pop up restaurant for 80 people I didn't know. Below are the pictures from the event. I also put a small bit of my speech before the menu went out...

 

 

Let me know what you think!

 

 

 

Here is an abridged version of my speech..

 

 

"When I graduated high school, I did a similar dinner for 8 people. I just graduated college and now I am doing a dinner for 80"

 

I paused...

 

"I guess when I get my PhD, I will have to do a dinner for 800"

 

I believe I got a sympathetic laugh out of the quick "jokish".

 

"The menu I prepared has a little bit from everywhere I have been, it has memories from school and memories from restaurants.The first course came from an organic chemistry class. I learned about the concept of chirality(I won't go into the details :)..unless you want me too.I am sure there are plenty of people on this forum much smarter than me who can actually explain this beyond my limited scope).

 

The second course is because I love pasta and I love soup. They go great on any menu and most people love soup! The brodo comes from Cafe Juanita, where I learned about this funky liquid. It somehow tastes good and smells funky at the same time. Combined with the nutty flavor you get from caramelized cauliflower and the brightness from the fennel salad. It just wakes up the mouth.

 

For the third course, it is kind of an homage to the first course I was put in charge of at the Herbfarm. It was a celery root tart with seafood on top. I actually kind of hated the course. Not because of the flavors, but because I felt I could never execute it perfectly. The crust was always too soggy, or the filling was too shallow.

 

 

So I made it my own. I love panna cotta, and I think it goes great in savory dishes. This allows for a custard to be made without baking and keeps the celery root flavor cleaner (there is no egg, which always muddied the flavor). Then, I placed seafood and crispy potato chips to add texture.

 

Fourth course is comprised of one of my favorite fish, bone marrow and some seared picked vegetables(I would have preferred grilled  picked vegetables..try it some time!). Why is Black code my favorite fish?? Black Cod is great because it has a subtle fishy flavor, and it allows itself to be a canvas to other flavors. Combined with the dill, pickled vegetables and bone marrow it comes alive

 

Finally, dessert! Well, when it comes down to it, I love gelato as the star of desserts. Not just a side to your cake, or pie. Nope, I like it as the focal point. For tonight it is Black Sesame with some toasted chocolate and Douglas fir granita"

 

 

 

 

 

 

 

 

Asparagus Salad, Anchovies, Mint, Lemon Balm and Rye Caraway Bread

 

 

 

 

 

Chicken Brodo, Caramelized Cauliflower and Fennel Salad

 

 

 

Celery Root Panna Cotta, Clams, Sea Beans, Goose Tongue and Potato Chips(I should have had this cut smaller..it looks way to bulky...I wish it was 1/3 the width)

 

 

 

Seared Black Cod, Emulsified Bone Marrow, Grilled Pickled Veg and Dill

 

 

 

Black Sesame Gelato, Douglas Fir Granita, Toasted Chocolate, Coco Nib Sable and edible flowers

 

 

Here were the score from the 80 people...yup they scored it..If you feel like reading about how this came about. Feel free to check it out! My First Pop Up Restaurant

 

 

 

 

 

The Menu

 

 

 

 

I recently did a pop up restaurant for 80 people I didn't know. Below are the pictures from the event. I also put a small bit of my speech before the menu went out...

 

 

Let me know what you think!

 

 

 

Here is an abridged version of my speech..

 

 

"When I graduated high school, I did a similar dinner for 8 people. I just graduated college and now I am doing a dinner for 80"

 

I paused...

 

"I guess when I get my PhD, I will have to do a dinner for 800"

 

I believe I got a sympathetic laugh out of the quick "jokish".

 

"The menu I prepared has a little bit from everywhere I have been, it has memories from school and memories from restaurants.The first course came from an organic chemistry class. I learned about the concept of chirality(I won't go into the details :)..unless you want me too.I am sure there are plenty of people on this forum much smarter than me who can actually explain this beyond my limited scope).

 

The second course is because I love pasta and I love soup. They go great on any menu and most people love soup! The brodo comes from Cafe Juanita, where I learned about this funky liquid. It somehow tastes good and smells funky at the same time. Combined with the nutty flavor you get from caramelized cauliflower and the brightness from the fennel salad. It just wakes up the mouth.

 

For the third course, it is kind of an homage to the first course I was put in charge of at the Herbfarm. It was a celery root tart with seafood on top. I actually kind of hated the course. Not because of the flavors, but because I felt I could never execute it perfectly. The crust was always too soggy, or the filling was too shallow.

 

 

So I made it my own. I love panna cotta, and I think it goes great in savory dishes. This allows for a custard to be made without baking and keeps the celery root flavor cleaner (there is no egg, which always muddied the flavor). Then, I placed seafood and crispy potato chips to add texture.

 

Fourth course is comprised of one of my favorite fish, bone marrow and some seared picked vegetables(I would have preferred grilled  picked vegetables..try it some time!). Why is Black code my favorite fish?? Black Cod is great because it has a subtle fishy flavor, and it allows itself to be a canvas to other flavors. Combined with the dill, pickled vegetables and bone marrow it comes alive

 

Finally, dessert! Well, when it comes down to it, I love gelato as the star of desserts. Not just a side to your cake, or pie. Nope, I like it as the focal point. For tonight it is Black Sesame with some toasted chocolate and Douglas fir granita"

 

 

 

 

 

 

 

 

Asparagus Salad, Anchovies, Mint, Lemon Balm and Rye Caraway Bread

 

 

 

 

 

Chicken Brodo, Caramelized Cauliflower and Fennel Salad

 

 

 

Celery Root Panna Cotta, Clams, Sea Beans, Goose Tongue and Potato Chips(I should have had this cut smaller..it looks way to bulky...I wish it was 1/3 the width)

 

 

 

Seared Black Cod, Emulsified Bone Marrow, Grilled Pickled Veg and Dill

 

 

 

Black Sesame Gelato, Douglas Fir Granita, Toasted Chocolate, Coco Nib Sable and edible flowers

 

 

Here were the score from the 80 people...yup they scored it..If you feel like reading about how this came about. Feel free to check it out! My First Pop Up Restaurant

 

 

 

 

 

The Menu