The Perfect Pop-Up

Have you been to a Pop-Up dinner or dining experience? For those who haven’t, Pop-ups are unique dining experiences that give diners a chance to try something new and different. The menu is usually a set multi-course meal for the evening. Wherever the pop-ups are located, they often showcase a specific type of cuisine or dining concept. They’re great ways for diners to find those one-of-a-kind culinary experiences they’re after in a world over-saturated with food trends and trendy food. They’re also a great way for chefs to showcase their talents and show off new and unique dishes.

Our own Chef Brett is currently doing Pop-Up dinners at our Stripe Cafe at the Palos Verdes Art Center. Normally the cafe is open just for lunch but occasionally we will be holding a Pop-Up dinner so check the art center for more information on the next on!

This latest dinner was 3 nights only with 2 sittings per night. Each sitting held about 60 people and was completely sold out. My brother George and I attended this last one and wanted to whet your appetite by showing the amazing courses Chef Brett conjured up for us.

The First Course Servings

Tuna Tartare with Piquillo Chimichurri and Sweet Potato Chips

Twice Baked Cornbread on top of Buttermilk Curd with Warm Local Honey

Canterelles on Just Made Tortilla with Huitacoche and Grilled Corn Salsa

Purple and Green Asparagus Two Ways with One Hour Soft Egg, Lardon and Chives

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Second Course Servings

Chrispy Squash Blossoms stuffed with Crab, Marscapone and Mint over Zucchini Noodles

Watermelon Salad with Pork Belly Croutons, Ricotta Salata, and Watercress drizzled with Pomegranate Molasses and Olive Oil

Grilled Octopus with Garbanzo Beans, Romesco, Soft Herbs and Caramelized Focaccia

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Third Course Servings

Grilled Flat Iron Steak with Smashed Beets, Potatoes and Bone Marrow Bordelaise

Seared Scallops with Corn Purée and Smoked Shishito Peppers

Salt Roasted Pork and Clams. Pork Shoulder and Little Neck Clams with Harissa Broth and Grilled Sourdough

Spring Gnocchi with Rainbow Carrots, Beet Greens, Pine Nuts and Parmesan Cheese

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Fourth Course Servings

Berries and Crème. Market Berries and Chantilly Cream with Strawberry Rosé Wine Sauce

Brûléed Peaches with Vanilla Panna Cotta and Brown Sugar Feuilletine Crumble

Flourless Chocolate Cake with Chantilly Cream and Fresh Berries

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Have we made you salivate yet? Hungry for more? Ready to try out your own Pop-Up Dinner?
Be sure to contact the Palos Verdes Art Center on information for the next gastronomic affair!

PALOS VERDES ART CENTER
5504 West Crestridge Road
Rancho Palos Verdes, CA 90275

Phone: 310.541.2479
E-mail: info@pvartcenter.org