POP-UP PLANNING THE PERFECT Caterers are increasingly tapping into the popularity of pop-up events, experiences, and dinners
BY AMBER KISPERT
C aterers are breaking free from the confines of “Pop-ups really aren’t that much different than regular events,” says Dana Buchanan (Primal Alchemy Catering), “but this time we are the ones calling the shots and creating the experience for the guests.” These pop-up experiences (usually ticketed) are a mix between culinary experimentation and guest experience. Think: A five-course holiday meal, an artisan cheese and wine pairing themed to a new art exhibit, or a sit-down family-style feast in the middle of a farm. With working within their clients’ visions and instead are putting control back in their own hands through pop-up experiences. pop-up events, caterers are limited only by their imagination. “It’s nice to have an outlet for creative freedom,” says Chef Itamar Abramovitch (Blossom Catering). “Even though I truly enjoy formal/ fine cooking, and I love catering for all our clients, pop-up events allow chefs to prepare food that might not always be on our menu for catering events.”
FALL 2024 ■ CATERSOURCE
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