to enhance the overall atmosphere. Ensure the theme is consistent and cohesive throughout the event, not only in food and beverage, but also in the details. “Think about the whole experience, from beginning to end,” says Buchanan. The venue where a pop-up event is held is almost just as important as the theming and menu as well. “Venues that work best for pop-ups are those that offer flexibility and can be easily transformed to fit the event’s theme,” says Sanchez. Consider places like museums, art galleries, farms, gardens, rooftops, warehouses, vacant retail spaces, breweries, wineries, and historic buildings. Be mindful though; unique venues bring with them their own set of challenges (more on that in a bit).
Photo courtesy Bryan Ngo
M(EAT) CARNIVAL from Blossom Catering (Napa) is unlike any other pop-up event: attendees don’t know where the event will be held until only a week prior, and once they arrive, they are handed a wine glass, a towel, and nothing else. Each pop-up event brings a team of chefs, each showcasing varying interpretations of Mediterranean-American cuisine cooked over a live fire. Each event takes place outdoors where chefs are given ingredients and are challenged to whip up meat-focused dishes on the fly, which is why no two pop-up events are ever the same. As attendees traverse the various stations (sans plates and silverware) they use their hands to grab the food they wish to try while dining al fresco.
“The draw for pop-up dinners and events lies in their exclusivity and novelty. Guests are attracted to the idea of a limited-time experience that feels special and unique. The ephemeral nature of pop-ups creates a sense of urgency, encouraging people to attend before the opportunity passes.” —Chris Sanchez
The Philadelphia Museum of Art hosted a pop-up dinner with chef-in- residence Chef Hoon Rhee featuring a Korean-inspired tasting menu designed to complement its exhibition "The Shape of Time: Korean Art After 1989." Shown: Yeonggye-baeksuk (chicken, jook, jujube, chestnuts, gamtae). Photo courtesy Michelle Corban
Constellation Culinary Group hosted a pop-up dinner at the Sarasota Art Museum’s Bistro restaurant that showcased creative culinary offerings that were inspired by a recent exhibit, "Chakaia Booker: Surface Pressure and Booker’s Artwork." Each course was inspired by a specific piece from the exhibition. Shown: Chicken al Mattone “Under a Brick” with potatoes and Italian salsa verde. Photo courtesy Sarasota Art Museum
CATERSOURCE ■ FALL 2024
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