Kitchenbeard Kitchen Brings Trattoria Pop-Up Restaurant to Outpost India Basin

Chef Stephen Roberts of Kitchenbeard Kitchen

Brings Trattoria Pop-Up Restaurant to Outpost India Basin on June 4

WHAT:                     Chef Stephen Roberts of Kitchenbeard Kitchen is bringing his latest pop-up restaurant to the Bay Area culinary scene on June 4 at Outpost India Basin. Coming off the success of his February 20 pop up featuring French bistro cuisine at Outpost, Chef Roberts is focusing on classic rustic Italian fare with Mediterranean flavors and textures from the mountains and the sea.

                                 The menu will include Antipasti, Assorted Salumi, Ricotta al Fiorno, Prosciutto Melon, Rissoti, Herbed Risotto with Octopus, Pasti e Verdure, Handmade Malfadine with Northern California Wild Boar, Ragout, Assorted Seasonal Vegetables, Insalata, Radicchio Salad with Cucumber and Oranges, and Dolce.

WHEN:                    Saturday, June 4, 2016

                                Beginning at 7:00 p.m.

WHERE:                 Outpost India Basin

                                1555 Burke Avenue, Suite A

                                San Francisco, CA

                                   

COST/TICKETS:     $75

Tickets can be purchased at: http://kitchenbeardtrattoria.bpt.me/

ABOUT CHEF STEPHEN ROBERTS:  Stephen Roberts has been producing pop-up restaurants in San Francisco for the past four years at locales including, Outpost India Basin and Truck Bar. Ranging from plated dinners to the popular and more casual bar food at the “Aporkalypse” pop up, Roberts’ cuisine focuses on classic French technique, while being informed by sustainable practices. A 2002 graduate of The Institute of Culinary Education in New York, Roberts has worked as a private chef and caterer for more than 13 years. He has taught classes at Macy’s Herald Square, writes for Examiner.com covering the San Francisco culinary scene, and is a professional food photographer. He resides in San Francisco where he is currently developing his next culinary endeavor. http://www.kitchenbeard.com/

ABOUT OUTPOST INDIA BASIN: Outpost India Basin is an event space for creative pursuits located in India Basin, San Francisco. http://www.outpostindiabasin.com/

                           

Dinners at Marla Bakery, Presented by Yugen

Here is an interesting popup in San Francisco, at the Marla Bakery.


Dinners at Marla Bakery, Presented by Yugen  

• Venue address: Marla Bakery, 3619 Balboa St (at 37th St), San Francisco, CA 94121 (Outer Richmond)
• Monday January 11th & 25th, 2016 at 6:30pm
• Event price: $94.40, ticket entry only. 22 seats available both nights
• Website: http://dasbaumpallen.wix.com/yugen#!victual/c1t7k
• Tickets available via http://dasbaumpallen.wix.com/yugen#!contact/c24vq

Nato Inclinato: A Chinese Italian Dinner

"going to italian restaurants i have always wished i had brought with me a pair of chopsticks to eat the pasta dishes the way i would noodles. this memory of wanting was the birth of “nato inclinato”, which translates to born slanted.

the arrangements meld chinese and italian flavors, textures, and aesthetics by using their ingredients interchangeably. conceptually, they feel and taste as if they are cut from the same cloth. Hence, nato inclinato, the imagination of what dishes would come out of a complete amalgamation of the two cultures."

arrangements:
1_ MOUSSE and MELON
parmigiano reggiano, silken tofu, melon, prosciutto

two_ POTSTICKER
butternut squash, water chestnut, ricotta salata, cavalo nero, grappa

three_TANG YUAN
nian gao, mozzarella di bufala, tomato broth, basil, olive oil

four_ANIMELLE
sweetbreads, xo sauce, lotus root, xo sauce, pea

five_PORCHETTA
siu mai, pig, fennel, mustard, chicharron, sage, black vinegar, burro marrone

six_MAPO GARGANELLI
lamb, szechuan peppercorns, tarragon, foo yee, chives

seven_RISOTTO
carnaroli, salt pork, shaoxing wine, scallion, blackpepper, fried garlic, bottarga

8_SEMIFREDDO & tea
squid ink, red bean, tapioca pearls, soy milk, five spice & puer

Bulleit Whiskey Woody Tailgate Trailer has popup style and lasting flavor

 

Bulleit Whiskey has launched a national tour of lunch, cocktails and tastings, and they are doing it from their own pop-up tailgate trailer.

The trailer was originally designed for the Neiman Marcus Fantasy Gift Guide and retails at more than $150,000. Created by iconic designer Brad Ford, the Woody was created from re-purposed Bulleit barrels and features a fully stocked bar of Bulleit Bourbon, Rye and 10-Year. It’s been featured on The Today Show, CNN and more.

The Bulleit Whiskey Woody Tailgate Trailer experience varies depending on the event. For example, in Oakland they hosted the event at Peoples Barber Shop. During the popup event, Bulleit offered free haircuts and shaves to selected participants members. They also had complimentary Bulleit Bourbon cocktails as well as snacks. (All attendees must be 21+)

To track the tour, go to Instagram page @BulleitUS

 

Kitchenbeard Kitchen Brings España Pop-Up Restaurant to Outpost India Basin

Chef Stephen Roberts of Kitchenbeard Kitchen Brings España Pop-Up Restaurant to Outpost India Basin on August 8

WHAT:                     Chef Stephen Roberts of Kitchenbeard Kitchen is bringing his latest pop-up restaurant to the Bay Area culinary scene on August 8 at Outpost India Basin. Coming off the success of his May 9 pop up featuring Provencal cuisine at Outpost, Chef Roberts is focusing on Spanish fare with a California influence.

                                The menu will include aceitunas, quesos , almendras y jamón; albondigas; salmorejo; tres croquettas; calamari relleno con arroz negro; and coca con melocotón y el Jerez caramelo helado.

WHEN:                    Saturday, August 8, 2015

                                Beginning at 7:00 p.m.

WHERE:                 Outpost India Basin

                                1555 Burke Avenue, Suite A

                                San Francisco, CA

                                   

COST/TICKETS:     $70

Tickets can be purchased at:  https://www.eventbrite.com/e/the-kitchenbeard-kitchen-espana-tickets-175238573295

ABOUT CHEF

STEPHEN

ROBERTS:             Stephen Roberts has been producing pop-up restaurants in San Francisco for the past three years at locales including, Outpost India Basin and Truck Bar. Ranging from plated dinners to the popular and more casual bar food at the “Aporkalypse” pop up, Roberts’ cuisine focuses on classic French technique, while being informed by sustainable practices. A 2002 graduate of The Institute of Culinary Education in New York, Roberts has worked as a private chef and caterer for more than 13 years. He often teaches classes at Macy’s Herald Square, writes for Examiner.com covering the San Francisco culinary scene, and is a professional food photographer. He resides in San Francisco where he is currently developing his next culinary endeavor. http://www.kitchenbeard.com/

ABOUT OUTPOST

INDIA BASIN:            Outpost India Basin is an event space for creative pursuits located in India Basin, San Francisco. http://www.outpostindiabasin.com/

Pop-up Playbook from Eventbrite

Our good friends at Culintro have brought to our attention that our great friends at Eventbrite (which we use for all of our direct event ticket sales), have created a nice how-to for restaurants and bars considering holding their own pop-up event.

The compilation is called the Pop-up Playbook, and collects the advice of several experts for you to use. (BTW, they did not call on us, which is of course an oversight).

It also includes Toolkit to help you organize your popup event, such as this Popup Report on 'experiential dining.'

To view the Eventbrite Pop-up Playbook, go here.