Monday, September 14, 2015
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
Wednesday, July 29, 2015
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
Tickets can be purchased at: https://www.eventbrite.com/e/the-kitchenbeard-kitchen-espana-tickets-175238573295
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/
INDIA BASIN: Outpost India Basin is an event space for creative pursuits located in India Basin, San Francisco. http://www.outpostindiabasin.com/
Thursday, July 23, 2015
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.
Friday, June 19, 2015
Travelers visiting Los Angeles this summer and fall are in for a culinary experience.
The Ceviche Project and DeLeón Tequila are coming to Skybar at Mondrian for a 5-part dinner series featuring 5-course seafood pop-up dinner and handcrafted cocktail pairings, taking place from Thursday, June 25th throughout July 23, August 20, September 24 and October 22. Tickets for these affairs are available at http://cevicheproject.nightout.com.
While guests can expect culinary delights to be the centerpiece of their experience, Ceviche Project is a true celebration of all things summer in Los Angeles: one that brings together a unique mix of in-the-know locals and chic vacationers looking for something new and exciting to share during dinnertime.
Each dinner will kick off with DeLeón Tequila tasting followed by dinner featuring five new dishes paired with handcrafted cocktails from DeLeón, so each dinner is unique. Guests will eat, drink, converse, laugh, dance, learn, and engage, and Olivas will share stories about the origin and inspiration of each dish and paired cocktails. http://www.cevicheproject.com
Wednesday, May 13, 2015
Refrigerator.com, Contemporist and HuffPost report on a pop-up house you can build in four days with a screwdrivers. As wild as the claim may be, there has been a great deal of momentum in creating pre-fab homes, and pre-fab home modules. This trend has been covered and supported extensively by Dwell Magazine/
In this case, the home, called Passivhaus ("Passive House") was designed by MultiPod Studio. According to Refrigerator.com:
The Marseille-based design firm has come up with a prototype called the Pop-Up House—made out of wood, foam, and screws—that you can supposedly assemble with just a basic screw gun.
According to the designers, the whole shebang should cost about €200 per square meter, or roughly $26 per square foot. Right now, the MultiPod website showcases two different styles of the Pop-Up House: a single-room, 70-square-meter rectangular cube and a 150-square-meter prototype with two wings (think bedrooms) on either side of a larger connecting room.
Not only does this pop-up building have interesting potential as a home, or temporary shelter, but also as a pop-up restaurant, cafe, gallery or museum.
More information about Pop-up restaurants:
Thursday, April 2, 2015
One blogger has taken this as a new hobby:
Al Hebert, a medical journalist who blogs at GasStationGourmet.com about his eating adventures, once ate Cornish hen prepared by a classically trained chef in a Chevron station. “The average person just fills up their tank, pays with a credit card and drives off,” Hebert said. “But if you just walk a few feet from the pump to the store, you might discover one of the best eating experiences of your life.”
Here's a video about a food truck that not only is a popup at one gas station, but is planning on being a permanent fixture there and at gas stations across the region.