Costero is a very pleasant surprise. Formally known as the uber-Italian restaurant “Paparazzi” in the Sheraton Gateway hotel, it is a new home for California style cuisine with a coastal influence.
Progress popup launches in Springfield, and brings a new way of dining — and a new way of creating meals as a chef — to a Midwest region that is looking for new experiences
The team is composed of Daniel Ernce, Michael Schmitz and Cassidy Rollins.
What is Progress? This is what they say: “We are a popup restaurant. That means we don’t play by anyone’s rules but our own and we never make the same thing twice. We could be French fine dining one night, and be serving curry in takeaway boxes the next. We focus on highlighting local products, spaces, and talents, while bringing you delicious food and unique experiences.”
Video Source: Springfield News-Leader (Springfield, Missouri)
As reported on Popuprestaurants.com, IKEA, global purveyor of inexpensive interior design and furniture, is taking their in-store restaurants a step further, and are launching some as pop-ups for customer use, and called “The Dining Club”.
As reported by FORTUNE Magazine, “Ikea announced this week it will open a pop-up restaurant in the company’s Shoreditch, London location where diners will build their own meals in the sense that they’ll serve as the chef, preparing food for their group of friends and family. Called “The Dining Club,” Ikea’s new experimental restaurant will open for two weeks in mid-September.”
Timeout London also reports, “With the help of IKEA food experts, you’ll choose the menu, with everything from ceviche to carpaccio, smoked fish to pork belly and white chocolate cheesecake or Rull Tårta (that’s a Swedish Roly Poly, for the uninitiated) for dessert.”
We look forward to seeing if IKEA’s Dining Club popups go global too.
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 since we also manage PopUpRestaurants.com).
It also includes a 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.
We are thrilled to announce that TASTEABLE CALIFORNIA Episode 50 has been released, and airs on KRCB public television to 2.5 Million Households in the 6th largest media market in the United States, the San Francisco Bay Area.
Making it to Episode 50 is a major achievement, and we could not have done it without the support of the station, our team, and of course, the food and wine creators we cover.
ABOUT EPISODE 50
TASTEABLE: California takes viewers on a weekly tour of California food and wine creators and destinations. This episode enjoys poolside dining at the Francis Ford Coppola Winery, learns how to make homemade mozzarella at Restaurant Lulu, tours legendary Scoma’s seafood restaurant in San Francisco, talks with CocoTutti about how to be a chocolatier, and gets a recipe for Warm Molten Chocolate Cake.
Produced by TasteTV, www.TasteTV.com
View the Episode 50 Intro Online (note: entire episode only airs on television, not online)
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.
The Ceviche Project is a pop-up culinary and cultural experience that brings together people, music, and Michelin star restaurant–caliber ingredients in a communal and one-of-a-kind dining experience that features innovative takes and artful, never-repeated seafood dishes.
The Ceviche Project, DeLeón Tequila, and Skybar at Mondrian are teaming up to showcase Founder Octavio Olivas’ varied experiments with ceviche and its many variations, as well as tiraditos, oysters on the half-shell, and crudo preparations: featuring fresh and premium offerings from fish and farmers markets alike.
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.