New Pop Up Speakeasy

Chicago, IL - 1/17/12 – Chef LAUREN PARTON, will launch her first venture, Sub Rosa, on January 26th at an undisclosed location. Parton, Chef d’Cuisine for the infamous underground supper club, Clandestino, and head chef for the successful eating-in-the-dark pop-up, Opacity, steps out from behind the cutting board with Sub Rosa, bringing the pop-up concept back to its roots during prohibition.

“Speakeasies were the original pop-ups,” says Parton. “I work as a bartender and I’ve created signature cocktail menus for a couple of restaurants. I had an idea to do a kind of cocktail party and Sub Rosa came from that.”

Sub Rosa is most often used to designate speech or activities that are performed in secret. “In ancient Rome, they would lay a rose on the table during meetings about proprietary issues. If you saw the rose on the table, you knew whatever was said in that meeting was hush hush. The meeting was held ‘under the rose,’ hence the phrase, Sub Rosa.

Parton’s speakeasy is invitation-only, though you can try to get an invitation by emailing Parton. Once you’ve been invited, you’re directed to a ticket portal, and then given the location of the party—and a password. “The password is the ticket. You enter from the alley, walk up the back stairs, and give the password to a doorman, ” said Parton. “If you don’t have the password, he won’t let you in.”

Parton held a soft open in December at Brinfield’s brilliantly decorated private room in Andersonville. 190 North was on hand to cover it for their regular Dining and Drinking segment (video)http://tinyurl.com/7sbdd8k , as was lauded Chicago photographer, Tyler Core (photos) http://tinyurl.com/7a4upj5.

The Sub Rosa menus will include three signature cocktails and three small plate dishes, developed by Parton around a theme. December’s menu started with a Rosemary and pomegranate Mojito, followed by an avocado marshmallow with chili jam and cilantro; a chicken and duck liver pate slider, topped with spicy pickled apple slices and a panko crusted onion ring; finishing with a pear tilaggio gelato with squash mustardo. January’s theme will be revealed to ticket holders just prior to the event.

ABOUT SUB ROSA
Sub Rosa is an underground, pop-up speakeasy designed by Chicago chef, Lauren Parton. Sub Rosa occurs each Thursday in a different location, offering three signature cocktails and three small plate dishes designed by Parton, all disclosed to guests just prior to the event. Sub Rosa events are limited seating and are invitation only. Invitations can be solicited by emailing sub.rosa.invitation@gmail.com. Invitees purchase tickets at $45 then are given a password to obtain entrance.

–30–

This sounds painfully stupid.

This may not be for everyone, but I don't understand what about it makes it "painfully stupid."

gleam wrote:This sounds painfully stupid.

Not a bad description, but I think "contrived and ridiculous" is more accurate.

I just checked my calendar to see if it was April 1.

Bull wrote: Parton’s speakeasy is invitation-only, though you can try to get an invitation by emailing Parton.

For me, this is enough to merit the "stupid" label, though the pain seems minimal.

I should start calling my cocktail/dinner parties at home "pop-up speakeasies". I'll issue passwords to my guests, and will make them walk through the alley by our place and come in through the back porch, where they will be hassled - not a lot, but just enough so they'll feel special & exclusive once they're allowed in. I'll be sure to invite Metromix.

Upon first glance, this indeed looks like a silly, overly contrived event. On closer inspection, it becomes apparent that the OP is in fact a professional writer who became passionate about food and is doing some cool things with that passion. This blog sheds some insight, and I like the sound of this book that he wrote.

Kennyz wrote:Upon first glance, this indeed looks like a silly, overly contrived event. On closer inspection, it becomes apparent that the OP is in fact a professional writer who became passionate about food and is doing some cool things with that passion. This blog sheds some insight, and I like the sound of this book that he wrote.

Why should the OP's resume require us to give this a "second glance"? He is issuing a press release on behalf of the chef's event.

The only way that we know his identity is by hovering over the e-mail link in his post.

TomInSkokie wrote:

Bull wrote: Parton’s speakeasy is invitation-only, though you can try to get an invitation by emailing Parton.

For me, this is enough to merit the "stupid" label, though the pain seems minimal.

Sounds exactly like The Office, except you just have to email instead of just ask, which most people think is the greatest place in the world.

I'm just glad OP posted this in the Professional Forum. I can't imagine the rage that would have ensued if he posted this in Something to Drink...

The Professional Forum was set up for these types of announcements. No need to pile-on the OP for putting this in the proper location.

For the moderators,

cito wrote:

Kennyz wrote:Upon first glance, this indeed looks like a silly, overly contrived event. On closer inspection, it becomes apparent that the OP is in fact a professional writer who became passionate about food and is doing some cool things with that passion. This blog sheds some insight, and I like the sound of this book that he wrote.

Why should the OP's resume require us to give this a "second glance"? He is issuing a press release on behalf of the chef's event.

The only way that we know his identity is by hovering over the e-mail link in his post.

You are not required to do any such thing. I did, and found the result interesting, so I shared it.

To be clear, I'm not criticizing the OP. I don't think it's his concept.

I'm saying that the "speakeasy" itself sounds stupid. Prepaid tickets, giving a password, getting a super-secret invitation by emailing the person behind it. It really reads like a parody.

Hi,

If you want to meet Chris Garlington on neutral territory, he will be speaking with his co-author Sgt. David J. Haynes about their book, Beat Cops Guide to Chicago Eats for Chicago Foodways Roundtable. They are scheduled for March 24th.

I talked to Chris sometime ago about his Vincent Price dinners. Back in the 1960's, Vincent Price and his wife wrote a cookbook, which I happen to have several copies. He talked some chef's into making some of these retro dishes for occasional pop up dinners. He began in Chicago and hopes to do more around the country. Especially since this is the centennial year of Vincent's birth.

Regards,

gleam wrote:To be clear, I'm not criticizing the OP. I don't think it's his concept.

I'm saying that the "speakeasy" itself sounds stupid. Prepaid tickets, giving a password, getting a super-secret invitation by emailing the person behind it. It really reads like a parody.

Or a way of circumventing Illinois liquor laws and local health codes.

OP here;

You guys are a tough sell! I won't even begin to defend the idea against the stupid and trite accusations. Flame wars are not my thing. But the chef involved is a killer cook and even if you do find the need to roll your eyes right through the side of your skull at the concept, you can't deny the food is kick ass.

I think my press release may have done the concept a disservice here on this board. You guys are used to a more personal approach and the tone of a press release has to be one that would appeal to all kinds of readers, in case a publication just runs it as is, which many do. So here in LTH, when compared to the sardonic avalanche of wit you guys float across the boards, I can see how it came off as douche.

I can report from the event I attended, people were really into the password. They hammed it up and had fun with it.

I mean, I can see where you're coming from, again, based on the print-ready press release, but I wish you would come to one of the events and check it out. Parton cooks her butt off and the drinks are top notch. This really is a case wherein you are invited to kill the messenger—by the actual messenger! Please, stab me here (or here).

But don't talk yourself out of a good time.

Bull wrote: I won't even begin to defend the idea against the stupid and trite accusations. Flame wars are not my thing.

Thanks for the clarification.