Pop-Up Restaurant w/ Bill Kim & Jason Hammel 7/24-25
Pop-Up Restaurant w/ Bill Kim & Jason Hammel 7/24-25
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Pop-Up Restaurant w/ Bill Kim & Jason Hammel 7/24-25
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Post #1 - July 19th, 2010, 2:49 pmThis pop-up restaurant is appearing as part of the Milwaukee Avenue Arts Festival. Gapers Block, to which I contribute, is a festival sponsor.LOGAN SQUARE KITCHEN PRESENTS
POP-UP RESTAURANT WITH CELEBRATED CHICAGO CHEFS
JULY 24-25
WHAT:
Logan Square Kitchen, the shared-use LEED Gold certified sustainable commercial kitchen and event space, brings Chicago’s first pop-up restaurant (a temporary eating place that pops up in the site of another business) to life THIS WEEKEND, July 24-25, during the Milwaukee Avenue Arts Festival. In concert with celebrated Chicago chefs Bill Kim of Belly Shack and Urban Belly, and Jason Hammel of Nightwood and Lula Café, this unique culinary event is for TWO DAYS ONLY.
The restaurant will feature Chef Jason Hammel of Lula Café and Nightwood (in partnership with Intelligentsia) and Chef Bill Kim of Urban Belly and Belly Shack. Chefs Hammel and Kim will work side-by-side, each providing distinctly different cuisine.
Open during the Milwaukee Avenue Arts Festival, the Logan Square Pop-Up Restaurant will present festival food—simple and fun.
Quick counter service that will be CASH ONLY. Limited seating will be available.
Food will be designed to travel, allowing folks to get back to music stages and art galleries.
WHO:
Housed in the gorgeous Logan Square Kitchen, Chicago’s only sustainable kitchen and event space (http://www.logansquarekitchen.com).
Chef Hammel’s pop-up restaurant will be have a coffee and doughnut theme. Hammel on this experience: “Being a chef is all about repetition, about trying to do something again and again in just the same way. The pop-up gives us the freedom to take chances, to play, to just have fun doing what we love. It's like wearing a costume and going undercover—Chicago has never seen us like this before.”
Chef Kim’s pop-up restaurant will have a summer picnic theme. Kim on this experience: “A pop-up restaurant gives me the freedom to experiment for a short time and get instantaneous feedback—it’s the freedom that makes it so appealing. Like test driving a great car.”
Open to the public, and CASH ONLY.
WHEN:
July 24 & 25, 2010 ONLY
11 a.m. - 5 p.m.
WHERE:
Logan Square Kitchen
2333 N. Milwaukee Avenue
Chicago, IL 60647
773-342-2333
Logan Square Kitchen (http://www.logansquarekitchen.com) consists of shared commercial kitchen, available on an hourly basis, and an event space, home to private and regular sustainable events. LSK has achieved elite LEED Gold Certification. Logan Square Kitchen has presented a number of wildly popular events including the Logan Square Kitchen Pastry Markets which were the first in a series of events dedicated to the emerging talents in Chicago’s sustainable, artisanal food community. The next Logan Square Kitchen Pastry Market will be October 30, but stay tuned for a number of exciting culinary events in the near future.
For more information please contact: Shannan Bunting (Shannan@SolsticePR.com) or 773.942.1100.
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Post #2 - July 19th, 2010, 2:57 pmI like coffee, donuts and picnic food, so may give this a try even though this description did not help me understand what the "pop-up restaurant" idea is. It sounds like people cooking and selling food at a festival....defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis
Fuckerberg on Food
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Post #3 - July 19th, 2010, 3:08 pmKennyz wrote:I like coffee, donuts and picnic food, so may give this a try even though this description did not help me understand what the "pop-up restaurant" idea is. It sounds like people cooking and selling food at a festival.
I got the impression that "pop-up restaurant" is the food version of those fly-by-night, cash-only, all-sales-final Halloween stores that start appearing around Labor Day in shuttered Blockbuster Videos and out-of-business furniture stores.
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Post #4 - July 19th, 2010, 3:33 pmKhaopaat wrote:Kennyz wrote:I like coffee, donuts and picnic food, so may give this a try even though this description did not help me understand what the "pop-up restaurant" idea is. It sounds like people cooking and selling food at a festival.
I got the impression that "pop-up restaurant" is the food version of those fly-by-night, cash-only, all-sales-final Halloween stores that start appearing around Labor Day in shuttered Blockbuster Videos and out-of-business furniture stores.
Exactly. There are many kinds of pop-ups, which are frequently sites of commerce but not always. They tend to be part temporary marketplace and part art happening, with some element of spectacle and/or persistent PR. For example, pop-up art galleries and pop-up fashion showrooms have become more popular in Chicago in the past two years, but I know of examples of pop-up kitchens/restaurants, performance spaces and even bicycle shops from around the world.
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Post #5 - July 19th, 2010, 3:40 pmSorry, I'm dense. So all food stands at street festivals are popup restuarants, then? Or maybe only the ones that have PR that gives the proper nomenclature to the public?...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis
Fuckerberg on Food
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Post #6 - July 19th, 2010, 3:48 pmKennyz wrote:Sorry, I'm dense. So all food stands at street festivals are popup restuarants, then? Or maybe only the ones that have PR that gives the proper nomenclature to the public?
You probably also need some level of hipster participation. Maybe a minimum number of wispy mustaches and people carrying skateboards.
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Post #7 - July 19th, 2010, 3:54 pmjesteinf wrote:Kennyz wrote:Sorry, I'm dense. So all food stands at street festivals are popup restuarants, then? Or maybe only the ones that have PR that gives the proper nomenclature to the public?
You probably also need some level of hipster participation. Maybe a minimum number of wispy mustaches and people carrying skateboards.
Hey, there was a time when I thought I'd never be caught dead using the word "Tweet". Before you know it, I'll be sporting one of those staches, wearing fake reading glasses (is that a thing people do?), tanning, and "popping up" at food trucks all over town....defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis
Fuckerberg on Food
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Post #8 - July 19th, 2010, 4:04 pmjesteinf wrote:Kennyz wrote:Sorry, I'm dense. So all food stands at street festivals are popup restuarants, then? Or maybe only the ones that have PR that gives the proper nomenclature to the public?
You probably also need some level of hipster participation. Maybe a minimum number of wispy mustaches and people carrying skateboards.
Not all food stands are pop-ups because pop-ups tend to appear in unexpected places that are actually permanent structures, like art galleries in unoccupied (historically non-art) retail spaces in the Loop. I believe Target had a pop-up on Fifth Avenue, or maybe it was Times Square (somewhere at least culturally very distant from downtown or Brooklyn). No skateboard was required for admission (though maybe Target has been co-opted by hipsters; I haven't skated since I lived in NYC).
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Post #9 - July 19th, 2010, 4:06 pmhappy_stomach wrote:Not all food stands are pop-ups because pop-ups tend to appear in unexpected places that are actually permanent structures, like art galleries in unoccupied (historically non-art) retail spaces in the Loop. I believe Target had a pop-up on Fifth Avenue, or maybe it was Times Square (somewhere at least culturally very distant from downtown or Brooklyn). No skateboard was required for admission (though maybe Target has been co-opted by hipsters; I haven't skated since I lived in NYC).
Target had a pop up right on Michigan Avenue (In the Tribune Tower) a couple of years ago for Christmas. It was a fresh idea back then.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #10 - July 19th, 2010, 4:37 pmstevez wrote:happy_stomach wrote:Not all food stands are pop-ups because pop-ups tend to appear in unexpected places that are actually permanent structures, like art galleries in unoccupied (historically non-art) retail spaces in the Loop. I believe Target had a pop-up on Fifth Avenue, or maybe it was Times Square (somewhere at least culturally very distant from downtown or Brooklyn). No skateboard was required for admission (though maybe Target has been co-opted by hipsters; I haven't skated since I lived in NYC).
Target had a pop up right on Michigan Avenue (In the Tribune Tower) a couple of years ago for Christmas. It was a fresh idea back then.
Ah, yes. I think I was trying to use an example that would illustrate the starkest hipster/non-hipster contrast and maybe looked to the East Coast knowing Josh is from there. I vaguely remember coming across the final sales figures for the Target Michigan Avenue pop-up in the WSJ or maybe the Economist. They made a ton of money in a relatively short period of time.
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Post #11 - July 19th, 2010, 5:03 pmPaul Purdhomme had "temporary" restaurants in SF/1983 and NY, NY/1985.
Steve, didn't you do a Pop Up for your blocks communal garage sale. Grilled hot dogs I believe.
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Post #12 - July 19th, 2010, 5:09 pmG Wiv wrote:Paul Purdhomme had "temporary" restaurants in SF/1983 and NY, NY/1985.
Steve, didn't you do a Pop Up for your blocks communal garage sale. Grilled hot dogs I believe.
And burgers.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #13 - July 19th, 2010, 8:03 pmG Wiv wrote:Paul Purdhomme had "temporary" restaurants in SF/1983 and NY, NY/1985.
The earliest precedents for pop-up food markets/restaurants that I can think of--at least from the history of art--are from the 1960s. The Swiss artist Daniel Spoerri, for example, who is associated with Fluxus, made a lot of work around the subjects of food and meals. In 1961, he sold in a Copenhagen gallery store-bought cans of food that were stamped with "Attention: Work of Art." He later opened temporary restaurants in Paris and Düsseldorf in 1963 and 1968 respectively. I'm pretty sure his projects pre-date American counterparts if just by a few years.
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Post #14 - July 20th, 2010, 7:39 amI'm starting to understand this better now. I suspect that Jason Hammel is planning to buy baggies of Hostess donuts and stamp them "Gourmet Experimentation" and Bill Kim will do the same with Costco potato salad. It will be a spectacle for the ages....defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis
Fuckerberg on Food
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Post #15 - July 21st, 2010, 9:37 amLooks like fun... I was thinking of riding my bike to the Logan Square farmers market anyway on Sunday... I'm "training" for Fork and the Road's 17-mile Dumpling Derby in September!
I've been to two pastry markets at the Logan Square Kitchen and both times they were jam-packed from the opening. I'm guessing earlier is better for the pop-up resto, too.
grace
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Post #16 - July 21st, 2010, 10:26 amswine dining wrote:Looks like fun... I was thinking of riding my bike to the Logan Square farmers market anyway on Sunday... I'm "training" for Fork and the Road's 17-mile Dumpling Derby in September!
I've been to two pastry markets at the Logan Square Kitchen and both times they were jam-packed from the opening. I'm guessing earlier is better for the pop-up resto, too.
Awesome. I'm still figuring out when I can get there. (I have a thing for pop-ups, if that's not obvious yet.) If you're preparing for Fork, make sure to add at least two more food stops to make it a real training ride!
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Post #17 - July 21st, 2010, 11:26 amhappy_stomach wrote:(I have a thing for pop-ups, if that's not obvious yet.)
I have pop pop in the attic.
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Post #18 - July 22nd, 2010, 12:48 pmMore info on Bill Kim's pop-up menu (from Dish 7/21/10):
"Kim says he’s using the pop-up to field-test food for an inkling of a new restaurant called Country Belly. Kim’s menu:
• Asian elotes with curry mayo, $3
• Lettuce wrap with quinoa, lemongrass chicken, and hoisin barbecue sauce, $5
• Watermelon with spearmint-and-citrus salt, $2
• Yuzu lemonade, $3
“Instead of putting money down on a restaurant and hoping and wishing it will be successful, this is a way for us to test out the market and see,” Kim says. He also promises more pop-up restaurants to test concepts in the next year."
Sorry, Kennyz, looks like no potato salad....
"Life is a combination of magic and pasta." -- Federico Fellini
"You're not going to like it in Chicago. The wind comes howling in from the lake. And there's practically no opera season at all--and the Lord only knows whether they've ever heard of lobster Newburg." --Charles Foster Kane, Citizen Kane.
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Post #19 - July 27th, 2010, 2:58 pmSo did anyone go? How was it?
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Post #20 - July 27th, 2010, 3:26 pmWe sampled almost everything on offer from the two places: Corn, Chicken, Watermelon, Yuzu Lemonade from Bill Kim and Bacon Butterscotch and Blueberry Creme Fraiche donuts from Jason Hammel (we're already on very good terms with the Lula carrot cake, so skipped that this time).
The chicken had a perfectly calibrated level of heat and Kim's customary symphony of spices and herbs. The only flat note was the quinoa, which I love but which could have used some more dimension (as in, a quinoa pilaf perhaps). The corn was delicious, though I remain a little ambivalent about covering up summer sweetness and grill char with mayo (though curry mayo is a big improvement on straight or on plain crema). Watermelon sprinkled with salt and chiffonade of mint was crisp on such a hot day, but not a huge concept. Yuzu lemonade was tangy, tart, terrific.
The Bacon Butterscotch donut was truly transcendent, with the perfect layer of glaze and wisps of what seemed like pulled pork belly rather than cubed bacon. The Blueberry Creme Fraiche was less excellent, but did an admirable job at balance, since cooked fruit, especially of the jelly donut persuasion, is often sickly sweet.
We thought it was a fantastic lunch, and pleasure was enhanced by the pop-up ephemerality. There was also a note of poignancy due to the flood damage at Lula. Hammel and Kim are tip-top of our favorite chefs in town, and this was a great event!
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Post #21 - July 27th, 2010, 10:20 pmMy little group stopped by after a very nice brunch at Revolution Brewery and was a bit less than enthralled. We only tried a shakerito (sp?) from intelligentsia and the blueberry donut. The donut was a gloppy, chewy (not in a good way) mess--impossible to handle with fork or hand. Not sure what was going on there.
And the $4, 3 sip (I'm not kidding--it was about 2.5 ounces of liquid over ice) coffee beverage was not a hit. However, the 16oz, pre-chilled and delicious iced coffee from Cafe Mustache for $1.75 (!) will ensure a return trip to the neighborhood."Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
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Post #22 - August 4th, 2010, 9:51 amI just came across this Ruth Reichl blog post from May about pop-ups, which is interesting since it seems more pop-ups are on the way for Chicago.
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Post #23 - August 4th, 2010, 10:19 amhappy_stomach wrote:... it seems more pop-ups are on the way for Chicago.
What makes you say that?...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis
Fuckerberg on Food
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Post #24 - August 4th, 2010, 11:39 amKennyz wrote:happy_stomach wrote:... it seems more pop-ups are on the way for Chicago.
What makes you say that?
**Full disclosure: I do not write for Chicago Magazine. I gather pop-up info only as a personal obsession.**
I believe that more pop-ups are coming to Chicago because:
1) Pop-ups in Chicago in general seem to be thriving--mainly art-related pop-ups, which are the kind I follow most closely. (For example, the First Thursdays Gallery Walks of Pop-Up Art Loop/Chicago Loop Alliance continue and Art On Track takes place this Saturday.)
2)
3) Following the success of the Pastry Market and Hammel & Kim's pop-up, Zina Murray of Logan Square Kitchen has said (in an email to me) that she's working on several pop-up ideas right now. There will be another Pastry Market on October 30th, but according to Murray, there may be another pop-up at LSK before then.
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Post #25 - August 4th, 2010, 8:53 pmX-Marx Chicago is doing pop-up restaurants at Birchwood Kitchen and Pannenkoken Cafe Wicker Park on two August weekends.
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Post #26 - August 5th, 2010, 4:29 amfusionfan wrote:X-Marx Chicago is doing pop-up restaurants at Birchwood Kitchen and Pannenkoken Cafe Wicker Park on two August weekends.
Ah, yes. X-marx appears at Birchwood Kitchen on Saturday, August 14. I didn't know about Pannenkoeken. The use of "pop-up" in these instances--the Birchwood event is being called a "pop-up dinner"--makes me slightly uncomfortable because I'm not sure how I would distinguish between guest chefs (so Abe and Adrienne merely cooking at Birchwood)/collaborations and actual pop-ups, especially since X-marx has a regular space. So if Jason Hammel makes donuts at Belly Shack one day, is that a Nightwood pop-up? Seems to bastardize the term.
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Post #27 - August 5th, 2010, 5:04 am
A bit confusing, but frankly the term pop-up seems contrived to me anyway. At least they are not contradicting themselves via sauce/dry rubhappy_stomach wrote:So if Jason Hammel makes donuts at Belly Shack one day, is that a Nightwood pop-up? Seems to bastardize the term.
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Post #28 - August 5th, 2010, 5:39 amG Wiv wrote:
A bit confusing, but frankly the term pop-up seems contrived to me anyway. At least they are not contradicting themselves via sauce/dry rubhappy_stomach wrote:So if Jason Hammel makes donuts at Belly Shack one day, is that a Nightwood pop-up? Seems to bastardize the term.
My head hurts. I just want a donut.
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Post #29 - August 5th, 2010, 5:41 amG Wiv wrote:
A bit confusing, but frankly the term pop-up seems contrived to me anyway. At least they are not contradicting themselves via sauce/dry rubhappy_stomach wrote:So if Jason Hammel makes donuts at Belly Shack one day, is that a Nightwood pop-up? Seems to bastardize the term.
Well, all language is contrived, so "pop-up" is no more of a social construct than "diner," "speakeasy," or "gastro-pub." My issue is that "pop-up" used to refer to very specific kinds of happenings--the term had a descriptive utility--but increasingly it's being used to refer to anything temporary. I care less about the word; my interest is in the types of events it used to describe.
I still think the direction that food pop-ups are taking is promising. As Reichl wrote, I think ultimately the broader phenomenon will tap culinary curiosities and encourage "risk-taking."
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Post #30 - August 5th, 2010, 5:46 am
By contrived I meant marketing/advertising build buzz lets think of a cool term to resonate with the hip crowd.happy_stomach wrote:Well, all language is contrived, so "pop-up" is no more of a social construct than "diner," "speakeasy," or "gastro-pub."
