Kitchen LTO at Trinity Groves will host MEET. TASTE. REVIEW. VOTE on Sunday, January 5th, 2014, to debut its chef and designer finalists for its second permanent pop-up restaurant rotation.
The event, to be held at Kitchen LTO, will allow partygoers the opportunity to meet the finalists, taste-test the chefs, explore proposed interior designs and be the first to vote for their favorites. Voting will commence at the event and continue through 6pm January 12th via Kitchen LTO’s website. Voting will be limited to one time per 24 hours, with winners announced Tuesday, January 14th. The current chef will end his tenure on Saturday, February 1st. The restaurant will close for two days and re-open later the week of February 3rd as the second round concept.
Tickets are limited and are currently on sale for $50 here. Proceeds will benefit El Centro’s Culinary Facilities.
The finalists went through an intensive screening process where a judging committee vetted qualifications. Led by Caldwell, members of the screening committee include: Chris Zielke (Owner, Bolsa/Bolsa Mercado/Smoke/Chicken Scratch), Michael Miller (Senior VP, UCR Urban), Chad Houser (Executive Director, Café Momentum), Jason Kosmas (Owner, The 86 Co.), Sharon Van Meter (Chef/Owner 3015 at Trinity Groves), Rebecca Wright (Special Events Coordinator, Trulucks), Blythe Beck (Executive Chef, Movie Lounge) and Bob Sambol (Founder of Bob’s Steak & Chophouse).
Kitchen LTO, concepted by Casie Caldwell (Founder and Owner of Greenz Salads — a Dallas based fast-casual eatery) will dramatically change every four months as a new chef rotates in and introduces a new menu concept. Simultaneously, a new design firm or artist will reinvent the interior’s transformable elements.
“Essentially, it’s a limited time offer (LTO), where a new restaurant is born three times a year,“ says Caldwell. “I designed the restaurant for food lovers like myself who are always exploring new trends and searching for the next best culinary adventure. I can’t think of a better way to do that while fostering the great culinary talent available on a local, regional and national level.”