by Steven Doyle
The pop-up dinner is the ultimate in self-expression for a chef. No longer are the constraints of concept in play, instead the chef may allow his culinary imagination to take flight and escape the daily grind of a set menu. This may have been true at a recent dinner held in the warehouse of 1888 Olive Press located in East Dallas and owned by a former Lamborghini salesman, Kenneth Hamburger, II who hosted the James Beard winning and exec chef from Smoke, Tim Byres.
Chef Byres is part of an on-going pop-up company called RVC Promotions owned by Ryan and Sunnye Childers, and their company comes up with these totally unique ideas, chefs and locations through out each month. An olive juicing company is merely one of the many locations used by the Childers. Think more traditional locales such as the Whole Foods demo kitchen and Neiman Marcus, to the sublime as breweries and distilleries. And these are not always necessarily dinners, they are often cooking classes which end in guests dining on their lesson plans. Continue reading
by Steven Doyle
