If you haven’t been paying attention, Seattle is suddenly the frontlines of the pop-up revolution. The Dyne app has been helping out chefs known and new to the scene with their single night ventures, and there’s a bunch more coming up. Here they are.
Sundaes on Sunday: July 12 at 6pm & 8pm
If you like courses of meal food, but hate the part where it's not all made out of dessert, we have the pop-up for you. Karen Kinbar of Balleywood Creamery is doing a one-night pop-up at Domanico Cellars in Ballard featuring innovative takes on sundaes, with the thing that's always missing from dessert: a wine pairing.
For $16, guests get two sundaes and can add on a third and wine pairings for additional costs. The sundaes aren't your everyday whip-topped desserts, though. Kinbar is serving one inspired by the aviation cocktail, featuring lemon-violet sorbet, cherry gelée, juniper-violet foam, a Luxardo cherry, and "herb/edible flower/spice garnish." Also up for eating are a chocolate addict's dream dish, and Kinbar's "Spanish Ham and Cheese" sundae. (No, you don't need to adjust your screen resolution, we said ham and cheese).
Check out the full menu and tickets on Dyne. FYI, tickets are way limited, so hurry up or you'll never get to eat sorbet out of a ham cup.
Slave 2 the Sushi: July 16 at 7pm
Self-taught cook Luke Hendrickson is preparing eight courses of sushi for a dozen or so folks in the Pike Place Atrium Kitchen on July 16. The menu is a weaving and mysterious maze with names like "Crabby Man's Medley" (herbs infused into a butter dressing over Red Rock Crab and greens) and "Fox-Trot" (mandolin zucchini and carrot stuffed with shellfish, sprouts and herbs, topped with a citrus drizzle). Find complete menu info and a limited number of tickets on Dyne, though you'll probably have to go to find out what this one's all about. It's $50 plus tax and gratuity.
Maya's Choco-Couture: July 19 at 6pm
Chocolate is the focus for the five-course meal at Pike Place Atrium on July 19. Most recently cooking up some southern food and steak at Manhattan, Chef Maya Lamar has 20 years of experience in the industry. Her love of chocolate (see: the time she made bone marrow pot de crème at the Seattle Wine and Food Experience) has reached its echelon in this mostly savory meal.
Each course contains chocolate in at least one form, including a cocoa-cured scallop carpaccio with blueberry gastrique, a salad with white chocolate creme fraiche, and the chocolate-brined pork belly. Check out the whole cocoa-rific menu for $45 plus tax + gratuity with tickets on Dyne.