My new Pop-up restaurant series

trev_teich

Here is s link to my pop-up restaurant series. Tickets are available!

https://www.facebook.com/CLAUDIA.RESTAURANT

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Matthew_Snyder_68770

Good luck with that, @Trevor!

trev_teich

Thanks!

Samuel_68313

Looks great, I gave you a like on fb. Wish I could go!

trev_teich

Thanks!!!! Can use all the support we can get!

Jack_Mayer_85396

@Trevor - hope its a smashing success!

prince_of_porcelain

Nice! - I passed the info to my friends that are local. Told them I can't vouch for the taste, but your food always looks amazing. (I'd probably be willing to vouch for the taste if you'd like to send a package up to Wisconsin!)

I particularly like:

APPLE:
apple, apple, apple

trev_teich

@Jack and Brian, thanks guys! @Brian you are not too far away. You should come to the next one.

Chris_Young_80640

@Trevor_Teich — Way to go. Very excited to see how this progresses. Hope to be in Evanston sometime.

trev_teich

@Chris that would be awesome! I still want to come stage some time.

Chris_Young_80640

So, @Trevor, would you ever consider publishing your pop up recipes on ChefSteps? Would be super cool to help you document what you created and served.

trev_teich

@Chris, Sure! I have a ton. After I get this thing on it's feet I will post some.

michaelnatkin

@Trevor let me know if I can be of any help when you are adding the recipes. I'm always trying to make the tool work better.

trev_teich

Okay @Chris and @Michael, I added one. Hope you like and enjoy! Any feedback is great. Spelling might be less than great.

here's the link

http://www.chefsteps.com/activities/lamb-pot-au-feu

trev_teich

Thanks for sharing on FB!

trev_teich

So somehow almost all the content was lost after I went to edit one thing.

trev_teich

Alright. So I deleted the last one I was a little aggravated. I posted a new one. The main part of the recipe is there. The rest will have to be enjoyed at the pop-up.

trev_teich

here's the link

trev_teich

http://www.chefsteps.com/activities/lob-roll

trev_teich

michaelnatkin

Dang, @Trevor, the two that you posted look fantastic, great work! Can you email me, michael@chefsteps.com, to help me understand the data loss problem you ran into, and any other feedback? Obviously I want to solve that.

trev_teich

will do

trev_teich

Okay @Chris and Michael. lamb recipe is back up. I would be interested in feedback. Thanks!

Matthew_Snyder_68770

Everything looks so good, Trevor!

(I'd suggest adding dish names as captions to the Facbook photos; I'd love to know what I'm ogling.)

trev_teich

@chris, if you get a chance to check out the recipes I would really welcome any constructive criticism. Well, as much as one could without tasting.

Chris_Young_80640

@Trevor — I will take a look. I'm going to be a bit slow over the next couple of days because of other activities going on, but I'll give them a look. Would be great to get some other folks from our community to give some feedback.

If anyone goes to the effort of trying to duplicate them, and uploads a photo and some feedback or suggestions, the ChefSteps team would probably do something pretty cool to acknowledge the community support.

jim_53915

@Trevor I like what you did with the lobster roll. The cucumber sheet I notice you used agar and gellan gum. Why did you use both? Is the agar sheet not as brittle with the addition of gellan?

jim_53915

@Trevor How are you organizing the dinners? Are you just finding different venues in restaurants or creating kitchens catering style in rental spaces? How are you staffing the events? What is your maximum quantity of people you feel comfortable serving in one evening?

Brendan_Lee_56950

I will try and take a look this weekend. The weather is pretty crap here so I will use that as an opportunity to hang out in the kitchen instead of the golf course! Keep up the good work Trevor!

trev_teich

@jim correct, the sheet with just agar is very brittle for what I wanted to do. Gellan is a good choice when you want to try to retain a creamy texture in my experience.

As far as the dinners, I'm doing this one at first and see how it goes and tweaking. Goal being to do it more frequently as time goes on and build a following. I'm always on the look out for spaces and places the would be interesting for people to eat in. For this one I'm doing two seating of 20 each. The venue has a kitchen. I would not be able to do the food I want to without a real kitchen. Cooking in a new place already has it's set of unknown variables. The staff comes from just knowing people from places I've worked. The promise of money and alcohol.

trev_teich

@Brendan, if you can make it that would be awesome!