An Upcoming Pop-Up Restaurant
Here are some of the things that I missed while I was incapacitated by a herniated disk in my back:
3. things that I cannot mention for risk of offending my wife
4. you people
Those things are not necessarily listed in order of importance to me, though I hope you will understand that in the context of the other items, I will place “you people” last every time. I mean, I love this column, and I love the comments and emails I get from you, but compared to the other items in my list?
I'm just glad to be upright again. I'm glad to be cooking too, and as odd as it sounds, I'm glad to be cleaning up in the kitchen.
Did you know pop-up restaurants are a thing? Chef Ryan Hughes knows, and he's got one going on Wednesday nights at the Creole Gardens Guesthouse and Inn at 1415 Prytania St. You're too late for the first one, which happened last night, but it's okay. It was sold out shortly after Hughes announced it. Luckily for you, assuming you like, but you may be able to get in on the Jan. 30 dinner. Here's the menu:
Fried Pickles with “Come Back Sauce” (Amuse to share on table)
Mississippi tamales, cider braised bacon, pecorino vinaigrette
Louis’ jumbo lump crab, apple and celery top salad, red oak, pickled local radish, sherry vinaigrette
BBQ pork shoulder, passatelli pasta, garbanzo beans, parsnips, cabbage, mustard greens
Smoked catfish pate, ghost pepper caviar, pickled Vidalias, toast
Boiled peanut & banana bread pudding, white chocolate bourbon fluff
Sounds good, no? Hughes is slated to open Purloo in the Southern Food & Beverage Museum's new space at 1504 Oretha Castle Haley Blvd. sometime this year. The pop-up is keeping him busy in the interim. The price for the first dinner was $48 and $78 with wines paired with each course; Hughes told me that the dinner Jan. 30 will cost around the same. Hughes plans to continue cooking at the Creole Gardens every Wednesday for the foreseeable future; if you're interested, call (404) 290-0613 to reserve yourself a spot or to find out what's on the menu for the next dinner.
It's good to be back, my friends.