Last month, we hosted a pop-up dinner at my beloved coworking studio, Social House, in Lake Worth.
This was originally a dream of Laura McGlynn’s (owner of Social House and person who makes dreams come true). The plan came to light when my favorite sommelier Mariya Kovacheva asked me about three months ago “Libby, what are we going to do next…” And it got me thinking, yes, what indeed?
So Laura and I started talking and we had an idea of bringing in chefs for one brilliant night of cooking at Social House. The idea was to bring our community together and allow some of our favorite chefs a chance to experiment, test drive new menus, new concepts, play around in the kitchen – or, in the case of Chef Aaron Black from PB Catch and Pastry Chef Sarah Sipe, the chance to collaborate across kitchens. It can be many things to many different people.
So our first one was held on August 3. It was intimate, filled with warmth and love and entirely gluten-free. I swear I didn’t make them do it…).
Mariya Kovacheva, sommelier and brand ambassador from Pernod-Ricard, brought delicious wines that complimented each course perfectly, picking up each nuance and matching it with a delicate to robust wine as the night played out . Aaron and Sarah worked their kitchen magic, popping out before each course to share with us about the menu until finally, they were just greeted with applause. And throughout the night, old friends reconnected while new friends sparked across the table. A portion of our ticket sales went to No Kid Hungry.
There’s something so special about events like this at Social House – even though I’m tucked into the wooden tables quite often during the week making my business magic happen, during the evening surrounded by your loving community while the candles flicker around and the smell of lovingly prepared meals wafts over the table – well, it’s beyond magic. It’s perfection.
Here’s the menu…
welcome cocktail + amuse bouche
hamachi crudo, avocado crema, aquachili
octopus poke, mizuna, pickled piquillo peppers, hearts of palm, shaved button mushrooms
lamb and clam bolognese, zucchini noodles, preserved lemon, parmesan
pan roasted parser duck, black cherry gastric, broccolini, kuri squash pave
vanilla bean pavlova, mango curd, coconut lime sorbet, caramelized bananas
The next event will be held either October 5 or 6 with Chef Pushkar Marathe, formerly of Meat Market. It will be an Indian feast of modernized Indian gourmet food. It’s also my birthday, so please come and party with me!
Menu will be posted soon.