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comida

The Debut

Abigail Diaz

Pop-Up Dinners, Supper Clubs or Temp Kitchens, whatever you want to call them, they are here to stay. 

The idea of pop-up restaurants isn't a new concept in Latin American countries. However in the States, it hadn’t been a concept to food evangelists until the early 2000's. Since then, this idea of creating a mini-restaurant for guests to enjoy in a private disclosed setting has become a norm across the world. Locally, the Houston market has started seeing their fair share of pop-ups. 

In early December, I had the privilege of being a part of one. Not having an inkling of what to do or expect, my new friend Ahrif Sarumi and I did it. We hosted our pop-up with unanimously positive feedback. With his vision to host this event and my limited experience with the food industry, we took the step of faith to collaborate and made it happen. 

We were lucky enough to secure Executive Chef Mike Potowski of Benjy's and his Sous Chef Spencer Serrette. With finite time and money, this was a true test from vision to action. 

Here a few photos from the outstanding dinner.