Chandler’s crispy golden pieces of bird surface at a monthly popup at White Center’s Good Day Doughnuts-the next one is August 2. All of which to say, the hectic nature of a popup doesn’t faze him one bit. Cookie’s Country Chickenīrian (Cookie) Chandler spent years cooking on various commercial ships, a role that might find him flying into Dutch Harbor, Alaska, with 16 hours in which to purchase enough food to feed 20 hungry fishermen for the next 45 days. All sales from the first Monday of each month benefit a particular charity. The preorder link goes live on Thursdays, and the small amount of pies sell out fast. Find It: Every Monday in the Sea Wolf courtyard. The trio behind this lunar-aligned pizza project are just two months in, and intentionally keeping things small. Rutherford collaborates on pizza toppings, like a white pie with lemon aioli, mint, snow peas, and spring onions, or a pineapple pizza that actually sounds delightful, thanks to jalapenos, red onion, and a chili dipping sauce. Kit Schumann devised the dough-100 percent sourdough with rye and whole grain-heavy flour from Cairnspring Mills. Find It: Every Saturday and Sunday from 10-12 order online right over here.Įvery Monday, Sea Wolf bakers Kit and Jesse Schumann team up with chef Marie Rutherford (most recently of Wilmott’s Ghost and, like Kit, an alum of Whale Wins) to make a pizza that doesn’t come off as fancy (in Jesse Schumann’s words, “cheesy, a little greasy, crusty and durable”) even as it combines the talents of one of the town’s foremost bakers and an exceedingly talented chef. Plus, every meal purchased begets a free lunch for someone who needs it. Brunchbox’s been slinging adventurous baked goods (banana doughnuts, kimchi scones) and chicken biscuit sandwiches since late 2019, but the whole “your meal comes in a box” conceit now seems awfully prescient. On Sundays, Campbell and Kimura offer a $10, ride or die special, meaning you have no idea what you’re getting until you open the box, which seems a fitting way to dine in our current reality. owner Mark Schroder turns his kitchen over to sous chefs Paolo Campbell and Cecily Kimura, and a menu that revels in the duo’s Filipino and Hawaiian backgrounds, as expressed via biscuits, waffles, scotch eggs, even breakfast pizza (okay, it’s focaccia with a baked egg nestled on top). On Saturday and Sundays mornings, Opus Co. All of them offer one hell of an uplifting glimpse into our dining future. Some of these folks found their popup persona during the pandemic, others have been at it for a few years. This list endeavors to honor popups in their classic sense-ascendant chefs hustling to get their food out into the world, absent of traditional trappings like “leases” and “daily business hours.” Okay, and one really rad pizza project by a few local luminaries. Granted, the definition of a popup is even more fluid than usual right now, as fine dining restaurants grill burgers and chefs pivot to meal kits or pantry staples. If nothing else, this year of swirling chaos (and ample takeout) is fertile ground for Seattle’s newest-gen popups. Image: Courtesy Danielle Elliott / BrunchBox
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