A "Magical" Evening ~ Our Pop:Luck

PopLuck at The Kitchen by Delicatus in Pioneer Square

It has been quite the week of reflecting back on what was a very meaningful evening for me; Our first Pop:Luck at The Kitchen by Delicatus in Pioneer Square. The evening was described as "magical" by several guests, including Artist Ten Hundred, who did live painting at the event. It's feedback like that, that makes all of the work even more special and I am grateful to everyone who came to the dinner! Your support of this new concept means so much and I will always remember this.

Tonight was magical...
— Ten Hundred
(from l-r) chef brandt bishop, meme montemayor, artist ten hundred, me, james riemer (not pictured, santa maria who was a part of the team too!)

(from l-r) chef brandt bishop, meme montemayor, artist ten hundred, me, james riemer (not pictured, santa maria who was a part of the team too!)

A special thanks also to Chef Brandt Bishop who created an amazing 5-course, family style meal that everyone raved about, to Ten Hundred for his 6-hour live painting session, and Santa Maria Rivera who provided brilliant music. Also to James Riemer at The Kitchen by Delicatus for being a genius team member with helping me plan and execute on everything. James is a true, first-class professional and I highly recommend booking your event at The Kitchen with him. Meme Montemayor is a friend with similar business interests (we're currently working on a project together) who rolled up her sleeves to work and make the evening wonderful too (she also did this for MasterChef Amanda Saab's Bake a Naked Cake class).... Jim and Michele McCarthy are my friends and partners who have been here every step of the way, nurturing the creation of a meaningful project like this. This is a group of people I am so grateful for and want to continue working with! Thank you to everyone for coming into alignment to make the Pop:Luck special for our guests! xo

I was basking in the glow the rest of the weekend... The warmth and openness of all the people I talked with, all the amazing food, the beautiful table and space.
— Guest Preeti Mehta

How the Pop:Luck Came To Be

A lot of people ask about how the Pop:Luck came to be so I'd like to share that with everyone. One day several months ago I was walking with my son downtown near Pike Place Market, and we stopped by the Four Seasons landing on 1st to take pictures of the Great Wheel. I never really paid attention before, but on this particular day, the gorgeous empty space of Vespolina, which is right there, jumped out at me and I thought, "Wow, that beautiful space and it's just sitting there empty." At the time, I was also wanting to bring a different type of event to the city. So what clicked in my brain was that we should be occupying empty spaces like this for events that involve food, art and music. I started researching other empty restaurants and putting together a high-level plan that would involve a series of taking over these empty restaurants throughout the summer. Then I started networking. Fast forward and I met with the wonderful folks at the Downtown Seattle Association who really backed this and wanted to help bring to life. (A special mention to Andi Pratt, who was with DSA at the time, who I mainly worked with and was wonderful.) Andi made the suggestion that they have all of these other empty buildings downtown too, waiting for demolition, that could be interesting spots as well. I thought this was even better, the thought of resurrecting these dead spaces and turning them into something great before they're gone forever. We kept moving forward. But then you get to reality and reality just made this too difficult to tackle right away. (Ah-hem, all of the permits it would take plus the cost.) Yes, I tried to think of creative ways around the multiple permits... And in a discussion with Jim and Michele, it was discovered that "Potlucks" are one way to escape some of this! So it turned into the thought of "Potluck, PopUps in these empty spaces with art and music too... Cool!" But still, there were too many roadblocks. 

We wanted to resurrect empty spaces in downtown Seattle awaiting demolition by holding “Potluck, PopUps” in them throughout the summer.

I still loved the idea of integrating a potluck into the mix somehow.... But knew we now needed to pursue this in an already established and permitted venue. At this time, the word, "Pop:Luck" was born and I found The Kitchen by Delicatus. 

I couldn't have asked for a better evening and we have interest from everyone for more. In the meantime, I hope you enjoy the photos below of the evening. Thank you again to everyone for being a part of this super evening.

(Oh! And if anyone is interested in pursuing the "empty spaces" idea, send me a note and we'll chat.)

Tulips from Pike Place Market for the Table

The Evening

(From L to R): Chef Brandt working his magic, Recently retired player for the Seattle Sounders Cam Weaver, more Chef Brandt, Friends and Supporters Andrea Gillis, Preeti Mehta and me, The Table

The Atmosphere

Ten Hundred's Finished Piece

If you have any questions or want to know about the Pop:Luck, then please reach out to me! 

"Naked Cake" Baking Class with MasterChef Amanda Saab

"Naked Cake" Class with MasterChef Amanda Saab

Please join Seattle's MasterChef, Amanda Saab, in the beautiful Zoe Events Space (formerly Restaurant Zoe) for the latest trend in baking: Naked Cakes! A Naked Cake has no frosting on the sides and is decorated with special ingredients to create the final masterpiece. Create your own cake, bake your cake and decorate your cake to take home! For this class, we'll be using spring berries and flowers. (This class is limited to 20 people.) 

Ask us about the special group and corporate price! ($90)

This event is sponsored by Fred Meyer and Simple & Crisp.... Thank you to the Fred Meyer and Simple & Crisp teams!

When: Saturday, April 23, 2016 from 10am - 1 pm

Where: Zoe Events is located at 1318 E. Union St. in Capitol Hill

Tickets: $90-$125

Add To Cart

Transformation: Flat Beer and Meatloaf = MacGyver Mac n' Cheese by Denise Sakaki

Transformation: Flat Beer and Meatloaf = MacGyver Mac n' Cheese by Denise Sakaki

I once again was totally "Food-Struck" (aka found myself in awe of an amazing food creation) when I saw what Denise Sakaki had done with leftover beer and meatloaf the other day.  

Denise took the beer, that went flat, along with leftover meatloaf, and transformed it into "MacGuyver Mac n' Cheese" that also included crushed Ritz Crackers, kale and squash "so it's totally healthy." ;-) 

Read More

Order: AweSom Curries by Som Kesa Available to Order!

AweSom Curries by Som Kesa

Due to overwhelming demand, it is with great excitement that Foodie Empire Honoree Som Kesa would like to announce the availability of her authentic Thai cooking, beginning with Chicken Green Curry and Chicken Panang Curry. Som recently made care packages for her son Jasper, who was in town for the holidays. To ensure he would be sent back to New York a with a loving touch of home, Som created vacuum-sealed meals for him and posted the photos in the Seattle Foodies Facebook Group.

The care packets generated so much excitement, she will now sell them for others! Here are the details:

Week of 1/24/2016: Chicken Green Curry and Chicken Panang Curry

Som has developed a full menu (see below) and will be offering two options weekly. We are taking orders now for this week (week of January 24, 2016) for Som's Chicken Green Curry and Chicken Panang Curry, made fresh to order. 

I will make them the way I make for myself or my family, just like you would find at best food stalls in Thailand.
— Som Kesa
Authentic Thai Curry Packets by Foodie Empire Honoree Som Kesa

Other Details

  • One generous serving per bag, to be served with rice (not included).
  • Curries will last 3-4 days in the fridge.
  • Packets will last in the freezer for at least one month, ready whenever you want!
  • Curries are in industrial vacuum bags.  They are BPA free, microwave and freezer safe.
  • Only the best ingredients are used with no refined sugar or additives. The curry paste is hand-carried from Thailand as is the palm sugar.
  • No fillers like carrots and other unnecessary items you may find in restaurants just to create bulk.
  • Initial discount price of $10 per bag (minimum 5 bags weekly).
  • Curries are crafted in small batch to ensure quality!!!
  • Two options will be provided weekly (and switched up every week!)
  • Minimum 5 bags per order (yes, you can mix and match with the two weekly offerings!)
  • Orders to be picked up at Som's house in Green Lake on Sundays from 10am to 2 pm. (details will be provided when your order is complete) We will try to accommodate your scheduling needs. 
  • The last day to order will be on Friday, with Som shopping and cooking on Saturday for Sunday pick-up in the Green Lake neighborhood.
  • Orders accepted weekly.
  • Order with confidence. Satisfaction guaranteed
  • One free bag with a customer referral with purchase.
  • Free peanut sauce for Foodie Empire members 

Order below for Chicken Panang Curry and/or Chicken Green Curry for the Week of 1/24, 2016 (minimum 5 packets per order, but can mix + match) 

Thank you so much for supporting Som Kesa! I know you'll love her food as I regularly crave her dishes and wish she could be in my kitchen all of the time! Please see Som's full-menu below of items she'll be offering throughout the coming weeks: