Last night I had the awesome opportunity to attend a Pop Up dinner with chef Brock Seabrook here in Birmingham!  It appears that this is the first under ground supper club to emerge in our city, and he’s got a lot of really great plans for the near future.  I was invited to the dinner by my dear friend Emily Self Brown, locavore blogger for Freshfully, who plans to do a special write-up on our experience next week (which I promise to link to!).  We had four courses made from 98% local food, which is a wonderful thing to think about as you savor each bite.  Currently, Brock is doing Pop Up dinners on Wednesday nights in his Phoenix Building loft for about eight people at a time (you can make reservations for any number less than eight, as he can combine groups).  He hopes in the near future to add another night of service each week as it grows in popularity.  You must check it out, the experience of dining in a supper club atmosphere is like nothing else.  It’s intimate, educational and relaxed.  There will be a set donation for your meal that you pay during your visit.  If you are interested in attending one, shoot him an email at brockseabrook@gmail.com!  Here was our menu from last night:

POPUP MENU
OCTOBER 17, 2012

McEwen Bacon-Fat Popcorn w/ Crispy Sage, Benton’s Smoked Bacon, and Grated Wright Dairy 36-month Parmesan

Jones Valley Harvest Fall Salad w/ Mixed Greens, Scarlet Beet, Hakurei Turnip, Red Onion, Local Goat Cheese, Satsuma Vinaigrette

Braised Pork w/ McEwen Grits, Kale, Shallots, Garlic, Duck Egg

Chocolate Tort, Coffee Ice-cream, Raspberry Coulis, Candied Walnuts

Emily will probably write in detail about the farms where most of the local ingredients came from.  Brock talked a lot about harvesting the ingredients for our meal that day, and how rewarding it was to serve food that he picked with his own hands.  I think a goal of mine for 2013 will be to have my own mini garden.  There is something very satisfying about the thought of growing your own food.  I also love that as I’ve gotten older I have learned to appreciate a variety of vegetables more and more.  And while it’s always hard to eat something that once had a face, it is good to know that the meat you are enjoying came from an animal that had a quality life and was treated in a humane fashion.  Eating local is the way to go.

McEwen Grits, Kale, Shallots, Garlic, Duck Egg

 

Chocolate Tort, Coffee Ice-cream, Raspberry Coulis, Candied Walnuts