From Concept to Plate: Crafting a Pop-Up Menu in NYC

I have a very exciting opportunity to showcase some of my food for a couple of nights at two bars in New York City this October. I'll be popping up at one of my favorite bars in Manhattan, Pubkey, and a cozy neighborhood gem in Bushwick (Brooklyn) called Phil's. I've come up with a fun casual menu for both, with some similarities but also items that will be unique to each space. I thought I would share my thought process in planning the menu and go into some detail about testing one of the recipes!

The approach to properly executing an event such as this is to first assess a few details regarding the space, including the size of the space overall and its current approach to service. For example, is it a sit-down restaurant or a casual bar atmosphere? Do they typically serve full plated dishes or more snack size or quick service portions? These questions help me establish the size of the menu and how substantial or complex the dishes will be.

Some other important things to consider are what types of equipment they have available in the kitchen, i.e., fryer, griddle, grill, oven, ventilation hood. This knowledge will tell me what types of dishes are possible to prepare at the venue that's hosting me. It wouldn't be practical to put multiple fried items on a menu if there is no dedicated deep fryer in the kitchen and even if you decide to fry one item in a stove top pot, if there is no ventilation in the kitchen, it can quickly become an issue.

Once I have some basic details, I start thinking of dishes. I'm very considerate of the amount of time it takes for the dish to go from being ordered to going to the guest's table. If I have a fully equipped kitchen and appropriate number of staff, my dishes can be more intricate, but if it's just me plus one other person cooking and we have limited resources, then I'd want a menu of items that are quick and easy, some served cold or prepared in advance.

After mentally conceiving my menu and the dishes on it, I'll write and rewrite the menu a few times, list all the ingredients in each dish and devise a recipe for all dishes. From this, I can prepare shopping and prep lists. Finally I'll start testing the recipes. This is how I will ensure a strong service and that the customer is getting my best work. With a good plan, it is easier to overcome inevitable obstacles.

With all the logistics settled and dates set, I am currently in the process of testing the recipes for my upcoming event. One of the dishes I'm working on is a crab and scallion pancake. Traditionally, a dough is prepared, and individual rounds are rolled out, but to keep the preparation time short and to be able to adjust quantities quickly, I've made my dough into more of a batter. I've tested some varying consistencies, along with recording the amount of prep and cook time and any changes to the original recipe.

My findings are that due to going with a batter-like consistency, there is more liquid in the recipe so I need to cook the pancake slightly longer over high heat with a good amount of fat to achieve the color and crispiness that I'm looking for. I've shared the final recipe below along with the menu for the pop-ups!

If you want to see more of the food I've been testing, my bodega-inspired Tasting Table demo at The Chopping Block is on Wednesday, September 24 at 6pm.

Crab and Scallion Pancakes 

Yields: 4-5 eight inch pancakes 

Prep time: 15 minutes 

Cook time: 15 minutes

Total time: 30 minutes

1 cup all-purpose flour

3/4 cup water

1 teaspoon salt

1/4 teaspoon Chinese 5 spice powder

2 scallions, sliced thin

1 tablespoon chervil, rough chop

1 tablespoon sesame oil

4 oz crab meat 

1 tablespoon butter

1/2 tablespoon neutral high heat oil 

For the dipping sauce:

2 teaspoons soy sauce 

1 tablespoon sesame oil

1 tablespoon chili crisp

1.   In a medium bowl, mix together the flour and water until a batter forms. Add the salt and 5 spice powder. 

2.  Stir in the scallions, chervil, crab, and sesame oil.  

3. Heat the butter and oil in a pan over high heat, adjust the heat as to not burn the fat in the pan. 

4. Pour in a thin layer of batter. Cook until browned and lightly charred on both sides. 

Here is the complete menu for one of the pop ups:

• achara & bread butter 

• lime crema , Sesame glaze, scallion

• sesame glaze, lime crema, scallions

• kewpie mayo, bonito, spicy sesame oil

• miso cream sauce, Amy’s roll

• Dijonaise, kimchi sauerkraut 

• guava aioli, achara, LTO

• shallot, cucumber, sourdough 

• radish, Thai basil, fish sauce

I hope to see you at my Tasting Table next Wednesday, September 24 at 6pm for some more unusual yet delicious food!