My husband and I attended a pop up dinner courtesy of Rebel Kitchen. All thoughts and opinions are our own.
Abundant Flavors at Rebel Kitchen’s Pop Up Dinners in Knoxville
I had heard a lot of things about entertaining and delicious pop up dinners were but living in Knoxville, TN, I wasn’t sure that I would ever be able to attend one in my hometown. Then I heard about Rebel Kitchen. Rebel Kitchen is located in Knoxville and is owned and operated by husband and wife team – Paul and Franchesca. Chef Paul started his culinary career at the age of 15 and brings a whimsical approach to cooking. He is a huge fan of fresh, locally sourced ingredients and creates a truly unique menu with their pop up dinners.
The Pop Up Dinner that my husband and I attended was themed around traditional Greek Flavors. Chef Paul celebrated his Greek heritage in the extensive menu he provided all those who were in attendance. Rebel Kitchen’s Pop Up Dinners are served in a progressive dinner style and allow you to taste a wide variety of dishes. The flavors all flow perfectly from one dish to the next and with each bite your taste buds are transported on a culinary adventure.
The menu for our “Big Fat Greek Pop Up” Dinner featured locally sourced lamb, fresh seafood, and a bounty of summer’s vegetables. The dinner contained 8 courses and all the guests in attendance shared one long family table. This is an important part of the dining experience because Greek Food is all about family and friends. Siting around one long table allows you to interact with people you may not encounter in your normal day to day journey. We truly felt that we were at someone’s house for dinner and not “dining out.” While the final dishes were being prepared we were treated to a Greek cocktail by guest bartender, Ricardo Magana.
Once everyone had a chance to mingle and enjoy their cocktail we were led into the dining area. This Pop Up Dinner was held at the Central Collective in their studio space so it provided a warm and inviting open space for dining.
They say a picture is worth a thousand words, so I am going to let the menu speak through the pictures I took during the meal and just include a brief description of the item.
Lamb Keftedes (Greek Meatballs) made with local green garlic.
Greek “Salad” made of Olives, Local Tomatoes, Cucumbers, and Kefalotyri (a hard, salty Greek Cheese made from sheep or goat’s milk.)
Avgolemeno (Lemon Chicken Soup with Egg and Rice)
Spanakopita made with true “Tzatziki”, Spinach, Phylho and Feta
Georgia Olive Oil Fish Fry (Florida red snapper, Lela’s Potatoes, Local Chili Leaves and Lemon)
*Lela’s Potatoes are a family recipe that has been passed down but Chef Paul swears no one makes them like Lela.*
Braised Wears Valley Spring Creek Lamb served over Chilopitas (Greek pasta) and garnished with Mizithra (Fresh Cheese from Goat or Sheep’s Milk)
Greek Sweet Baklava
We were all so stuffed near the end that Chef Paul provided us with a smaller tasting of super moist Baked Chicken that was covered in Yogurt, Local Greens, and Garlic. Somehow I managed to miss taking a picture of that dish but trust me it was as good as all the other courses.
One of the things, I loved about this Greek Pop Up Dinner was the abundance of flavors that were highlighted in the local produce and fresh meats. I couldn’t stop talking about all the wonderful dishes for weeks with my family and friends. My husband and I are already trying to figure out when we can enjoy another one of Rebel Kitchen’s amazing Pop Up Dinners.
The Pop Up Dinners are “Bring Your Own Beverage” but they do provide water during your meal.
To find out when Rebel Kitchen is hosting their Pop Up Dinners visit them online.