Pop-Ups


HOTPANnyc's RAW EARTH Pop-Up Dinner w/ Chef KPE
May
21
6:00 pm18:00

HOTPANnyc's RAW EARTH Pop-Up Dinner w/ Chef KPE

RAW EARTH NYC 1.0

Please join HOTPANnyc + the IRC’s New Roots program for a domestically foraged 5 course farm-to-table dinner highlighting the multiple benefits of local, sustainable food sourced from restorative farms and gardens, paired with the Belgian style beers of Unibroue from Montreal.

The goal of this dinner is to celebrate locally grown seasonal food. RAW EARTH’s menu took root to farmers, foragers, distributors, processors, restaurants, plant breeders and producers. Learn how they impact our community and take care of our natural food systems.

10% of the proceeds from this dinner will benefit The International Rescue Committee’s New Roots Program garden in Grand Concourse, Bronx.

Special performance from Deep Down.

Dress Code: Casual Chic. 

Doors: 6PM Cocktails: 6PM-7PM Dinner: 7PM-9PM

For more information, please contact us info@hotpannyc.com
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Menu:
PARTS OF THE LAMB
SWEETBREADS. AMERICAN BARBERRY. FIELD GARLIC. SHANK AGNOLOTTI + GARLIC MUSTARD

FISHERMAN’S CATCH
PORGY. PRESERVED MUSSELS. SAND + ROCKWEED

TURNIP ROASTED IN MALT
MALT. BARLEY + FERMENTED HAY

HERITAGE RAISED PORK
SMOKED BELLY. PINE SCRATCHING. HEN-OF-THE-WOODS + RAMSONS

BEES INVADING THE STRAWBERRIES NATURAL ENVIRONMENT
STRAWBERRY CURD. SORREL SORBET. STRAWBERRIES. RHUBARB . COMB HONEY + BEE BASBOUSA

Partners:

GrowNYC
eet
Splashlight Studios
Man-lai Event Planning
Unibroue Beer
VerTerra Dinnerware
New Roots: Grand Concourse Garden
Doc’s Natural Spirits
Ocean Organic Vodka
Krasdale
Cocorau
Exo
Blue Cut
Codorniu
Kettle Brand

 

 

About:
HOTPANnyc: A culinary concept dedicated to providing International Modernist Cuisine to those who crave imaginative gastronomic experiences. 

International Rescue Committee (IRC): IRC responds to the world’s worst humanitarian crises and helps people to survive and rebuild their lives. At work in over 40 countries and 25 U.S. cities to restore safety, dignity and hope, the IRC leads the way from harm to home. 

New Roots:  New Roots enables refugees to reestablish their ties to the land, celebrate their heritage and nourish themselves and their neighbors by planting strong roots—literally—in their new communities. 

CORNUCOPIA: AN URBAN FARM DINNER
Sep
20
4:00 pm16:00

CORNUCOPIA: AN URBAN FARM DINNER

CORNUCOPIA: AN URBAN FARM DINNER

Dr. Dawood Farahi, President of Kean University,
cordially invites you to an event co-presented by
Kean University and Groundwork Elizabeth.

CORNUCOPIA: AN URBAN FARM DINNER
Honoring the work of the International Rescue Committee's
New Roots program and GrowNYC's FARMroots initiatives


Enjoy farm fresh fare artfully crafted by Chef KPE and
Local libations.

Farm tours begin promptly at 4:30 p.m.

Proceeds from this event will support IRC's
New Roots immigrant farmer program in New Jersey and
New York, as well as Liberty Hall Farm at Kean University
Liberty Hall Farm at Kean University.

Dinner Lab presents “FUNK: The Consumable Wares of HOTPANnyc and Unibroue”
Aug
18
7:00 pm19:00

Dinner Lab presents “FUNK: The Consumable Wares of HOTPANnyc and Unibroue”

Join us and Dinner Lab on Tuesday, August 18th at a secret location in New York City for a pop-up dinner highlighting Chef KPE’s progressive and eclectic cuisine paired with the Belgian style beers of Unibroue.

Click for Tickets:
Dinner Lab Members  
Non-Dinner Lab Members

About The Menu - The 1960’s was the breaking point for FUNK.  Music began to have attitude, food became soul food, naturalist discovered the “fresh domestic” and the way of living life changed forever! These artifacts inspired this menu, telling a story through the fermented, pickled, foraged, molecular and offal things presented.

The Menu:
“GET UP!”
uni & dehydrated red cabbage | black garlic glaze | horseradish & wild watercress paste
“Soul Food”
green tomatoes | crispy okra & chicharrón | fresh cayenne
“Wild Mollusk”
mussels & fish sauce | fermented carrot Sriracha | toasted coriander
“Aquarian Forest”
pine ash venison | corn pudding | crispy moss | pickled garlic scapes & huitlacoche
“Pheromone”
lambic sorbet & durian fruit custard | Japanese puffed rice & sesame | hokkaido milk froth

1. Blanche de Chambly | 5.0% | Belgian white ale (witbier)
2. Trois Pistoles | 9.0% | abbey style strong dark ale
3. Ephermere Pear | 5.5% | white ale fermented with fresh pears and pear juice

HOTPANnyc's Pop-Up Dinner w/ Chef KPE
Feb
22
8:00 pm20:00

HOTPANnyc's Pop-Up Dinner w/ Chef KPE

HOTPANnyc is excited to partner with Bed-Stuy Fresh and Local for a pop-up dinner at 8 PM on Sunday, February 22. Located at the market, 210 Patchen Avenue, this intimate meal will be comprised of fresh and locally-grown ingredients pulled right from the shelves! DJ sets by Valentin will accompany the meal.

As a neighborhood source for quality fruits, vegetables, meats, and fish, Bed-Stuy Fresh and Local maintains a commitment to sustainability, quality, and community, while dedicated to Bedford-Stuyvesant’s need for healthier food.
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MENU:
WINTER VEGETABLE DIRT SALAD

LEEK MARMALADE. CHICKEN CAYENNE WORMS. DIRT + CARDAMOM .

SOUTHERN DUCK
DUCK BREAST. TURNIP. COFFEE PEARS. ROASTED ENDIVE. HOT WATER CORNBREAD + KALE CHIPS.

FARMERS DAIRY
BAKING SODA PIE FILLING. OATMEAL COOKIE. CINNAMON SUGAR -COMPRESSED APPLES. CANDIED BACON + RAW MILK ICE CREAM.

About Chef KPE:
The modernist food movement is blowing the lid off traditional cooking, and rising culinary star Executive Chef KPE (Kristopher Patrick Edelen) is leading the way. In February 2014, Chef KPE launched HOTPANnyc™, which is rapidly gaining traction from a clientele of foodies, celebrities, food historians and the president himself. Merging art, science, music and fashion to create adventurous and multi-sensory recipes, the 24-year-old chef is on a trajectory to reinvent American cuisine as we know it. For more info visit hotpannyc.com.

About Bed-Stuy Fresh and Local:
"Our goal is to fill this need, while keeping prices affordable and the atmosphere welcoming both to the existing community and our newer neighbors. We want to make Bed-Stuy Fresh and Local a community-centered institution that hires from within the community, gives local artisans and chefs a platform, and even hosts events from time to time.” - Dylan + Sheila, owners of Bed-Stuy Fresh and Local. For more info bedstuyfreshandlocal.net.

HOTPANnyc's Pop-Up Tasting w/ Chef KPE ft. Marques Toliver
Sep
28
5:00 pm17:00

HOTPANnyc's Pop-Up Tasting w/ Chef KPE ft. Marques Toliver

Close your eyes and imagine for a second. Think about that feeling of walking the streets of NYC looking for that late night meal, visualize the neon flicker of the "open until midnight" signs while taking in the arousing aroma of sexiness that the late night brings. Now mix in the classical sounds of a violinist playing in the background as you take your first bite...

Join us for an intimate tasting of International Modernist Cuisine by Chef KPE with a performance by singer and violinist, Marques Toliver.

On September 28, Chef KPE will cook an exclusive, five-course “Midnight Snack” inspired tasting menu at Suite ThreeOhSix. This is will be a modern take on your favorite midnight snacks (popcorn, leftover carryout, late night coffee run, etc).

Proceeds from the event will go toward the International Rescue Committee - [www.rescue.org].

Special Thanks To::
Blackbird Ballard
Nooka
Whole Foods Market Third & 3rd, Brooklyn
Tilit Chef Goods

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MENU

SHROOM + PORK CAPPUCCINO
BIRKSHIRE BACON FOAM. COFFEE BUTTER.
EXOTIC MUSHROOM JUS.


APHRODISIAC
BLACK LIQOURICE CHARRED OCTOPUS. POPCORN PUDDING. CORN SILK. FISH SAUCE GLASS.

CARRY-OUT
COLD FRIED CHICKEN TERRINE. AIRATED JERSEY BLUE CHEESE ICECREAM. REDBULL HOT SAUCE GEL.

NIGHTMARE
CUBAN TOBACCO SMOKED COD. CURRIED BANANA QUENELLE. PAPRIKA PUFFED RICE.
PICKLED OKRA + COMPRESSED KUMQUATS.


ORAL RINSE
BLACKBERRY DIPPEN + DOTS. DARK CHOCOLATE CORAL. MINT CREAM. VANILLA MARSHMALLOWS. 24K GOLD + LISTERINE BUBBLES.

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Chef KPE
The modernist food movement is blowing the lid off traditional cooking, and rising culinary star Executive Chef KPE (Kristopher Patrick Edelen) is leading the way. In February 2014, Chef KPE launched HOTPANnyc™, which is rapidly gaining traction from a clientele of foodies, celebrities, food historians and the president himself. Merging art, science, music and fashion to create adventurous and multi-sensory recipes, the 23-year-old chef is on a trajectory to reinvent American cuisine as we know it.

Marques Toliver
While Marques Toliver seemed to burst onto the scene via the UK with an arresting performance on “Later With Jools Holland”, and a declaration from Adele as her “new favorite artist,” his story begins many years ago in Florida. It was there he began his training in classical violinist at the age of 10, and would later enroll in music school. Frustrated with academia however, and keen to throw him-self into the real world of music making. Toliver took a leap of faith and traveled to New York City. Through busking in subways and working as a freelance musician, he was noticed by and quickly made friends with fellow artists. Soon enough he found himself playing live and on records for the likes of Holly Miranda, Grizzly Bear, and Miles Benjamin Anthony Robinson.

The International Rescue Committee
The International Rescue Committee responds to the world’s worst humanitarian crises and helps people to survive and rebuild their lives. Founded in 1933 at the request of Albert Einstein, the IRC offers lifesaving care and life-changing assistance to refugees forced to flee from war or disaster.

At work today in over 40 countries and in 22 U.S. cities, the IRC restores safety, dignity and hope to millions who are uprooted and struggling to endure. The IRC leads the way from harm to home.

HOTPANnyc's Pop-Up Tasting w/ Chef KPE ft. Maps Glover
Jul
27
6:00 pm18:00

HOTPANnyc's Pop-Up Tasting w/ Chef KPE ft. Maps Glover

Join us for an intimate tasting of International Modernist Cuisine by Chef KPE, featuring the work of visual artist Maps Glover. Proceeds from the event will go towards benefiting the International Rescue Committee - [www.rescue.org].

On July 27, Chef KPE will cook an exclusive four-course “Willy Wonka” inspired tasting menu at Nowhere Studios in Brooklyn, NY.

MENU:

ARTIFICIAL FLAVOR
BUBBLE GUM GRAPE SODA CHICKEN. CHORIZO CARAMEL. ORANGE JALAPENOS. ASIAN PEAR + DORIAN FRUIT.

LUNCH BOX
STRAWBERRY HANGER STEAK. FERMENTED PEPPERS. EDAMAME. FRESH PASTA.  PEANUT PEPPER SAUCE. 

CEPHALOPOD
SQUID. RADISH CRISP. TOMATO DASHI. INK FOAM.  GARLIC SCAPES. MISO LEMONHEAD  CARROTS.

TWOSOME
CROTTIN GOAT W/ TOASTED FENNEL SEEDS. SOAKED GRAPEFRUIT.  5 SPICE BAGEL. BLACK WALNUT. BLUE RASPBERRY LIQUORICE PEACH + FENNEL COMPOTE. 

Chef KPE
Chef KPE is nationally recognized as a driving force in the Modernist Food Movement. Popular for such eccentric dishes as his Blueberry 8 DAY Fried Pork and Bubble Gum Grape Soda Chicken Hearts, he rethinks conceptions of flavor, comfort and cuisine.  Mastering international conceptions of flavors has led him to build a clientele of foodies, celebrities, food historians and politicians — including President Barack Obama.

Maps Glover
Maps Glover hails from the small town Laplata, Maryland. Growing up there, feelings of isolation led him to drawing as a way to grapple with his thoughts and emotions. He describes himself as a storyteller, and through his work shows “how unified we can be in our search for harmony.” 

The International Rescue Committee
The International Rescue Committee responds to the world’s worst humanitarian crises and helps people to survive and rebuild their lives. Founded in 1933 at the request of Albert Einstein, the IRC offers lifesaving care and life-changing assistance to refugees forced to flee from war or disaster.

At work today in over 40 countries and in 22 U.S. cities, the IRC restores safety, dignity and hope to millions who are uprooted and struggling to endure. The IRC leads the way from harm to home.