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Jan 20, 2018







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Matt Jennings. Courtesy photo.




Pop-up dinner series

Where: Row 34, 5 Portwalk Place, Portsmouth
When: Tuesdays through March during dinner service
See facebook.com/Row34NH or row34nh.com for an updated chef schedule and menu details or call 319-5011.




Kitchen collaboration
Row 34 welcomes guest chefs

01/07/16
By Allie Ginwala aginwala@hippopress.com



With the cold winter months settling in and fewer tourists meandering about, the staff at Row 34 in Portsmouth is mixing things up by inviting guest chefs to come cook in their kitchen. The pop-up dinner series will feature a different chef from a New Hampshire, Maine or Massachusetts restaurant each Tuesday night through March preparing creative specials alongside the restaurant’s regular dinner menu.

“It’s something that we’ve done in Boston as well, and it’s just a great opportunity to share the space,” Row 34 General Manager Molly Woodhouse said in a phone interview. “The community where we are is so close and for us to invite friends in is a lot of fun.”
The variation on the theme in Boston was a bagel pop-up, “something fun to keep things fresh,” she said. Given the open concept kitchen in Portsmouth set close to the dining area, diners will have the chance to see the staff and guest chef in action and perhaps even interact with them. 
The series kicked off with David Vargas from Vida Cantina on Jan. 5 and continues on Jan. 12 with Matt Jennings from Townsman in Boston. Other upcoming guest chefs include Ben Hasty of Thistle Pig in South Berwick, Maine; Sam Ostrow of Block 6 in Portsmouth; Gary Kim of Anju in Portsmouth; Jamie Bissonnette of Toro NYC, Toro Boston and Coppa in Boston; and Brett Cavanna of Louie’s in Portsmouth.
When inviting chefs to be part of the pop-up series, Woodhouse said, they were looking for people who are really excited about food and doing neat things in their own kitchens to come and have free rein at Row 34’s space. 
“I think a lot has to do with people we’ve worked with or, socially, people we’re close with … former colleagues. It’s a great opportunity for intermingling,” she said.
Each guest chef will prepare two appetizers and two entrees (highlighted on the menu) based purely on their own inspiration and expertise.
“Their creativity is the only requirement,” Woodhouse said. 
Since the chefs are creating their own menus, they won’t be finalized until about a week before the scheduled date, though they’ll be treated as part of the night’s menu, so diners can mix and match.
“What I really enjoy about the pop-up series is it’s a one-night event, so [that food is] something I would be inclined to focus on,” Woodhouse said. “It’s a one-night-only show, so it’s pretty special.”
Depending on how the series is received, Woodhouse said they’d like to do similar series in the future. 
“It’s a really great opportunity to share the space with friends and have a good time,” she said.





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