Pop up dinners have become a breeding ground for new social interactions, newfound friendships, and exposure to new cuisines. Not only are they fun for those in attendance, but they provide chefs with a way to step out of their daily grind and sometimes into a more creative space. The intimacy and casual vibe of these events have made them a popular choice among food lovers.
Aces of Taste, a newcomer in this arena, hosts a series of supper-club type dinners that put you front and center with some of Houston’s well known and upcoming chefs. With each dinner comes a new chef, a new location, new conversations, and a new experience.
Since they kicked off the series last December, Aces of Taste has showcased the talents of Executive Chef Mike Potowski of Benjy’s, Executive Chef Chris Williams of Lucille’s, and Chef German Mosquera. We had an opportunity to attend the last dinner that was so appropriately named “Kindred Spirits & Wine”. The dinner was to display the talents of two of Houston’s very own while seamlessly taking us from course to course with no disruption to the palate; even though there would be two chefs. When you unite Exceutive Chef Brandi Key of Coppa Osteria and Punk’s Simple Southern Food and Chef Rebecca Masson of soon-to-be-open Fluff Bake Bar there is no such thing as having too many “cooks” in the kitchen.
The night ended with a Q&A session with brought you just that much closer to the minds behind the wonderful meal that had been presented to us. This is what sets Aces of Taste apart from many who are doing the same. It brought the meal full circle and established a connection between it and its creator(s).
Check out the Aces of Taste website to learn more about the organization, the next pop up dinner, and how to become a member (benefits include guaranteed seats to each dinner, invitations to private brunches, etc.). They are even taking their dinners to Los Angeles and their inaugural event takes place on April 30th. Dinners are kept small with around 30 seats so make sure you grab a seat at the table for their next culinary adventure.