Soon Spoon Pop up w/ PHaDe Food Labs

There is something so stimulating about fresh seasonal fare hitting your nostrils and tastebuds on a rainy night, huddled in a warm apartment, amidst laughter and conversation. I couldn’t have asked for a better way to spent my Saturday night, surrounded by 6 other bloggers and one rather famous “twitter-er” (if that’s what they are called). The occasion? A pop-up dinner hosted by a new Start-up referred to as Soon Spoon. Soon Spoon connects foodies with local fine-dining restaurants in Boston and helps YOU obtain a last minute reservation. If you sign up, you will receive a notification as reservations become available by either email, twitter, or text. Hmm– notifications about opportunities to dine last minute at Boston’s most-booked restaurants? Yup- count me in!

Farmstead Table, Puritan & Co, Tupelo, Stir, Menton, Clio, and Uni are just a few of the restaurants Soon Spoon has partnered with
for reasons such as, they are highly creative, small, and special. These restaurants focus on hospitality above all as well as focus on detail and seasonal ingredients to provide their customers with the best dining experience. You certainly won’t find Legal or Morton’s on their list ( not that they aren’t special too, but you know what I mean.)

People who frequently book with Soon Spoon will have the opportunity to receive points as a reward that they can use to attend pop-up dinners- which are completely free! However, cancel a reservation? Bye-bye points!

So, I was invited to attend one of their pop-up dinners, catered by PHaDe Food Labs who served us 6 courses with 6 wine pairings. What’s not to love about that? Plus, the food was spectacular! We arrived around 6:30pm for assorted amuse bouches and wine.  Dinner was served at 7pm, with the first course featuring an Arugula + Beet + Goat cheese salad- a perfect pairing of flavors, textures, and colors. The menu had been thought over for days, tweaked, and finally cooked and served to perfection. Each meal was intricately designed and artistic, such that it pleased both the eyes and palate. Our second dish was a Nantucket Bay Scallop “Sea and Sand” dish that was my absolute favorite. It was my second experience with gastronomical cooking, which includes cooking with modern tools and manipulating ingredients so that they are presented outside of their usual form. This dish in particular included a sea “foam,” and brown butter powder as the sand. It was spectacular and incredibly unique.

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Next came out the Maccheroni and Lamb Ragu with Cacao nibs. A perfect balance of sweet and savory, soft and crunchy. What I loved most about the chefs were that they paid particular attention to colors on the plate as well as flavor combinations. I especially enjoyed the 2011 Barbera/Croatina – Cordani La Magia, that accompanied this dish.

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Slices of tenderloin sat over a blue cheese puree for our fifth course, paired with smoky asparagus and topped with tidbits of sea salt. This was paired with a 2012 Merlot/Cabernet Calluna from California.

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Lastly, what meal would be complete without dessert? Caramelized banana + Miso Chocolate and something known as “shroombread,” rounded this meal out. Although everyone but me couldn’t seem to get enough of the dessert, it was a little to savory for my tastebuds and I found a heavy mushroom flavor coming through. Nonetheless, I appreciated the synergy of the sweet and savory dish and overall the entire experience was one I will never forget. I can’t give enough credit to Soon Spoon for their innovative idea, generosity, and the chefs at Phade who cooked such a lovely meal for us all.You can book PHaDe for a private event in your home using Kitchensurfing  and follow them on Twitter.

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On our way out, as if we weren’t already treated like royalty, we all received a parting gift of chocolates wrapped in a petite brown box and sealed with a pink ribbon. Inside were the most delectable truffles provided by Chocolee and handcrafted by Lee herself.

Between the cozy brownstone apartment, foodie enthusiasts, endless glasses of wine, generous hosts, and a few incredible chefs, I had one of the most enriching experiences of my life. One that cannot be understood unless experienced for oneself. So, if you want in on this secret feeling provided by such an experience, I suggest you sign up for Soon Spoon because you can expect many more dinners like this one! You can also follow them on twitter! Here’s to spontaneous dining!

 

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