After a short hiatus, Closed-Loop Cooking is back on track! I spent the past two weeks gearing up for our first ever Scrap Supper pop-up dinner! And not surprisingly, putting on a 5 course intimate dining experience for 12 people is all consuming, but incredibly rewarding. So apologies to my dedicated readers (chat bot I see you :D) – I learned so much from this event but most importantly the necessity of working ahead in my editorial calendar and balancing an intense workload.
About the dinner
The first Scrap Supper happened this past Saturday, Sept 22. I’ve considered the idea of starting a pop-up series for a few months – my love of feeding people and putting on a good show seemed to pair well with the idea of elevating low impact cooking. I’ve long worked in the service industry but never had the opportunity to bring the entirety of my vision to life. I also knew if I didn’t just chose a date and start inviting people, it might never happen. So by the power of societal obligation Closed-Loop Cooking came into a physical space with our first sold out dinner. I collaborated with our newest team member, Kaitlyn Chock, to put on a pretty memorable event.
It wasn’t perfect, I would be alarmed if it was, but it was fantastic. All of my research, experimentation, and design work came into play to create a truly unique experience around a topic not many people have had presented to them in such a way. I was inspired to call the series “Scrap Supper” to highlight unconventional ingredients used throughout the meal, to help capture our resourcefulness, and provide meaning to an often overlooked subject. This was more than just a meal, this was an occasion. I was delighted by the resounding support I received from family and friends to put this on. In the weeks leading up to the event I was uncertain if it was something I would be able to create a series out of, but after such positive feedback both Kaitlyn and I feel confident in calling this a “series.”