Tonight, Tomorrow or Monday: Go to the Underground Food Collective Dinner at Sweet Deliverance

A few months ago we had the pleasure of attending one in a series of pop-up dinner parties at the Atlantic Avenue catering kitchen run by Kelly Geary, the cook and caterer behind the farm-centric company Sweet Deliverance and the author of the canning and pickling book Tart and Sweet. This weekend those pop-ups are back in action, and for the second time Geary is sharing her stoves with the Underground Food Collective from Madison, Wisc.

A scene from the Underground Food Collective Dinner held at The Brooklyn Kitchen (with Geary’s help) last year.

A few months ago we had the pleasure of attending one in a series of pop-up dinner parties at the Atlantic Avenue catering kitchen run by Kelly Geary, the cook and caterer behind the farm-centric company Sweet Deliverance and the author of the canning and pickling book Tart and Sweet

This weekend her pop-ups are back in action, and for the second time Geary is sharing her stoves with the  Underground Food Collective from Madison, Wisc., a group of cooks who work collectively (hence their name) now known far and wide for bringing their traveling, sustainably sourced dinners to cities like ours. Brooklyn is where they’ll be cooking tonight, tomorrow and on Monday, making multi-course, family-style feasts featuring Wisconsin meats and plenty of seasonal produce.

They are fantastic events, not just for the food but for the experience, which hits all the right notes for a pop-up dinner party in our book: You’re in some cool as hell space that could never be a restaurant; everything is utterly delicious and culinarily creative; the chefs using the best of the season and ingredients that mean something them; and the crowd is always strangers you should have already known that become fast friends over the course of a few hours.

All three take place in Geary’s commercial kitchen space at 1287 Atlantic Avenue, #1; all start at 7 pm and are $65, and you can buy tickets for all three right here. They’ll be on sale online for tonight’s dinner until 5:30 pm. One usually awesome cocktail is included with the price of your meal, and you can buy beer and wine onsite. See you there!

 

 

Newsletter

Categories

Tags

Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.