Seven Pop-Up Dinners (and Other Notable Culinary Events)

Whiskey, bacon, and mixology lessons from Jackson Cannon are just a few of the upcoming attractions.


Artwork provided

Andy Husbands Grill Out at Tuscan Market
Take a road trip to New Hampshire and join Tremont 647 chef Andy Husbands for an exclusive book signing event at Tuscan Market. The signing will feature Husbands’ fourth and latest cookbook, Grill to Perfection. A winner of multiple barbeque championships with his internationally recognized team, “iQUE BBQ,” Husbands will be on hand to show off his skills, grilling up steak tip skewers, which will be available in Tuscan Market’s prepared food section. Guests are invited to meet, mingle, and, of course, eat with Husbands in addition to having their books signed.

June 28, 11 a.m.-3 p.m., 67 Main St., Salem, New Hampshire; 603-912-5467.

Modern Food, Classical Music in Brookline
Soon Spoon is teaming up with Opus Affair for another underground pop-up dinner, this time with classical musical performed by cellist Shirley Hunt. Set in a private home in Brookline, Clio sous chef Stephen Marcaurelle will present five courses of modern French cuisine. Expect flavors like Burgundy snails, spring peas, rhubarb, and smoked trout roe. The evening will begin with an Amuse-bouche on the seventh floor roof deck of the secret locale, which is within walking distance of St. Paul’s Station. Each course will be paired with a wine chosen by Clio wine director Jonathan Fenelon. Hunt will be performing Bach’s Cello Suites 1, 2, and 3 live in the space between courses. The specific address in Brookline will be sent to ticket holders the day before the event.

$75 per person, June 29, 6-9 p.m., secret location;

Bacon Palooza at Olde Magoun’s Saloon
Every Wednesday in July, Somerville’s Olde Magoun’s Saloon will roll out a special swine-heavy menu. Bacon lovers can indulge in options like bacon poutine with waffle fries, lobster-bacon scallion pancakes, chicharrones, and a bacon banh mi. Even the the desserts and drinks will go heavy on pork and smoke with a warm maple bacon bread pudding and several rauchbiers on draft, including Aecht Schlenkerla from Germany.

July 2-30, 5-11 p.m., 518 Medford St., Somerville; 617-776-2600 or

Greek Beat Feast at Beat Hotel
Beat Hôtel is going Greek on July 9 with a menu featuring specialty Mediterranean-inspired cuisine and music from Synavlis. In addition to the regular menu, guests can enjoy executive chef Ignacio Lopez’s Greek-inspired food specials such as mezze platters, shrimp with walnut garlic sauce, roast leg of lamb with oregano potatoes, and seared ahi tuna with warm cauliflower salad. Signature cocktails will include an Electric Sidecar made with Clear Creek apple brandy and a Soursop Fresca, concocted of Bluecoat gin, soursop nectar, agave, lime, and soda. The Greek quintet, Synavlis—who performs traditional Greek music from Asia Minor and the Islands of Chios, Lesvos and Naxos—will provide the evening’s entertainment.

No cover charge, July 9, 4 p.m.-1 a.m., 13 Brattle St., Cambridge; 617-499-0001 or

Whiskey Rebellion at Moksa
After Whiskey Rebellion’s successful look at American ryes and bourbons in February, Whiskey Whisky Everywhere is having a follow-up event focusing on the whiskies of Japan, Canada, Scotland, and Ireland. Included in the price of admission will be plenty of snacks and the opportunity to sample 12 whiskeys. Participating distillers include Balvenie, Benromach, Bruichladdich, Glendronach, Glenfiddich, Redbreast, Johnny Walker, Nikka, and so many more. Each will be pouring rare selections such as Johnny Walker’s Double Black, Nikka Miyagikyo 12-year, and Redbreast’s 21-year-old Irish whiskey.

$42 per person, July 12, 2:30-5 p.m., 450 Massachusetts Ave., Cambridge; 617-661-4900 or

Raise the Bar Classes at The Hawthorne
Learn the necessities of mixology from the experts at The Hawthorne. Join renowned bartender Jackson Cannon as he hosts an interactive three-day class series covering everything from basic cocktail formulas (equal parts, 2:1, and 2:1:1) to creating large-batch drinks. Depending on your level of expertise, guests can choose individual courses or an all-inclusive package. Day one will cover classic cocktails that use simple ratios such as a sour, Manhattan, and a Negroni. Day two will take it up a notch, as attendees will learn to assess their home bars and easily alter the three basic formulas for a variety of variations. And on the third and final day, The Hawthorne staff will teach the class how to scale up for punches and batching larger cocktail recipes.

$30 per person for one class or $75 per person for all three, July 15-17, 6- 7:30 p.m., 500A Commonwealth Ave., Boston; 617-532-9150 or

Family-Style Dinner at Bondir Concord
Chef Jason Bond’s Concord outpost of Bondir will begin hosting Monday night family-style beginning on July 21. Every ingredient from Bond’s rotating menu will come from Bondir Gardens out in Concord, as well as other surrounding farms. For the inaugural menu, Bond will feature a roast chicken, cauliflower gratin, mashed potatoes, creamed peas, salad greens, and fresh strawberries with cream and a strawberry crumble. “The menu will vary weekly based on what’s coming out of the ground,” Bond says.

$35 per person, July 21, 5-8 p.m., 24 Walden St., Concord; 978-610-6554 or