Five Pop-Up Dinners (and Other Culinary Events)
Bronwyn’s Industry Prototype Nights
Starting this month, chef Tim Wiechmann debuts his latest food experiments in a weekly series dedicated to his ever-evolving menu at Bronwyn. Every Tuesday, diners can sample a new dish and cocktail for $10 each. Each weekly menu will be inspired by different themes related to Germany and the Central and Eastern Europe region. On January 6, check out Wiechmann’s Bosnian burek, a traditional layered and rolled pastry filled with ground pork, roasted apples, and spices. Hungarian palacsinta, an Eastern European pancake filled with braised veal and pickles, will be served on January 13. Industry Prototype Nights take place during the industry-friendly hours of 10 p.m.- 12:30 a.m. Check the website for upcoming menus.
255 Washington St., Somerville; 617-776-9900 or bronwynrestaurant.com.
Top Chef Viewing Party at Groton’s Herb Lyceum
David Gilson and his son, Puritan & Company chef-owner Will Gilson, are hosting a Top Chef viewing party at Groton’s Herb Lyceum, which is prominently featured on this week’s episode. Will Gilson has created a Julia Child-inspired menu to coincide with with the theme of the episode. The multi-course dinner (which is BYOB!) will feature classic dishes like salad nicoise, vichyssoise with black truffles and chives, roasted chicken, coq au vin, ratatouille, a tarte tatin, and more.
$75 per person, January 7, 7:30- 11 p.m., 68 Main St., Groton; 978-448-6499
Carolina Whole Hog Party at Bergamot
Chefs Keith Pooler and Dan Bazzinotti will offer a taste of the Carolinas on Wednesday, January 14 at Bergamot’s first “Whole Hog” event. The late night pop-up will feature a menu with items like hushpuppies, frogmore stew (aka Low Country shrimp boil), cheddar grits, roasted peanuts, and of course, plenty of roasted pork. Live music will be performed by Greg Klyma and there will be Whistle Pig whiskey cocktails prepared by Kai Gagnon. Pork Slap beer will also be available for an additional charge.
$20 per person, Jan. 14 at 10 p.m., 118 Beacon St., Somerville; 617-576-7700 or eventbrite.com.
Project 202 at Mei Mei Street Kitchen
Chris Cronin, the recently departed chef of Washington Square Tavern in Brookline, will give the first preview of his new restaurant, Project 202 (that could change) at Mei Mei on January 19. According to Cronin, the focus of the dinner will be on “overlooked and under-appreciated ingredients.” The charcuterie guru says diners can expect plenty of offal from both meat and fish. Some courses includes a 50-day dry-aged local venison, retired laying hens, and some “unfamiliar” types of seafood. The dinner is tentatively set at seven-courses, all of which will be paired with beers from Jack’s Abby. Local ceramics artist Adria Katz is designing dinnerware specifically for the dinner, and as part of the admission, all diners will be allowed to bring one piece home.
$125 per person, Jan. 19 at 6:30 p.m., 506 Park Dr., Boston; brownpapertickets.com.
Burrito Bowl at Poe’s Rattlesnake
Chef Brian Poe will kick off his fourth annual Burrito Bowl at the end of the month, one day before Super Bowl XLIX. The culinary competition brings together some of Boston’s best chefs to determine whose burrito reigns supreme. In honor of the following day’s big game, each chef will create a burrito reflecting the city of their favorite NFL team. Each Tex-Mex creation will be rated by attendees as well as special guest judges. Competitors at this year’s Burrito Bowl will include Papagayo’s Chris Damian, Estelles’ Yohni Aldana, El Pelón’s Jim Hoben, Tico’s Leo Asaro, El Centro’s Allan Rodriguez, Ashmont Grill’s Chris Douglass, and more.
$25 per person, January 31 from 1-3:30 p.m., 384 Boylston St., Boston; eventbrite.com.