My Bob and I are big fans of Tournant Pop-Up Restaurant opportunities.  We have been on board with this adventure since it’s inaugural offering on New Year’s Eve 2013. Some of the best food I have ever eaten has come from them.  Each dinner has its own theme and highlights: 1920’s speakeasy with craft cocktails to match each course, Quentin Tarentino movies in a seafood warehouse, Wizard of Oz and a spring menu at an environmental school site; but one of the very best had to be the “blind tasting” (yes, we wore blindfolds as we ate) that offered three courses for each of six flavor sensations.  For those of you who don’t want to do the math, that was 18 small plates in all.  And don’t get me started on the best course of that evening – Smoke in the Hole. I tease the chef, Ben Deinken, that he raised the bar really high on that one, and that I now measure everything else I taste on the yardstick of that amazing dish.  Which is not to say that pretty much everything we eat at one of the pop-ups isn’t really, really good.  So while it is all uniquely delicious, sometimes there is a standout.  (BTW: Smoke in the Hole rivals my all time fav – mussels and frites at a pub in Maastricht, Netherlands. And I have to admit, the mussels had the locale going for them, so maybe it’s not even a fair ranking.)

So, I am looking forward with great excitement to the upcoming dinner: Science of Beer; a Tournant dinner paired with Sons of Fermentation, a homebrewer’s group  Check out their Facebook page for more info.