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Popping up all over

Chef-driven food trucks are still on the move, but the latest way to sample restaurant dishes on the run is to drop by a pop-up. These temporary cafes and kiosks are set up in public places for a limited time, featuring food and drink by some top toques.

Ketel One Vodka sponsored a pop-up in New York City’s Meatpacking District the first weekend of December, from midnight until 2 a.m. The deal included cocktails, free food and free bottles of water and transportation home in order to promote safety during the holidays. Anthos chef Michael Psilakis dished out his famous lamb burgers and chicken shish kebab.

OPENrestaurant, an initiative founded by Chez Panisse staff, holds regular culinary pop-ups in spaces devoted to the arts. Past events included butchering a pig to prepare for the reception after a lecture on visual performance art at SF MOMA, and a “Don’t Bake Alaska” dessert made only with ingredients from environmentally active companies at the Rising Tides Conference at California College of the Arts.

Bon Appetit magazine holds a pop-up Supper Club and Café on the streets of New York in September. For one week only, the public is treated to cooking demos and a lunch menu with dishes created by the likes of Daniel Boulud, Mario Batali, Emeril Lagasse and Jose Andres.

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