Filtering by: Pop Up Dining

ArtHouse Night Out | Introducing ArtHouse Patio
Apr
5
6:00 PM18:00

ArtHouse Night Out | Introducing ArtHouse Patio

ArtHouse: A Social Kitchen presents…

ARTHOUSE NIGHT OUT

Join us Thursday, April 5, from 6-8PM for a delicious medley of conversation, cuisine, and an announcement of our exciting new developments in the Emerson neighborhood. Gather with us as we introduce our new public art project, ArtHouse Patio. The side lot has been renovated into a new outdoor gathering space. Be among the first to see the new art installation and patio design on May 3, 2018 for our Public Opening.

Bites will be prepared by our Executive Chef, Lamar Moore!

Please Note: This event is FREE and open to the public. RSVP is strongly encouraged but is not required.

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Arthouse | Senior Day ft. Live Musical Guest Art Hoyle & Jazz Band!
Apr
4
12:00 PM12:00

Arthouse | Senior Day ft. Live Musical Guest Art Hoyle & Jazz Band!

ArtHouse: A Social Kitchen presents…

Senior Day ft. Art Hoyle & Jazz Band!

Seniors, please join us for an afternoon of live music, fine cuisine and socializing at our official Senior Day event. Enjoy a live musical set by our special guest performer Art Hoyle & Jazz Band followed by a splendid lunch prepared by our Executive Chef, Lamar Moore that will be available for purchase for $8.

The Senior Special includes smothered chicken, mashed potatoes, and candied carrots, followed by a delicious dessert of cheesecake with strawberry sauce. 

RSVP Now: arthouseseniorday.eventbrite.com

Please Note: This event is free and open to all senior citizens of the public. RSVP and early arrival is strongly encouraged.

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TAKE-A-WAY 2SdAY | GUMBO SOUP STEW
Mar
6
11:00 AM11:00

TAKE-A-WAY 2SdAY | GUMBO SOUP STEW

What do you get when you talk about great food featured at ArtHouse: A Social Kitchen? Great gumbo, chef Tasha has cooked up a rich southern stew with Cajun sausage, chicken, crawfish, topped with accented jasmine rice

Join Chef Tasha Coaxum/ Chef owner Innovative Catering & Sweets

Cup... $3.25
Bowl... $6

The gumbo is a soup-stew characteristic of the Creole cuisine of African elements consisting of spicy Cajun sausage, pulled chicken, wild gulf shrimp, crawfish tails over aromatic rice.

Pre-order Now...if you don't want to wait...
Call me @ (219) 671-9333 

SHOP a delicious GUMBO SOUP STEW from 11am – 3pm (only). FREE coffee with every purchase. PRICE: $$ 

This event is free, and open to public. Click to RSVP strongly encouraged! 

 

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Gary Food Council - Monthly Meeting February 2018
Feb
15
6:00 PM18:00

Gary Food Council - Monthly Meeting February 2018

the Gary community now has a local food policy council. Formation efforts started in the spring of 2017 and the group now meets on a regular monthly basis. The Gary Food Council’s mission is to deliver sustainable solutions and opportunities for healthy, local food access within our Gary neighborhoods. The goal is to have city government and local businesses and community residents work together to achieve success in meeting a variety of an ever growing list of goals.

The Gary Food Council is addressing representation of all sectors of the food system to accomplish their mission. The food system should include, but is not limited to, the following food components:

  1. Growing

  2. Harvesting

  3. Processing

  4. Packaging

  5. Transporting

  6. Marketing

  7. Consuming

  8. Disposing

We would like to invite you to join in the movement by representing one or more of the above segments at the food council meetings. Remember, at minimum, we are all food consumers and the meetings are open to the public, so your voice is needed.

Please consider joining us. Feel free to call me for more information about how you could be involved.

Janet M. Reed

County Extension Director/Community Development Educator

Purdue Extension - Lake County

2293 N Main Street

Crown Point, IN  46307

www.purdue.edu/extension/lake

 

Phone:  219-755-3240

Fax:  219-755-3251

reedjm@purdue.edu

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TAKE-A-WAY 2SdAY | GRILLED SALMON
Feb
13
12:30 PM12:30

TAKE-A-WAY 2SdAY | GRILLED SALMON

  • Chef Lamar Moore/ Executive Chef of Art House Social Kitchen & Currency Exchange Café

  • Grilled Wild Skuna Bay Salmon/yukon potato risotto/ sweet corn relish $5

SHOP 12:30pm – 3pm (only). Price $ ($5.00 per order) This event is free to enter building, and open to public and your RSVP on Eventbrite is only for entering the building.

Chef Lamar has maintained a progressive culinary career with more than 15 years of experience from sports stadiums to restaurants and now hotels. As the Executive Chef of Hotel Chicago – a 354-room property that is a part of Marriott’s Autograph Collection, Chef Lamar is responsible for providing our guests with an extraordinary culinary experience. In addition to the menu development for in room dining, including the creation of the Bar and Executive Lounge Menu, Chef Lamar coordinates the culinary experiences for various banquet events including weddings, parties, and corporate events.

Chef Lamar is a qualified Professional Chef, holding a degree in Culinary Arts from Le Cordon Bleu in Chicago. He has traveled the world to Europe, Greece, and throughout the United States extending his knowledge and expertise of international cuisine by visiting local markets and restaurants.

Chef Lamar has extensive expertise creating dishes in a variety of cuisines ranging from Latin American to Peruvian as well as American and French fine dining. He takes pride in the relationships he has developed over the years and always does business with local farmers who produce the freshest ingredients.

As a member of the American Culinary Federation, Chef Lamar has connected with other professional Chefs as well as mentored aspiring Chefs. As the Keynote Speaker at the National Restaurant Association Show, Chef Lamar provided over 1000 future Chefs with insight, guidance and direction.

Chef Lamar has also been featured in many media outlets including Zagat News Weekly, PlateOnline.com, and the Chicago Tribune, just to name a few.

Giving back to the community is important to Chef Lamar. He has graciously accepted the role of mentor and leader for ProStart and volunteers to share his culinary experience with local Chicago Public School students by conducting demonstrations and workshops.

Chef Lamar Moore’s advice to aspiring Chefs: Remember that hard work coupled with sacrifice equals success, and leadership is not a position or title, it is an action and example

 

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CULINARY BUSINESS INCUBATOR WORKSHOPS (CBI3) - WINTER 2018
Feb
3
to Mar 10

CULINARY BUSINESS INCUBATOR WORKSHOPS (CBI3) - WINTER 2018

  • ArtHouse: A Social Kitchen (map)
  • Google Calendar ICS

Every Saturday from February 3 to March 10, 2018

Time: 10:00 am - 2:00 pm

These workshops are designed for a range of participants - from the novice culinary entrepreneur to the burgeoning and/or home-based business owner with the desire to grow their culinary concepts into viable and profitable businesses within the city of Gary and throughout NWI. Workshops are designed to help participants understand the various relational aspects of business partnerships, customer relationships, and financials and budgeting.

There may also be opportunities to experiment with your business concept via a Pop Up Cafe and to pitch your business to investors.

Saturday February 3, 2018 CBI Workshop: Business Model Canvas

Saturday February 10, 2018 CBI Workshop: The Customer ***CANCELLED DUE TO INCLEMENT WEATHER***

Saturday, February 17, 2018 CBI Workshop: Building Blocks to Grow Your Business

Saturday, February 24, 2018 CBI Workshop: Your Specific Business – Initial Business via Pop-Up Café

Saturday, March 3, 2018 CBI Workshop: Beyond the Pop-up Café - Pitching Your Business

Saturday, March 10, 2018 CBI Workshop: ServSafe

This is a FREE learning and networking opportunity for burgeoning and/or home-based culinary entrepreneurs!

To apply, please complete an application. Please click here CBI3 Application

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TAKE-A-WAY 2SdAY | SMOKEY GRILLED CHICKEN
Jan
30
11:00 AM11:00

TAKE-A-WAY 2SdAY | SMOKEY GRILLED CHICKEN

Sybil Peeple of Sybilicous Cupcake Café will feature one of their catering menu item favorite.  The smokey grilled chicken sandwich with a honey mustard coleslaw on top of a toasted sourdough bread.  Come spend your lunch hour with Sybil and ArtHouse!  

SHOP a delicious sandwich from 11am – 3pm (only). FREE coffee with every purchase. PRICE: $$ 

This event is free, and open to public. Click to RSVP strongly encouraged! 

 

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FLAVOR! BONES | COOKING WITH CHEF RAZ
Nov
29
6:00 PM18:00

FLAVOR! BONES | COOKING WITH CHEF RAZ

Flavor! is a cooking demonstration class offered in varying sessions. Participants can attend all sessions to get the full palate experience or register for the Flavor! of their choice. Chef Raz will lead participants on focused exploration of essential ingredients cooks regularly use in recipes. Each session is divided into two portions: sampling and exploring the ingredient and incorporating it into a dish. Participants will learn a new approach to looking at flavor components and different ways flavor is part of commercial success of food.  The goal is to discover what makes food taste good and what makes food taste great! 

 

The Flavor! for this week is BONES

The Talk: Chicken backs. Pork neck bones. Fresh beef soup bones.

This event is FREE, and open to the public. RSVP STRONGLY ENCOURAGED!

YOU MUST BE 21 AND OLDER TO ATTEND AND PARTICIPATE.

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FLAVOR! GARLIC | COOKING WITH CHEF RAZ
Nov
22
6:00 PM18:00

FLAVOR! GARLIC | COOKING WITH CHEF RAZ

Flavor! is a cooking demonstration class offered in varying sessions. Participants can attend all sessions to get the full palate experience or register for the Flavor! of their choice. Chef Raz will lead participants on focused exploration of essential ingredients cooks regularly use in recipes. Each session is divided into two portions: sampling and exploring the ingredient and incorporating it into a dish. Participants will learn a new approach to looking at flavor components and different ways flavor is part of commercial success of food.  The goal is to discover what makes food taste good and what makes food taste great! 

 

The Flavor! for this week is GARLIC

The Talk: Fresh garlic. Roasted garlic. Dry garlic.

Workshop: A closer look at taste with Garlic Bread

This event is FREE, and open to the public. RSVP STRONGLY ENCOURAGED!

YOU MUST BE 21 AND OLDER TO ATTEND AND PARTICIPATE.

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FLAVOR! SPICES | COOKING WITH CHEF RAZ
Nov
15
6:00 PM18:00

FLAVOR! SPICES | COOKING WITH CHEF RAZ

Flavor! is a cooking demonstration class offered in varying sessions. Participants can attend all sessions to get the full palate experience or register for the Flavor! of their choice. Chef Raz will lead participants on focused exploration of essential ingredients cooks regularly use in recipes. Each session is divided into two portions: sampling and exploring the ingredient and incorporating it into a dish. Participants will learn a new approach to looking at flavor components and different ways flavor is part of commercial success of food.  The goal is to discover what makes food taste good and what makes food taste great! 

 

The Flavor! for this week is SPICES

The Talk: Cinnamon, Cloves, Nutmeg, Mace, Cardamom, Ginger, Allspice

Workshop:  A closer look at taste with Apple Pie

This event is FREE, and open to the public. RSVP STRONGLY ENCOURAGED!

YOU MUST BE 21 AND OLDER TO ATTEND AND PARTICIPATE.

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FLAVOR! HERBS | COOKING WITH CHEF RAZ
Nov
8
6:00 PM18:00

FLAVOR! HERBS | COOKING WITH CHEF RAZ

Flavor! is a cooking demonstration class offered in varying sessions. Participants can attend all sessions to get the full palate experience or register for the Flavor! of their choice. Chef Raz will lead participants on focused exploration of essential ingredients cooks regularly use in recipes. Each session is divided into two portions: sampling and exploring the ingredient and incorporating it into a dish. Participants will learn a new approach to looking at flavor components and different ways flavor is part of commercial success of food.  The goal is to discover what makes food taste good and what makes food taste great! 

 

The Flavor! for this week is HERBS

The Talk: Fresh Herbs. Dried Herbs.

Workshop: A closer look at taste with Jerk Chicken

This event is FREE, and open to the public. RSVP STRONGLY ENCOURAGED!

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FLAVOR! OILS | COOKING WITH CHEF RAZ
Nov
1
6:00 PM18:00

FLAVOR! OILS | COOKING WITH CHEF RAZ

Flavor! is a cooking demonstration class offered in varying sessions. Participants can attend all sessions to get the full palate experience or register for the Flavor! of their choice. Chef Raz will lead participants on focused exploration of essential ingredients cooks regularly use in recipes. Each session is divided into two portions: sampling and exploring the ingredient and incorporating it into a dish. Participants will learn a new approach to looking at flavor components and different ways flavor is part of commercial success of food.  The goal is to discover what makes food taste good and what makes food taste great! 

The Flavor! for this week is OILS

The Talk: Olive Oil. Peanut Oil. Soybean Oil. Canola Oil. Sunflower Oil. Sesame Oil. Coconut Oil. Palm Oil.

Workshop: A closer look at taste with Tagliatelle 

This event is FREE, and open to the public. RSVP STRONGLY ENCOURAGED!

YOU MUST BE 21 AND OLDER TO ATTEND AND PARTICIPATE.

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FLAVOR! PEPPERCORNS | COOKING WITH CHEF RAZ
Oct
25
6:00 PM18:00

FLAVOR! PEPPERCORNS | COOKING WITH CHEF RAZ

Flavor! is a cooking demonstration class offered in varying sessions. Participants can attend all sessions to get the full palate experience or register for the Flavor! of their choice. Chef Raz will lead participants on focused exploration of essential ingredients cooks regularly use in recipes. Each session is divided into two portions: sampling and exploring the ingredient and incorporating it into a dish. Participants will learn a new approach to looking at flavor components and different ways flavor is part of commercial success of food.  The goal is to discover what makes food taste good and what makes food taste great! 

 

The Flavor! for this week is PEPPERCORNS

The Talk: Black Pepper. White Pepper. Green Pepper.

Workshop: A closer look at taste with Peppercorn Pork

This event is FREE, and open to the public. RSVP STRONGLY ENCOURAGED!

YOU MUST BE 21 AND OLDER TO ATTEND AND PARTICIPATE.

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FLAVOR! SUGAR | COOKING WITH CHEF RAZ
Oct
18
6:00 PM18:00

FLAVOR! SUGAR | COOKING WITH CHEF RAZ

Flavor! is a cooking demonstration class offered in varying sessions. Participants can attend all sessions to get the full palate experience or register for the Flavor! of their choice. Chef Raz will lead participants on focused exploration of essential ingredients cooks regularly use in recipes. Each session is divided into two portions: sampling and exploring the ingredient and incorporating it into a dish. Participants will learn a new approach to looking at flavor components and different ways flavor is part of commercial success of food.  The goal is to discover what makes food taste good and what makes food taste great! 

The Flavor! for this week is SUGAR

 

The Talk: Cane Sugar. Brown Sugar. Palm Sugar. Use sugar to tame a tomato sauce.

Workshop: A closer look at taste with Sweet BBQ Sauce

This event is FREE, and open to the public. RSVP STRONGLY ENCOURAGED!

YOU MUST BE 21 AND OLDER TO ATTEND AND PARTICIPATE.

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FLAVOR! SALT | COOKING WITH CHEF RAZ
Oct
11
6:00 PM18:00

FLAVOR! SALT | COOKING WITH CHEF RAZ

Flavor! is a cooking demonstration class offered in varying sessions. Participants can attend all sessions to get the full palate experience or register for the Flavor! of their choice. Chef Raz will lead participants on focused exploration of essential ingredients cooks regularly use in recipes. Each session is divided into two portions: sampling and exploring the ingredient and incorporating it into a dish. Participants will learn a new approach to looking at flavor components and different ways flavor is part of commercial success of food.  The goal is to discover what makes food taste good and what makes food taste great! 

The Flavor! for this week is SALT

The Talk: Kosher Salt. Curing Salt. Finishing Salt. Learn how to use salt as a channel to bring flavor to meats and vegetables. Brining turkey breast. Curing bacon. Finishing a steak.

Workshop: A closer look at taste with ranch dressing.

This event is FREE, and open to the public. RSVP STRONGLY ENCOURAGED!

YOU MUST BE 21 AND OLDER TO ATTEND AND PARTICIPATE.

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INNOVATION WORKSHOP | GETTING YOUR IDEAS ROLLING BY CENTRIC
Aug
21
10:00 AM10:00

INNOVATION WORKSHOP | GETTING YOUR IDEAS ROLLING BY CENTRIC

Innovation is coming to Gary, IN!

Register: centricindy.org/workshops

Centric is a network of resources that Connects, Educates and Celebrates innovation-minded thinkers in an effort to improve the success rate of innovation in Indiana.

Centric’s mission is to increase recognition of Indiana as a global center of innovation by equipping individuals and organizations with the critical thinking skills and cultural frameworks needed to drive innovation forward.

There is a small fee to attend this workshop.  This workshop is not associated with the free culinary+arts programming. 

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CULINARY BUSINESS INCUBATOR WORKSHOPS - Summer/Fall 2017
Aug
12
to Oct 21

CULINARY BUSINESS INCUBATOR WORKSHOPS - Summer/Fall 2017

  • ArtHouse: A Social Kitchen (map)
  • Google Calendar ICS

Every Saturday beginning August 12 through October 21, 2017 with the exception of September 2, 2017 due to holiday weekend.

These workshops are designed for a range of participants - from the notice culinary entrepreneur to the burgeoning and/or home-based business owner - with the desire to grow their culinary concepts into viable and profitable businesses within the city of Gary and throughout NWI. 

Workshops are designed to help participants understand the various relational aspects of business partnerships, customer relationships and financials and budgeting. There may be also be opportunities to experiment with your business concept via a Pop-up-Cafe and to pitch your business to investors.

Workshops Topics

  • Business Model Canvas;

  • The Customer;

  • Building Blocks to Grown Your Specific Business;

  • ServSafe Food Handler Certification, and more!

This is a FREE learning and networking opportunity for burgeoning and/or home-based culinary entrepreneurs!

To apply, please complete an application. Please click here ArtHouse: CBI 2 Application

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ArtHouse: A Social Kitchen Cookbook
Apr
21
to May 30

ArtHouse: A Social Kitchen Cookbook

  • ArtHouse: A Social Kitchen (map)
  • Google Calendar ICS

We are seeking local residents in Gary/Northwest Indiana to contribute to our inagural ArtHouse: A Social Kitchen Cookbook.  We are seeking original short stories, poems, photographs, artwork, and other journalistic pieces about Gary/NWI food and culture.

To submit your idea for review, please email to arthousecookbook@gmail.com

Deadline to submit: May 30, 2017 by 4pm CT.

For more details, please call ArtHouse at 219.979.8156

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HOMETOWN HEROS: 18TH STREET BREWERY
Mar
30
7:00 PM19:00

HOMETOWN HEROS: 18TH STREET BREWERY

HOMETOWN HEROS: 18th STREET BREWERY is hosted by Joey Potts and Chef Andrew Derig with two locations in Northwest Indiana (Gary Miller and Hammond Downtown). 18th Street Brewery was founded as a home brewery by Drew Fox in 2010. The beers range from saisons to double india pale ales to double milk stouts to sour and brett beers from our sour project called The Sour Note Brewing.  Learners will use a few beers from 18th Street Brewery to teach the basics of tasting beer and how attendees can pair beer with food. Chef Andrew will provide a demo in artistic plating.  You must be 21 and over to attend the event.  You must be born on or before March 30, 1996.  You will need to provide an ID with your date of birth upon entry. 

ArtHouse: A Social Kitchen HOMETOWN HEROS is a series of culinary exploration programs hosted by native Gary residents and current business owners. 

This workshop is FREE, but space is limited.  RSVP is required.

Special free events are hosted weekly at ArtHouse to compliment the business and training activity in the facility. Culinary Exploration events are facilitated by local and regional experts, and are free and open to the public. Events are appropriate for novice to expert: growers, food hobbyists, enthusiasts, culinary entrepreneurs, butchers, caterers, bakers, food vendors, chefs and restaurateurs. No experience is necessary to participate in Culinary Exploration events.

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BRICK + MORTAR: Food Business
Mar
21
6:00 PM18:00

BRICK + MORTAR: Food Business

BRICK+MORTAR: Food Business is hosted by Beverly J. Miller of Prime Real Estate. Beverly, is a Gary native and brings with her an understanding of the NWI real estate market. In this session, participants will explore details and procedures on commercial buying including costs, rental, land contracts, and more.

This workshop is FREE, but space is limited.  RSVP is encouraged.

Special free events are hosted weekly at ArtHouse to compliment the business and training activity in the facility. Culinary Exploration events are facilitated by local and regional experts, and are free and open to the public. Events are appropriate for novice to expert: growers, food hobbyists, enthusiasts, culinary entrepreneurs, butchers, caterers, bakers, food vendors, chefs and restaurateurs. No experience is necessary to participate in Culinary Exploration events.

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HOMEWTOWN HEROS: Batter & Berries
Mar
8
6:00 PM18:00

HOMEWTOWN HEROS: Batter & Berries

HOMETOWN HEROS: Batter & Berries Restaurant is hosted by Craig Richardson, Owner.  A native of Gary, Craig will share with culinary artist key tools in their restaurant start up.  Learners will explore cost factors for products, menu selections, and look at critical marketing resources to help make your business successful. 

ArtHouse: A Social Kitchen HOMETOWN HEROS is a series of culinary exploration programs hosted by native Gary residents and current business owners. 

This workshop is FREE, but space is limited.  RSVP is encouraged.

Special free events are hosted weekly at ArtHouse to compliment the business and training activity in the facility. Culinary Exploration events are facilitated by local and regional experts, and are free and open to the public. Events are appropriate for novice to expert: growers, food hobbyists, enthusiasts, culinary entrepreneurs, butchers, caterers, bakers, food vendors, chefs and restaurateurs. No experience is necessary to participate in Culinary Exploration events

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FOOD TRUCKS: Startup 101
Feb
21
6:00 PM18:00

FOOD TRUCKS: Startup 101

FOOD TRUCK: Startup 101 is hosted by Cool Runnings Jamaican Restaurant/Food Truck.  Owner, Jermaine Miller will facilitate a first-hand learning experience of buying, operating and maintaining food truck operations. Learners will get tips on how to find and book events for your food truck.

This workshop is FREE, but space is limited.  RSVP is encouraged.

Special free events are hosted weekly at ArtHouse to compliment the business and training activity in the facility. Culinary Exploration events are facilitated by local and regional experts, and are free and open to the public. Events are appropriate for novice to expert: growers, food hobbyists, enthusiasts, culinary entrepreneurs, butchers, caterers, bakers, food vendors, chefs and restaurateurs. No experience is necessary to participate in Culinary Exploration events.

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CATERING 101
Feb
16
6:00 PM18:00

CATERING 101

CATERING 101 is hosted by Mecca Perry, professional cook and event logistics expert.  Mecca will explore the critical aspects of management involved in running a catering business, basic food safety practices, party planning, cooking for a crowd, planning meals, dealing with customers, understanding how to price your services, and moving the food safely from one location to another.  If you thrive on cooking for your friends, wanting to host dinner parties, and feeling like you have more party food ideas that you can execute in your home, join this session with ArtHouse and Mecca Perry.

This workshop is FREE, but space is limited.  RSVP is encouraged.

Special free events are hosted weekly at ArtHouse to compliment the business and training activity in the facility. Culinary Exploration events are facilitated by local and regional experts, and are free and open to the public. Events are appropriate for novice to expert: growers, food hobbyists, enthusiasts, culinary entrepreneurs, butchers, caterers, bakers, food vendors, chefs and restaurateurs. No experience is necessary to participate in Culinary Exploration events.

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LUNCH + LIT (Literature): Cookbook Share
Dec
17
11:30 AM11:30

LUNCH + LIT (Literature): Cookbook Share

Lunch + LIT (Literature): Cookbook Share is session facilitate by ArtHouse staff.  This event includes a light lunch and indulging into the delightful literature featured in cookbooks.  Participants should bring 2 to 3 cookbooks to share with the attendees, and share the essence of literature through storytelling about the book, it’s recipes, authors, and share memories of their own cooking journeys.

This workshop is FREE, but space is limited. RSVP is encouraged.

Special free food events are hosted weekly at ArtHouse to compliment the business and training activity in the facility. Culinary Exploration events are facilitated by local and regional experts, and are free and open to the public. Events are appropriate for novice to expert: growers, food hobbyists, enthusiasts, culinary entrepreneurs, butchers, caterers, bakers, food vendors, chefs and restaurateurs. No experience is necessary to participate in Culinary Exploration events.

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Food Media + Pop Up Dining
Dec
15
6:00 PM18:00

Food Media + Pop Up Dining

Special free food events are hosted weekly at ArtHouse to compliment the business and training activity in the facility. Culinary Exploration events are facilitated by local and regional experts, and are free and open to the public. Events are appropriate for novice to expert: growers, food hobbyists, enthusiasts, culinary entrepreneurs, butchers, caterers, bakers, food vendors, chefs and restaurateurs. No experience is necessary to participate in Culinary Exploration events.

Food Media + Pop Up Dining is a workshop facilitated by Fresh Pressed Chicago. In this workshop, learners will explore the basic understanding of a concept/pop-up event & how-to effectively create one as a sales/marketing strategy to build awareness for your business. We'll talk about using creativity to create an event with limited resources, easy ways to use social media to get the word out about your brand and product, and how collaborating with other entrepreneurs and creatives can help grow your business and win recognition from your desired customer/audience.

Fresh Pressed Chicago is a good news + storytelling social where locals gather to share a potluck-style brunch and engage in affirming conversation that uplifts the positive perspective missing in traditional news stories about the city of Chicago.

This workshop is FREE, but space is limited. RSVP is encouraged.

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