Pop-Up restaurants are all the rage.  In Finland, a Pop-Up or temporary restaurant recently opened in a mining shaft.  In London, one was erected overlooking the Thames River.  The Cube, a Pop-Up restaurant which started in Milan, is a 1,200 sf. glass and aluminum Pop-Up dining structure that operates for a short period at various landmarks around Europe and the United States.

Less elaborate Pop-Up Dinners occur regularly in most large cities across the United States.  Often they are held in hotels, private homes, art galleries and vacant restaurant spaces.  The reasons for the Pop-Up Dinner movement are clear.  Many chefs want to try a concept for a short run and not be obligated to running that concept at a specific location for years on end.  Part of the excitement to the chef and foodie alike is that the concept is for a limited time only.  Some start Pop-Up Dinners out of necessity as the cost of operation is a fraction of that associated with a traditional restaurant.

The biggest problem with the Pop-Up Dinner movement is that many operate illegally without insurance or permits from the Health Department.  These permits are needed to make sure that the foods being consumed are handled with the sanitary practices necessary to prevent food borne illnesses and that the kitchen and facilities comply with local building and health codes.

Fully licensed, permitted and insured, ShareKitchen is the Valley’s Pop-Up Hot Spot.  Do you have an idea for a short-run dining concept?  Need a chef to actualize your idea or event?  Whatever your culinary ambitions, go to www.ShareKitchen.org and fill out our contact form to see your idea, private event, potential restaurant concept, charitable affair or other culinary experience become one of the most notable food events of the year in the Coachella Valley.


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