My CharPOP experience

CharPOP was Calgary’s first attempt at a temporary restaurant – created at a secret location for just three days (January 15-17). CharPOP featured the amazing talents of Canadian chefs Connie DeSousa, John Jackson and Grant Van Gameren along with baker Aviv Fried. Bookings were extremely limited with two seatings nightly.

Reservations were capped at a maximum request of four diners per booking, with a password mailed out to confirmed guests in order for them to gain access to a covert website to learn where dinner was to take place. I unfortunately, did not send in my request fast enough as it took a mere eight minutes for the event to become solidly booked. With a wait list of 2600, I was sorely disappointed and hoped that another event would be announced (sooner rather than later).

As luck would have it, a couple of friends did manage to get a reservation (lucky ducks) – and invited us to join them for dinner (OMG OMG OMG….hell yes!). Needless to say, we were super excited to have had the opportunity to indulge with them. Thank you shout out goes to Paul and Craig. We owe the both of you big time 🙂

After much humming and hawing over the menu, we figured out that the best plan of action was to be gluttons and share everything. We struck off only two menu items and patiently waited for the feast to begin.

The Sides

Carrots slow cooked in beef shank jus

Poplar Bluff Potato and guanciale gratin

 

Open faced croissant with lamb, sumac, Nigella seed and mint

 

The hot vinegar beets with orange and thyme were a welcome addition to our order as the two ladies beside us did not have enough room to finish these off. Sadly, I didn’t take a photo, but they were utterly delightful.

 

The Small Plates

Crispy Pig Ear Salad with soft cooked farm egg, chili, and lemon vinegar

 

Baked Kale Salad with persimmon, king mushroom, Farro and pine nuts

 

The Original Tongue on Brioche

 

Smoked Veal Sweetbreads, pig skin, white beans and escarole

 

Cabbage and bone marrow soup

 

The Main Event

Foie Gras and blood sausage, rutabaga with maple bourbon gastrique

 

Rabbit Pie with shaved Lardo

 

Octopus with toasted sourdough N'dula (uncased sausage)

 

Beef Cheek with squash and savoury scone

 

Sweet Endings

Cast Iron Baked Cinnamon bun with spiced rum and raisin gelato

 

Lavender and lemon poached pears galette with Valrhona chocolate

 

Sadly, this was the end of our delicious meal…and when we asked about the possibility of dining in the future – we got a response that there would be four more pop-up locations in 2012. Two locations somewhere in Canada and two somewhere in the United States (a little birdie told us one location might be San Francisco). Hmmm….can someone say foodie road trip?

 

We used all the lines up on the front of the bill!

All in all, it was a great night filled with amazing, unbelievable food and company. For one lucky couple, it even marked a bigger celebration as we heard that someone in an earlier seating ‘CHARPOP’ped the question sometime between the Rabbit Pie and the Beef Cheeks. One hundred percent success rate on all fronts!