You have no doubt heard of pop up shops where celebrities and designers alike sell their wares. Well, say hello to the future – a pop up restaurant called In Cahoots -the revolutionary brain child of two Victoria Chefs. Their philosophy: be sustainable & keep it local.
Chefs Andrew and Margo along with Marketing Director, Madison, joined forces and their many years of culinary experience several months ago to create In Cahoots. This unique concept came from a desire to take food back to the basics – family style meals with fresh, local food.
The tomatoes come from a farm just a couple of minutes down the road. They are still warm from the sunshine when the farmer brings them in. ~ Chef Andrew, In Cahoots
In Cahoots takes over a restaurant kitchen for one night, hand picks the local produce and cooks up a proper meal. But it doesn’t stop there. Not only do dinner guests get to sample the best of what the region offers, they actually bring in the local growers/producers for the dinner. They give guests a glimpse into where their supper came from, how it was grown and they get to taste it, too.
Their mission is to foster a conversation and make their meals a shared experience for the producers and the consumers – bringing the community together over food and bridging the gap between farm and plate.
In Cahoots is putting the focus on simplicity and reminding us that real food comes from a real place grown by real people.
With an ever growing number of consumers looking for healthy dining alternatives that are economically and environmentally viable, the pop up restaurant could be the answer and a way of the future. The flexibility of a pop up restaurant may just make it easier to be part of a sustainable food system. Pop up style restaurants that flow seasonally available food from farm to table aren’t anywhere to be found in Victoria or on Vancouver Island. With all this amazing food that grows just minutes away, chefs can let their imaginations run wild.
On the Menu
Smoked Potato Soup with Rosemary Oil & Crispy Leaks
Roasted Beets, Shaved Fennel, Bright Green Farms Baby Greens & Pickled Kabocha Squash with Dill Creme Fresh
Herb Roasted Chicken with Schmaltz Croutons & Crispy Root Vegetables with Thyme Brown Butter
Pumpkin Tart Tatin with Salted Caramel