Underground Kitchen is blooming in Baltimore - Baltimore Post-ExaminerBaltimore Post-Examiner

Underground Kitchen is blooming in Baltimore

Some call them pop-up dinners where guests are notified at the last minute where a specialty dinner will be held and it could be at a roller rink, art gallery, and warehouse, etc. – just about anywhere one can put in tables and a makeshift kitchen. Underground Kitchen, which started in Richmond, Virginia as a supper club has grown and branched out into multiple cities in the Mid-Atlantic creating fine dining pop-ups.

Now that there will be a 2nd Underground Kitchen pop-up in Baltimore on Monday, May 22, it isn’t such a secret supper club anymore. Underground Kitchen supplies hints to general locations; this one is Baltimore/Stevenson. Those interested in registering for a chance to secure tickets to the upcoming Baltimore dinner should visit this link.  . The tickets are all inclusive (meal, wine, and gratuity), and prices vary per event. Tickets are first come, first served, and sales are limited to two tickets per registrant. One can buy gift certificates – just saying in case you are perplexed for that Mother’s Day gift.

Underground Kitchen (UKG) held their first pop-up dinner event in Baltimore back in March at the Carrolton 1840’s Plaza, a multi faceted venue for special events located on Front Street. The themed based dinner and chef are all an unknown until guests arrive. “Spring Fling” was the reception and 5- course dinner with wine, where I was a guest of UKG.

I was surprised at how lovely the tables were set with real plates, glassware, flatware, tablecloths, candles and flowers. Previous pop-ups I have attended have had paper table covers and disposable tableware. The terminology from UKG as a descriptor is ultra-luxe, pop-up dining society. The chef for the evening was Executive Chef Tim Delling from Heart & Table in Richmond, Virginia. Check out the slideshow for greater details.

Still learning the Baltimore area, UGK founder Michael Sparks, will eventually be working more and more with the regional chefs and directing a portion of proceeds from cumulative Baltimore events to local charities that support educating people and putting them back in the workforce.
Underground Kitchen – www.undergroundkitchen.org Facebook, Twitter : @ugkrva


About the author

Dara Bunjon

For Dara Bunjon if it is food, Dara Does It, in fact that is the name of her company which offers creative solutions for the food industry the likes of public relations, marketing, social media, cookbook compilations, food styling, culinary events, networking and freelance writing. She even works as a kitchen slave part-time for the continuing culinary education and most important, the leftovers. Dara Bunjon lives, eats, dreams and writes about food and isn’t hesitant to share her views and experiences about restaurants, culinary trends, recipes, cookbooks or even her childhood food memories. She has been on the food scene for too many years to mention. Known both in Baltimore and nationally, Dara Bunjon is on Women Chefs and Restaurateurs’ national public relations committee. Dara believes food is subjective; everyone’s taste is different and she enjoys bringing you to her table to commiserate and enjoy lively discourse. Contact the author.
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