Austin Texas:Scrumptious Chef Pop Up Restaurant 2.0: Soul Food Edition. Three Little Pigs

This will be our second pop up restaurant at Three Little Pigs, the nose to tail pork trailer in East Austin Texas.
Menu: Smothered chicken,brisket,pork ribs,sausage,hoppin john,rice,greens,cornbread and banana pudding!
Would love to see the Austin roadfood crew come out, stick your head in the food truck and say howdy.
 
Place: 3 Little Pigs and East End Wines
Date: Sunday August 5th 2012
Time: Noon
Event: Scrumptious Chef Pop Up Restaurant
1209 Rosewood Avenue Austin Texas 78702
cash
 
details http://www.scrumptiousche...day-August-5th-At-Noon

Wish I lived near by!! Good wishes!

It's unbelievable how much work goes into throwing a pop up restaurant.
Grocery stores visited:
Central Market
Fiesta Mart
Wheatsville
HEB
La Michoacana
To source the finest groceries in Austin, there is no one-stop market where you can lay your hands on everything at one time.
I've got 3 kettles rolling right now. A smoked turkey wing stock for the wilted greens, a chicken stock for the chicken gravy and a pork stock for the hoppin john/black eyed peas. If you want your food to be the best you have to make your stock from scratch. Period.

We knocked out fifteen pounds of pork belly, roasted hatch chile sausage last night. It was batch number 7 of our Central Texas Hot Guts project and it's dynamite. We dropped over fifty pounds of chicken and pork ribs in an icy brine yesterday. There are naysayers to the brining method but we've always utilized the technique to good effect.

Tomorrow night will be an all-nighter as we cook the greens, bake the cornbread, make the banana pudding and simmer the black eyes all night long. Sunday morning it'll be fire up the smoker to roast the meats-time. Hopefully the timing will be right and we'll wrestle the kettle of grits off the range right as we go to service.

Pictured is the team that made the first Scrumptious Chef Pop Up such a success. Robyn's an Austin restaurant veteran who just started her career in graphic design.
 
Harrington worked in the best kitchens in New Orleans, Paris, New York, Vermont and San Francisco before finally attaining a 3rd Michelin star at Meadowood, one of the greatest kitchens in the USA.

The party could not happen without their labor.

I spent the last week poring over my Edna Lewis and Sylvia Wood's cookbooks to make sure the Adrian Miller {soul food scholar} menu would be honored properly.

Details on the party:
Place: 3 Little Pigs and East End Wines
Date: Sunday August 5th 2012
Time: Noon
Event: Scrumptious Chef Pop Up Restaurant
1209 Rosewood Avenue Austin Texas 78702
cash
follow this party on Twitter with the hashtag #soulfoodpopup
https://twitter.com/RLReevesJr
source http://www.scrumptiousche...y-At-Three-Little-Pigs

Unbelievable Menu!!!
Wish I lived closer!

I definitely have a new found respect for how hard working the food truck folks are. It's hot, crowded and you're rolling the dice every time you fling the doors open. Get out there and buy a plate from a food truck y'all. They need and deserve the business.

Scrumptious Chef Pop Up number 2 is in the books. A few facts:
A big group of eaters decimated our menu. We prepared 30lbs of collards, 14 qts of Hoppin John, 6 quarts of grits, 30lbs of smothered chicken, 15lbs of country style pork ribs, 15lbs of hot guts sausage and a host of other goodies. Had a few leftovers but not much.
Running on fumes today as the event culminated roughly 60 hours of labor in the commissary kitchen.
Thanks to all the hungry Austinites who made the event a big success.

Was out of town or I sure woud have stopped by. Since they've been highlighting food trucks on the cooking shows folks get to see how much work goes into running one of these long after the trucks close. Good luck.

The bottom line is------Did you make any profit???

A little but not much relevant to the amount of time spent in the commissary kitchen. We're doing it for fun and to feed people some good food. Hoping the money will come but mainly focused on keeping it enjoyable.