Chef Adrien's Pop-up Series

09/24/2026

Milestone achieved for the pop-up series!!

Oregon Voyager wanted to write about how the pop-ups came to be and where we’re heading. I copy and pasted a little bit of the article here. You can find the full article in the bio.

09/18/2026

Last moments of summer.

First picture was our ninth course for the late summer menu. Snow leopard melons infused with a melon kombucha. Chilled until ice cold but before freezing. Set on top of a thin slice of pound cake. Topped with some kinome lime leaf, finger limes, and spearmint. Finished with a ring of torched meringue.

Fall menu development underway!!

📸 Ellen Braukman

09/09/2026

Course 5 from our summer menu. Which I can’t believe is almost over already.

Black Cod wrapped in a charred pacific kelp. Accompanied with wild foraged berries, a touch of kelp oil and a sauce of goat milk and meadowsweet.

On the last slide the berries I’ve been using are lingonberry, salmonberry, and seabuckthorn. These berries are harvested in the coastal mountain range and are a versatile ingredient to use. They are tart with a hint of sweetness and packed with more vitamin C than an orange.

09/04/2026

A little appreciation post to all the venues that have taken a chance on a roaming chef.

Every partner venue has a different story and brings their own identity to the pop-up experience. No two events are the same and that’s one of the favorite things about my job.

Thanks for the love y’all!

More pop-ups on the horizon!

Next stop is an event here in Sisters and then off to Stoke in Charlotte, North Carolina for the first pop up outside of Oregon!

08/29/2026

A course capturing the warmth of summer.

Bi-color corn custard, folded with parmesan, pickled corn, charred corn, and a hint of lemon zest. Finished with fenugreek oil, fried corn silk, coriander blossoms.

Enjoy this dish at my next couple of pop ups this summer before we transition to a fall menu in October.

08/25/2026

Fresh cherry tomatoes, fermented tomato spice blend, smoked tuna, rosemary oil, flowers and herbs from the garden.

A capture of warm summer days in a little bite. ☀️ Currently serving at my next pop up. Check the link in bio to grab your seat.

📸 Patrice Calmels

08/18/2026

Viaggios x Late Summer Menu

Another popup on the books! Huge shoutout to Benjamin and the team at Viaggio W**e Merchant for making this a great experience. It’s always a pleasure!

It was fun to see the summer menu shift from early to late summer.

Thank you to everyone who made their way out to dine & support what we do!

Stay tuned! We have more popups this summer. You can check the link in my bio for more information 🍽️

08/17/2026

This week on… Guess that Ferment 🔍

Hints:
• Takes 3-4 weeks to ferment
• This item is the first to capture the taste of spring
• Flavor profile before fermentation : TART, FRESH, BRIGHT

Any gusses? Comment Below 👇

[Answer on the last video]

08/12/2026

Stoke Charlotte here we come!

Join Chefs Calmels and Chef Prussing for an unforgettable evening of culinary artistry, where innovation, technique, and seasonal ingredients come together in a thoughtfully curated 10-course tasting menu.

📍more info and tickets in our bio

08/09/2026

A very special collaboration with Rainshadow Organics is taking place September 12th. Come ready for a farm tour and farm to table experience. This is a real partnership of a chef and farmer to give you all the very best!!

We sold out last time so be sure to snag yours now! Link in bio.