All of the Pop-Ups have been different and this one was different-er then most. This was somewhere between an event catering and event vending. Midweek events are a bit of a problem for my schedule so I tried to make it as simple as possible for myself by doing a brown bag dinner. Quick and easy. Just hand people a bag. In order to pull off this easy event I worked a fifteen hour day to bake off 40 baguettes, roast and slice 6 lamb legs, cook 3 kinds of lentils, 8 pounds of chick peas, pickle 20 pounds of apricots, pickle 10 pounds of shiitake mushrooms, pickle carrots, diakon radishes and black radishes and make 1 gallon of aioli. After all of that I still needed help from Don and Irina to construct, wrap and bag the 120 sandwiches. 

Besides Don and Irina, I need to thank Doma for providing the cold brewed coffee and Jennifer Hall for making the event possible. 

The two sandwiches were Meat and Veg. The Meat had lamb, pickled apricots, sriracha aioli and arugula. The Veg had pickled vgetables, cabbage and marinated tofu. They were both served with a chick pea salad. The chick peas and lentils were all donated by PNW co-op, a collective of 700 family farms in the Palouse (check them out on Twitter and Facebook).

The biggest response I received was about the lentil salads. Everyone wanted the recipes but there were no recipes. The lentils are just that good. I seasoned one salad with lemon juice, garlic, and olive oil. Another one had balsamic vinegar, basil and tomates and the green lentils were mixed with cocoa powder, tomato paste, cumin, cinnamon, cholula hot sauce and beer. I cooked them all without soaking in some salted water. They cook fast. When they were just at the first stage of soft I pulled them off of the stove and cool them in the cooking liquid. When cool I strain them. 

This pop-up had a different audience so I am considering doing a brown bag event again in a more spontaneous fashion.