Potstickers and Plants: a restaurant day extravaganza
We'd been meaning to do it for a while now, so when Helene brokered the topic of a restaurant day event, I figured it was the kick in pants Nick and I needed to test out a pop-up restaurant concept that had been bubbling away in the background for about a year.
So thats how it came to be, that on the 19th of February, we pooled together with our buddies at Nabolagshager and Tåsen Microgreens to organise our first pop-up gyoza potsticker event for the February 2017 Oslo Restaurant Day.
In preparation we also boosted our small scale household kombucha production up to 25 litres, a fortnight in advance. Not enough time to get a second flavour ferment on the batch, but time enough for some zingy 'buch to have on offer for a meal deal.
Hilde from Gården på Svartskog supplied us with some super local beef for a Norwegian take on some of the fillings, and with a week to go we invited a bunch of friends and volunteers from the NLH crew to the studio to help prep 300ish gyoza, which we then froze in batches ready to go, seeing as we'd be pretty much without any facilities on the day.
Christopher pitched in with fabulous fresh microgreens (fennel, thai basil coriander, radish and chicory), which got whipped up into a Japanese inspired umiboshi and yubeshi salad.
Then it was all hands on deck, as the crowd descended at 2pm!
full house in the classroom
There was no lead up, just BOOM, a huge heaving mass of people all wanting fed at once. Like most other pop-ups on the day we sold out quick and brutal. One and a half hours of go, go, go! We could have doubled the amount we prepped and still sold out I'm sure.
It was madness and hectic, and a fabulous rush. Roll on May, time for round two. The only question we're left asking is what to cook next.
