Have you received an invitation to join us for a dinner party? Would you like more information about our events? Please read our frequently asked questions below. If you are have specific questions about an event you are attending, please contact rayna[at]kitchntable.com.
Frequently Asked Questions:
What is a pop up dining event?
pop up: verb 1. appear or occur suddenly and unexpectedly
A pop up dining event is like a restaurant without walls – it can occur anywhere and lasts only for the length of the event. We may serve a four course meal in a laundry mat, hair salon, ice cream parlor, or a farmer’s field. Pop ups are about experiencing food in a new way and breaking down barriers between the food, the chef, and the guests.
Why did I receive an invitation?
One of our goals – after providing a one-of-a-kind dining experience – is to bring together a diverse group of thinkers, creators, and innovators to share ideas. We reach out to academics, artists, writers, doctors, scientists, foodies, chefs and interesting people across many other fields to keep the conversation around the kitchen table flowing.
Who attends your events?
Past events have included university professors, authors, magazine editors, radio program directors, restaurant managers, CEOs, founders of start ups, salon owners, veterinarians, medieval historians, doctors, jewelry designers, bio statisticians, a Nobel laureate, judges and several charming ballerinas. Each event has a unique makeup of guests from a range of disciplines, experiences, and interests.
Join us for dinner to learn something new while making unexpected connections.
Who is Wheeler del Torro?
Wheeler del Torro has built his career connecting people from all walks of life through inventive cuisine and thoughtful subjects. From unmatched pop up dinner parties to informative food lectures, his events encourage guests to learn, share, and break free from the average dining experience. Wheeler uses the freshest of locally sourced ingredients to create innovative dishes that delight the most distinguishing of pallets.
What will you be serving?
The menu is prix fixe and varies widely with each season, location, and whim of the chef. Plan on several (usually 4) courses around a theme.
For more information about the menu for your event, email rayna[at]kitchntable.com.
If you are attending an event and have a food allergy, sensitivity, or special diet, please email Rayna at rayna[at]kitchntable.com at your earliest convenience. We do our best to make accommodations when possible, but cannot make changes on the day of the event.
How long are your events and how are they structured?
Event are 2-3 hours, including networking and any additions to the program, such as lectures, demonstrations, or cooking instruction. Events usually begin with networking. Guest are then seated with new faces – not the ones the came with. The first course is served. Programming takes place after the first course and ends before dessert. A toast and dessert generally signify the end of the event.
Are there any costs at the event?
The cost of the meal is included in the ticket price. Gratuity is not included. Please consider bringing cash if you would like to tip our lovely waitstaff. They are unable to accept card payments.
What is the dress code for your events?
There is not a strict dress code. Most guests wear business casual or a similar level of attire.
For more information, please find below the overview of a recent pop up.
A Monday night in a creperie in Central City, Philadelphia.
Tulips and lilacs displayed in miniature vintage vases, warm yellow walls evoking a French country feel, natural wicker tables creating dining enclaves.
A manager of a musician, a business school dean, an astrophysics professor, a marketing consultant, two authors, a photographer, a magazine editor, lawyer… Ranging in age from 29-57.
Sports jackets, jeans, teemed with bottle-green or maroon pullovers for the gentlemen. For the ladies, short day to evening dresses, flashes of colorful scarves, and sleek riding boots.
Menu (with guest chef Barbara Lee)
Wild arugula salad and crudite
Salmon steaks prepared on a Himalayan Salt Block/cremini leek crepes with pumpkin puree, grilled white asparagus and fire-roasted marshmallow garnish
Mango sorbet with pecan shortbread cookies