Last week I had the pleasure of working in blueskyauberge pop up kitchen by guyritchie that sits 24 people. It allows us to connect more personally. I loved the concept of a tent sent up with indoor cooking facilities such as a hot box with an oven on top. Guest got to sit inside around their own fire and I cooked for them and taught them how to prepare simple things such as fire bread and smoked plumbs. I’ll share more of what I cooked! Menu bellow. TO START SEARED SCALLOP wild fennel butter FIRE BREAD cheese & pear FIRST WHITE AND BLACK SEA CRÈME FRAÎCHE TARTAR FRESH GREEN SALAD honey mustard dressing SECOND ELK RIB EYE ROLL bone marrow mushrooms and dashi FINGERLING POTATOES confit garlic THIRD CHOCOLATE BARK rose & lavender FIRE FRUIT vanilla mascarpone lovage #thewildkitchen #sarahglovercatering #sarahglover #bkueskyranch