![]() In a last-ditch effort, he attempted culinary classes. He attended a trade school and didn’t like any of the options presented to him: masonry, mechanical work, heating, ventilation and air conditioning. Merrick was nearly kicked out of school growing up in Wilkes-Barre, Pennsylvania. Those interested can reach out on the Family Meal Boise Instagram page or email Adding a positive contribution Merrick said he plans to cook one or two pop-up dinners per month. And then, if I hire a server, I’ll pay the server and pay the staff.” “The way I do it is I try to source local ingredients as much as possible. “I’m going to go to the farmers market on Saturday, and I’m going to use whatever is there,” Merrick said. The five-course meal highlights another goal that Merrick wants to emphasize with his pop-up dinners: purchasing produce from local producers and decorations from local stores, which means that the menu he has now may not be the exact same menu that he has on Sunday. The theme is a “Late Summer Harvest Dinner.” ![]() Merrick’s kitchen was already full of bright peppers, fresh cherries and sliced peaches on Wednesday as he prepared and tested out his menu for the coming weekend.įamily Meal Boise, hosted by Jonathon Merrick, will host its second pop-up dinner on Aug. Merrick’s next dinner is on Sunday and is called a “Late Summer Harvest Dinner.” The menu will feature the likes of pan-roasted salmon, pistachio-crusted lamb loin and cherry gelato. “You sit down, you’re having conversations with people, and you’re building those relationships.”īut instead of continuing that tradition in a restaurant, Merrick wanted to provide the opportunity to the people of Boise. “Usually, each station will provide a dish, and when they get off, they all sit down at like 4 or 5 o’clock and enjoy a meal together. “Family meal, by definition, is when a restaurant - front, back, chef’s, the whole restaurant - before they open, the restaurant cooks a meal,” Merrick said. Merrick got the idea from his experience cooking in restaurants around the country, such as in New York, Boston and San Francisco, and a six-month apprenticeship in Italy. “It was really cool to see the chef in his own element, cooking the food and plating the food and bringing it right to our table.” “We were sitting basically right inside his kitchen at a community table, so we were able to meet each other and share some good food experiences,” one diner said on Merrick’s YouTube channel. Pork Belly Adobo with sushi rice was the main course of Merrick’s five-course Hawaiian pop-up dinner on July 24. Over the course of the evening, strangers became friendly over food in another stranger’s apartment. ![]() Thai soup, Pork Belly Adobo and Coconut Panna Cotta rounded out the fine-dining experience and Merrick’s first-ever pop-up dinner. Just 10 feet away, Merrick and his sous-chef were already hard at work preparing the second course: Hawaiian Kampachi Crudo. They all met in a lounge area just outside his apartment that looks out over 16th Street and met each other for the first time over some cocktails and small talk.īy the time the first course was ready - Hawaiian Ahi Poke Tostada - everyone was sitting comfortably around a circular table decorated with flowers, leaves and candles. In late July, Merrick invited 10 strangers into his apartment to enjoy a five-course Hawaiian-themed pop-up dinner. ![]() “Cooking for the public and being able to give somebody amazing experiences and amazing food, and just see them enjoy it and be happy,” he continued. Well, a lot of that’s missing when you’re in front of a camera cooking for yourself or maybe a partner. It’s said that chefs nurture chefs create things for people to enjoy. “The reason I started the pop-up was probably two main things for me,” Merrick told the Idaho Statesman. In the two years since moving to Boise from New York, Merrick has built a reputation for himself on TikTok under the username went viral for his video on an Idaho classic, and has embarked on a new undertaking called Family Meal Boise, a pop-up fine-dining experience right in Merrick’s own home. Merrick is known for hosting pop-up dinners and sharing his love of food through his Tik Tok channel.īut that’s all par for the course for the Boise-based chef who’s traveled the United States - as well as a stint in Tuscany, Italy - perfecting the culinary arts.Īnd now he’s ready to share his creations with the Treasure Valley. Boise chef Jonathon Merrick prepares food at his home kitchen on Tuesday, Aug. ![]()
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