I was lucky enough to attend Chefs Jason Dady and Andrew Weissman’s Pop-Up Farmer’s Market and Feast last Wednesday at Bin 555 last Wednesday. For those of you that missed it, be on the lookout for one in the future. This event was incredible – a combination of a farmer’s market and an amazing dinner experience.
Held in the back parking lot area of Bin 555 and The Alley on Bitters, the space hosted a farmer’s market through the night (featuring some cool local farmers and their vegetables and meats) and a large covered space occupied by a long table filled with wine and soon…food. The inspiration for each of the family-style served dishes was the farmers’ wares. Local beef, goat, and produce were combined to form some of the most delicious food I’ve had in a long time.
With the family-style seating and the cool evening air light by candles, the atmosphere itself was a big part of the enjoyment. I sat with some great people, who were complete strangers, but as the evening progressed we all got to know each other as we asked each other to pass a plate this way or to save us one last scoop of whatever amazing dish we were enjoying the most. Great food, great atmosphere, and great neighbors to dine with – what more could I ask for?
The photo for this article was a quick snap I took during one of the many full plates I went through. Goat short ribs, brussel sprouts, goat ragout over polenta, and broccoli rabe with homemade sausage. There were many other dishes, but I was so busy tasting them I often forgot to take photos.
If you’ve never heard of Jason Dady or Andrew Weissman, you should get to know them if you’re serious about food. Super approachable, fantastic chefs with a love of social media. If you ever go to Bin 555, I recommend sitting at the chef’s table and chatting while your dinner is prepared right before your eyes. I have yet to hit Andrew’s restaurants (Il Sogno and Sandbar), but they come highly recommended as well. Jason Dady is a really cool guy who will take the time to talk to you, know what you like, and not only serve you amazing food, but tell you about it – where it came from, what the inspiration for it was, and how it works on an almost scientific level. He knows his food and loves to share. I look forward to many more meals with him. Especially if he does more of these Pop-Up Farmer’s Market events – meeting the farmers that grew and raised the food I’m about to eat is an event unto itself.
