Director and chef
Director Steve Fogle and Chef Hannah Robertson made lemonade out of social distancing lemons with outdoor pop-ups in several cool themes, such as a Hawaiian luau pop-up.
Aloha, pop-up menu
Shown here is a healthy and colorful dish from the luau pop-up: grilled tuna with mango salsa and crunchy slaw.
The fiesta-themed pop-up featured a simple menu of grilled chicken or steak fajitas with rice, pico, guac, sour cream and cheese.
Seafood boil pop-up
New England-style seafood-focused events like this can work very well into the fall months. Shown here is the one of the menu options with cod, shrimp, andouille sausage, corn and potatoes.
This item was one of the best-loved of the summer, according to Robertson.
Rib cook out
Since Robertson came to the U.S. from England about 10 years ago, she leans on Fogle for guidance on regional American specialties, like these ribs, and a baseball-themed pop-up earlier in the summer.
From British to baseball
“I ask a lot of questions,” Robertson says, referring to American foods not found in England. “I don’t go to baseball, so I ask, ‘What do you eat at baseball?’”
Hospital employees and visitors (still with many restrictions) have appreciated the chance to get out and try some different food. “It’s been really nice,” Robertson says of the pop-up series. “So many employees say thanks and it’s fun and extra.”