Ever heard of a pop-up restaurant? These temporary dining establishments are hot and popping up all over big cities. Chefs are able to share their creative culinary talents without the expense of a permanent establishment- often times sharing space with a permanent restaurant, sometimes popping up in empty retail space or wherever space is available. Sometimes once a week, sometimes regular hours over a short period of time and sometimes just a one night stand.

These “underground” restaurants add a bit of excitement and anticipation to your usual evening out- small, creative menus- often pre-fixe. Typically, you have to be in-the-know- either a facebook or twitter follower or an email subscriber- to be aware of the schedule and location.

Alexandria Nicole Cellars, Prosser

Chef Frank Magana would like to tempt you to become a part of this new trend right here in our neck of the woods. Our first pop-up night is in the works and we invite you to be on the in-the-know list. Chef will be offering up some signature favorites on each menu and keeping things interesting with some soon-to-be favorite dishes as well. Seating will be limited. Those who sign up for the underground email notification list will be the first to know so be sure to subscribe below.

A Wine Country Chef’s Summer

I was thankful to be a part of that most special day for oh-so-many couples with weddings from Entiat to Naches. I saw the sights and paired some amazing wines for a series of vineyard tours at Red Willow, DuBrul, Upland and Boushey Vineyards. I prepared the perfect taste at wine release parties in Seattle, Yakima, Outlook, Prosser, Red Mountain, Paterson and Richland. I’ve participated in community events such as Prosser Wine and Food Fair, Prosser’s Art Walk, Legends of Washington Wine and a cooking demonstration at the Prosser Farmer’s Market. I’ve been busy at La Maison Cooking School in Yakima whipping up a little Molecular Gastronomy, Paella on the Patio and a Seafood Extravaganza. The PMH Foundation’s 13th annual A Night Out- a grand evening of giving- and Alexandria Nicole Cellars’ annual- anxiously awaited- Harvest Party at Destiny Ridge topped off the season.

So here’s a big Thank You for my clients and my staff. I’m truly a lucky man to do what I love. And although I do appreciate the busyness of the season, in my newly found “downtime” I will look forward to fall events, planning the coming year, finding items lost in the summer chaos, getting up to my elbows in the grapes at Destiny Ridge Vineyard and maybe sleeping just a little. There’s no rest for the weary…

On the Set at Alexandria Nicole Cellars, filming Virtual Chef

Thank You for viewing our first of many Virtual “Cooking with Chef Magaña”. The classes are designed to give you a quick tutorial on how to make some tasty fare. As I get a lot of requests for cooking techniques, recipe ideas, sourcing locally and just general questions we decided to address them during a live monthly Q&A. I’ll be releasing these classes monthly (the last Wednesday) on Facebook/ChefMagana at 5pm PT and Twitter/Chefmagana #VirtualChef. Please login and join us for casual conversation about food, wine, sourcing locally and a little culinary excitement. I encourage you to send me your questions (link will be here) prior if you are unable to login live. Recipe for Gorgonzola Stuffed Prawns.

Cheers!

Chef Magaña

Here’s some video from one of my cooking classes at La Maison, featuring Gilbert Cellars and La Buona Tavola Truffle Cafe.

Here is some video of my cooking demonstration at Terra Blanca winery.