Geno Bernardo
Executive Chef, Nove Italiano
Emilio Tiburcio
Mixologist, Fusion Mixology Bar; Premier Mixologist Dress the Drink LLC
In recent years, the culinary scene has been dazzled by a new trend: Top chefs across the country have been throwing traveling underground dinner parties called "pop-up" dinners. On Dec. 7, 2010, Patron Social Club organized one of its own, featuring the theme, "Re-imagining the Holiday Feast," at Springs Preserve in Las Vegas. TravelsinTaste.com spoke to two of the event's organizers -- Geno Bernardo, executive chef of Nove Italiano, and Emilio Tiburcio, mixologist at Fusion Mixology Bar in the Palazzo Resort Hotel Casino, as well as premier mixologist for Dress the Drink LLC -- about the lead-up to the event, the inspiration for its menus and how they prepared for the challenge. Simply put: We talked to them about the anatomy of a pop-up dinner.
TravelsinTaste.com: What are your thoughts on popup dinners?
Bernardo: Since I have been working with 9 Group at Palms, we seem to have gotten a lot of pop-up events. I enjoy these dinners because they have to be quick; they challenge you to be on your feet at all times. Personally, it’s easier for me to do these pop-up events, as opposed to planning a month out. Just ask my team.
Tiburcio: I think that they are a great way for the food and cocktail connoisseur to really enjoy the great talent of each city, and I am very excited to be part of it!