I would like to do a pop up restaurant in Saks Fifth Avenue on Michigan Avenue or at Branca on Pearson. Combining shopping, great food, and luxury all in one area. I think it would be a smashing success.

I would love to do a pop up butcher shop! Bring a few animals to a random location, maybe bring a farmer or two...set up where people could watch me cut and then sell off all the cuts...

We popped up as a mostly dessert restaurant called "Bob Mould" because the names "Sugar" and "Copper Blue" had already been used. It was weird and fun. It was also weird.

I can't even begin to imagine the tension inherent in wondering if people will turn up. We all have it when we open our restaurant...to have that worry at each pop up event. No thanks.

My dream pop-up would be a either a shrimp boil or pig pick - both Carolina inspired & served family style. It could be done just about anywhere, but a large communal table is essential. I would do away with typical restaurant confines and let people dig in, help themselves & get to know their neighbor.

If I was to do a pop up restaurant why not do one based on sausage. It is something all of chicago loves and myself as well. I don't know where i would hold it but i would for sure get some chef friends involved.

Pop Up molecular, I think in smaller cities it's harder to pack a truly high end molecular restaurant on a daily basis, however I think there would be a a great audience for a limited time. Who knows what it could turn into. Either that or Pop up soul food.

I would most definitely be an italian seafood pop up....it's my new passion and yet don't really have a venue to express it in.

I would love to do garden-to-table dinners at private homes, incorporating cooking classes for small groups of friends. A harvest/dinner/cooking class. So many folks are starting gardens, but then have no idea how to creatively prepare their harvests.

This Friday is actually our second Pop Up "Farm to Wine" Dinner at Heirloom. 5 Wines + 5 Plates = $55. We change the region (this time Germany) or the varietal and have an impromptu wine dinner focusing on our farm larder with 24 guests rather than selling or trying to sell out the whole restaurant. Its been a great success for both the guests and the staff and they both feel like they get first dibs at something really special and intimate but not pretentious or pricey.

Ask me again after May! We are going to do one but for now its still "under the radar"...

Josh and I have been talking to Jason Hammel about hosting a pop up dinner at Lula. We've been throwing around ideas/concepts for our future restaurant so this would be a good way to try them out. Stay tuned.