A deli from early morning to mid-afternoon seven days a week, the Be Nice people turn Top Hat into something other than a deli once a month with their themed pop-up dinners.
The event this Friday is appropriately called the Be Nice Sous Chef Pop Up Dinner. The six sous chefs representing the four other Be Nice group's restaurants will come together to take over the Top Hat Deli kitchen for the night. Preparing your meal will be Kiley Kern of Coconuts, Kyle Dowgiewicz of Top Hat Deli and Red Cow, David Barbosa of Top Hat Deli, Miguel Citron of the Foxy Brown, Don Coe of the Foxy Brown, and John Erik Hayes of the Foxy Brown and Coconuts.
Each of the six sous chefs work in distinctively different themed restaurants, so the dish lineup for the evening should be quite different and exciting.
“The dinner is an opportunity for our sous chefs to show off their creativity and have some fun in the kitchen,” says Sasha Formica, director of media & events.
The menu is à la carte and will feature five or six appetizers and three or four entrées highlighting local summer flavors. Brightly colored spring rolls, lychee ceviche, and a peach pork roulade are some of the dishes that will be featured. Dish prices range from $10 to $28.
This is the second in the series of pop-up dinners hosted by Top Hat. The first, Gaysha Ramen
The Be Nice Sous Chef Pop Up Dinner takes place from 6 to 9 p.m., Friday, June 24, at Top Hat Deli, located at 415 NE Third St. in Fort Lauderdale. Reservations are recommended. RSVP to email@example.com. Call 954-900-3896, or visit tophatftl.com.
Camille Hansen is chef/owner, retired, of Camille’s Catering in Fort Lauderdale and has been writing a food blog for the past several years. Read Camille’s blog at camillecooksforyou.com.