Ken Tsui’s Pop-Up Dinners

One of the benefits of growing veggies in the city is being on speed dial with amazing chefs. Ken Tsui, formerly of Eat Together, called us up last week to see if we had anything appetizing overwintering in our gardens. He does private meals for small groups and comes up with some of the most appetizing and creative menus I’ve heard of. We managed to supply him with some lacinato kale, tokyo cross turnips, collard greens, sunckokes and arugula.

This meal was put together by Ken and two other chefs, a brother-sister duo, Tarek & Karima Chellouf. Here’s a glimpse of their skill:

A handmade ramen salad with miso deviled eggs, toasted lacinato kale chips and dust, pressed turnip and wild foraged greens.

Soy-glazed, smoked cod with sunchokes, carrot noodles, and clams in a dashi broth – radish sprouts, chickweed, and tatsoi to garnish.

The dessert was an apple tarte tatin with five-spice crust and ginger honey-lemon drizzle. Also topped with coconut whip.

If you are interested in having Ken come bless your space, he can be reached at ken.yk.tsui(at)

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Eat Together Pop-up Dinners

Collaboration and collusion are amongst the best perks of Inner City Farms. This spring, through some fortuitous coffee shop eavesdropping, Cam met Ellen and Ken of Eat Together. They were planning their meals and events for the upcoming months and Cam was thinking about how to get more of our veggies into the community – a great match!

From their website:
Eat Together is a secret dinner for nine aimed at bringing together people for a good time and highlighting locally sourced organic ingredients harvested only a few hours before they’re served. Hosted in Tin Can Studio, dinners are popping up all over the city, dedicated to being a summer hideaway serving delicious seasonal suppers monthly.

To find out when and where, a mail out is sent to notify people a week ahead of the night of the dinner. Sometimes it is mentioned on their blog or sometimes it gets mentioned in Scout magazine. It’s a first come first serve basis.

If this sounds like something you’d like to experience, contact Ken & Ellen at
Here are a few images and descriptions from July’s dinner to give you a sense of their culinary and aesthetic creativity. The beautiful prose courtesy of Ellen.
We used your rhubarb to make a rhubarb lime granita – the amuse bouche for the night. It was sweet, but still sour enough that it made your mouth pucker, woke up the palate a bit and made you hungry for dinner!
Cauliflower panna cotta with a curry granola and lemongrass and ginger infused oil. We steeped chopped up cauliflower in cream, and then mixed it with agar to make the panna cotta. The textures and flavors in this were great and we were really happy and excited with this dish!
Fennel braised in sambuca and orange juice with golden raisins, toasted almonds, creme fraiche, and fresh toasted breadcrumbs. This is the fun/most exciting part of the dish: underneath all this a cauliflower cous cous. Ken came up with it – we cut the little heads off of the cauliflower to make it look like cous cous and mixed it with brown butter and salt and pepper. We had all this cauliflower left over, and used that to make the cauliflower panna cotta in the previous dish.
Roasted beets in a rye dirt with whole pistachios, goat cheese, and a reduced balsamic glaze. This dish is a playful one – it would be like if you were to encounter beets in the ground and would be able to eat everything around it!
We used the blueberries and rhubarb to make two compotes: one rhubarb only and one blueberry and rosemary. Then we mixed these into freshly whipped cream and also put in crushed meringues. So good!

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