Though the menu and location are still being kept secret, B.J. Lofback did reveal a few details. This first dinner in the series has Lofback and Carlos Davis of Riffs teaming up with Shane Autrey, of Smoke Et Al. Each of the three chefs will prepare a course for diners and then collaborate on a trio of desserts. Also, this will be the first time that these guys will be hosting a pop-up dinner in a location that has an actual kitchen instead of having to set up a workspace or working from the trucks. Which means they'll likely be a little more daring and a lot less stressed.
I can also tell you — without seeing the menu — that the food will be fantastic. These are two of my favorite food trucks in the area, and these guys have consistently created some amazing food. I can't not get the fried pickled okra with Bama white sauce from Smoke Et Al if I see the truck out and about. Those guys have also made some amazing salads for me, which sounds less fantastic than it actually is. I don't really like salad, but what Smoke Et Al serves is no iceberg wedge with a cup of blue cheese dressing.
And from grilled mac-and-cheese and sweet potato hash to vegetarian banh mi and kare pan, Riffs has created some of the best meals I've had over the past couple of years. In short, there's no real risk in buying tickets before the menu is revealed. Still need some convincing? Check out fellow Bitester Chris Chamberlain's review of this summer's Riffs pop-up dinner at Corsair. Even if you have some dietary restrictions, you'll be fine. Just email chef[at]riffstruck.com and let them know if you have any allergies or other special dietary requirements. Ticket information is available on the Riffs website.
Riffs Fine Street Food and Smoke Et Al Pop-Up Dinner
Friday, Feb. 1
Seatings at 6 and 8 p.m.
$65 per person for four courses, BYOB
A portion of ticket sales will be donated to Second Harvest of Middle Tennessee