Crepe a Diem to Serve Up a Four-Course Dinner Party at POP

Mobile crêperie

is parking at

in East Nashville on March 27 for a special four-course Provençal-style dinner. The dinner will feature French cuisine beyond the sweet and savory crêpes prepared on the truck by owner Brittney Blackshear and will feature ingredients from a variety of local farms. Blackshear spent time in France learning primarily about crêpes, but honing an appreciation and flair for the other classic French foods as well.

The dinner will be a bit of a preview of what’s to come at this year’s Iron Fork since Crystal De Luna-Bogan of The Grilled Cheeserie food truck will be the sous chef for the pop-up dinner, and Blackshear will be De Luna-Bogan’s sous chef for this year's Iron Fork competition (though I expect it will have De Luna-Bogan's California and Mexican cuisine influence as well). As you can see from the photo, the pair has been hard at work preparing for both events.

Take a look at the full menu — plus information about tickets — after the jump.

Crepe a Diem POP Dinner Party First Course: Amuse Bouche
Beef Tartar—Triple L Ranch Beef Tenderloin, Minced Shallot, Cornichons, Orange Zest, Truffle Oil, Fresh Herbs, Pilgrims Produce Farm Egg Yolk, Bloomsbury Farm Sunflower Sprouts, Shaved Comté cheese, Black Pepper Crêpe Chip.
French Kiss—Pinot Noir Braised Triple L Ranch Tender Beef Tongue, Pickled Garlic, Shallot Confit, House made Baguette Crostini.
Second Course: Soup, Salad, & Bread
Provençal Stew with French Flageolet Beans, Rice’s Country Ham, Local Leeks and Swiss Chard in a Rich Jambon Broth. Grilled Delvin Farm Kale Salad, Walnut Citrus Vinaigrette with Noble Springs Dairy Fresh Chévre, Pomegranate Seeds. Fresh House made Baguettes with Hatcher Dairy Whipped Butter.
Third Course: Duck Confit Vol-au-Vent
Succulent Duck Confit, Roasted Root Vegetable brunoise, Brandied Pear, and Toasted Walnuts Served in a Puff Pastry Shell. Set in Pool of Creamy Cauliflower Celeriac Soubis with Gruyere Cheese.
Fourth Course: Crêpe Suzette Flambé
Delicate Sweet Crêpes with an Orange Grand Marnier Sauce
Featured Farms:
Triple L Ranch Beef
Pilgrim’s Produce Farm Eggs
Hatcher Dairy Farm
Noble Springs Dairy
Bloomsbury Farm Sprouts
Delvin Farm
Beaverdam Creek Farm
Rice’s Country Ham