Are you a Travail regular? A Minneapolis super hard core pork fan? A Star Wars tattoo afficionado? If you’re any/all of those things then you're already familiar with Mr. Geoffrey Hausmann, the C3PO-tattooed charcuterie master, famous throughout the state for his foie gras baloney, his mortadella, his buffalo wing forcemeat terrine, and his deconstructed pig face, among other meaty pleasures. And now, the afformentioned master of meat is striking out semi-on-his own with a pop-up called Pork & Pickle.
The first official Pork & Pickle event is this Monday night at Travail, and—surprise!—the theme is chicken. Oh, and it’s called—wait for it—Cock-A-Doodle-Brew. And here are the cock-a-doodle-deets: For your $50 (plus a $5 ticketing fee) you get five courses paired with craft beer and dessert at your choice of three seatings (5 p.m., 7:15 p.m., or 9:30 p.m.).
The five Cock-a-Doodle-Brew courses are:
Cheezy Chicken Cheeto Bratwurst
Chicken liver with pickled egg, flatbread, and onion mostarda
Chicken gizzards with parsnip, horseradish, and pear vin gastrique
Buffalo chicken terrine, blue cheese tots, buffalo powder with a pretzel bun
Chicken and foie gras torchon, with truffle, apricot Banyuls wine vinegar, and rainbow carrots
And the dessert's a surprise!
Can’t make the first pop-up? Fear not. This is just the tip of the bacon-y, beefy, gizzard-y spear.
“Hopefully in the long term I’ll have a brick-and-mortar,” says the meat-centric Hausmann, who just also happens to be the only chef I know with a City Pages gallery dedicated to his Star Wars tattoos.
“Sandwiches, charcuterie—I’m actually considering an all-meat place,” he says. “Yes, we’ll have bread, but no vegetarian options at all. If you want pasta, it has a meat sauce.”
Is Hausmann singing your meaty, beefy tune? Then you are going to want to friend him on Facebook, follow him on Twitter—and maybe get him to private-chef your holiday party? Pop-up at your brewery? Pop-up at your Duluth pizza joint? Pork & Pickle will do those things.
Why? Because these pop-ups are how Hausmann is going to build his way to a standalone restaurant. Why? Because that’s how we do in 2014!
“This is me establishing my own thing apart from the Travail scenario,” Hausmann says. “If it’s not good, it’s not on Travail. If it is good, you want more.”
So, ask yourself: Do you own a brewery that wants Pork & Pickle? Are you a Waseca restaurant who wants to host a Pork & Pickle pop-up? Are you just a Hausmann fan who wants in on the whole Pork & Pickle thing? Or are you merely a trend-spotting pundit on all things entrepreneurial who wants to see what it means to launch a business in the year 2014 with nothing but a name, a couple of social media accounts, and the ability to make mortadella? Welcome to the future, folks, the porky, pickly, pop-upping future.