Fluff Bake Bar Announces Chef Lineup for Thursday Night Take Over benefiting Share Our Strength’s No Kid Hungry
Chris Shepherd kicks off series with UB Preserv preview on Feb. 22
Fluff Bake Bar and owner, Rebecca Masson announced a new monthly event series, the “Thursday Night Take Over” (TNTO), featuring a star-studded lineup of guest chefs from across the United States.
The TNTO replaces Masson’s popular “Dinner with My Friends” series, a monthly six-course seated dinner limited to 24 guests. Each guest chef will create a menu of 3-4 items available a la carte from 6-9 p.m. – “like you’re going to a food truck”, Masson said. No tickets or reservations are required. Four “chef’s table” seats will be available for purchase each month at 6 and 7:30 p.m.
James Beard Award-winning Houston chef, Chris Shepherd (Underbelly, One Fifth) will kick off the series on Thursday, Feb. 22, with a preview of dishes that may end up on the menu at his anticipated new concept UB Preserv. For chef’s table seats, visit https://squareup.com/store/fluff-bake-bar-2/item/thursday-night-take-over.
The 2018 TNTO lineup includes:
- Feb. 22: Chris Shepherd, UB Preserv, Houston
- March 8: Christine Rivera, Galaxy Taco, San Diego
- April 12: Justin Brunson, Old Major, Denver
- May 10: John Tesar, Knife Dallas, Dallas
- June 14: Richie Nakano, IDK Concepts, San Francisco
- Aug. 9: Claudette Zepeda-Wilkins, El Jardin, San Diego
- Sept. 13: Aaron Hoskins & Sarah Simmons, Columbia, S.C.
- Oct. 11: Tim Maslow, Boston, Mass.
- Nov. 8: Matthew Gaudet, Superfine Food, Manchester-by-the-Sea, Mass.
- Dec. 13: To be announced
TNTO chef’s table tickets will be available each month at http://fluffbakebar.com/.
Masson will create a special dessert to complement each chef’s menu, with optional wine pairings and specialty beer from Houston’s Saint Arnold Brewing Company. Ten percent of all proceeds will benefit Share Our Strength’s No Kid Hungry program.
“I’m very excited about this new series, and I couldn’t ask for anyone better to kick it off than Chris Shepherd,” Masson said. “All of these chefs are magical, and I want people in Houston to have a chance to experience their food in a fun and unique way. We won’t have the restrictions of a seated dinner, and I think it gives the chefs an opportunity to play around and try some new things – all in the name of a very important cause.”
Featured photo credit: Julie Soefer